Breakfast: Chop half a tomato into bite sized chunks and toss in a pan with garlic, salt and pepper. Whisk one or two eggs in a small bowl then pour over the tomato and scramble. Eat with toast and half a grapefruit for a perfect pre-work power breakfast. Lunch: Cut cucumber and tomato into large chunks and dice red onion. Take a thick slice of bread, cut into big rectangles and put them in the toaster oven or oven until crispy brown for homemade croutons. Put the veggies and croutons over salad greens and top with salt, pepper and lemon juice, feta and fresh mint or basil. Italians call this panzanella.
Dinner: Lightly blend two roughly chopped tomatoes, one long peeled cucumber, three cloves minced garlic, a tablespoon of red wine vinegar and salt and pepper. Add water or breadcrumbs to get the consistency you want. Top with diced bell pepper and scallions or red onion. We give you gazpacho.
