Breakfast was a spinach and feta omelette, which I had with a glass of apple juice I received in my Farmhouse Breakfast Week hamper. I love making eggs for breakfast on a weekend. I didn't actually make my first omelette until last year, I always thought they were difficult to do, but one morning I braved it and attempted to make one. To my surprise, it was a success and I have regularly been making omelettes for weekend breakfasts since.
Lunch was another dose of spinach and feta with a salad. I didn't intentionally eat the same combo twice in one day, I was just whipping up a salad and the only "salad leaves" we had in the house was spinach. Then once I'd topped the greens with turkey slices, cherry tomatoes, pepper, olives in oil, lemon and herbs, I felt some feta would be the finishing touch. It was lovely. I love how pretty salads can be if you use different coloured ingredients. Natural bright colours look healthy. Food should be colourful, it look so much more appealing (to me).
Creamy Greek yoghurt topped with a small banana and granola that came in my Farmhouse Breakfast Week hamper was my afternoon snack. This was delicious combo. I love granola and yoghurt together.
For dinner I made a chicken, veg and cannellini bean casserole/stew. J said it was a hot pot because it was hot and made in a pot, which sounds logical, except it was made in a pan. It was yummy, healthy easy to make. I poured a tin of chopped tomatoes into a pan, added some herbs and spices, onions, a chopped skinless chicken breast, a carrot, some broccoli a medium onion, a large mushroom and cannellini beans and cooked it on the hob for about 25 minutes until the chicken was tender and the veggies soft.