Well, I try to vary things, but I'll give you today for an example:

Breakfast (the measurements are of the dry ingredients, obviously they "puff up" when cooked, so I get a very big bowl of hot cereal out of this):
1/4 c. cream of rice
1/4 c. buckwheat
(like I said, I vary this, so sometimes it's quinoa and sometimes it's amaranth . . . just depends)
1 pear, diced
cinnamon
(I nuke the pear with cinnamon for about a minute while the cereal is cooking on the stove - sometimes I use frozen berries (no cinnamon) or use an apple instead of the pear)
1/4 c. nutritional yeast flakes
2 T flax seed (I use this for a couple weeks and then take a week or so off)
Sometimes (like this morning) I will also mix in about 1/2 to 1 c. organic plain yogurt or kefir (with live, active cultures)
Once or twice a week I'll mix in a whole omega-3 egg as well (I just stir it in and it cooks within the cereal).

Lunch:
I always bring my lunch. Today's probably sounds pretty gross as it's a hodge-podge of what I have left in the cupboard (time to go grocery shopping):

1 large sweet potato
1 medium sized avocado
1 can cannelli beans

Also, unsweetened cranberry juice self-sweetened with a few drops of Stevia.

We rarely eat out. I usually take one weekend per month a cook, cook, cook - soups, stews, etc., etc. and fill the freezer. Then I have stuff to bring with me to work every day and have stuff that just needs to be heated when I get home. I hate coming home hungry and not being able to eat within the 1/2 hour.

Last night, for dinner I sauteed a white onion in olive oil. Then I added curry powder (or sometimes I'll do ground ginger and ground cumin), and diced chicken. Stirred that around a bit and when the chicken was about done I threw in some spinach and cooked brown rice pasta.

I really like fish: salmon, halibut, etc. Some of my favorite recipes are beef & barley stew and morroccan chicken soup. Oh, I also recently learned to make porcini mushroom risotto - yummy! A real stick-to-your ribs kind of thing. It's very good paired with roasted chicken breast with just a bit of salt and pepper to taste, and a green salad with balsamic vinegar. Roasted fingerling potatoes are fun too. Cube the potatoes, coat with olive oil, salt, pepper, and garlic - spread out on a pan and bake at 425 for about 30 minutes. Yummy.

I have some different food allergies, sensitivities which make eating out kind of a pain.

As for supplements, I take calcium, vit. d, zinc, and fish oil pills. On rides, I mix one Emergen-C packet in my water.