Hope you're all doing well. I share my Day 17 of The Food Diary Game, Season 8, from the #SteemFoods community, led by @steemitfoods and @alikoc07. 10% of the rewards from this post will go to @sf-charity, so that I can help good deeds happen and help this great Community grow.

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I have joined #Club100. Learn everything about it HERE: [ 1️⃣] Single Post: Club5050-Club75-Club100 Fully Information Package Most Updated Version 💯 so you can join in!

As ususal, my food-day started early, with a cup of hot coffee, black and no sugar.

I served breakfast at 9 a.m.: arepas, shredded cheddar cheese, and some pork chops and eggplant left over from our lunch yesterday.

Below you can see my plate. I love sprinkling freshly ground black pepper on almost everything I eat, including my breakfast fried eggs.

When I took the leftovers out of the fridge, I realized I had to do something about the stored leftovers and old foods. Sunday is just good for this. I started with the ones below and decided to make a cake I could use for dessert and snacks.

Since I had no eggs other than the frozen yolks and the one egg white, I decided to add baking soda and vinegar to help the cake rise and get a little fluffier, since the mashed banana is a little heavy.

As you can see in the sequence above, I added the yogurt (approx. 1/4 cups), then the sugar (1 cup) and oil (1/4 cups), then the egg (2 frozen yolks + 1 white), then 1 tablespoon of ground cinnamon and 1 tablespoon of vanilla essence, and finally the flour (1 cup + 2 tablespoons). I also added 1/2 teaspoon salt.

Then I washed and peeled the apple and cut it into slices. In addition, I shelled the walnuts and crushed them by squeezing them in my fist. I added everything into the mixture, reserving only a few half nuts.

I used cupcake baking tray, which I greased with margarine.

Soon they were ready, only 10 minutes at 200 degrees C.

The cupcakes did not raise much....

...But they were very, very, very fluffy...

...And delicious. The texture of the baked apple was soft and moist.

Our menu needed some vegetables for lunch. I didn't have much variety in the fridge. I finely julienned green cabbage and grated a large carrot.

The dressing was mayo, mustard, sugar, salt, and white vinegar.

I busied myself during long hours after the cupcakes were ready. So I served lunch late.

As you can see in the photo above, along with the salad, I served steamed tenderloin stripes with julienned green bell pepper and onion. I didn't use any oil for this, not a bit. The steam did all the work, and it was incredible tasty and juicy.

And I fried the leftover boiled cocoyam from yesterday's lunch, plus toasted cassava.

Below you can see my plate.

No more food for me today. Just coffee (and a cupcake nobody knows about).