05-2 Lunch: Tofu-spinach-sweet potato pie and salad with cashew nuts. Pie crust: sweet potato, ghee, coconut flour (next time over half is going to be almond flour, this was very dry), salt. Pie filling: onion, spinach, tofu, chili, black pepper salt. Salad: lettuce, tomato, cucumber, onion, balsamico, cashews
13-2 Lunch: Crust (sweet potato, ghee, almond flour, coconut flour, salt) and topping (tofu, spinach, yoghurt, onion, spices) from the pie I have made earlier. Added spring cabbage, onion, carrot and lingonberry + spices in the middle. Carrot and some pepper on the side.
03-2 Lunch: Salad from Cafe Esplanad: salad, tomato, cucumber, mushrooms (oil, parsley), pineapple, grapes, water melon, lettuce, olive oil and balsamico. Own additions: tofu (coconut oil, chipotle), olives and almond waffle. And nectarine as a dessert.