Breakfast: eggs with nutritional yeast. Jalepeno-cheddar bread (yep, this breaks my no-simple-carbs-at-breakfast rule–treats can happen sometimes). Green tea with local honey (it’s been a horrific year for allergies, ugh).
Snacks: Kefir & mango smoothie. Almonds. Cheddar cheese.
Lunch: lactofermented ginger lemonade, sorrel soup.
Dinner: pork medallions with roasted spaghetti squash and lima beans. Dessert was Peach Stumble, which I totally made up. It’s a cross between a crumble, grunt, and cobbler (read: I threw some stuff in a pan) with last year’s frozen local peaches, oatmeal, a bit of cream, cinnamon, and a small hint of brown sugar. It turned out great!