pita chips and crackers from Southwest plane

lunch at Kitchen Dances cart:

• breakfast burrito: seasoned tofu, roasted potatoes, seasonal veggies (kale, cabbage, carrots, scallions, green beans, zucchini, mushroom) in a flour tortilla smothered in white bean mushroom gravy
• roasted roots wrap: roasted root veggies (including sweet potatoes and beets), quinoa, and greens (kale) with garlic herbed aioli in a whole wheat pita, served with a side salad
• sesame peanut wrap: ginger tofu, grilled seasonal veggies (potato, kale, carrot), and quinoa with sesame peanut sauce in a whole wheat tortilla with a side salad
• walnut meat tacos: seasoned walnut meat, grilled root veggies (carrot, beet, sweet potato), avocado, and cilantro-tofu sour cream on corn tortilla
• salad: beet, strawberry, red cabbage, lettuce, sunflower seeds
• cinnamon roll

breakfast: pita smothered (and by smothered I mean smothered- i ate almost an entire container) with tofutti cream cheese; soy latte

lunch:  leftover vegetable couscous stir fry with fresh sliced tomato from my garden

goodbye party for our interns: ice cream sunday (vegan french vanilla ice cream, oreo crumbles, chocolate syrup); oreo cookies; root beer

snacks on the plane to portland, OR: newman’s o’s- chocolate creme cookies; date pieces in flour; raisin; southwest plane crackers; pretzels; oreos; scallion pancake; strawberries; Mott’s tomato juice

breakfast: salty oatmeal; date pieces in flour; banana

lunch: leftover sauteed garlic, onion, summer squash*, fresh basil*, salt, and pepper; sauteed green beans* and wax beans*; fresh chopped heirloom tomatoes*; sauteed beet* and collard greens* with red wine vinegar; sauteed vegan chicken with cumin, chili powder, cayenne powder

* = from my garden

snacks: another banana; vegan chocolate covered wafer from Israel; leftover vegetable couscous stir fry; fuji apple

dinner:pasta with baked tofu (marinated in tamari and olive oil), roasted beets (from my garden), fresh basil (from my garden), tomatoes marinated in balsamic vinegar; newman’s o’s- chocolate creme cookies

breakfast: apple with peanut butter; iced coffee with unsweetened vanilla almond milk

lunch: leftover pizza from pete’s apizza

snack: iced coffee with unsweetened vanilla almond milk; banana; black forest cupcake from wildflour cafe

dinner: couscous, sweet potato, veggie stir fry (thanks tim!); date pieces in flour

brunch cooked with eva: sauteed garlic, onion, summer squash*, fresh basil*, salt, and pepper; sauteed green beans* and wax beans*; fresh chopped heirloom tomatoes*; sauteed beet* and collard greens* with red wine vinegar; sauteed vegan chicken with cumin, chili powder, cayenne powder, and fresh squeezed lime served in toasted corn tortillas

* = from my garden

snacks/dinner: about 15 newman’s o’s- chocolate creme; frozen cherry lemonade; popcorn with nutritional yeast and braggs; quinoa salad made by nate

breakfast: watermelon; iced coffee with unsweetened vanilla almond milk; pistachio nuts

lunch: quinoa with grated patty pan squash*, onions, fresh squeezed lime, mint, salt, pepper; leftover roasted beets* with cucumber*, white beans, tomatoes*, basil*, parsley, red wine vinegar, salt, and pepper

* = from my garden

dinner: popcorn with nutrional yeast and braggs; i ate other food, but i can’t remember what

breakfast: banana; watermelon; coffee with unsweetened vanilla almond milk; a ton of pistachio nuts

lunch: calvitto’s pizza strip; scallion pancake; quinoa with grated patty pan squash*, onions, fresh squeezed lime, mint, salt, pepper; leftover roasted beets* with cucumber*, white beans, tomatoes*, basil*, parsley, red wine vinegar, salt, and pepper

* = from my garden

snack: german chocolate cupcake from wildflour cafe

dinner: spinach and tomato couscous with sauteed eggplant; spinach and tomato couscous with earth balance and nutritional yeast; “ice cream sandwich” cookie: vegan mint swirl ice cream sandwiched between two graham crackers

breakfast: coffee with unsweetened vanilla almond milk;  1/2 rye bagel with tofutti cream cheese from bagelz

lunch: corn on the cob; scallion pancake; pizza strip from calvitto’s

snack: german chocolate cupcake from wildflour cafe

dinner/drinks at my work bbq:2 boca burgers with ketchup and mustard; corona; budweiser; stacy’s pita chips with hummus; carrots, celery, and sugar peas dipped in hummus; tostitos with salsa

breakfast: garlic bagel with tofutti cream cheese from bagelz; coffee with unsweetened vanilla almond milk; a lot of pistachio nuts

lunch: corn on the cob; scallion pancake; pizza strip from calvitto’s

snack: red velvet cupcake from wildflour cafe; salt water taffy; annie chun’s roasted wasabi seaweed (this is my new favorite food!)

dinner cooked with eva: quinoa with grated patty pan squash*, onions, fresh squeezed lime, mint, salt, pepper; roasted beets* with cucumber*, white beans, tomatoes*, basil*, parsley, red wine vinegar, salt, and pepper; stir fried beet greens* with red chili sesame oil, onion, salt and pepper

* = food from the garden

breakfast: iced coffee with unsweetened vanilla almond milk; leftover falafel from levante’s; a lot of pistachio nuts

lunch: the last of mac and cheese from everlasting life; stir fried broccoli and beet greens with olive oil, soy sauce, pepper, and salt; red lentils over brown rice

snacks: more pistachio nuts; banana; last of the stir fried broccoli and beet greens; red lentils; brown rice

snacks on the plane to ri: a tomato and wax beans from my garden; tomato juice

dinner: corn on the cob; calvitto’s pizza strip; grapes; almonds

breakfast (I have been up since 3am and i’m hungry!): black russian toast with earth balance; raisin nut toast with earth balance; salty oatmeal; iced coffee with vanilla soy milk; raisins; date pieces in flour

lunch from everlasting life: leftover mac and cheese;  leftover veggie fish sandwich (succulent grilled or breaded and fried vegan fish cutlets on a whole wheat bun slathered with special sauce and topped with lettuce, tomato, and onions)

dinner with food from the garden: stir fried broccoli and beet greens with olive oil, soy sauce, pepper, and salt; red lentils over brown rice

desserts: melba crackers with earth balance; frozen cranberry/orange juice slush; “ice cream sandwich”: mint fudge swirl soy ice cream sandwiched in between two graham crackers