Breakfast: Oatmeal with Spiced Apples
Today we decided to stretch out our milk supply by making the oatmeal with half milk, half water. My fiance also demanded more oatmeal. Lucky for him the container I bought contains 30 servings. We made three servings. He ate two.
Lunch: "Roasted" Sweet Potatoes Topped with Salt, Pepper, and Cheddar Cheese
This time we headed straight for the microwave. Vastly superior cooking method. We split an orange for dessert. Only orange foods were allowed at this lunch.
Dinner: Pinto Beans, Brown Rice, and Blanched Collard Greens
These are more beans from last night's batch. I was expecting this to be two nights worth of food, but we definitely have enough for one, maybe two more meals. Instead of kale, I blanched some collard greens and finshed them with a simple pan sauce of salt, pepper, balsamic vinegar, and olive oil.
Our observations are pretty similar to yesterday. I'm not hungry, my fiance is. Still experiencing mysterious snacking urges throughout the day.
Stayed tuned if you found this post zero percent exciting. Tomorrow, we'll spice it up with some frittata and chickpea soup!
The degree offered exclusively major surplus and survival warehouse by Sheffield Hallam University (in partnership of the Food and Drink Federation),
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