Breakfast
Peanut butter and strawberry jam sandwich on homemade wheat bread

Lunch
Ham sandwich on homemade wheat bread

Dinner
Pizza with tomato sauce, mozzarella cheese, pineapple, and ham

Recipes:

QUICK SESAME WHOLE-WHEAT BREAD
2 1/2 to 3 c. bread flour
3 Tbs. sesame seeds, toasted, plus extra for sprinkling
2 tsp. salt
3 pkg. active dry yeast
2 1/4 c. water
1/4 c. plus 1 tsp. honey
3 Tbs. butter
3 c. whole-wheat flour
1 egg white, beaten

In bowl of KitchenAid mixer, combine 2 c. bread flour, 3 Tbs. sesame seed, salt, and yeast. Stir together well.
In a small saucepan, heat water, honey, and butter until 120 to 130 degrees F. Add warm liquid to flour mixture and mix on low speed until moistened. Mix on medium speed for 3 minutes.
By hand, stir in whole-wheat flour and an additional 1/4 to 1/2 c. bread flour until dough pulls cleanly away from sides of bowl.
On a floured surface, knead in 1/4 to 1/2 c. bread flour until dough is smooth and elastic, about 5 to 8 minutes. Place dough in a greased bowl. Cover loosely with plastic wrap and a cloth towel, and place bowl in a pan of 95-degree water. Let rise 15 minutes.
Grease a large cookie sheet. Punch dough down several times to remove all air bubbles. Divide dough into two parts and shape into balls. Place 3 inches apart on cookie sheet.
With a sharp knife, make three 1/8-inch slashes in each loaf. Brush with egg white and sprinkle with remaining sesame seeds.
Cover and let rise in a warm place until doubled in size, about 15 minutes. Meanwhile, preheat oven to 375 degrees F.
Uncover dough. Bake 25 to 35 minutes or until loaves sound hollow when tapped. Immediately remove to wire cooling racks.

PIZZA DOUGH
1 1/2 c. warm water
2 tsp. active dry yeast
2 Tbs. olive oil
1 1/2 tsp. salt
1 c. whole-wheat flour
3 c. all-purpose flour

Pour 1/2 c. of the water into a mixing bowl, stir in the yeast, and set aside until foamy, about 10 minutes. Add the remaining water, olive oil, and salt, then beat in the whole wheat flour, followed by enough all-purpose flour to make a rough dough.
Turn out onto the counter and knead until smooth, adding flour as needed to keep it from sticking. Dough should remain slightly tacky.
Put the dough into an oiled bowl, turn it once to coat it, and cover it with a damp towel. Set it aside to rise until doubled in size, about an hour.
Turn the dough onto the counter and divide it in two. Shape each piece into a ball, set them on a slightly floured counter, cover with a towel, and let rise another half hour.
Preheat oven to 500 degrees F. For a thin, crispy crust, roll out each ball of dough with a rolling pin and curl edges under themselves. Add toppings and bake until golden-brown.