Breakfast: Scrambled eggs with cheddar cheese, grape tomatoes, spinach, pepper, and Cholula.
Lunch: Quinoa (made with organic chicken broth) with green peas and pink beans, dressed with olive oil, balsamic vinegar, cumin, dijon, and soy sauce.
Dinner: Curried tilapia on coconut rice with curried onions, broccoli, and pineapple, with toasted flat bread.
Freegan items: Grape tomatoes, German dark wheat bread, quinoa, green peas, balsamic vinegar, cumin, olive oil, broccoli, pineapple, coconut milk, flat bread, curry, all plates and cutlery pictured, as well and pots, pans, and utensils used in cooking.
Purchased items: 2 eggs (38¢), a dash of hot sauce (2¢), 1/10 of a bag of frozen spinach (17¢), 1/2 can of pink beans (54¢), 1/2 onion (35¢), 1/2 filet of tilapia ($1.07) = $2.53
These were three particularly tasty meals, I anxiously await that day I rediscover the leftovers in the freezer!