breakfast at shoes cup & cork club: toasted bagel with peanut butter (they gave me peanut butter for free, but wanted to charge me about 6 dollars for hummus); coffee with soy milk
pepsi zero; raspberries picked along the side of the road
lunch/dinner (once i got home i didn’t stop eating): banana; stacy’s pita chips with hummus (a lot of them); rice and lentils with dried fruit; watermelon; vanilla cookies; soba noodles with stir fried tofu, broccoli, raw carrots, and red peppers
breakfast: banana; toasted pita with chipotle hummus; chocolate brownie clif bar
snacks along the w & od trail: almonds; ginger snap and vanilla cookies
lunch/dinner at los tios grill: mango margarita; vegetable burrito (get white rice instead of the spanish rice)
drinks at the campsite from 2 guys biking the c & 0 canal from shepherdstown, wv to washington, dc: miller genuine
breakfast: grapes; blueberries; coffee with vanilla coconut creamer; date coconut rolls
lunch: peppermint tea with vanilla coconut milk; salted and roasted pistachio nuts (i almost broke my teeth trying to open the closed ones); tomato and cucumber salad with parsley, lemon juice, and salt served on toasted pita with chipotle hummus
snack: turkish apricots; diet pepsi; toasted pita with chipotle hummus
dinner and drinks while watching west wing: yuengling; carrots with hummus; popcorn with nutritional yeast and braggs
breakfast: pistachio nuts; coffee with vanilla coconut creamer
lunch: justin’s organic peanut butter cups; corn on the cob; more coffee with coconut creamer; turkish dried apricots; pita with sabra chipotle hummus; english peas
dinner 1: pasta with earth balance and vegan parmesan cheese
dinner 2 at Mandalay (yum!): Mango salad (shredded green mango, cabbage, and onion tossed with Burmese dressing, garnished with fresh onion and carrots); Tofu Ohnno Hin (Lightly fried tofu cook with coconut cream curry sauce with green pepper, onion, and tomato)
dessert while watching the black power mixtape (1967-1975): popcorn
breakfast: coffee with vanilla coconut milk; roasted and salted pistachio nuts; blueberries; grapes
lunch at baja fresh: a side of black beans and rice (no cheese) with all the toppings (it’s now expensive)
snacks: more pistachio nuts
dinner: leftove baja fresh
desserts: italian ice; carrots; cucumber
breakfast: pistachio nuts; coffee with vanilla coconut milk; date coconut roll from the park slope food co-op (still not that good)
lunch: leftover pasta with meatballs, artichoke hearts, and eggplant from sergio’s (“meatballs” added by me); orange pecan cookie; (a ton of) pistachios; grapes; blueberries; baba ghanoush and pita
dinner from tegeste:vegetarian platter
dessert from sticky fingers: chocolate cupcake with vanilla frosting
breakfast on the plane/train to dc: tomato juice; onion bagel with tofutti cream cheese
snacks: coffee with vanilla coconut milk; date coconut roll from the park slope food co-op (not that good); peas in the pod (aka english peas)- thanks mom!
lunch: leftover pasta with meatballs, artichoke hearts, and eggplant from sergio’s (“meatballs” added by me); orange pecan cookie; pistachios
dinner: chickpea, acorn squash, and kale stirfry with cumin, salt, pepper, and nutritional yeast. popcorn with nutritional yeast and braggs liquid aminos.
breakfast: iced coffee with soy milk from coffee connection; banana; onion bagel with tofutti cream cheese
lunch: guacamole (lemon juice, avocado, salt, pepper, and tomato slices); pretzels; del’s lemonade; watermelon
dinner at sergio’s: rice pasta with their homemade marinara sauce, vegetables and gimme lean ground meatballs i made and they let me add in; beer
breakfast from bagelz: everything bagel with tofutti cream cheese
grapes
iced coffee with soy milk from coffee connection
lunch at bertucci’s: fresh bread in olive oil; salad with italian dressing; stella (roasted portobello mushrooms, roasted eggplant, fire-roasted peppers, tomato sauce, fresh basil, and artichoke hearts (substitute for cheese) on whole wheat dough)
snack: leftover bertucci’s and more grapes
dinner bbq with family: corn on the cob; vegetable skewers (tofu, red pepper, orange pepper, mushrooms, and onions) marinated in balsamic marinade; tofutti ice cream sandwich; pretzels
breakfast: iced coffee with vanilla coconut milk; salted and roasted cashews; rains; truly indian cumin poppa dum
lunch: peppermint tea; leftover ricotta stuffed eggplant over pasta; stacy’s simply naked pita chips; apricot/peach/ walnut cookie; banana
dinner: banana; toasted pita with avocado, sabra chipotle hummus, and tomato slices
breakfast: coffee with soy milk x2
lunch at the grand hyatt for a work event: salad without dressing; samosas over a bed of spinach and lentils; grapes
2nd lunch: banana; toasted pita with sabra chipotle hummus, tomato slices, and avocado
dinner: rolled stuffed eggplant (eggplant sliced lengthwise into 1/4 pieces then dipped in a batter of water, flour, and salt. next pan fry the eggplant until lightly browned. roll eggplant with homemade ricotta (crumbled extra firm tofu mixed with a lot of canola oil, garlic powder, dill, basil, salt and pepper) and baked for 20 minutes at 375. cover with heated homemade tomato sauce and serve over pasta. loosely based on this recipe); roasted and salted cashews
breakfast: iced coffee with soy milk; banana; the last of the peanut butter puffs (sad)
lunch: toasted whole wheat pita with sabra chipotle hummus, avocado, lettuce from my garden, boca chicken patty, and tomato); apricot/walnut/pecan baked good; halva from israel (yum!)
snacks: orange/ peacan cookie; grapes; pita with chipotle hummus
dinner at tegeste: vegetarian platter
breakfast: salty oatmeal; iced coffee with soy milk
snack: peanut butter puffs
lunch: frozen burrito made by my housemate several months ago; cookies made by my boss’s mom: apricot/ pecan/ walnut cookie and orange/ pecan cookie
dinner: tortilla with vegan cheese; stir fry with couscous, tofu, broccoli, kale, carrots and peanut sauce
breakfast: salty oatmeal; iced coffee with soy milk
lunch: pizza strip from calvitos (it had been frozen); peas in the pod (aka english peas)
dinner:tortilla with vegan cheese; pasta with earth balance and nutritional yeast; chili lime popcorn
breakfast: toast with Earth Balance
lunch: leftover pasta with basil and tomato; leftover salad
vegan candy corn by VeganSweets
hummus, za’atar pita, and delicious (free!) pita pizza with red peppers and mushrooms from Bernard’s favorite hummus shop on Avenue R
peach-apricot-lime pie (crust from this recipe, with Spectrum instead of Crisco shortening; filling: 8 peaches, 6 apricots, juice of 1.5 limes, 1/4 c agave, 1/4 c demerara sugar, 1T Earth Balance, 1 tsp vanilla; baked at 375F for 65 minutes), served with maple waffle cashew ice cream (from Lula’s Sweet Apothecary) and Soyatoo! whipped soy cream
dinner on the bus back to dc: pretzels; bagel with tofu cream cheese from bergen bagels
brunch with Katherine and Bernard at V-Spot: protein pancakes (pancakes made with soy powder) with Earth Balance and maple syrup, with soy sausage; steak brunch (seitan grilled with onions and lime, tofu scramble, and french fries with ketchup); bottomless mimosa (not the best brunch. the food was pretty salty and lacked flavor)
absinthe; rum; tequila
steamed soymilk mint tea (delicious, thanks honey!)
dinner with Katherine and Rosalie: pasta tossed with basil, tomato, lemon-marinated garlic paste, olive oil, grilled mushrooms, grilled asparagus, black pepper, salt, and vegan parmesan; salad (greens, kalamata olives, toasted almond slices, cannellini beans, carrot matchsticks, garlic sprigs, tomato, dill, and dressing of garlic, lemon, olive oil, cider vinegar, black pepper, and mustard); Corona with lime (vegan according to Barnivore); Budweiser (vegan according to Barnivore)
vegan baklava; maple waffle cashew ice cream by Lula’s Sweet Apothecary; mint chocolate chip raw cashew and coconut ice cream by Raw Ice Cream Company
breakfast: iced coffee with soy milk; tortilla with vegan cheese; dried apricots from Israel
lunch: quinoa salad with homegrown lettuce, beets, carrots, and red pepper tossed in lemon juice, olive oil, mustard, salt and pepper; spicy sweet chili doritos
snack: dates and dried apricots from israel
dinner on the bus to ny: quinoa salad with homegrown lettuce, beets, carrots, and red pepper tossed in lemon juice, olive oil, mustard, salt and pepper mixed with leftover lentils and cashews; pretzels
breakfast: cranberry-orange juice cocktail; beets and carrots while making lunch
lunch: quinoa salad with homegrown lettuce, beets, carrots, and red pepper tossed in lemon juice, olive oil, mustard, salt and pepper; leftover pizza; iced coffee with soy milk
snack: Justin’s dark chocolate peanut butter cups
dinner: popsicles; quinoa with lentils and roasted squash
breakfast: salty oatmeal; coffee with soy milk
lunch: salad with homegrown lettuce mixed with quinoa, tofurky Italian sausage, roasted beets, black beans, roasted chickpeas, and cilantro lemon dressing
snack: boysenberry dried fruit from trader joe’s
dinner: scribblers popsicles; leftover vegan pizza with follow your heart cheese, yellow peppers, and tomatoes; chili lime popcorn; tortilla with vegan cheese
breakfast: salty oatmeal; trader joe’s happy trekking trail mix
lunch: leftover quinoa salad; tofurky kielbasa; coffee with soy milk
dinner: popsicle; vegan pizza made by my housemate
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