[Zipporah]

I don't know how much use this is to you seeing as it's the opposite time of the year over here, but here's my last three days in food.

Today my life looked like this:
Breakfast-Granola with flaxseeds and soy milk, mango, green tea
Morning Tea-Date and Banana Scone, more green tea
Lunch-Avocado, SD tomato and skordalia (Basically 1 clove of garlic and a tin of white beans blended together with a bit or EVO, lemon, thyme and S&P) on sourdough. Carrot and Cucumber. More mango (it's mango season and they're super cheap)
-Afternoon tea-Banana and Berry Smoothie (made with soy yogurt and oat milk)
-Second Afternoon Snack (while cooking dinner): Breadsticks and PB. Handful of cherry tomatoes
-Dinner-Veg Paella. Lemon and Lime Tart (mem's birthday)
-Evening: Chai tea and piece of dk choc

What I ate yesterday:
-Breakfast: 2 (fat) slices Apple and Cherry Loaf. Mango. Green Tea.
-Morning Tea-Cup (flagon ) of milky coffee. Half a banana.
Lunch-L/O's (Chickpea Patty with Avocado, Buckwheat and Spinach Salad), Half a Red Pepper. Pita Bread. Apple.
Afternoon Tea: Handful of almonds, handful of dried cranberries. 2 pieces dk chocolate and cup of green tea. 2 (small) carrots.
Dinner: Stirfried mushrooms, brocolli, mange tout and pak choi with buckwheat noodles. Frozen strawberry yogurt (homemade).

The day before:
Breakfast: granola with flaxseeds and soy milk. green tea. mango
Morning tea: more green tea. Rhubarb and strawberry muffin.
Lunch: Cucumber, cherry tomatoes and 1/2 red pepper. L/o Rice and beans with pita bread and avocado.
Afternoon tea: Rice crackers, carrots and mange tout with satay dip (leftover from night before)
Dinner-Chickpea patties with home soy sour cream, buckwheat salad with SD tomatoes, olives, spinach and other green leafy things, BBQ'd veg kebabs (red pepper, red onion, zucchini, mushrooms) and asparagus, yet another mango for dessert (yeah- we bought a tray).
Evening: chai tea

Also: I drink a lot of water.
It's very easy to rely on wheat and soy products so I do try to vary things a bit. Most of the bread and baking has a healthy proportion of 'alternative' grain.
I use soy milk and coconut milk for things were the taste will be obvious, rice milk and oat milk for baking and cooking, or for the occasional smoothie.
I do heaps of baking or we'd starve or end up eating junk-I tend to bake a double batch and then freeze it and pull out stuff as I want it.