breakfast: two flour tortillas with vegan cheese
lunch: leftover roasted spaghetti squash with sauteed mushrooms, onions, broccoli, red pepper and zucchini over brown/wild rice mix with curry sauce (almond butter; coconut milk; curry paste)
snacks: raw cashews; equal exchange very dark chocolate; celery with peanuts butters; apple with peanut butter
drinks at heritage: budweiser; bud light; hummus (make sure they know you want the bread to be vegan); pakoras (make sure they know you want it vegan- the sauce isn’t vegan)
snack: roasted beets, garlic and potato