October 20, 2011


October 20, 2011 - .  

breakfast: stash chai spice decaf tea and tazo chai tea with vanilla soy milk

lunch: leftover vegie kung pao shrimp (vegan shrimp, peanuts, celery, carrots, etc.) over steamed rice from good fortune chinese restaurant

snack: pumpkin seeds

dinner: baked tofu in a lemon mustard marinade; roasted broccoli with garlic cloves; roasted butternut squash; beer bread (one little bite); mickey’s; apple crisp



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