breakfast: Cheerios with soymilk; iced coffee from Oren’s Daily Roast
lunch: leftover beans and sauteed collards with tortillas, salsa, fresh lime, and vegan sour cream
white nectarine
dinner: sauteed spinach with green onion, garlic, sea salt, and olive oil; pasta, some with marinara sauce, and some with melted Vegan-rella cheddar, Earth Balance, and nutritional yeast (Vegan-rella was not my favorite vegan cheese, but it tasted okay when mixed with the other ingredients
chocolate soymilk with brandy
Purely Decadent peanut butter chocolate coconut ice cream