Breakfast: Garden Vegetables with Breakfast soy Crisps and Soy Butter

Lunch: Kale, Seaweed, Tofu and Beet Salad with Soy Vinaigrette

Snack 1: Coconut Custard with Peach Sauce

Dinner: Sauteed Tempeh with Celery, Carrtos, Zucchini and Pine Nuts

Snack 2: TriColor Rolls with String Beans, Carrots and Soy