March 24, 2010


March 24, 2010 - .  

breakfast: oat flakes with soymilk; coffee

lunch: toasted sesame bagel with green olive Tofutti cream cheese from Giant Bagel Shop; banana; Boston chocolate chip cookie (I hadn’t had a Boston cookie before… it was good. It reminded me of Grandma’s brand cookies, which I used to eat in middle school)

snacks at Oberlin at the Met: tiny pickles with mustard; slightly steamed veggies (broccoli, asparagus, carrots); red wine (may or may not be vegan)

dinner: sandwich with multigrain bread, Polish roasted red pepper and eggplant spread, Earth Balance, lettuce, and dumpstered Tofurkey with stuffing (still going..)

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