breakfast: salty oatmeal; date pieces in flour; banana
lunch: leftover sauteed garlic, onion, summer squash*, fresh basil*, salt, and pepper; sauteed green beans* and wax beans*; fresh chopped heirloom tomatoes*; sauteed beet* and collard greens* with red wine vinegar; sauteed vegan chicken with cumin, chili powder, cayenne powder
* = from my garden
snacks: another banana; vegan chocolate covered wafer from Israel; leftover vegetable couscous stir fry; fuji apple
dinner:pasta with baked tofu (marinated in tamari and olive oil), roasted beets (from my garden), fresh basil (from my garden), tomatoes marinated in balsamic vinegar; newman’s o’s- chocolate creme cookies