Breakfast
Oatmeal with brown sugar and milk
Morningstar Farms vegetarian sausage
Grapefruit

Dinner
Greek-style cannellini, pasta, and vegetables

Snack
Coconut cream pie

Recipes:

GREEK-STYLE CANNELLINI, PASTA, AND VEGETABLES
3 cloves garlic, minced
1 large onion, chopped
3 Tbs. olive oil
1 carrot, sliced thin
1 red bell pepper, chopped
1 six-inch zucchini, quartered and sliced
a large, juicy tomato, chopped
1 tsp. dried mint
1 tsp. dried dill weed
a sprinkling of dried marjoram
about 2/3 of a large jar of marinated artichoke hearts (without liquid)
salt and freshly-ground black pepper to taste
a 15-oz. can cannellini beans, drained
1/2 lb. pasta (spirals, small shells, or the like)
a splash of red wine vinegar
feta cheese

Saute the garlic and onions in 2 Tbs. of the oil in a large skillet. While they cook, chop the carrot and bell pepper. Add them to the onions, stir, and keep sauteing.
Add the zucchini, tomato, herbs, artichoke hearts, seasonings, and beans. Simmer until vegetables are tender.
While the vegetable mixture simmers, cook pasta according to package directions. Toss with the remaining olive oil, then combine with the vegetable mixture and add a splash of red wine vinegar.
Serve with crumbled feta cheese on top.

COCONUT CREAM PIE
one 9-inch baked pie shell
3/4 c. sugar
1/3 c. all-purpose flour
1/4 tsp. salt
2 c. 1% milk
3 egg yolks, slightly beaten
1 1/2 Tbs. butter
3/4 c. sweetened flaked coconut, plus extra for the top of the pie
1 tsp. vanilla extract
meringue (see below)

In a saucepan, whisk together the sugar, flour, and salt. Gradually add milk, mixing well.
Cook and stir over medium heat until mixture thickens and boils. Boil for 2 minutes, then remove from heat.
Stir a small amount of hot mixture into egg yolks, then mix yolks into hot mixture. Cook for 2 minutes, stirring constantly. Remove from heat. Add butter, vanilla, and coconut, and pour into cooled pie shell.
Preheat oven to 350 degrees.
Spread meringue on top of pie, sealing to edges of pastry to prevent shrinkage. Sprinkle with coconut. Bake 12 to 15 minutes, until peaks on meringue are browned. Cool and serve.

MERINGUE
3 egg whites
1/4 tsp. cream of tartar
4 Tbs. sugar

Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually as you continue beating. Meringue is ready to use when stiff peaks form and sugar is dissolved.