breakfast: salty oatmeal; coffee with soy milk
lunch: salad with homegrown lettuce mixed with quinoa, tofurky Italian sausage, roasted beets, black beans, roasted chickpeas, and cilantro lemon dressing
snack: boysenberry dried fruit from trader joe’s
dinner: scribblers popsicles; leftover vegan pizza with follow your heart cheese, yellow peppers, and tomatoes; chili lime popcorn; tortilla with vegan cheese