Breakfast
Whole-wheat raspberry pancakes (yes, still the same batch...but have no fear, I've used it all up now)

Dinner
Greens with potatoes
Wheat buttermilk biscuits

Recipes:

GREENS WITH POTATOES
3 or 4 smallish potatoes, cut in half
a big bunch of greens (about a plastic produce bag full...these could be turnip greens, mustard greens, spinach, kale, chard, etc.)
2-3 Tbs. olive oil
2 cloves garlic, minced
1/2 tsp. red pepper flakes
2 tomatoes, chopped
hot sauce (Texas Pete or Tabasco)
salt and freshly ground pepper

Cover the potatoes with cold water, salt to taste, and bring to a boil. Cook until tender. Drain, then peel and coarsely chop.
Meanwhile, simmer the greens in salted water in a large skillet or wok pan until tender. Drain.
Dry the skillet or wok pan and add olive oil. Heat the oil with the garlic and the red pepper flakes. When the garlic is fragrant, add the tomatoes, then the greens and potatoes. Cook over medium heat until flavors are blended (putting a lid on it for part of the time helps speed the process). Add hot sauce to taste.

WHEAT BUTTERMILK BISCUITS
1/2 c. whole-wheat flour, plus extra for the counter
1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3 Tbs. butter
1/2 c. buttermilk

Preheat oven to 450 degrees.
Combine dry ingredients in a bowl and mix well. Cut in the butter with a pastry blender until the mixture looks like coarse meal. Pour in the buttermilk and stir with a fork just until the dry ingredients are evenly moistened.
Scatter whole-wheat flour on the counter, then pat out the dough into a small 1/2- to 3/4-inch-thick circle. Use a sharp-edged scraper to cut the circle into six wedges, then lift the wedges onto a nonstick baking sheet.
Bake 15 minutes, or until lightly browned.