breakfast: iced coffee with soy milk
snack: trail mix (date pieces in flour, granola with almonds and pumpkin seeds, chocolate chips, raisins)
lunch: leftover carrot and beet salad with brown rice and black beans; leftover peanut tofu with garlic scapes
dinner mostly with food we grew: cucumber soup (cumber, orange juice, mint, lemon juice blended together); cold asian noodle stir-fry with green beans, wax beans, tofu, chili rice vinegar, soy sauce, mustard)
dessert from sticky fingers: chocolate and vanilla soft serve swirl