A ww multi seed roll with tofu bake/sliced peeled tomatoes (locally grown) sliced avocado plus a sprinkle of Cornish smoked sea salt.
Strong French press with soya milk/cream/stevia
I had a hazelnut soy latte. 2 crusts of sourdough rye, one with peanut butter, one with raspberry jam.
For lunch I had veggie tenders with cherry sauce, and rice with peas and carrots mixed in.
A folded chickpea pancake stuffed with melted Nurishh cheese, avocado/plum tomato salad with green olives/evo/yeast flakes.
A cup of strong French press with soya milk/cream/stevia
Leftover one pot ww orechiette pasta & vegetable stew/Nurishh cheese/evo/yeast flakes.
A lamb's lettuce salad/pumpkin seeds/vinaigrette/yeast flakes.
A mandarin & a few white grapes.
Cherry & elderflower infusion/stevia
I had a Salted Chocolate-Caramel Soy Latte. Steel-Cut Oats with maple syrup. For lunch I'm making Beyond Burgers on a big fat bun with mayo, mustard, dill relish, onion slivers and a tomato slice.
A red & white quinoa & vegetable salad (diced peeled plum tomatoes,avocado,lamb's lettuce,smoked tofu) with rapseed/evo vinaigrette/yeast flakes.
French press coffee with soya milk/cream/stevia.
I had cold cereal for breakfast with oat milk, a Nutella Soy Latte.
For lunch I had spaghetti with Beyond Beef sauce. Lots left over for tomorrow if it lasts that long. It's already singing a siren song from the fridge. LOL
For dessert I had half a square of Mid-Day Squares Peanut Butta. Just discovered those. Very rich tasting.
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