Breakfast: Warm squash porridge (added milk, honey, butter, raisins and cinnamon to last night's squash)
Lunch: Leftover chicken in an omelette with fresh veggies and hummus on the side
Snack: Homemade macaroons and raspberries
Dinner: Rest of family had pasta, I had gluten-free sausage, chick peas, a few pieces of rice pasta and boiled kale in tomato sauce topped with parmesan cheese
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