Plain soy yogurt and a juice peach for breakfast:
I picked up an iced coffee with a splash of almond milk:
Lunch: leftovers from the last night of the retreat (when I didn't stay for dinner). One of my vegan colleagues made baked pasta with mushrooms, tofu, and corn (another interesting combo) in a red sauce...
Still working on this tub of melon, Remy helps with the watermelon.
Whole Foods Tofu Spring Rolls with Peanut Sauce for dinner:
I'll see you this weekend! I can't believe the last week of August is almost upon us!