December 29, 2010


December 29, 2010 - .  

breakfast: salty oatmeal; roasted squash seeds; coffee with vanilla soy milk

lunch: leftover bulgar with cherry tomatoes and sun-dried tomatoes; leftover chickpea and butternut squash tagine; leftover sadza with creamed collards

snack: clementine

dinner: whole wheat couscous with guacamole; roasted brussels sprouts; collard greens with tofu, garlic, ginger, soy sauce and sesame oil; cucumbers, tomatoes and green peppers with vinegar and salt

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