breakfast: iced coffee with soy milk; tortilla with vegan cheese; dried apricots from Israel
lunch: quinoa salad with homegrown lettuce, beets, carrots, and red pepper tossed in lemon juice, olive oil, mustard, salt and pepper; spicy sweet chili doritos
snack: dates and dried apricots from israel
dinner on the bus to ny: quinoa salad with homegrown lettuce, beets, carrots, and red pepper tossed in lemon juice, olive oil, mustard, salt and pepper mixed with leftover lentils and cashews; pretzels