I topped it with blueberries, and some greek yogurt when I got to work.
For lunch I ate a leftover crab cake over a salad with greens, red and green peppers, cucumbers, cherry tomatoes, and avocado.
For dinner I made a recipe out of Eat, Drink, and be Vegan - Moroccan spiced phyllo rolls. They started with a big sheet of roasted summer squash, zucchini, yellow peppers, fennel, carrots, and dried apricots.
I served them with a balsamic maple sauce. Derek liked them - until I told him they were vegan and he claimed they were no good. But I think he really thought they were good - he ate 3 of them.
I'm completely my vegan dinner with a vegan chocolate peanut butter cookie.