February 25, 2010


February 25, 2010 - .  

breakfast: Cheerios with soymilk; coffee

lunch: whole avocado; sliced apple; peanut butter and jelly on flatbread

snack: half a Nana’s chocolate chip cookie (fruit-sweetened; better than I thought it would be. sort of tastes like a healthy muffin.)

dinner: pasta with sauce (canned whole tomatoes; red onion; garlic; Kalamata olives; tempeh seasoned with Rapunzel broth, lemon, cayenne, and a bit of liquid smoke; salt and pepper); spinach sauteed with garlic, salt, and olive oil; Dogfish Head 90-Minute IPA (vegan according to Barnivore)

dessert: Purely Decadent Dulce de Leche soy ice cream


  1. marcy's comment:

    whoa you can just eat a whole avocado?


    katherine's reply:


    Stacey and I went to a cooking demo by this vegan nutritionist last weekend, and a woman asked for some information on avocados, and whether or not someone who is on a low-fat diet should eat them. The nutritionist insisted that absolutely every person, regardless of dietary restrictions, should eat at least one avocado a day.


    marcy's reply:

    aren’t they like pure fat though? but the good kind? but still?


    katherine's reply:

    yeah. this nutritionist’s ideas might be a bit skewed by her being super hot and skinny.

    emily's reply:

    i have looked this up before: a medium-sized avocado is about 30-35 grams of fat! but “good fat,” which everyone knows but no one can explain exactly what it means. i mean, everybody needs some fat, so it kind of makes sense for someone on a low-fat diet to eat a lot of avocado since they’re not getting essential fats from oils and stuff? but knowing that makes me think twice before i binge on guacamole…

    i really like plain avocado with sea salt, which just brings out that subtle flavor a little bit more. if an avocado is ripe/soft enough, you can spread it on a piece of bread or a bagel with a little sprinkling of sea salt: YUM.

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