breakfast: shredded wheat with soymilk; iced coffee from Oren’s Daily Roast
lunch: peanut butter and jelly on rye; leftover mac ‘n’ cheese
snacks at lab meeting: Twizzlers, orange and pineapple slices, pita with red pepper hummus
dinner: tofu noodles in shiitake mushroom and jalapeño broth; sauteed spinach with garlic; pita chips with melted Daiya cheese; Stone Brewery Old Guardian Barley Wine (vegan according to Barnivore; also according to Barnivore, the head brewer of nine years was vegan!)
mint chocolate Purely Decadent coconut ice cream