Or…
“What Some Random Guy from New Hampshire Ate Last Sunday.” 
Breakfast: homemade soy yogurt, banana, flaxseeds, soynuts, coffee
Lunch: mung bean sprouts, red onion, garlic, hot peppers, and broccoli in a sauce made primarily from nutritional yeast (Lewis Labs, my favorite), 3 ounces of vegan white wine (usually red)
Now, let the snack parade begin! Yes, I’m a grazer. 
cantaloupe with dandelion greens
1/3 of an avocado
brown rice protein in black coffee
kiwi, dates (Deglet Noor), and Medjool), raw untoasted nori
Dinner: kale, collard greens, cauliflower and a bowl of raw veggies (beets, brussels sprouts, celery, garlic, jalapeno, yellow carrots, red onion, turnip, and zucchini), 3 ounces of wine
shiitake mushroom and rosemary tomato sauce with konjac noodles
Some of the greens and cilantro were blended into a pesto-like dish, combined with a handful of veggies from the big bowl. The pasta sauce went over the rest for a warm, cooked meal feel yet with all the raw goodness still intact.
Dessert: an organic red delicious apple and red cabbage
Late night treat: blueberries and strawberries with homemade soy yogurt and soynuts, cup of unsweetened hot cocoa
In a prior post, we took a look at the importance of calories per volume of food when it comes to satiety. At approximately 2000 calories for the day, I can assure you I felt no hunger. The Carb/Protein/Fat macronutrient breakdown was 62/20/18. And with saturated fat coming in at only 6 grams, it ranked a respectable Poly:Sat (P/S) ratio of nearly 2 (anything over 1 is considered healthy).
