1/2 small orange; breakfast tacos with lime rice, soyrizo, hashbrowns, avocado, tomato, ground black pepper, salsa huichol on a pan-warmed whole wheat tortilla

lone star, ziegen bock $1 drafts at austin’s pizza during the world cup game; one bite of pizza crust (austin’s pizza’s crust and sauce are vegan); nutty banana bread (recipe from ’1,000 vegan recipes’ but instead of chocolate chips i added toasted hazelnuts, pecans, and walnuts)

roasted yellow squash filled with creole tomato raw salsa; steamed kale with honey-lemon-balsamic dressing

soy coconut goodpop and a few sips of a mint chocolate cookie vegan milkshake at toyjoy

tons of watermelon with lime; cvs brand fig newtons

smoothie with oj, raspberries, strawberries, mango

lunch at pick me up cafe: vegan french toast!

a burrito that i made and froze a few days ago: ginger, rice, cilantro, pinto beans, canned tomatoes seasoned with cumin and oregano. unfortunately, i forgot to try the beans before i assembled everything–i forgot the salt!

last of the cabbage salad. fried rice. tofu.

frozen peanut butter cookie dough

breakfast: vegan variety of Special K with freeze-dried strawberries and soymilk; espresso

cherry-chili dark chocolate

dinner at high school graduation barbecue: Boca burger on bread with vegan cheese, ketchup, mustard, onion, lettuce, tomato, and pickles; Ruffles-like potato chips; Schlitz (vegan according to Barnivore); Corona (vegan according to Barnivore); fruit (grapes, melon, pineapple, etc.)

coffee and a breakfast taco with black beans, potatoes, and soyrizo on a whole wheat tortilla at cherrywood coffeehouse

medjool dates, handful of cashews from fiesta bulk

carrot; leftover mac and cheeze; sweet potato-guava muffin from freezer; crepe mistakes (see below)

potluck: we brought sweet crepes (recipe from ‘viva vegan’) with chile blackberry syrup (we also made a guava version), and also used the syrup to make cocktails with jim beam and topo chico (1:3:4 syrup:bourbon:seltzer water); other foods there were a soup with tomato and white bean soup; pesto potato salad; salad of tomato, cucumber, and avocado; okra chickpea stew; vegan mocha cupcakes with chocolate ganache; watermelon

leftover crepes with syrup

i think i had a weirdly depressing eating day?

whole wheat bagel with tofutti cream cheese. oj.

peanut butter balls

leftover fried rice, cabbage salad, tofu

peanut butter balls

leftover fried rice, cabbage salad, tofu

peanut butter balls

breakfast: vegan variety of Special K + freeze-dried strawberries with soymilk; espresso

iced coffee during fire drill

lunch: leftover “egg” salad on oat wheat bread; leftover kale salad with fresh avocado; vegan croquignoles (thanks Giselle!)

dinner from The V-Spot: half an avocado TLT club; half a veggie bacon cheeseburger; sweet potato fries; salad; Brooklyn Brewery IPA

last of the Skittles (I misplaced them a few days ago before finishing the bag, then found them in the middle of the night under my pillow!)

dark chocolate from Switzerland (thank you Anita!)

Blue Point Hoptical Illusion

smoothie in my gleaming new blender: raspberry, strawberry, banana, oj

leftover fried rice, cabbage salad, tofu

handful of almonds and cranberries

chipotle burrito (yes fajita, mild salsa only). apparently this new extra charge for guac hasn’t made it to chicago yet, because guac is still listed as an ingredient on the vegetarian burritos.

our oven still isn’t working and i’m out of chocolate chips, so i made cookie dough based loosely on the peanut butter oatmeal cookies in vegan cookies take over your cookie jar, and then rolled dough balls in peanut pieces that i had toasted. i also just froze half of the dough for later, when my oven does work.

toasted oat cereal with ground flax, agave, almond milk; 1/2 mango

amy’s black bean chili; whole wheat tortilla; 1/2 carrot; 1/2 session lager

veggie pirate’s booty; fig newtons; coffee (beans from andersons) with almond milk

free stuff at a weird art show/concert/party: lots of pretzels with four kinds of hummus from tom’s tabooley; popsicle samples from goodpop; root beer floats with vegan soft serve from toyjoy; lone star draft (not free)

watermelon with lime; cold leftover mac & cheeze with sriracha; fresh ginger tea with agave

i figured out from this website that i am supposed to consume 2009.84 calories each day in order to maintain my weight.

breakfast: espresso; vegan variety of Special K + freeze-dried strawberries with soymilk

lunch: vegan bento box (dumplings, soy protein, cabbage and vegetables, rice) by Macro Vegetarian; a plum

Skittles

dinner: toasted everything bagel with Tofutti cream cheese, red onion, and tomato; Smuttynose IPA (vegan according to Barnivore); Blue Point Brewing Company Hoptical Illusion IPA (vegan according to Barnivore)

toasted 1/2 bagel with soynut butter and banana

last of the bean salad from last week in a whole wheat tortilla; small orange; generic fig newtons

red delicious apple; carrot; gingerbread pig from fiesta bakery

woodchuck hard cider; baked mac and cheeze from ’1,000 vegan recipes’ with collards; watermelon

tjs honey os with ricemilk. oj.

snack of dried cranberries and almonds.

lunch at charlie’s bar in andersonville: every single entree in this bar has meat except for the veggie burger, which is randomly vegan, homemade, and delicious. it was made mostly from rice and beans and flavored southwestern style. french fries.

amys black bean and veggie burrito. i’m going to go to the store tomorrow and we got the gas turned on on our range (the oven still doesn’t work) so hopefully my entry tomorrow will include a meal that i actually cooked.