September 2, 2010

stacey

September 2, 2010 - .  

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)

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