Slowly emerging from the holiday feasting. Maintained a good diet today:

Breakfast: coconut yoghurt (not coconut flavored, but made from coconut milk by the "So Delicious" company that makes dairy-free concoctions) and almonds; coffee.

Lunch: sardines (@6 oz), bean sprouts, jicama chunks (jicama is ... umm, a "Mexican potato")

Dinner: banana with almond butter; black olives, rice with Thanksgiving mushroom gravy and "vegan cheese" melted on top. Two bowls.

Dessert: a couple of almond-date rolls.

Let's call today's menu "eclectic."