breakfast: salty oatmeal; oreos; peppermint tea with soy creamer; coffee with soy creamer
lunch: toasted sourdough bread with hummus, lettuce, cheezly vegan cheese, avocado, heirloom tomato (from the garden); lay’s potato chips
snack: salad (lettuce, tomato, celery) with balsamic vinaigrette dressing
drinks/food at nooshi: sapporo (vegan according to barnivore); white rice with soy sauce
dinner: leftover white bean and kale soup