My breakfast was a porridge made from flax, chia seeds, hemp hearts and a few hazelnuts, seasoned with cinnamon, butter & mac nut milk.
For dinner it was roasted chicken, spinach and arugula salad with heirloom cherry tomatoes from my garden and because I was really feeling the need for comfort type food today, I lifted the liquid dairy moratorium and made a silky cheese sauce for the broc. Table cream, sharp cheddar, Parmesan, cream cheese and a little mac nut milk.