breakfast: chai tea with french vanilla soy creamer; raisins; almonds; an apple
lunch: leftover pho
snacks: more almonds (I ate about 5 servings); more raisins (i ate about half the container- which has 13 servings); hazelnut tea with french vanilla soy creamer; equal exchange organic dark chocolate
dinner cooked with nate and shelley: roasted cauliflower cooked in olive oil with cumin and tumeric mixed with spaghetti squash and tomatoes; red cabbage, red onion, tomato, cucumber and red pepper salad tossed in a mustard/maple syrup/soy sauce dressing; near east whole grain blends- roasted garlic (we added in cucumbers, tomatoes, red onion, red pepper)
dessert from sticky fingers: cupcakes: almond creme, s’mores, coconut delight, peanut butter fudge