Barley-miso broth
Fresh-cooked quinoa (traditional and red), millet, and wild rice
Carrots sauteed in sesame oil and steamed in own juice
AT P.F. CHANG'S
Brown rice
Lettuce tofu veggie wraps
Vegetarian spring rolls, "skinned" (cabbage, shiitake mushroom, carrot)
Organic green tea
Afternoon Tea Break:
2-bag kukicha tea
Leftover quinoa (traditional and red), millet, and wild rice
Sauce made of peanut butter, soy sauce, and water
Tamari almonds
2-bag kukicha tea
Related Blog Articles:
Lunch at P.F. Chang's
My Own Fat Camp