Whatcha Eatin?

I found a way I really like overnight oats. I mix the porridge oats with almond milk and vanilla soya yoghurt and top with frozen cherries and leave in the fridge. Yum. I had a small bowl of the leftover oats for breakfast with a bowl of cereal with soya milk. Yogi maca chai tea.
 
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Two different salads; leftover potato/cauliflower/caramelised banger plus white cabbage salad with pumpkin
seeds, sliced avocados with lemon/evo/Dijon dressing plus yeast flakes.

Coconut milk yogurt with a few drops of salted Cornish caramel/sweetener.
 
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A salad; grated white cabbage/pumpkin seeds/Dijon vinaigrette/yeast flakes with
finely spicy strips of tofu.

Coconut milk yogurt with Cornish sea salt caramel/sweetener.
 
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Pasta with marinara sauce and two meatless meatballs from Aldi’s.
 
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Mixed greens salad with red wine vinegar/oil, olives, onions, edamame and vegan parm shreds.
 
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A salad (grated white cabbage & carrots/avocado/cashew nuts/pumpkin seeds/finely sliced spicy tofu with Dijon
vinaigrette/yeast flakes.

Brown basmati rice with a drizzle of evo/Tajin.

Coconut yogurt with a few drops of salted Cornish caramel/sweetener
 
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Oatmeal…I’ve had oatmeal four times this week! Trying to eat better or at least not having toasted bread/bagels every morning with a half pound of miyoko’s butter lol.
 
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