Here’s what we ate today as well as a recipe you can try if you, like me, have millet in your kitchen (weird).

Breakfast: Slow-cooked hot millet cereal (recipe below) with brown sugar and vanilla soy milk. Cup of coffee.
Lunch: Mini roast beef sandwiches made with garlic roast beef, homemade whole wheat buns, spinach tomato, dijon mustard and cilantro and parsley from my herb garden. Pasta salad that used up our penne pasta, packaged sauce and cooked zucchini. Handful of potato chips.

For supper we’re going to a BBQ going away party so we’re off the hook for cooking. Tomorrow we should get by with leftovers.

I did go shopping today and bought two kinds of deli meat for $5.91, eggs for $5.49 (I like the free range brown ones) and quick oats for $1.06. All within the rules and we ate all day today with only one new item. I predict the only thing we’ll need to buy before next Saturday is cream and soy milk but we’ll see.

Recipe for Slow Cooker Fruited Millet Cereal
1 cup millet
4 cups water
1 t. salt
1 medium apple, peeled and diced
1 cup raisins
½ cup coconut, sweetened or unsweetened

Place all ingredients in the slow cooker and stir. Cover, set cooker on low heat and cook for 8 or 9 hours. Great treat to wake up to! My note: I recommend starting it the night before so it’s ready in the morning and eating it with brown sugar and milk like oatmeal. (Mosher Products recipe)