March 28, 2012


March 28, 2012 - .  

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

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