breakfast: peach
lunch: green beans with herbs (thyme, parsley, basil)
snacks: soy latte; oreos
dinner: leftover couscous with eggplant and summer squash; leftover beet and chickpea salad; leftover stir fried veggies; almonds
dessert: popcorn with earth balance and salt; a taste of tia’s vegan “pizza” thing.
drinks: budweiser