March 25, 2011


March 25, 2011 - .  

breakfast: homemade trail mix (almonds; date pieces; raisins; roasted squash seeds)

lunch: brown rice with leftover chickpea stir fry; pasta with kale, pine nuts, chickpeas and sundried tomatoes

snack from Five Guys: fries with ketchup and mustard; peanuts

dinner at Cafe Green: cheeseburger (house-made burger is blended from sprouted quinoa, lentils, and seven fresh veggies, including kale and mushroom. Served on a toasted wheat bun and topped with melted cheddar cheese, lettuce, tomato, mayo, and sautéed bell peppers and onions); starter platter (two each of our Mini Mung Bean Pancakes, Mandoo dumplings, and Che Bites, a Kkochi Skewer and a trio of peanut, tamari, and agave dijon sauces); kkochi skewers (marinated and skewered chunks of Gardein chicken, boolgogi, bell peppers, scallions, and mushrooms drizzled in Smooth Java Sauce); sauteed rice sticks (they no longer have these on the kkochi skewers, but they made them special for us); coleslaw

beer in a place: red marker ale from williamsburg alewerks (vegan according to the brewmaster)

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