toasted homemade bread with apple butter and cinnamon
samples at HEB: medjool date, cherries, almond butter, dried strawberries
homemade hummus, tomato, avocado, spinach in a flour tortilla; carrot
two whole wheat fig bars from HEB bulk; red delicious apple; handful of peanuts
brown rice, lentils with onions and carrots, steamed kale all topped with sloppy sauce; valencia orange; handful of chocolate chips
decaf americano at cherrywood coffee house
perfectly ripe and juicy texas peach
kashi honey almond flax cereal and 365 brand raisin bran both with soy milk; half a huge banana; earl grey tea
red delicious apple
lunch buffet at india’s: bean and tomato salad; lentil dal; cauliflower curry; rice with peas; naan; tamarind chutney; fruit salad
tons of clementines in the car. my road trip companion kept peeling one after another and handing me half, and we must have eaten between 10 and 15
dinner at a friend’s: couscous with carrots and spices; green beans (from the garden) cooked with raisins; raw cherry tomatoes from the garden; grilled romaine with mustard vinaigrette; grilled caramelized squash with apricot marmalade; red wine
dark chocolate-coconut-oatmeal cookies that i meant to bring to my friend in houston but forgot at home… oops.
oatmeal with peach, vanilla, cinnamon, honey
pomegranate green tea; tons of blueberries and cherries in the car
carrot; apple and peanut butter; tiny plums from houston farmers market
salad of delicious sweet cucumber and tomatoes from farmers market with basil and pepper; fresh baked bread with tamarind chutney also from the farmers market (i didn’t get to go to the saturday morning market but it sounds great); espresso (beans from anderson’s in austin)
picnic: tabbouleh from whole foods; cedar’s roasted red pepper hummus with pita chips; tomato and cucumber salad; tons of cherries
stone ipa at cafe brasil
toasted homemade bread with peanut butter and banana
everything bread, homemade hummus, tomato, carrot; valencia orange
peach; carrot, spinach, hummus
amy’s low-sodium minestrone soup; steamed kale with balsamic and sea salt; last piece of everything bread
oatmeal-coconut-dark chocolate cookies from this recipe, substituting 1 tbsp ground flax and 3 tbsp water for the egg. they were really, really good.
(between having the everything bread and super garlicky hummus each twice today, i definitely over-garlicked and had a period of regret. anybody have good advice on getting rid of that lingering garlickiness?)
toasted homemade bread with peanut butter and banana
everything bread from freezer, homemade hummus, tomato, carrot; valencia orange
sweet potato-carrot-guava muffin; smoothie with mango, frozen banana, soy milk
last of roasted tomato soup; everything bread; steamed kale with ginger-miso dressing
banana with chocolate soynut butter
$2.50 gin & tonic at barflys
toasted homemade bread with apple butter and cinnamon; peach
whole wheat tortilla with homemade garlic hummus, tomato, avocado, spinach; valencia orange; dried mango
toasted Os with soy milk; peach & banana; handful of animal crackers; handful of raisins
brown rice, potato, spinach, green beans, tofu, indonesian instant peanut sauce, indonesian sweet soy sauce
dried pineapple; fresh ginger tea
toasted homemade bread with apple butter and cinnamon
watermelon; toasted mini everything bagel topped with avocado, tomato, and sea salt; veggie pirate’s booty; valencia orange
snacks: sweet potato-carrot-guava muffin; watermelon; banana with soynut butter; handful of animal crackers
leftover roasted tomato soup; everything bread from freezer; steamed kale with ginger-miso dressing; chang beer
animal crackers dipped in chocolate soynut butter
toasted homemade bread with apple butter
peach & banana
carrot; cameo apple; soynut butter and raspberry preserves on a pan-warmed whole wheat tortilla
sweet potato-carrot-guava muffin; smoothie with mango, frozen blueberries, soy milk; watermelon
brown rice, potato, spinach, green beans, tofu, indonesian peanut sauce, indonesian sweet soy sauce; singha lager
dark chocolate covered cashews and banana chips from HEB bulk
toasted homemade bread with apple butter; peach and banana
roasted tomato soup from 101cookbooks; everything bread from freezer; steamed kale with leftover ginger-miso dressing
soynut butter and raspberry preserves in a pan-warmed whole wheat tortilla; smoothie with mango, frozen banana, soy milk
french press at cafe medici
brown rice, potatoes, spinach, green beans, tofu topped with indonesian instant peanut sauce and kecap manis (indonesian sweet soy sauce); watermelon; dried pineapple. i forgot to mention in previous posts: the ingredients imported from indonesia were found at golden pacific market in chicago
animal crackers; tea from an unlabeled tea bag from trader joe’s
banana & peach
soynut butter and banana on toasted homemade bread
carrot; toasted mini everything bagel; watermelon; spoonful of chocolate-avocado fudge (recipe from ’1,000 vegan recipes’, i mailed the rest to my mom as a birthday cake, decorated with frosting)
happy hour mimosa ($3) at cherrywood coffee house
gin & tonic; homebrewed wheat beer
taco verde and vegetarian taco at taco express; margaritas, chips and salsa at el sol y la luna. the margaritas were too sweet and not very strong but the menu looked really good
watermelon; chocolate-avocado fudge
HEB toasted Os with ground flax, agave, soy milk; banana and peach
brown rice, potato, spinach, green beans, tofu, indonesian instant peanut sauce; valencia orange
carrot; smoothie with frozen cherries, frozen banana, soy milk; banana bread from yesterday
summery asian-y potluck: plantain chips; garlic yuca chips; strawberries; spring rolls with homemade tempeh and basil, parsley, carrot, banana pepper, sprouts all tossed in soy sauce and lime juice, rolled in spring roll wrappers and served with a ginger-soy dipping sauce; peanut noodle salad (made by me) with rice noodles, coconut-peanut sauce from ’1,000 vegan recipes’, red bell pepper, green onion; topo chico; chang beer from thailand; nada moo coconut milk ice cream (my favorite vegan ice cream, in creamy coconut flavor) with mango; watermelon with lime
gallo pinto with mango; banana
split pea soup and everything bread from freezer; valencia orange
sweet potato-carrot-guava muffin; carrot
steamed spinach, boiled potato, steamed green beans, pan-fried tofu, brown rice, instant peanut sauce from indonesia (a westernized version of gado-gado); session lager; dried pineapple
handful of chocolate chips; chocolate chip banana bread, recipe from ’1,000 vegan recipes’
gallo pinto with mango
creamy unsweetened soynut butter and strawberry preserves on homemade bread (followed “basic white bread” recipe from ’1,000 vegan recipes,’ but substituted whole wheat flour for half); grated carrot with leftover ginger-miso dressing; valencia orange
last of the sloppy lentils on last of the counterculture bread with last of the orange-zesty collards (well planned!); session lager (vegan according to barnivore, under full sail brewing co., updated last month); dried mango; many spoonfuls of chocolate soynut butter stress-eaten while watching the blackhawks game
pinto gallo with mango
salad (romaine, grated carrot, avocado, raisins, basil, ginger-miso dressing) in a whole wheat tortilla; rest of the carrot i grated; peach & banana fruit salad
smoothie: frozen banana, frozen strawberries, soy nut butter**, homemade soy milk
leftover sloppy lentils and orange-zesty collards; session lager; dried pineapple
dark chocolate covered cashews from HEB bulk
**i bought a thing of i.m. healthy brand (haha?) creamy unsweetened soy nut butter, because it was marked down from $6 to $2 and i was intrigued. it looks like peanut butter, and tastes like peanut butter… except… different. i really can’t put it into words. i think i like it, but i might love it or hate it, haven’t decided yet. it has a nice creamy texture and did a good job of making my smoothie creamy; i have yet to try it in a sandwich (snb&j?)
gallo pinto with mango
tastes of mashed sweet potato, applesauce, and muffin batter while making these sweet potato and carrot muffins. i used the last of the guava paste in the center of each muffin
same salad wrapped in whole wheat tortilla; fruit salad of banana and peach; muffin
carrot; smoothie with frozen banana, frozen blueberries, fresh basil, soy milk
leftover sloppy lentils and collards; dried mango
assorted dark chocolate covered things and dried fruits from HEB bulk
gallo pinto with mango
same salad in a whole wheat tortilla; first peach of the season
banana; animal crackers
carrot with leftover hummus and baba ganoush; session lager; sloppy joe on toasted counterculture bread; collards sauteed in olive oil, garlic, tamari, balsamic vinegar, orange zest
weird brownies; dried mango
gallo pinto (costa rican-style refried rice and beans, recipe from ‘viva vegan’) with mango
snacks throughout the day: last banana-coconut-guava muffin from freezer; dried mango; soy cafe au lait at thunderbird coffee; banana; multigrain bagel from HEB; two cherries; apple with peanut butter; 1/2 grapefruit; “brownies” from yesterday (why do i keep eating them when they’re so weird?)
summery potluck: tomatoes with fresh farmers market basil, balsamic, salt, pepper; quinoa pasta salad with green beans, corn, celery, cashew “feta” cheese, dressing; mango; red wine
fiesta cornflakes sprinkled with ground flax (out of soy milk); grapefruit; taste of smoothie (see below)
salad (romaine, carrot, beet, avocado, ginger-miso dressing, i forgot the raisins and cashews) in a whole wheat wrap; banana-coconut-guava muffin from freezer
smoothie with frozen strawberries, frozen bananas, spinach, lots of fragrant basil from the farmers market, h2o
o.n.e. coconut water with a splash of pink guava mixed with gin. o.n.e. coconut water with a splash of pink guava is gross and i poured it out after a few sips. also, o.n.e. stands for “one natural experience” and i hate that the “o” in the acronym “o.n.e.” stands for “one.” gross all around.
snobby joes (recipe from ‘veganomicon’) on toasted counterculture bun
draft pbr at the parlor
black bean brownies following this recipe. they turned out super weird and i melted chocolate chips on top of some of them to make them more satisfyingly chocolatey. i’ve made good black bean brownies before, but they were much less healthy- i think the recipe called for a cup of butter. maybe i’ll try veganizing that recipe sometime
HEB toasted oat cereal with ground flax, agave, soy milk; grapefruit; taste of smoothie (see below)
salad (spinach, romaine, carrot, beet, avocado, cashews, raisins, ginger-miso dressing) in whole wheat tortilla; valencia orange; banana-coconut-guava muffin from freezer
smoothie with frozen cherries, frozen pineapple, frozen banana, spinach, h2o
leftover split pea soup, everything bread; dried mango
guittard semisweet chocolate chips
i want to try this, ingredients: cocoa butter, coffee, sugar. too bad they are $5/bar and have to be mail ordered from portland at $35 shipping & handling…
cheerios with agave and soy milk; grapefruit
cherries; handfuls of kellog’s corn pops (another babysitting indulgence)
carrot and cherry tomatoes; hummus; whole wheat bread
skippy and strawberry jam on whole wheat bread; medjool date at fiesta; banana; graham crackers
dinner at titaya’s thai cuisine: jasmine tea; shared: tofu satay, green curry with brown rice
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