breakfast: vanilla coconut yogurt; flax flakes; coffee
lunch: sandwich on toasted sprouted multigrain with avocado, Susie’s portobello seitan, tomato, greens, and mustard
chocolate-dusted almonds
dinner: mac and cheese (quinoa pasta, Daiya pepperjack shreds, soymilk, Earth Balance, nutritional yeast, black pepper, paprika); leftover Dao Palate vegetables and seitan