March 13, 2012


March 13, 2012 - .  

breakfast: organic echinacea tea; banana with peanut butter; apple (thanks hanna!)

lunch: leftover vegetable chickpea curry with quinoa

snacks: soy latte; pretzels; a few bites of tofu vegetable stir fry with mustard and tamari; a spoonful of vegan chili; a few spoonfuls of vegan pudding

dinner at kcdc’s Moroccan cooking class: vegetarian tagine with homemade couscous; leffe fat tire

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