We don’t brunch, we don’t lunch, but between 3 & 4 p.m. we do DUNCH!
After our daily walk we have a very copious breakfast —will be featured in a near future post—, that sticks to the ribs until early afternoon. We also found out that the eating pattern works very well to regulate our weight without feeling deprived at all. Our evening snack is usually very light: few slices of cheese w/ apples, a little bread, maybe a bowl of miso soup… but for now voilà le Dunch today:
Dunch du Jour
Cheese Polenta (delicious NYS grown corn & US cheeses) with Shitake Mushrooms
Simple Salad w/ Fennel & Roasted & Soaked Almonds
Prune Sweetened CranApple Sauce topped with Sheeps Milk Yogurt
Vegan Bars (made with fibres saved from juicing & delightfully called turdies by our son!)
3 thoughts on “Dunch du Jour”
What time did you say that was again……..?
So, how do you make the turdies You used the veg fiber from juicing and then how do you make it hold together? Frying? Baking?
Good question! I bake them at 300º for about 1h30. I turn them over after about 1 hour. Yesterday I made a veggie loaf with the fibers. That is pretty good too.