A cheese sandwich, a banana, an Alfajor* and some nice bottled water to wash it all down. When I was a young boy I would come home from school and eat a peanut butter and jelly sandwhich with chocolate milk every day. If you are going to be a creature of habit, it is best to have good habits!
* Alfajor: In most American alfajores, there are two layers of cake and a filling in between. In Argentina, its basic form consists of two round sweet biscuits joined together with mousse, dulce de leche or jam and coated with black or white chocolate (many alfajores are sold in "black" and "white" flavours) or simply covered with powdered sugar. There is also one variation, called "Alfajor de nieve", that instead of having a white or black chocolate coating, it has a "snow" coating. The "snow" coating consists of a mixture of egg whites and sugar. Peruvian alfajores are usually coated in powdered sugar, as seen in the picture, and are filled with manjar blanco. Most alfajores come packaged in aluminium foil. In Mexico, they are made with just coconut, and are normally a tri-color coconut confection. In Nicaragua, they follow more in the lines of the Canary island type of alfajores and are made with molasses and different type of grains including corn, and cacao similarly to most chocolate bars, though hand-made are just as accessible and generally packaged in plastic wrap or wax paper.
Other varieties of alfajor include different elements in the preparation of the biscuits, such as peanuts; they also vary the filling and coating and even add a third biscuit (alfajor triple). (Wikipedia)
This is what I am talking about!