breakfast: cereal with soymilk; espresso
lunch: banana with peanut butter; vegan blueberry oat muffin from Whole Foods; chocolate chip cookies (365 brand)
dinner: toast with horseradish mustard, toast with Vegenaise, toast with leftover lentil salad dressing
Mexican Hot Chocolate Snickerdoodle cookie dough; 365 brand chocolate chip cookies
a few pine nuts