Breakfast: sludge-colored pumpkin pie smoothie (canned pumpkin, almond milk, banana, rolled oats, blackstrap molasses, maple syrup, vanilla, cinnamon, ginger, cloves, baby kale)
Morning snack: Arkansas Black apple, roasted almonds, multivitamin, papaya complex tablets, (unpictured) coffee with hazelnut soy creamer
Lunch: quinoa & black bean salad over romaine (shredded red cabbage, red bell pepper, green onion, cilantro, mint, dressing of orange segments blended with peanut butter, garlic, ginger & sriracha)
Afternoon snack: Persian cucumber with curry hummus (one can of chickpeas, drained, 1 Tablespoon tahini, juice of half a lemon, pinch of salt, heaping teaspoon of curry powder). I ate about a third of the hummus pictured, I like to take a container to work and eat a portion, and bring fresh cut veggies every day until it’s gone.
Pre-workout snack: two prunes
Dinner: Two-bean chili over a baked sweet potato with roasted cauliflower. The chili was made up as I went, and turned out pretty well – onion, carrot, celery, red and yellow bell pepper, garlic, and mushroom (all water sauteed), chili powder (both regular and chipotle), smoked paprika, cumin, fire-roasted diced tomatoes, no-chicken broth, kidney beans, pinto beans, corn, salt, pepper.
Vegan Homemade 
Laura @ This is Thirty said
Your eats all look and sound delicious!