January 26, 2010


January 26, 2010 - .  

breakfast: macademia nut white chocolate Clif bar, coffee

lunch: leftover grilled tofu, leftover eggplant and sweet potato, leftover fava bean with broccoli rabe

snack: gross veggie chips

dinner: peanut sauce (1 onion, 5 cloves garlic, 1 cup pb, 3T sesame oil, 4T tamari, red pepper flakes, cayenne, black pepper, 2c water, 3/4 of a juiced lime) with pre-cooked frozen udon (2lb cooked), scallions, and grilled seitan with garlic; kale and purple cabbage roasted with olive oil, garlic cloves, onion, salt, and pepper, with red wine vinegar and 1/4 juiced lime added after roasting; Dogfish Head 90-minute IPA

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