Breakfasts: Early last week I cooked up a big batch of kale, onions, garlic tomatoes, mushrooms, and vinegar, and dished it out into 6 bowls and then had one for breakfast every day. One note to remember in the future, I think I prefer this with just greens and onions. and that's easier. I also ate 1-2 lbs of raw carrots in the morning and early afternoon. I know, that's a lot. My co-op carries fabulous carrots from a local farm and they are at their peak in sweetness right now--they must cure over winter.
Lunches: either a baked potato made into oven fries and homemade ketchup; or a baked Japanese sweet potato; and raw carrots or a cooked veggie, e.g., broccoli. This post describes how to make potato fries and reminds me of a good way to eat them that I forgot about. Baked Japanese sweet potatoes are like candy! I just eat them plain like a burrito and savor each bite.
Dinners: large salad with lettuce, red bell pepper and ground seeds; dressing from 1/4 cup blueberry or cherry juice and 1 Tbsp fruity vinegar. Early in the week I also had a bowl of chickpeas and sliced banana and cinnamon. Later in the week, I put beans on my salad sometimes with fruit like apple or pear. The juice I use for the salads is Lakewood organic which is cold pressed and probably has a little more of the fiber than the normal juice made from concentrate. But it also costs twice as much. Oh well, I only eat 1/4 cup a day at most so I can afford it. The ground seeds soak up some of the juice and thickens it up and it stays on the lettuce instead of all going to the bottom of the bowl. The beans were cooked up in the instant pot pressure cooker, 1/2 lb, with 1 Tbsp coconut aminos. They were split into four servings. My added sodium was under 100 mg per day.