breakfast: blueberry clusters with soymilk; flax-parsley toast with Earth Balance; a bit of plain pasta; iced coffee from Oren’s Daily Roast
lunch: leftover red beans and wild rice
Lay’s classic potato chips
toast with leftover collards, Earth Balance, and nutritional yeast
dinner: leftover ful on bread; leftover red bean wild rice; bit of leftover pasta with marinara sauce; Nectar I.P.A. (may or may not be vegan)
blood orange sorbet from the place around the corner