Breakfast
Leftover coconut cream pie

Lunch
Leftover Greek-style cannellini, pasta, and vegetables
An apple

Dinner
Pork with bean curd
Rice

Recipes:

PORK WITH BEAN CURD
1/2 lb. firm tofu, cut into 1/2-inch cubes
2 Tbs. peanut oil
3 cloves garlic, minced
a quarter-sized piece of fresh ginger, minced
1 lb. pork butt, sliced across the grain into thin strips
2 Tbs. hoisin sauce
3 green onions, cut diagonally into 1-inch pieces
1 small head bok choy, chopped
2 Tbs. sherry
1 Tbs. soy sauce
1/2 tsp. sugar
1/8 tsp. salt
white pepper to taste
1/4 c. chicken stock
1 Tbs. cornstarch mixed with 1 Tbs. water

Drain the tofu pieces in a colander for half an hour, then pat them dry with a paper towel.
Heat a wok and add the oil. Stir-fry the garlic and ginger for a moment, then add the pork and stir-fry until cooked through. Remove to a plate with a slotted spoon, leaving the oil behind.
Add the hoisin sauce, green onions, and bok choy to the wok. Stir-fry for a minute or two, then add the pork, tofu, and all the remaining ingredients except the cornstarch mixture. Stir-fry until everything is quite hot.
Stir in the cornstarch mixture quickly until the sauce thickens, then remove the wok from the heat.
Serve over rice.