Weekend food journal: Friday: breakfast was a bowl of vanilla goat yogurt with kiwis and strawberries I ate post yoga. Lunch was a vegetarian fajita bowl from Chipotle with white rice and black beans. I had an afternoon snack of a bagel with a chai tea latte. Dinner around 8 was the rest of my Chipotle with a Blackberry Izzy. Saturday: Breakfast was two scrambled eggs with mushrooms and asparagus, toast, and a glass of orange juice following my morning run. Lunch was 2 slices of cheese pizza, garlic bread sticks, and a Coke. Dinner was Satean buffalo wings, a pasta of vegan noodles with Olive oil, olives, squash, and other veggies, followed by a vegan creame brûlée dessert shared with my boyfriend at our favorite all vegan restaurant Watercourse for his birthday. Sunday: I skipped breakfast because we were driving up to Greeley so instead just got iced chai latte from Starbucks. Lunch was vegetarian sushi at a local sushi bar with a cup of iced green tea. I had an afternoon snack of an apple with peanut butter. Dinner was vegan enchiladas, stuffed with corn, tomatoe, and potato, there was Spanish rice and homemade beans. Dessert was a vegan carrot cake with vegan cream cheese icing, I made, that we ate with my boyfriends family for his birthday.