Archives for posts with tag: yellow pepper

Breakfast: 1 slice Biona rye bread, toasted, half a can of baked beans, slices of V-pud, lightly fried in olive oil.  2 mugs of tea with soya milk.

Lunch: Sandwich made from 2 slices Biona rye bread with tangy tomato tofu paste.  A raw carrot.  A salad of chopped lettuce, cucumber, red and yellow peppers, canned sweetcorn, tomatoes.  A packet of Walker’s Ready Salted crisps.  A black coffee.  Some dates and pumpkin seeds.

Dinner: Quinoa ‘risotto’ with onion, leeks, carrot and chestnuts, served with some slices of ‘Tofu Rosso’ (bought from local shop – not bad) and a spoonful of mango chutney.  Herbal tea.

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Thursday 14th February

Breakfast:  ‘Eat Natural’ gluten-free toasted museli (which is totally 110% delicious and worth every penny I have to say) with Alpro almond milk.  500ml ‘Fruithit’ Fairtrade orange juice.

Lunch: ‘Urban Eat’ Houmous and Roasted Vegetables sandwich, a salad of cherry tomatoes, beetroot, yellow peppers and cucumber, a packet of Walker’s Ready Salted Crisps.

Mid-afternoon: A large mugful of Alpro Almond Milk

Dinner: Homemade vegetable chilli (portion saved from cook-up last weekend) with Quinoa.  Glass of Provamel unsweetened soya milk.

Chamomile tea.

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