April 3, 2012


April 3, 2012 - .  

breakfast: green tea; pumpkin flax plus granola with soy yogurt

lunch: “cheese toast” with homemade bread and pepper jack “cheese”;  salad with baked tofu with cilantro lime pesto, spinach, red pepper, roasted beets, and roasted asparagus tossed in a tahini za’atar dressing

snacks: dates; cashews; banana; smoked almonds

dinner: kale chips; gluten free flax cornbread based on this recipe (my housemate made 1.5x recipe with 1/2 c cornmeal and 2.5 c gluten free baking mix. She also cut the sugar down a little and added blueberries); kale with black beans, kidney beans, tomatoes and avocado; vegan shortbread cookie (thanks lori!)

exercise: biked about 8.5 miles; tilling garde; 6 push-ups (haha)

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