Breakfast - Boiled Egg, Organic Apple, and Pickles Not much I can say about this breakfast. As the weather warms up, I will start to eat more and more raw foods (because my body needs less energy to stay warm and can devote more energy to digesting raw foods). 
Lunch - Parsley Salad Made with organic arugula, chopped parsley, cucumber, avocado, raw pumpkin seeds, and Renee's Poppy Seed Salad Dressing. This container is bigger than the tiffin containers I usually feature on this blog (it's 17 cm wide and 10 cm deep). I didn't want anyone to get the impression I was starving myself with a small quantity of salad at lunch :) Parsley is a top-notch herb to add to your diet due to it's antioxidant, nutritive, and purifying qualities. Next time you get it as a garnish in a restaurant, eat it! 
Dinner - Tofu Shish Kebabs, Chili-Lime Sweet Potatoes, and Cornbread Tobel, who made this absolutely delicious dinner, is back as a guest chef! He made the kebabs with red onion, mushrooms, red peppers, and tofu grilled on the barbecue It's best to coat the ingredients in a bit of oil before you grill them. 
Recipe for sweet potatoes here. These were really, really good! 
Made with Bob's Red Mill Gluten Free Cornbread Mix. Tobel used flax eggs, soy milk, and oil so that the bread was also dairy free!
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What I EatI want to give you an idea of how to eat healthfully on a restricted diet, without a lot of work, by showing you how I eat! I eat strictly gluten-free. You'll find A LOT of veggies in this blog! I eat both fish and meat a few times a week (local and/or humane, whenever possible), and dairy when I'm visiting family and friends, or eating out. I hope you find this blog inspiring and interesting!
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