I used American cheese. I have it for the dogs’ fireworks meds. Can’t taste it but dang that texture…
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Wow I want one right now please. They look yummy and beautifully presented.
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Thanks very much,they are a bit naughty though!!! Id say a 10 km walk should burn one of these off 
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Hahahahaha 
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Fruit bowl cause it’s hot and I wanted something light and refreshing. Apples, strawberries and pineapple involved
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They use to sell a big bag of that but with bacon and you just had to add eggs. It was our go to breakfast on weekends for a while and now I can only find those little bowls 
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Harrisa and Bhararat chicken thigh grain salad. Brown basmati, freekah, quinoa, lentils and buckwheat. Tahini dressing, hot sauce.
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Gluten free lentil pasta with vegan parmesan.
Meatballs and cucumber as a side.
Second time I’m trying lentil pasta. And I can assure you I’ll never do it again.
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I tend to stick with mixture pasta. I think Barilla, which I imagine you don’t have is made with corn flour and rice flour. It’s the most “real” pasta - but I am not thrilled with the extra preservative stuff. Just like bread, I should make it. 
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Not sure if anyone else would be interested in this kind of thread but I’m a huge fan of meal prepping for the week. However, I always find myself making the same thing and struggling to mix it up. Maybe this could be a place to share ideas and keep up motivation to stay on track
Pictured is one of my favorite go-to lunches for work: turkey roll ups, cheese stick, lots of fresh veggies and hummus 
I make them ahead of time so I can just grab and go in the morning!
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Congrats on eating 
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regional farmer round hereI used to buy Barillas gluten free pasta. It’s okey, but I’m not thrilled with the texture.
Luckily we now have Garofalos glutenfree pasta in stores here, which is made with quinoa, brown rice and corn. It gets perfectly Al dente every time.
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