Breakfast: Saugeen Country unhomogenised yogurt, wild blueberries and Mom's homemade granola
Snack: pear and cheese
Lunch: Bentinck Packers' Black Forest ham (no preservatives, no sugar and we even know whose pig it was!) on gluten-free bread and homemade broccoli carrot soup
Dinner: Pork stew made in Crock Pot with can of lentils, chopped onion and carrot and carton of Imagine's potato leek soup, steamed mixed veggies on side
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