Whatcha Eatin?

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.