tjs everything bagel with tjs cream cheese. 8oz tjs green smoothie. 2 clementines.
leftover rice and bean mix with steamed broccoli
amy’s gluten free breakfast burrito
like 6 sweet potato tots at burger bar. they violate my rules, but they’re so special! gin and tonic.
exercise: mostly took today off because i was so sore from the last few days. biked a few miles and did 12 push-ups…
breakfast with adi and seth at sticky fingers: 1/2 blueberry muffin; 1/2 breakfast sandwich on an everything bagel; a bite of sticky bun
lunch: fat tire ambler ale; organic ambrosia apple with peanut butter; bites of tofu and roasted beets while making dinner for tomorrow; pineapple and watermelon; pumpkin coconut bread
dinner with eva: roasted squash stuffed with seasoned tofu (garam masala, cumin, salt, pepper, apple spice spice, nutmeg, cayenne); salad with fennel, roasted beets, shaved carrots, cucumbers, chickpeas tossed in a mustard vinaigrette; dos equis (NOT vegan according to barnivore. I really thought it was); negra modelo; more beer; stacy’s pita chips with guacamole
exercise: about 3 leisurely miles of biking; 16 push-ups
tj’s everything bagel with tj’s vegan cream cheese (not as good as tofutti, but more conveniently purchased and i’m getting used to it). 8oz of tjs green smoothie.
rice and bean mix from whole foods with smoked paprika and salt. roasted sweet potato slices. apple.
snacks at colloquium: hummus, carrots, cucumber, slices of bread, olives
snacks at art opening: grapes, cherry tomatoes, veggie chips
rice cake and clementines
exercise: ~3 miles biking, 30 min on elliptical, 30 min stretching (i’m sore from all of this activity!)
breakfast: organic pink lady apple; green tea with unsweetened vanilla soy milk
lunch: leftover red lentil curry with greens, tomatoes, and potatoes; tomato salsa, cilantro, and pickles from baja fresh
snack: celery with peanut butter
dinner: the last of the red lentil curry; roasted asparagus with lentils and greens; chocolate covered rice crispy treat (thanks honey!); dos equis amber ale
exercise: 5.1 miles (bike from home to work: 2.1; work to coop: 2.1; coop to my house: .9)
i’ve been really good since i got back late monday! i need to cut out sweets a bit, but mostly what i’m trying to do is eat way smaller portions and move my heavier meals earlier in the day. i’m mostly following the advice of this wikihow article.
banana
hibiscus cinnamon tea
lentil soup with pita from cobb
hummus, a tiny bit of bread, and a huge carrot
exercise: biking to school and around campus (~15 miles)–i put my bike on the bus to go home. eventually i want to start biking to school and back twice a week (~30 miles), weather permitting. but i have to work up to it a bit.
breakfast: green tea and vanilla chai tea with unsweetened vanilla soy milk; pink lady apple
lunch: carrots; toasted homemade bread with hummus, lettuce, and tomatoes; banana
snacks: smoked almonds; banana with peanut butter
dinner: drunken noodles with carrots and spinach; celery with peanut butter; carrot; fat tire amber ale; throat coat tea
breakfast: leftover fruit salad (mango, avocado, and banana) with coconut-based vanilla yogurt; Oren’s coffee
lunch: avocado half with balsamic vinegar and sea salt; sandwich on sprouted multigrain with avocado, portobello seitan, hot sauce, and mustard; garden carrots
dinner: leftover mac ‘n’ cheese; avocado; Amy’s dairy-free enchilada with rice and beans; dried papaya
Lula’s raspberry fudge vegan ice cream
breakfast: vanilla chai tea with unsweetened vanilla soy milk
lunch: quinoa with black beans, mango, carrots, homemade salsa, cilantro, spices; red pepper and cucumber tossed in tahini, za’atar, lemon juice, salt and pepper
snacks: smoked almonds; banana; green tea with unsweetened vanilla soy milk; carrots
dinner: burrito with black beans, brown rice, vegan pepper jack cheese, tomatoes, and fresh cilantro; popsicle; chocolate chips
breakfast: Oren’s coffee; amaranth flakes with soymilk
lunch: sandwich on sprouted multigrain with portobello seitan, mustard, hot sauce, and leftover roasted beets+carrots; carrots
leftover fruit salad with coconut-based vanilla yogurt; pita chips with “Faux Gras” (lentil-walnut pate)
dinner: macaroni with “cheese” (smoked vegan Gouda, vegan feta, soymilk, Earth Balance); Yuengling (vegan according to Barnivore)
breakfast: mini bagel with tofu cream cheese; Oren’s coffee
s’mores Luna bar
dinner: Amy’s roasted vegetable pizza; sauteed spinach; IPA
Lula’s Sweet Apothecary peanut butter caramel fudge cashew-based ice cream
breakfast: vanilla chai tea with unsweetened vanilla soy milk; banana
lunch: leftover beet burger on homemade bread with, lettuce, avocado, and hummus
snacks: kiwi (maybe my first kiwi ever); more vanilla chai tea with unsweetened vanilla soy milk; banana
dinner on the bus to ny: flour burrito with hummus, lettuce, carrots, celery, avocado, and a yellow pepper; smoked almonds
breakfast: vanilla chai tea with unsweetened vanilla soy milk
lunch: leftover beet burger on homemade bread with, lettuce and avocado; roasted asparagus and beets; avocado with salt
snacks: dates (yum!); red pepper, cucumber, and tomato tossed in tahini, za’atar, lemon juice, salt and pepper
dinner: fat tire amber ale; quinoa with black beans and mango; salad with avocado, cranberries, pumpkin seeds, and carrots tossed in homemade dressing; vegan gluten free brownie
breakfast: vanilla chai tea with unsweetened vanilla soy milk
lunch: leftover vegan curry with quinoa; toasted sourdough bread with lettuce and avocado
dinner: popcorn; cereal with sliced banana, almond and soy milk; pasta with tomato sauce, hot sauce, and nutritional yeast
breakfast: amaranth flakes with soymilk; espresso
lunch: sandwich on toasted multigrain with greens, avocado, mushroom seitan, hot sauce, mustard; avocado half with balsamic and salt
Vegan Treats chocolate chip sandwich cookie; chocolate soymilk
dinner: sauteed spinach with garlic; “wings” from Mae Wah with hot sauce (Earth Balance, Sriracha, Tabasco, cider vinegar); Amy’s roasted vegetable cheeseless pizza; Goose Island IPA (vegan according to Barnivore)
breakfast: vanilla chai tea with unsweetened vanilla almond milk; banana
lunch: leftovers from McCurdy’s Junction House- acorn squash cornucopia (roasted acorn squash filled with a stuff of barley, apples, dried cranberries, walnut & sage. drizzled with maple syrup and served with sliced roasted beets
snacks: vanilla chia tea with unsweetened vanilla soy milk (much better than the almond milk); an orange
breakfast: amaranth flakes with soymilk; espresso
lunch: sandwich on sprouted multigrain with greens, mushroom seitan, mustard, and hot sauce
s’mores Luna bar; chocolate soy milk
dinner: Amy’s rice and bean soup with saltines and mushroom seitan; bite of Indrani’s Vegan Treats brownie
late night snack: leftover spaghetti with fake-meat sauce; leftover spinach; lime and chili cashews
breakfast: banana; coffee with unsweetened vanilla almond milk; smoked almonds
lunch with rachael at thaiphoon:ka pow jae (string beans, zucchini, mushrooms, deep fried tofu stir fried with grounded fresh peppers, garlic, and basil leaves over rice- specify no fish and oyster sauce)
more smoked almonds (maybe 10 servings..how gross is that? each serving has 15 grams of fat)
dinner: a few pieces of maple mustard tempeh with kale; gluten free vegan brownie
breakfast: amaranth flakes with soymilk; coffee
toast with Earth Balance
lime chili cashews; strawberry licorice
March Madness: french fries with ketchup at generic sports bar
dinner during Pacific Standard trivia: spaghetti with Michael’s fake-meat sauce; sauteed spinach with garlic; beers/tastings: Peak Organic King Crimson (vegan according to Barnivore); Sierra Nevada Ruthless Rye (vegan according to Barnivore); Full Sail Amber (beer-tasting round… vegan according to Barnivore)
brunch: tofu scramble; pumpernickel toast with Earth Balance; avocado; coffee
leftover Daiya pizza; chili lime cashews; chocolate-covered corn nuts
at Rosalie’s Starch Madness party: gnocchi (vegan pierogi alternative) with applesauce; campfire vegan marshmallows; champagne (may not be vegan); Lagunitas IPA (vegan according to Barnivore); Budweiser (vegan according to Barnivore); Sixpoint (vegan according to Barnivore)
chocolate soymilk
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