For my entrée, I have some spelt egg noodles, cooked spinach (boiled in the pasta water for one minute, then drained with the pasta), and some goat cheese melted onto the pasta. It’s topped with black pepper! I tried a bite of this to see how it would go, and wow, tomorrow’s lunch is going to be good.
For sides, I have half a tomato roasted in a little olive oil and sprinkled with Italian seasoning then placed into a food cup so the juices are contained. I have about some raw beet, peeled, quartered, and thinly sliced, placed into the food cup, and given a little love with olive oil and apple cider vinegar before sprinkling with a tiny bit of feta. On top are three very cute and interesting-tasting pickles. They’re mild, but peppery.