breakfast: amaranth flakes with soymilk; coffee
lunch: Fresh Tofu Inc. Tofu Crabby Patty burger; purple kale salad
Trader Joe’s sandwich cookie
peanuts; orange juice; spoonful of Luna and Larry’s chocolate peanut butter coconut ice cream
dinner: roasted vegetables (golden beets, chiogga beets, shallots, garlic, jalapeño, olive oil, rosemary, salt, and black pepper); spinach couscous with cilantro (cooked with Earth Balance and Indian spice blend); vegan chicken nuggets with mole sauce