Breakfast:I knew I would be in a place all day with limited food options. I needed to have a good breakfast and pack a satisfying lunch. The problem was I was not hungry and I find it hard to prepare meals when I have no desire to eat!
Lunch: I spent most of the day in a waiting room working on my computer. First, I snacked on an apple. When we were offered complimentary sandwiches, I couldn’t refuse, the woman was so kind. I chose the peanut butter and jelly. I had brought a Spring Greens Salad with Walnuts, Onions and Apple Cider Vinegar and fortunately it filled me up. I kept the sandwich for emergencies. Knowing that it was likely made with industrial ingredients I knew its shelf life would be long.
Snack: Later in the day I took a trip to the cafeteria. It was way past lunch time and everyone was cleaning up. The vegan options were few. There were tiny fruit salads and green salads, about 3 forkfuls per container. I passed. Instead, I grabbed a banana and a Clif Bar. I am not one who eats food bars often but grateful to have them when hungry with limited options. And this one was organic!
Dinner: Back at my hosts’ home, I prepared a dish as fast as I could: I reheated leftover Broccoli, dry sautéed some Mushrooms and put them both on a bed of Spring Greens.
Evening: Later that evening I enjoyed some fresh strawberries.
