Yesterday's lunch: quinoa pasta with a tomato sauce composed of tomatoes (from Hollygrove Market), basil (from my yard), onion, and garlic.

3 chopped tomatoes

0.5 white or yellow onion, diced

4-5 cloves garlic, minced

handful of fresh basil

2 tbsp olive oil

Combine first three ingredients in a saucepan and heat over medium heat until bubbling. Add olive oil and chopped (or torn apart) basil. Stir and reduce heat to low. Cover and allow to simmer for about 30 minutes.

Saturday breakfast: banana whole wheat pancakes with camu camu and maca powders, topped with maple syrup and walnuts.

1 cup whole wheat flour

2 tsp baking powder

2 tsp maca powder

1 tsp camu camu powder

1.25 cups almond milk

1 banana

1 tbsp raw agave nectar

Mash banana with 0.25 cups almond milk and the agave nectar. Combine dry ingredients in a separate bowl. Add banana mixture and remaining almond milk to dry mixture and mix. Cook in a lightly greased skillet on medium heat.