Friday, November 14, 2014

A whole lot of food

Second breakfast (top right): wholegrain bread with homemade carrot spread, nuts and pieces of yellow bell pepper
Lunch (below): a surprisingly delicious mix of green beans, cooked potatoes and champignons, fried with garlic, and a coleslaw made with sauerkraut instead of fresh cabbage
Afternoon Snack (top left): I brought two tangerines and homemade sweets created by mixing granola with melted white chocolate

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