breakfast: coffee with soy milk; kale chips with salt, olive oil, braggs liquid aminos, apple cider vinegar
lunch: mustard baked tofu with broccoli, brussels sprout greens, rainbow chard, and quinoa; split pea and spinach coconut soup
snacks: winter time red oreos (i didn’t learn my lesson from yesterday); salted corn nuts
dinner and drinks with joanna and barb at heritage india: margaritas; vegetable somosas; garlic and black bean hummus with plain naan