breakfast: green tea with unsweetened vanilla soy milk; 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 and roasted beets; mashed sweet potato and chickpeas with peas
snacks: shortbread cookie!; banana; kale chips
dinner: 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); salad with carrots and avocado tossed in a homemade balsamic vinaigrette
exercise: about 40 push-ups throughout the course of the day; biked about 4 miles; walked about 1 mile