breakfast: leftover fruit salad (mango, avocado, and banana) with coconut-based vanilla yogurt; Oren’s coffee
lunch: avocado half with balsamic vinegar and sea salt; sandwich on sprouted multigrain with avocado, portobello seitan, hot sauce, and mustard; garden carrots
dinner: leftover mac ‘n’ cheese; avocado; Amy’s dairy-free enchilada with rice and beans; dried papaya
Lula’s raspberry fudge vegan ice cream