breakfast: organic pink lady apple; peppermint tea
lunch: leftover Mexican lasagna with daiya cheese!, black beans, avocado, corn tortilla, refried kidney beans; country fried steak from soul veg
snacks: peppermint tea with unsweetened vanilla soy milk; orange slices; cashews and almonds; another pink lady apple; vegan cadbury cream egg
dinner: quinoa with acorn squash and black beans seasoned with coconut butter (amazing), curry, cumin, and salt; carrots with sabra hummus
dessert: hummus chips with hummus; Madagascar vanilla roobios tea