breakfast: cranberry-orange juice cocktail; beets and carrots while making lunch
lunch: quinoa salad with homegrown lettuce, beets, carrots, and red pepper tossed in lemon juice, olive oil, mustard, salt and pepper; leftover pizza; iced coffee with soy milk
snack: Justin’s dark chocolate peanut butter cups
dinner: popsicles; quinoa with lentils and roasted squash