What I'm eating/will be eating around this time:
Tofu scramble with broccoli and yams
Sugar-free banana bread
Whole-grain pitas with lentil hummus (Recipe for hummus in the March 2012 issue of MS Living. Yum!)
Fresh veggies including celery with almond butter
Poached egg over asparagus, with toasted olive bread and goat's milk butter. I bought a loaf of the Co-op's olive bread earlier in the week, but once that runs out I'm going to try making my own. Also, I poached my first egg this week. A thrilling success!
Bananas, walnuts (These are what I bring as snacks to work.)
Little indulgences (but not all of these in one day):
Sweetened soy yogurt
If this doesn't prove enough food throughout the day, I'll make quinoa and chickpea salad to round things out.