breakfast: apple
lunch at joanna’s: vegetable spring roll; vegie kung pao shrimp (vegan shrimp, peanuts, celery, etc.) over steamed rice from good fortune chinese restaurant; popcorn with nutritional yeast and salt
dinner: pasta with sun-dried tomatoes, mushrooms, onions, garlic, and daiya cheese and vegan parmesan cheese; apple cider; cereal and a banana with coconut milk