Saturday, March 2, 2013

Going Gluten-Free Vegan 2

Today started with a tofu scramble with mushrooms, collard greens, and yams. No complaints there.

Lunch was just a massive salad of romaine, grilled eggplants, artichoke hearts, kidney beans, red bell, carrots... I think that's it. Also we had popcorn, honeydew, and snacked on sugar peas.

Dinner was roasted tomato soup with vegan cheddar jalapeƱo soft baked pretzels. Epic win. Epic.

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