breakfast: peppermint tea with coconut creamer; peanuts
lunch: toasted sourdough bread with hummus, vegan “tuna” salad, lettuce, tomato, cucumber; corn on the cob
snack: chocolate cake
dinner: leftover “zucchini” pasta with fresh tomato sauce and cheezly cheese
drink: williamsburg alewerks washington porter (vegan- see company responses about vegan products)