breakfast: soy latte
lunch: leftover brown rice ne muriwo; leftover summer squash* with onions, garlic, black beans, basil*, raspberry vinaigrette over brown rice
* = food from my garden
snack: leftover vegan ice cream cake
dinner on the bus to ny: homemade trail mix (cashews, almonds, raisins, date pieces in flour, roasted squash seeds); chip p salad from sweet green