breakfast: shredded wheat with hemp milk; espresso
lunch: leftover cannellini hummus with pita bread; leftover salad (raw kale, heirloom tomatoes, and cucumber tossed in olive oil, fresh lemon, Bragg’s liquid aminos, and nutritional yeast); icky coffee
in lieu of dinner, snacks before and at Cirque du Soleil (vegan, I think, unlike most circuses): more hummus and pita; animal crackers; SweetTarts; Swedish Fish; popcorn; gum (may or may not be vegan)
late night snack: a few bites of Israeli couscous with eggplant, squash, tomato, and spinach dish