breakfast: blueberry and banana vegan, gluten-free muffin from Karen’s on Astor; coffee
lunch: lentil crepe with potatoes and veggies, served with soup and sides, from NY Dosas food cart
snack: rice crackers
dinner (cooked by Michael’s Aunt Joanne): lentil pasta, salad with avocado, Sabra ratatoulie, honeydew and blueberries, vegan chocolate cake with sprinkles