breakfast: peppermint tea with unsweetened vanilla soy milk; banana
lunch: leftover Mexican lasagna with daiya cheese!, black beans, avocado, corn tortilla, refried kidney beans; safari berry just fruit
snacks: sweetarts and skittles!; soy nuts; pretzels
dinner: leftover mac and cheese from soul veg; tofu and vegetable stir fry (herb tofu, peas, carrots, zucchini in tomato sauce); carrot with hummus
dessert: blood orange