black bean, roasted corn, carrots, celery, bell peppers and vegetable stock with a jar of salsa and can of chopped tomato. I have been putting fresh spinach in it and reheating it so the spinach wilts. I got some crackers made with rosemary and flaxseed to go with.
Dinner last night was pasta made of black beans and chickpea flour. Served that with mushrooms, broccoli and zucchini and a sprinkle of nutritional yeast.
Dinner tonight was a salad of romaine, edamame, shredded carrots, cucumber, sprouts, raisins and a sesame cashew ginger dressing I made from scratch last week :)