Breakfast: I got serious about breakfast and set out to make Staffordshire Oatcakes. I made them over a month ago and I wanted to experiment with the recipe. I made some the way I made them the first time, which was in a frying pan. Some of them I baked instead. The original way was much better. Here they are. You’ll see the baked versions in the days to come. We had them with Apricot Butter and Raspberry Jam. They look and taste like English Muffins.
Lunch: Lunch was a hearty salad with Kale, Romaine, Black Olives, our cooked Whole Grain Blend from yesterday and Tahini Dressing.
Dinner: For dinner I took a small bowl of Lentil Soup. I didn’t think I was hungry. Three small bowls later, I felt satisfied.
