breakfast: tazo refresh tea with soy milk; almonds; herb coast cashews broccoli stems; banana
lunch: leftover black beans, tofu & quinoa with chipotle raspberry sauce; liz lovely gluten free german chocolate cake
snack: apple
dinner 1: vegan cheeseburger from cafe green
shabbat dinner at occupy dc: pasta with sundried tomatoes, mushrooms, onions, and garlic; roasted chestnuts; black beans with kimchi; quinoa with vegetables and cashew butter