Blueberry juice or half a grapefruit.
A pot of tea. I switch between caffeinated and herbal teas daily, and on weekends I have coffee.
Eggs with chives, on a bed of spinach and topped with grape tomatoes. Eggs are a rare addition to my kitchen, but since Monday was Ostara—the Spring Equinox and the holiday celebrating eggs and bulbs and new life (the holiday we get Easter eggs from)—it seemed appropriate to buy a dozen local eggs.
I've been doing it up Big Green Salad/Sunday lunch at Holden Village-style. Lettuce, spinach, radicchio, grated carrots, cucumbers, mushrooms, sunflower seeds, red onion, grape tomatoes, olives, bell pepper, topped with Holden's recipe for honey mustard vinaigrette.
Triscuits with chevre.
I might cook up some lentils to round out my lunch.
Paella primavera. I got this recipe from the March Vegetarian Times. But I can't bring myself to make an entire dish with white rice, so I did some finagling to make brown rice with a longer cook time work. And of course, I can't afford saffron. (Birthday present, anyone?)
Unsweetened soy yogurt with canned pineapple and ground flax seed
Date and coconut bars. I'm always looking for low-sugar desserts, and these are all fruit.
What are you eating this week?