breakfast: date pieces in flour
lunch: panang curry with carrots, beans, chayote and butternut squash over a brown rice/wild rice mix; leftover mustard baked tofu with roast carrots, broccoli and potatoes
snack while working at the co-op: a few organic currants that fell on the counter while I as packing them
dinner: roasted squash seeds; mesa sunrise flax, corn, quinoa and amaranth cereal with rice milk; tortilla with vegan cheese; lightly salted rice cake