This morning I started off with a juicy peach and a sweet banana.
Then I skipped my morning trip to the farmer’s market due to a brief but raging thunderstorm that passed through the city. For lunch I enjoyed a plateful of collard wraps stuffed with tomato and dill, and dipped in hemp nut butter mixed with lemon juice.
Plus I ventured outside to collect some more delicious mulberries for dessert.
Later in the afternoon I snacked on a deconstructed Larabar, also known as a pile of almonds and dates.
Then for dinner I used up the last little bit of Bob’s Red Mill Corn Bread mix that’s been sitting in the pantry for far two long (like literally two years…but it seemed fine to me). There was only enough to make two corn bread rolls, and I paired one with a plateful of broccoli and a President’s Choice instant vegetarian chili. And the cornbread mix turned out quite well considering I didn’t include the little bit of egg the recipe called for after reducing it, and it was just a little bit ancient (the only thing that was wrong is they it was very crumbly).