breakfast: coffee with soy milk; almonds; date pieces in flour
lunch: leftover sun-dried tomato pesto pasta with green beans, red peppers, mixed vegetables, cauliflower, tomatoes, broccoli, and tofu
snack: milton’s multigrain cracker; CVS Asian blend trail mix (rice crackers, wasabi peas, sesame sticks, peanuts, cashews, and almonds)
dinner: leftover sun-dried tomato pesto pasta with green beans, red peppers, broccoli, and tofu; leftover quinoa with black eyed peas; chips with amazing salsa (it’s from some family farm- I don’t remember the name)