Breakfast: A bowl of steel cut oats this morning, cooked with raisins for 15 minutes on the stovetop. The rest of my breakfast was the same as posted on previous mornings.

Lunch: a bowl of organic creamy tomato soup (Pacific brand) cooked with frozen spinach; one whole wheat tortilla with Roasted Red Pepper Hummus spread on it; one Texas orange; and a handful of mixed nuts. 

Supper: One half of a baked Delicata squash (baked at 350 in the toaster oven); steamed carrots, cauliflower, broccoli, beet, and 5 asparagus spears; garden salad as posted on previous days; a slice of home-baked whole wheat bread with Olivio butter spread; and a bowl of cut-up organic kiwi and organic strawberries with walnut pieces for dessert. 

Comment: The asparagus spears only need to be steamed five minutes, but the other veggies need 15 minutes of steaming. Be very careful when adding the asparagus not to get burned with the hot steam.