Breakfast (1/2, home): fruit & nut bar (chocolate, cranberries, and macadamia nuts). Orange juice.
Breakfast (2/2, work): a slice of toast with nutella, coconut soya yoghurt, and honeydew melon. Breakfast tea with oat milk.
Lunch: seasoned salmon, white rice, and leftover homemade miso soup. A hard-boiled egg, silverskin onions, cucumber & carrot sticks with houmous. Green tea.
Dinner: a stirfry* made with egg noodles, beansprouts, pak choi, scallions, mushrooms, white onions, carrots, tomato, red peppers, and red chilis seasoned with lots of cayenne pepper. Cabernet sauvignon.
*aka. that one dish Chris makes when there are veggies to use up.