lunch: leftover enchilada from gillie’s; microwaved vegetables (corn; green beans; lima beans); celery with peanut butter
snack: cvs asian blend trail mix (rice crackers, wasabi peas, sesame sticks, peanuts, cashews and almonds)
dinner: mushroom soup; roasted sweet potatoes; baked tofu and roasted broccoli and carrots in soy sauce, sesame oil, maple syrup, lemon garlic and ginger
dessert: chocolate