Whatcha Eatin?

Breakfast was Bircher muesli made with oats, ground linseed, chopped apricots and almonds, topped with soya yogurt.

Lunch was toasted granary baguette with Flora, smoked tofu and Violife new Cheddar style.
Lightly steamed small courgettes served at room temperature with vinaigrette, a sprinkle of yeast flakes plus smoked Cornish sea salt.
Apricots.
 
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