April 3, 2014

Breakfast:

Two slices of vegan toast with vegan margarine.

Snacks:

Spark Snacks

Some crackers. Pretzels with hummus. A fruit cup. A soy milk.

Dinner:

We took the leftover zucchini salin and mixed it with the leftover spaghetti sauce….and ate it on bow-tie pasta. It was great! We also had a few plain potato perogies (store bought) tossed in tex mex seasoning and paprika.

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