Lunch yesterday at La Santaneca De La Mission: pollo encebollado (chicken with onions; with rice, beans, and salad)

Dinner at Mustards Bar & Grill (SFO Intl-G): smoked chicken chopped salad (mix greens, avocado, bacon, blue cheese, scallions, baby tomatoes, maple cider vinaigrette)

Evening snack: "Brusselin’ Vegan Salad" (Designed in partnership with Evergreens, a bed of Tuscan kale and crisp romaine lettuce, topped with roasted shaved Brussels sprouts, red quinoa, fresh red peppers, golden raisins, capers and roasted almond slices, served with an agave and apple cider dressing). And half of the chocolate chip cookie.



-J.