Yesterday David packed his own lunch from a variety of leftovers in the fridge. He said he mostly stuck to food combining when eating at work.
I did the same at home. I always start the day now with a breakfast of fresh fruit. Yesterday I blended fresh fruit with a little 100% organic apple juice (NOT from concentrate - no point in buying organic if it's concentrate) for a smoothie of sorts. It kept me full for several hours. Then I reinvented the pasta dinner from Saturday night on the stove top with fresh parsley.
Dinner was Sweet Potato Shepherds Pie. I used the recipe from Gillian McKeiths book but eliminated a few items (kidney beans - to make it food combo friendly, arrowroot - didn't have any, tamari sauce - it's soy and David's allergic) but stuck to the basic recipe and served it with the last of my home made whole wheat bread.
I posted on Facebook that David didn't realize it was vegetarian. He saw the post before trying the meal... He swears it didn't effect his perception. I thought it was really good. I think I will re-invent it today with some kind of crunch on top.
(Since I didn't add arrowroot I drained all the liquid off the veggies before putting them in the baking dish.)