breakfast: salty oatmeal; sweet dreams tea; very salty pumpkin seeds
lunch: celery with cava mezze kalamata olive hummus; leftover chickpea, sweet potato and pea casserole; leftover vegetable soup
snack from hello cupcake: banana cupcake with vanilla frosting
dinner: spring time enchiladas (corn, green beans, tomatoes, tofu, and couscous in a flour tortilla with peach salsa)
dessert: vegan cadbury creme egg (the vegansweets brand)