breakfast: green tea with unsweetened vanilla soy milk; coconut pumpkin bread; smoked almonds
lunch: homemade bread with tahini, lemon juice, and za’atar spread with baked tofu with cilantro lime pesto, spinach, and tomato; side salad of roasted beets, spinach, roasted asparagus, tomatoes and tahini za’atar dressing
snacks: organic pink lady apple; dried mango
drinks with joanna at nooshi: kirin ichiban
dinner: rice chex with banana, almond and soy milk; leftover breakfast burrito from papacitos
excercise: biked about 2 miles; 15 push-ups