February 22, 2011


February 22, 2011 - .  

breakfast: bran flakes with soymilk; coffee

lunch: leftover pasta with marinara sauce and vegan parmesan; leftover kale salad

peanut butter bomb!

chamomile tea at new, unnamed Swedish coffee shop

dinner: squash risotto with sage and pine nuts (from this recipe); leftover quinoa-corn salad with red chili sauce and chipotle vegan parmesan topping; Field Roast wild mushroom slices; 1 vegan chicken nugget

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