breakfast: espresso; toasted everything bagel with tofu cream cheese, tomato, and onion

lunch: pita chips, celery, and carrots with cannellini hummus; pasta with green beans, peppers, and garlic; Veuve Cliquot champagne (vegan according to Barnivore) (thanks Phil and Jeanne!)

chocolate chip cookies; strawberries; blueberries

dark chocolate vegan bunny

at Pacific Standard trivia: take-out from Dao Palate (miso soup; smoked teriyaki seitan with sugar snap peas; brown rice with soy beans; stir-fried flat noodles with Chinese broccoli; Peak Organic espresso ale (vegan according to Barnivore); Kelso Recessionator (vegan according to Barnivore)

brunch at V-spot: coffee; mimosa; breakfast sandwich (vegan cheese, tofu scramble, soyrizo, maple syrup); breakfast taco plate (salsa, guacamole, fake meat, black beans, vegan sour cream, tofu scramble, blue corn tortillas)

Philly “cheese” empanada with salsa from V-spot

dinner: pasta with Noah’s caper sauce; sauteed spinach with garlic; IPA

Top Gun snacks: chocolate chip cookies (recipe on Ghirardelli package; 2 egg replacement: 1 T corn starch and big splash of soymilk); gin and tonic; Brew Free Or Die! IPA

breakfast: peppermint tea with unsweetened vanilla soy milk; gluten free flax cornbread

lunch: salad wrap with lettuce, carrots, avocado, and vegenaise; mashed chickpeas and sweet potatoes with peas

snacks: shortbread cookies!; pink lady apple

dinner: cheese toast with hazelnut pepper jack cheese; popcorn with nutritional yeast and braggs; red pepper with tahini and za’atar; kettle salt and vinegar chips; fat tire amber ale

exercise: about 50 push-ups throughout the course of the day; biked about 4 miles

breakfast: green tea with unsweetened vanilla soy milk; gluten free flax cornbread; grapes; 1 strawberry

lunch: coffee with unsweetened vanilla soy milk; salad wrap with lettuce, carrots, avocado, and vegenaise; roasted beets; honeycrisp apple

snacks: shortbread cookie!; dried mango; red pepper with tahini, lemon juice, and za’atar

dinner: salad with lettuce, carrots, avocado and toasted sunflower seeds tossed in a homemade balsamic vinaigrette; fat tire amber ale

exercise: about 35 push-ups throughout the course of the day; biked about 4 miles

breakfast: green tea with unsweetened vanilla soy milk; pumpkin flax plus granola with soy yogurt

breakfast: green tea; pumpkin flax plus granola with soy yogurt

lunch: “cheese toast” with homemade bread and pepper jack “cheese”;  salad with baked tofu with cilantro lime pesto, spinach, red pepper, roasted beets, and roasted asparagus tossed in a tahini za’atar dressing

snacks: dates; cashews; banana; smoked almonds

dinner: kale chips; gluten free flax cornbread based on this recipe (my housemate made 1.5x recipe with 1/2 c cornmeal and 2.5 c gluten free baking mix. She also cut the sugar down a little and added blueberries); kale with black beans, kidney beans, tomatoes and avocado; vegan shortbread cookie (thanks lori!)

exercise: biked about 8.5 miles; tilling garde; 6 push-ups (haha)

breakfast: green tea with unsweetened vanilla soy milk; coconut pumpkin bread; smoked almonds

lunch: homemade bread with tahini, lemon juice, and za’atar spread with baked tofu with cilantro lime pesto, spinach, and tomato; side salad of roasted beets, spinach, roasted asparagus, tomatoes and tahini za’atar dressing

snacks: organic pink lady apple; dried mango

drinks with joanna at nooshi: kirin ichiban

dinner: rice chex with banana, almond and soy milk; leftover breakfast burrito from papacitos

excercise: biked about 2 miles; 15 push-ups

vegan eggless wonder at victory’s banner with emily. fresh oj.

entire personal sized vegan pizza from giordano’s in hyde park, in direct violation of my light dinner goals :(

exercise: ~15 miles biking, but it doesn’t count as that much because i had a wicked tailwind. 10 push-ups

brunch potluck and clothing swap at juliana’s:

1) korean pancakes with red pepper, green onions, onions, garlic, and carrots dipped in a ginger soy sauce

2) vegan tofu scramble with sun-dried tomatoes

3) vegan breakfast potatoes

4) vegan polenta topped with blacked peas, corn, etc.

5) coffee with rice milk

snacks at the drum circle: banana; carrot; dried mango slice

dinner: baked tofu with cilantro lime pesto (delicious); lime and cilantro rice; roasted beets and asparagus with salt and pepper; organic ambrosia apple

exercise: till garden for vegetable planting; walk about 2 miles; bike about 2 miles; 54 push-ups

tjs everything bagel with tjs cream cheese. 8oz tjs green smoothie. 2 clementines.

leftover rice and bean mix with steamed broccoli

amy’s gluten free breakfast burrito

like 6 sweet potato tots at burger bar. they violate my rules, but they’re so special! gin and tonic.

exercise: mostly took today off because i was so sore from the last few days. biked a few miles and did 12 push-ups…

breakfast with adi and seth at sticky fingers: 1/2 blueberry muffin; 1/2 breakfast sandwich on an everything bagel; a bite of sticky bun

lunch: fat tire ambler ale; organic ambrosia apple with peanut butter; bites of tofu and roasted beets while making dinner for tomorrow; pineapple and watermelon; pumpkin coconut bread

dinner with eva: roasted squash stuffed with seasoned tofu (garam masala, cumin, salt, pepper, apple spice spice, nutmeg, cayenne); salad with fennel, roasted beets, shaved carrots, cucumbers, chickpeas tossed in a mustard vinaigrette; dos equis (NOT vegan according to barnivore. I really thought it was); negra modelo; more beer; stacy’s pita chips with guacamole

exercise: about 3 leisurely miles of biking; 16 push-ups

tj’s everything bagel with tj’s vegan cream cheese (not as good as tofutti, but more conveniently purchased and i’m getting used to it). 8oz of tjs green smoothie.

rice and bean mix from whole foods with smoked paprika and salt. roasted sweet potato slices. apple.

snacks at colloquium: hummus, carrots, cucumber, slices of bread, olives

snacks at art opening: grapes, cherry tomatoes, veggie chips

rice cake and clementines

exercise: ~3 miles biking, 30 min on elliptical, 30 min stretching (i’m sore from all of this activity!)

breakfast: organic pink lady apple; green tea with unsweetened vanilla soy milk

lunch: leftover red lentil curry with greens, tomatoes, and potatoes; tomato salsa, cilantro, and pickles from baja fresh

snack: celery with peanut butter

dinner: the last of the red lentil curry; roasted asparagus with lentils and greens; chocolate covered rice crispy treat (thanks honey!); dos equis amber ale

exercise: 5.1 miles (bike from home to work: 2.1; work to coop: 2.1; coop to my house: .9)

i’ve been really good since i got back late monday! i need to cut out sweets a bit, but mostly what i’m trying to do is eat way smaller portions and move my heavier meals earlier in the day. i’m mostly following the advice of this wikihow article.

banana

hibiscus cinnamon tea

lentil soup with pita from cobb

hummus, a tiny bit of bread, and a huge carrot

exercise: biking to school and around campus (~15 miles)–i put my bike on the bus to go home. eventually i want to start biking to school and back twice a week (~30 miles), weather permitting. but i have to work up to it a bit.

http://blogs.villagevoice.com/forkintheroad/2012/03/starbucks_insec.php

breakfast: green tea and vanilla chai tea with unsweetened vanilla soy milk; pink lady apple

lunch: carrots; toasted homemade bread with hummus, lettuce, and tomatoes; banana

snacks: smoked almonds; banana with peanut butter

dinner: drunken noodles with carrots and spinach; celery with peanut butter; carrot; fat tire amber ale; throat coat tea

breakfast: leftover fruit salad (mango, avocado, and banana) with coconut-based vanilla yogurt; Oren’s coffee

lunch: avocado half with balsamic vinegar and sea salt; sandwich on sprouted multigrain with avocado, portobello seitan, hot sauce, and mustard; garden carrots

dinner: leftover mac ‘n’ cheese; avocado; Amy’s dairy-free enchilada with rice and beans; dried papaya

Lula’s raspberry fudge vegan ice cream

breakfast: vanilla chai tea with unsweetened vanilla soy milk

lunch: quinoa with black beans, mango, carrots, homemade salsa, cilantro, spices; red pepper and cucumber tossed in tahini, za’atar, lemon juice, salt and pepper

snacks: smoked almonds; banana; green tea with unsweetened vanilla soy milk; carrots

dinner: burrito with black beans, brown rice, vegan pepper jack cheese, tomatoes, and fresh cilantro; popsicle; chocolate chips

breakfast: Oren’s coffee; amaranth flakes with soymilk

lunch: sandwich on sprouted multigrain with portobello seitan, mustard, hot sauce, and leftover roasted beets+carrots; carrots

leftover fruit salad with coconut-based vanilla yogurt; pita chips with “Faux Gras” (lentil-walnut pate)

dinner: macaroni with “cheese” (smoked vegan Gouda, vegan feta, soymilk, Earth Balance); Yuengling (vegan according to Barnivore)

breakfast: mini bagel with tofu cream cheese; Oren’s coffee

s’mores Luna bar

dinner: Amy’s roasted vegetable pizza; sauteed spinach; IPA

Lula’s Sweet Apothecary peanut butter caramel fudge cashew-based ice cream