Vegan Food Diary, 1 March 2013
Breakfast: Trader Joe’s cranberry-orange moral fiber muffin; blackberries; coffee
Lunch: Raw kale salad with purple carrots, baby bellas, and broccoli in tahini / nutritional yeast dressing; whole grain & flax roll
Snacks: Justin’s dark chocolate PB cups; Snyder’s whole wheat & oat pretzels; more coffee
Dinner: Mushroom tacos with chickpeas, steamed collards, and avocado on sprouted corn tortillas
