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