breakfast: soy latte; banana; clementine
lunch: leftovers from thanksgiving: stuffing, mashed potatoes and tofurky; mac and cheese from garden grille
snacks: clementine; banana; microwaved vegetables (lima beans; green beans; carrots; peas; corn); lindt dark chocolate (85% cacoa)
dinner: one roasted brussels sprout; nature’s path organic mesa sunrise (flax, corn and amaranth) cereal with soy milk