Breakfast was toasted ww granary artisan bread with Flora, a slice of Emmenthal Violife plus mashed avocado with a sprinkle of
smoked Cornish sea salt.
Lunch was small plates: a lentil & vegetable salad with the usual seasoning etc.
Leftover buckwheat risotto.
Coconut (Vermondo) milk yogurt with a few drops of vanilla plus stevia.
it's Friday so likely some form of noodley soup, just not sure if it will be kimchi based or gochujang/miso as it usually is - lots of kale again!!! yum
A jacket potato (even though you can't find baking potatoes here) topped with leftover 3 bean chilli, melted Violife plus a sprinkle of
yeast flakes, smoked paprika, a drizzle of evo and sliced avocados.
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