October 3, 2011


October 3, 2011 - .  

breakfast: coffee with soy milk; salty oatmeal; almonds

lunch: leftovers from rosh hashanah dinner crispen’s collard green zimbabwean dish over brown rice; pumpkin and saffron rice pilaf; Winter Squash with Caramelized Onions; Spinach with Olives, Raisins and Pine Nuts; Couscous with dates and pistachios (recipe from cooks illustrated)

snack: banana

dinner with joanna and john at heritage india (specify that all food needs to be made vegan): margaritas; appetizers

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