Breakfast was blueberries and (local Connecticut!) strawberries and So Delicious brand coconut milk yogurt.

George was watching me photograph my food. “What’s up Rachel? Are you trying to be a hipster?”

Lunch was a burrito: a flour tortilla filled with fat free “refried” beans, brown rice, salsa, avocado and Daiya cheese shreds. I heated it in a pan to warm and crisp it up.

I worked at night so I made up a salad to bring with me. (I plated it up before photographing it to show it off first). The salad consisted of: green and red leaf lettuce, golden cherry tomatoes, avocado, cucumber, red beans, crunchy sprouts, craisins and sunflower seeds. I also packed a little jar of homemade <a href=”http://theveganroad.com/recipes/engine-2-diet-oil-free-dressing/”>Engine 2 oil free dressing</a>.