breakfast: vanilla chai tea with unsweetened vanilla soy milk
lunch: leftover beet burger on homemade bread with, lettuce and avocado; roasted asparagus and beets; avocado with salt
snacks: dates (yum!); red pepper, cucumber, and tomato tossed in tahini, za’atar, lemon juice, salt and pepper
dinner: fat tire amber ale; quinoa with black beans and mango; salad with avocado, cranberries, pumpkin seeds, and carrots tossed in homemade dressing; vegan gluten free brownie