Happy Mothers Day!
This morning Rob made me a (strong) coffee with milk, and even took the photo for me:
Then for breakfast I made us fruit French toast. For my portion I sliced a spelt fruit bun into four pieces, soaked it in beaten egg and cooked it in a non-stick pan. Before eating I drizzled it with a little flax seed oil:
Lunch was ryvita crackers with low-fat cheese (two with tomato, two with vegemite), carrot and red pepper sticks, and a mandarin:
Afternoon tea was a shake with choc rice protein, milk and water, and an apple:
Later I had another snack of chocolate rice protein and banana mashed together with a bit of water:
Then I walked to the shops to get some supplies for next week.
When I got home I made up some sandwiches and put them in the freezer for next weeks’ lunches. I’ll just grab one out each day, take it to work, then put it in the toasted sandwich maker at lunchtime:
For dinner I sautéed together some garlic, red onion and chilli flakes, then added capers, sliced black olives, salsa, drained tuna, pepper and salt and reduced it down a bit. Near the end of cooking I grated in some zucchini. I served it on top of some gluten-free spirals:
I also had half a green apple:
Later I got hungry again so had some more of the tuna dish:
and some celery with almond butter (unpictured)