breakfast: trail mix (raisins, sunflower seeds, cashews, almonds, walnuts); salty oatmeal; coffee with soy milk
lunch: leftover sweet potato, chickpea and pea casserole with nutritional yeast; leftover stuffing from spring time enchiladas: corn, green beans, tomatoes, tofu, and couscous
snacks: sjaak’s peanut butter bite; bananas (x2)
dinner: leftover spring time enchilada