Sundays I clean, do laundry, go for a hike at the nature preserve down by the ocean. Starting in the afternoon, I cook my meals for the week's lunches: kale and collards, quinoa and lentils, brown rice and black beans, salads with avocado and toasted pumpkin seeds and olives and slivers of red onion. Today I'm cooking a special late lunch for myself: lasagna made with rice noodles and organic mozzarella. It's the first time I've had cheese in a couple of months. This is the sound of me taking many extra enzyme capsules, while also salivating, oh good lord, yes.