breakfast: coffee with unsweetened vanilla soy milk
lunch: quinoa with mustard baked tofu and avocado; leftover tofu/vegetable stir fry (seasoned tofu, zucchini, peas, carrots in tomato sauce)
snack: grapefruit; banana
dinner/drinks with joanna at mai tai: sapaorro; spring rolls
dinner 2: split pea soup spinach curry; a spoonful of vegan enchilada; popcorn with nutritional yeast and braggs; carmel (thanks honey!!!)