Stone ground corn muffins with fruit, low-fat Bare Naked Granola and a dab of coconut yogurt.
Lunch here was some a chopped up veggie patty (cooked the other night) with mint/yogurt sauce and cucumber in a small tortilla, with an apple for dessert.
Watch the calories in some larger tortillas you can be getting more calories than bread with a LOT less fiber.
Dinner is sometimes a stir fry with whatever veggie protein I have on hand with carrots broccoli and a sauce made out of ingredients I had on hand, but adding an extra teaspoon of honey to the recipe. For this dish, I threw in a few cashews (only a few as they are high in calories) for crunch but limited the rice to a little more than 1/2 cup spread out to a thin layer on which to place the stir-fry. It's also good with tofu that you marinate in the stir-fry sauce a little bit before cooking.
Stir fries, using only a touch of oil and a very hot pan, are a great way to use of leftovers and get in an extra serving of veggies. The bottled stir-fry sauces almost always have HFCS or additives in them.
Basic Stir Fry Sauce (vegan)
1 Tablespoon plus 1 teaspoon cornstarch
2/3 cup veggie broth (or water)
3 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon honey
a pinch of crushed red pepper flakes or Chinese five spice powder
Whisk until smooth, adding in as the dish finishes stir-frying, letting it simmer until the sauce thickens.