breakfast: iced coffee; blueberry bran muffin from Whole Foods
lunch: sesame tofu, vegan chicken salad, salad (with lettuce, cabbage, mango, red grapes, carrot, green onions, pumpkin seeds, and lemon-parsley dressing), all from Whole Foods
chocolate chip scone from Whole Foods
Can you guess the theme?
dinner: leftover vegan beef stew
Luna and Larry’s chocolate brownie walnut coconut ice cream; PBR