breakfast: multigrain cereal with soymilk; Think coffee
lunch: empanadas from V-Spot (purchased at Park Slope Food Co-op)
more faux gras with red onion & rosemary crackers
dinner: leftover kale salad; Amy’s enchilada with spanish rice and beans; Sixpoint Righteous (vegan according to Barnivore)
peanut butter fudge cashew ice cream from Lula’s Sweet Apothecary