breakfast: coconut yogurt (by So Delicious); toast on homemade sundried tomato bread with Earth Balance and a bit of Chive Tofutti cream cheese; coffee
lunch: peanut butter and jelly sandwich
salt and vinegar chips; an avocado
dinner: take-out from Lin’s Garden: Ma Po tofu (soft tofu with peas and carrots) and sauteed string beans with brown rice; Harvey Wallbanger (orange juice with vodka and galliano)