Monday
The shake of the evening was a winner: Chocolate and Chocolate Peanut Butter So Delicious, Cookies N Cream Spirutein, and Silk soymilk. Heaven in liquid form.
Tuesday Another tofu scramble, but this time without the tahini. I added some vegan cheddar and sliced mushrooms as well. A whole wheat mini bagel and an orange rounded it all out.
Lunch after class consisted of jarred pasta sauce (Classico brand), farmers' market squash, Gimme Lean sausage, and pasta, all mixed up in a delicious mound. I had some trail mix for "dessert;" there were raw almonds and Craisins. 
Since a few of you have asked that I post pictures of my snacks, here is just one example: Oikos Greek yogurt with blueberries and carrots dipped in hummus.
Dinner was whipped up in about 5 minutes--whole wheat couscous, kidney beans, garlic, broccoli, and minced onion. I also had the obligatory side salad, plus an unpictured banana with PB.
For my shake, I combined whole frozen strawberries, strawberry Spirutein, plain soy yogurt, and Nature's Path Pomegranate granola. 
WednesdayI enjoyed a lovely breakfast outside this morning--it was unusually mild today. I had Quaker Multigrain cereal with a half banana mixed in, plus a Nutiva chocolate hemp shake made with almond milk and the other half banana.
Just before heading to class this afternoon, I made a tofu/hummus wrap (using two flavors of hummus!) on a whole grain tortilla. I also had a Greek salad with Romaine, roasted red pepper, Kalamata olives, and balsamic vinegar. The sliced apple satisfied my sweet tooth. 
For dinner I made a strange ratatouille out of leftover hearty tomato soup, zucchini, and leftover chickpeas/fava beans. I dipped whole grain bread in this delicious dish, and I had some mixed berries too. 
Ciao for now!
