breakfast: strawberries; peppermint tea with unsweetened vanilla soy milk
lunch: vegetable soup; grapes
snacks: red pepper with tahini, lemon juice, and za’atar; apple
dinner: avocado asparagus tartine (this is the best recipe ever! we used fennel seeds instead of caraway) on whole foods harvest bread (it’s good); homemade couscous in soup; a vegan sour beer (i forget the name)