Breakfast
(Although I may miss out breakfast altogether, saving my calories for
later)
2 dessertspoons ground flaxseeds
2 dessertspoons sesame seeds (also ground)
Apple juice
1 dessertspoon flaked almonds
Lunch.
Starter:
French toast with mushroom pate, chilli and onion chutney, cayenne pepper and salad.
Main:
Haggis en croute, with a brioche wrap, along with a rich, spicy tomato sauce. Plus all the trimmings - the roasties, cranberry sauce and all the lovely veg.
Dessert:
Either a trifle, if I can be faffed, or, my new favourite, lightly cooked dried apricots, with their juice, sliced banana, soya cream and a splash of Benedictine.
All this will be washed down with a bottle of Chateauneuf du Pape, which my son received for his birthday and he assures he's bring down with him when he arrives this afternoon. :)
Bubble and squeak - with added nutritional yeast and curry powder - and fresh wholemeal bread spread with olive oil (keeps solid in my fridge).
All this will be washed down with a bottle of Chateauneuf du Pape, which my son received for his birthday and he assures he's bring down with him when he arrives this afternoon. :)
Supper.
Bubble and squeak - with added nutritional yeast and curry powder - and fresh wholemeal bread spread with olive oil (keeps solid in my fridge).
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