June 3, 2010

katherine

June 3, 2010 - .  

breakfast: shredded wheat with soymilk; coffee

lunch: leftover raw kale salad; sandwich on onion bread with Vegenaise, eggplant+roasted red pepper spread, raw collard greens, green onion, and black-pepper-flavored Tofurkey slices

dinner: more raw kale salad; leftover lentils with pasta; leftover pear, lemon, and chocolate chips

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