breakfast: Tazo “refresh” tea with french vanilla soy creamer; almonds
lunch: leftovers from thanksgiving- tofurky, stuffing, mashed potatoes; mac and cheese from garden grille; microwaved carrots, peas, corn, green beans and lima beans
snack: Jokerz candy bar (I was selfish and only gave one of the candy bars I got in NY as a gift).
dinner: leftover sweet potato yam patty with follow your heart cheese; leftover quinoa; 4 bowls of miso soup
dessert: roasted squash seeds