Breakfast
Peanut butter and blackberry jam sandwich

Dinner
Nopalitos salad
Southwestern corn and chicken chowder

Recipes:

NOPALITOS SALAD
I think this is one of the best things I know how to make. I have been known to devour an entire recipe of it all by myself. The recipe is mine, but when I devised it I was trying to imitate the nopalitos salad at the Boca Chica restaurant in St. Paul, Minnesota. I think I nailed it.
There are two ingredients in this salad that residents of places without Mexican populations may have trouble finding. The first is the nopalitos themselves. They're prickly-pear cactus paddles with the spines cut off, julienned and cooked until they're soft. I use the canned kind because they are preserved with chili peppers and onions and have the slightly pickle-y flavor that the salad needs. La Costeña is my brand of choice. I've heard that well-cooked green beans can stand in for them in a pinch, although it wouldn't be the same if you ask me.
The second ingredient is queso fresco. This is a crumbly, moist, mild part-skim cow's-milk cheese that is saltier than mozzarella but less salty than feta. I'm sure there's something else that could substitute for it, but I'm not enough of an expert to know what that might be.

1 small sweet onion (such as Vidalia), sliced thin
1 15-oz. jar nopalitos, rinsed very well and drained
1/2 to 1 hot banana pepper, chopped small
1/4 to 1/2 green bell pepper, julienned
3 Tbs. vegetable oil
1 avocado, chopped
1 large tomato, chopped
juice of 1 lime
3 or 4 handfuls of lettuce, chopped coarsely (iceberg is traditional, but go with your tastes)
1/8 to 1/4 c. chopped cilantro
about 1/2 c. crumbled queso fresco, or more to taste

Place the sliced onion and nopalitos in a large bowl.
Sizzle the banana pepper and green bell pepper for a couple of minutes in the oil. You're not trying to cook them all the way; you're just taking the raw edge off the peppers and flavoring the oil. Pour the hot oil and peppers over the onions and nopalitos.
Add the avocado, tomato, and lime juice.
After making absolutely sure that the contents of the salad bowl have cooled to room temperature, add the lettuce, cilantro, and queso fresco. With clean hands or salad tongs, gently but thoroughly toss the salad.

SOUTHWESTERN CORN AND CHICKEN CHOWDER
To make this a true chowder, you might want to puree part of it at the end in order to thicken it up. I didn't bother and it was still great.
The chipotle pepper in adobo sauce comes in little cans in the Mexican section of the grocery store. Chipotle is basically smoked jalapeño. I never use a whole can at once--that would set the whole neighborhood on fire!--so I freeze what's left over and use it as needed.

1 large onion, chopped
1/2 a jalapeño pepper, minced
1 boneless, skinless chicken breast, cut into bite-sized pieces
2 Tbs. vegetable oil
3 c. chicken stock, vegetable stock, water, or a combination of any of the three
kernels from four ears of fresh sweet corn
2 medium potatoes, peeled and cut into 1/2-inch pieces
a handful of fresh oregano and thyme, chopped
1/2 tsp. ground ancho chile pepper
1 Tbs. chipotle pepper in adobo sauce, minced
salt and freshly-ground black pepper to taste
1/4 c. heavy cream

In a stockpot, saute the onion, jalapeño, and chicken in the oil until the chicken is cooked and the onion and jalapeño are soft.
Add the stock, corn, potatoes, herbs, ancho chile pepper, chipotle, and salt and pepper. Stir. Bring to a boil, then reduce heat and simmer, partly covered, until potatoes are completely tender.
Bring the heat down very low and add the cream. Stir and heat through, but do not boil.