brunch: bagel half with sundried tomato tofu cream cheese and romaine; bagel half with Earth Balance; iced Gorilla coffee

dinner: pelau (thanks Noah!… Trinidadian dish with pigeon peas, rice, coconut milk, vegan Worcestershire, ketchup, brown sugar); salad with Annie’s Goddess Dressing

at rehearsal: corn soup; Corona

breakfast: coffee with vanilla soy milk; banana; almonds; cashews; date pieces in flour; raisins

lunch at chipotle: garden blend burrito

dinner: leftover carrot, chickpea, and kale peanut thai stir fry; tofu, chickpea, and celery stir fry

dessert: lentil with cumin poppa dum; rice cakes; grapes

breakfast: coffee with vanilla soy milk; trail mix (almonds, cashews, date pieces in flour, raisins)

lunch: pasta with eggplant, fried okra, tofu, heirloom tomato*, chickpeas

* = food from my garden

snacks: coffee with vanilla soy milk; chocolate cake! grapes

dinner: carrot, chickpea, and kale peanut thai stir fry (the sauce is amazing and based off this recipe) 

brunch: cereal with soymilk; espresso

lunch/dinner: pasta with leftover vegan beef stew and tomato sauce (sort of like a stroganoff)

Budweiser; french fries with ketchup and hot sauce

breakfast: espresso; toasted garlic bagel with sun-dried tomato tofu cream cheese

hurricane outing to Brooklyn Farmacy & Soda Fountain: dairy-free (with almond-milk) coffee “egg cream” (doesn’t actually have egg) with a pretzel rod

expensive but tasty sea salt chocolate by Olive & Sinclair Chocolate Company

dinner: leftover vegan beef stew; Amy’s potato dill bread with Tofurkey slices, tomato, and mustard

Country Club; Budweiser; Ritz cracker; peanuts

breakfast: barbara’s shredded oats with banana and rice milk

snack: grapes

lunch: burrito (brown rice, refried chipotle black beans, avocado, tomato, broccoli, red peppers, onion)

snack: vegan candy straws!

dinner: date pieces in flour; raisins; chocolate cake

breakfast #1: onion bagel

breakfast #2: toasted everything bagel with sun-dried tomato tofu cream cheese; coffee

lunch: Italian Deli Tofurkey slices, mustard, and tomato on Amy’s potato onion dill bread

dinner during The Edge: pasta with marinara sauce; 21st Amendment Brew Free or Die IPA (vegan according to Barnivore); Tröegs Dead Reckoning porter (vegan according to Barnivore); more Lunaberry coconut ice cream

breakfast: barbara’s shredded oats with banana and almond milk

lunch: grapes; raw collard green salad (based off of this recipe- add in diced avocado); leftover lentils, spinach, and brown rice

dessert: golden oreos; tortilla chips

dinner: cereal with almond milk; raw collard green salad (based off of this recipe- add in diced avocado); leftover lentils, spinach, and brown rice

breakfast: iced coffee; bagel chunks with tofu cream cheese

lunch: vegan split pea soup and sesame tofu from Whole Foods

dinner: Tofurkey brat on Amy’s potato bread with yellow tomato, mustard, and ketchup

corn dumpling soup and Budweiser at rehearsal

2am ice cream run: Luna and Larry’s Lunaberry (mixed berry swirl) and chocolate peanut butter (chocolate with dense peanut butter swirls) coconut ice creams

breakfast:coffee with soy milk; trail mix (date pieces in flour, raisins, almonds, cashews)

lunch: basil pesto*, summer squash*, quinoa, potatoes, chickpeas, and onion

* = food from my garden

snacks: sabra pretzel and hummus snack pack (thanks barb!); more trail mix

dinner 1: chickpeas, salt pepper, and black olives

dinner 2: tortilla with earth balance; tortilla with avocado, black olives, lentils, spinach, and brown rice)

dessert: carrot

breakfast: iced coffee; garlic bagel with tofu spread at lab meeting

lunch: vegan chicken salad, salad, split-pea soup, and remainder of chocolate chip scone from Whole Foods

chocolate chip scone from Whole Foods with Luna and Larry’s chocolate brownie walnut coconut ice cream

dinner: wild rice dish (wild rice, garlic, chipotle, tomato paste, dill, Old Bay seasoning, salt, pepper, toasted almonds, lima beans, corn, and Earth Balance)

Luna and Larry’s chocolate brownie walnut coconut ice cream

breakfast:coffee with soy milk; grapes

lunch: leftover whole wheat ziti with homemade tomato* eggplant sauce; tomato salad (tomatoes*, parsley, salt, and pepper); roasted beets*; sauteed beet greens*

* = food from my garden

dessert:oreo fudge mint cookies (they taste like thin mints); cashews; almonds

dinner 1: basil pesto*, summer squash*, quinoa, potatoes and onion

dinner 2: summer wrap (roasted red pepper spread with eggplant and garlic, avocado, and tomato*)

dinner 3: pasta with homemade tomato* basil sauce*, black olives, chickpeas, and vegan parmesan cheese

* = food from my garden

breakfast: iced coffee; blueberry bran muffin from Whole Foods

lunch: sesame tofu, vegan chicken salad, salad (with lettuce, cabbage, mango, red grapes, carrot, green onions, pumpkin seeds, and lemon-parsley dressing), all from Whole Foods

chocolate chip scone from Whole Foods

Can you guess the theme?

dinner: leftover vegan beef stew

Luna and Larry’s chocolate brownie walnut coconut ice cream; PBR

breakfast: coffee; almonds, cashews; salty oatmeal

snack: grapes

lunch: leftover papas al horno (potatoes roasted with olive oil and garlic topped with cashew nacho cheese); Enchiladas con Mole (Spicy mole enchiladas topped with mushrooms and cashew cheese, served with sautéed greens and beans)
from gracias madre (in san francisco)

snack: oreo fudge mint cookies

dinner(s?): mixed nuts; almost an entire bag of microwave popcorn, tortilla with avocado and salt

iced coffee

lunch from Chipotle: vegetarian burrito (black beans, rice with cilantro, sauteed veggies, corn salsa, tomato salsa, hot salsa, lettuce, guacamole)

toasted sourdough bread with nutritional yeast and Earth Balance

dinner: vegan beef stew (May Wah beef, udon, scallion, shiitake, hot chili oil, vegetarian oyster sauce); sauteed spinach with cashews, garlic, sesame oil, and vegetarian oyster sauce; sip of Flying Dog beer; sip of PBR

brunch: coffee with soymilk; toasted everything bagel with tofu cream cheese, tomato, and onion

dinner from Pizza Plus: sauteed spinach with garlic; pizza with Daiya vegan cheese and garlic

breakfast: last of the donuts from pepples donuts; coffee; a lot of cashews

lunch: leftover vegan version of “we’re just friends” from ike’s place (yum!); jokerz candy bar (it’s good, but the Buccaneer bar is much better)

snacks: more coffee; almonds; annie shun’s wasabi roasted seaweed snack

dinner: pasta with fried eggplant, basil, thai basil, kidney beans,  fresh tomatoes, homegrown red pepper, fresh ground salt and pepper; dried date pieces in flour; raisins