breakfast: iced coffee with vanilla soy milk; granola; date pieces in flour; raisins

lunch: leftover vegetable and tofu stir fry with braggs and nutritional yeast; annie chun’s roasted wasabi seaweed (yum!!!!)

dinner at anethiopian restaurant on 14th st that i don’t think had a name: vegetarian sampler; Heineken; bourbon

breakfast: iced coffee with soy milk; whole wheat pita with hummus

lunch: leftover chinese “beef” and vegetable stir-fry over brown rice

snack: vegan no-bake chocolate oatmeal cookie; blueberries; whole wheat pita with hummus

dinner: stir fry with brown rice, red pepper, tofu, tomato, green beans, braggs, and nutritional yeast; raisins; italian ice; truly indian cumin poppa dum

breakfast: iced coffee with soy milk (x2 huge glasses); salty oatmeal

lunch: leftover pepper steak with brown rice from everlasting life

snack: whole wheat pita toasted with sabra chipotle hummus, spinach, and tomato. baked lays; oreos

dinner:broccoli and cauliflower greens from the garden (tastes like collard greens); brown rice; red lentils with cumin, garam masala, salt, pepper, and curry powder; steel reserve

breakfast: iced coffee with soy milk, banana with peanut butter

lunch: whole wheat pita toasted with sabra chiptole hummus, spinach, and tomato

snacks: whole pita toasted with sabra pine nut hummus; celery and peanut butter; leftover beet greens sauteed with garlic and soy sauce

dinner with adi while watching In the Family: corn tortillas filled with garlic fried plantains, chipotle in adobo re-fried black beans; cilantro coleslaw, and chipotle in adobo corn; modelo especial

breakfast: toast with peanut butter and banana; granola with vanilla almond milk, rice milk, and banana

lunch: corn, tomato, and avocado salad with fresh basil; chinese “beef” (made by nature’s soy) and vegetable (enoki mushrooms, carrots, baby broccoli, onion, garlic, and snap peas) stir fry based off of this recipe served over brown rice

snack: vegan no-bake chocolate oatmeal cookie

dinner: garlic scape and scallion pancakes dipped in soy sauce, rice vinegar, hot sauce and garlic; beet greens stir fried with garlic and soy sauce

breakfast: iced coffee with vanilla almond milk; trail mix (almonds, granola, pumpkin seeds, chocolate chips, raisins, date pieces in flour)

lunch: leftover peppered steak from everlasting life with brown rice; soy latte (thanks deb!)

snack: celery smothered in peanut butter

dinner: raw carrot and beet salad (carrots, beets, lemon juice, ginger); peanut tofu with garlic scapes; corn on the cob

breakfast: date pieces in flour; raisins; iced coffee with vanilla almond milk

lunch: leftover spring rolls with peanut sauce; leftovers from everlasting life

snack: banana with peanut butter; more coffee with vanilla almond milk

dinner: pasta with vegan sausage, spinach, homemade tomato sauce, and oyster mushrooms

breakfast: lots and lots of salty oatmeal; date pieces in flour; raisins; coffee with vanilla almond milk

lunch: leftover spring rolls dipped in annie’s goddess dressing

snacks: banana and apple with peanut butter; skittles

dinner: leftover udon peanut noodles

brunch: kettle salt and vinegar chips; Gatorade (x3 bottles); almonds; raisins; dates pieces in flour

dinner at ed garvey shelter along the AT: refried bean burritos with canned corn, fire roasted tomato, fire roasted red pepper, and raw onion; graham crackers and fire roasted vegan marshmallows; steel reserve

breakfast: iced coffee with vanilla almond milk; raw almonds; raisins; date pieces in flour

lunch: 2 bananas; (probably more food, but i can’t remember)

dinner: black bean salad with fresh corn, cilantro, parsley, lemon juice, olive oil, garlic, salt and pepper; apple with peanut butter; melba toast crackers with peanut butter

steel reserve

breakfast: iced coffee with vanilla almond milk; raw almonds; raisins

lunch: leftover whole wheat pesto pasta with lemon garlic tempeh, tomato, and asparagus; watermelon

snacks: vanilla soy ice cream with handpicked raspberries, (store bought) blueberries, and banana; peanuts

dinner: toasted pita with tomato and chipotle hummus

drinks while watching the second string band: negra modelo; tecate; pretzels; 1 sour cream and onion chip i thought was plain

breakfast: salty oatmeal; carrots with chioptole hummus; coffee with vanilla coconut creamer

snacks: cvs asian blend trail mix; peppermint/chamomile tea with vanilla coconut creamer

lunch: quinoa with cilantro black beans; more coffee with vanilla coconut milk; carrots with pine nut hummus

dinner: stacy’s pita chips; watermelon; vegan candy buttons!