Leafy Greens Breakfast, Lunch & Dinner

10k race today, a light healthy breakfast of toast, avocado and fenugreek sprouts.  After the run a lunch of poached egg topped with a drizzle of olive oil, salt, pepper and mustard and cress.

Later in the afternoon I thinned the carrots, the small sweet tiny carrots went into dinner.  But the best pick of the day had to be the pumpkin. Large sweet nutty yellow pumpkin.

This week I will make a dairy free vegetarian lasagna with pumpkin and silverbeet, and what about a pumpkin pie, I definitely think so.


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