Nutrition on the road - What, How and Why?

Being new to touring I've got quite some questions. May it because I actullay dont know what to do or out of plain interest in how others do it. One essential part of touring is nutrition. Hence the dedication of it's own thread. The foods and beverages we consume on the road differ from those we consume at home. I have some ideas about what I'll be stuffing my face with but there might be more to it.

I'll be touring mostly through France and Spain, so baguettes will definitely be part of my diet. Probably every breakfast will consist of baguette with some sort of jam or marmalde, preferably the specialty from the region in which I find myself at that time, accompanied by some fruit. Quite like my regular breakfast exept that at home I eat yoghurt with muesli instead of bread. Drinks will be water.
Breakfast is easy, full of carbs, some vitamin and requires just a knife. Only downside is that fresh fruit is fucking expensive in France.

After breakfast comes during activity nutrition. I cant bring a 40 day supply of energy bars, nor would I if I could. As I plan riding 100km a day at an easy pace of 20-25km/h depending on the hillyness of the days course. Including getting lost, picture breaks etc. I'll be traveling approximately 6 hours a day. Though riding at an easy pace I still want to feed (over)sufficient during the ride. As a matter of fact I want to arrive at the next destination and not feel the need to eat. The downside of this 'strategy' is that I'll have to carry along the weight and bulk of all that food. I'm thinking bananas and high-carb low-fat cake/cookies or possibly bread like that of breakfast. I've got space for 2 water bottles, both filled with water and one of them with an added electrolyte tablet. Water can be refilled on the road.
The during activity nutrition is once again full of carbs, contains vitamin from the bananas/optional other fruit and the electrolyte tablets, and is easy to eat and digest on the road.

Post ride lunch will vary greatly. This is the only meal of the day that I'll allow to contain a higher amount of fat, which allows me to have a taste of the local cuisine since, especially in Spain, they tend to use a lot of oil. Drinks will again be water or maybe tea if I decide to bring it along.

Dinner is a hard one. I love to cook, and when I cook I use many spices and herbs, fresh vegetables and chicken/fish. I cant bring nor afford all that on my trip, so I'll have to improvise. Rice is great but I cant travel with a 1kg bag of rice on me all the time, while buying smaller portions is too expensive. Pasta it is then. A pack of 500g spaghetti is cheap and though I wont finish an entire pack every day, I'll definitely be eating more that half of it for dinner. That covers the carbs.
Second part of the dish has to contain some protein. Fresh fish and chicken won't be on my plate most of the time. Canned tuna however doesnt taste bad and is a great, healthy source of protein. Something like tofu could also be good but I have my principles: I dont eat meat substitutes.
Third part of dinner would be a source of vitamins. I'll have to give that a thought as fresh veggies can be quite expensive. Good thing is that I'll consume a fair share of vitamins during daytime.
Drinks will be water.
So dinner fuels my need for carbs and protein, is easy to prepare and low in fat. It requires a fork, a (wooden) spoon, a gas burner and a single pan (though I'll bring two that fit into eachother, €6) and possible a knife. No plate as I'll eat directly from the pan.

This is how I see myself eating and drinking during a tour. How do you guys do this? Am I overlooking something?