For Lunch
Brown Rice pressure cooked, mixed with roasted walnuts
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Nishime Carrot, Squash, Onions
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Sauteed Broccoli and Parsley
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Pickled Cauliflower
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Soba Noodle clear broth Soup
with Daikon and Kombu and Ginger
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For Dinner
Buckwheat Fried with pasta, I used Bow tie noodles.
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Blanched Vegetable Salad, 
Cabbage, Carrots, and Bok-choy. with Brown Rice Vinegar 
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Baked Parsnips and Onions