September 30, 2010


September 30, 2010 - .  

breakfast: peppermint tea with french vanilla soy creamer; a couple of slices of sourdough bread; an apple from the farmers market

lunch at afterwards cafe: salad with portabella mushrooms and balsamic vinaigrette (it’s vegan)

snacks: vegan peanut butter cookies (way, way too many) made by Liz Lovely (i have never had this brand before)

toasted sourdough bread with hummus, lettuce, tomato, vegan tuna salad; leftover collard green salad

dinner: miso soup (tofu, miso paste, green onions, string beans, cabbage, hot sauce, toasted almonds); roasted sweet potatoes and squash; roasted squash seeds with salt (yum) and more toasted almonds 

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