breakfast: coffee with coconut creamer (not sweet at all and not very creamy); peanuts; cherry tomatoes (yum)
welcome lunch for the new interns at le pain quotidien: organic red quinoa salad with arugula, chickpeas, artichoke, tomatoes, sprouts and bread
snack: chocolate cake
dinner: leftover zucchini pasta with fresh tomato sauce
drink: sam adam’s blackberry wheat
snack: veggie chips