breakfast: oatmeal; cvs asian blend trail mix
lunch: cranberry juice; vegan italian sausage; sauteed onions and carrots in a mustard sauce; black bean, mango, quinoa salad with homegrown lettuce
dinner: cranberry grape juice; quinoa with roasted beets and chickpeas tossed in a cilantro vinaigrette
breakfast: trader joe’s happy trekking trail mix (almonds, cashews, pistachios, chocolate, cranberries and cherries); soy latte
lunch: leftover pasta with black beans; leftover kale salad with couscous, raw cashews, black beans, red pepper, tomato, fresh squeezed lemon juice, salt and pepper
snack at ben and jerry’s to welcome our new interns: berry berry extraordinary (swirls of blueberry fruit sorbet and raspberry fruit sorbet)
dinner at nooshi with joanna and john: pina colada (x2); white rice with soy sauce; oodles spring onion cakes with soy sauce (the sauce they give you with the onion cakes is not vegan)
breakfast: leftover pumpkin curry, drunken noodles, and tofu basil from thai x-ing
lunch: crispen’s kale salad (kale, tomatoes, cucumbers, red pepper, black beans, couscous, black beans, olive oil, fresh squeezed lemon juice, salt, and pepper)
drinks: homemade (not by me) vanilla brown ale; hitachino nest espresso stout; coke; orange gatorade
snack: chocolate coated wafer
dinner from pho 14: pho chay and bun chay with sweet chili sauce (not fish sauce)
breakfast: gala apple
lunch at radius: vegan pizza: 1 slice with teese and one slice with caramelized onions and sun-dried tomatoes (the slice without vegan cheese was MUCH better, but I like to support the fact that they have vegan cheese); palm belgian ale and flying dog (vegan according to barnivore.com)
dinner at pho 14 with Crispen, Rich, Cheryl, and Alex: pho chay and bun chay with sweet chili sauce
breakfast: soy latte; cvs asian blend trail mix
lunch: 2 bananas; pasta with tomato sauce and black beans
dinner at thaiphoon with crispen: ka pow jae and tofu drunken noodle (specify no fish and oyster sauce)
drink at buffalo billiards: sam adams seasonal
dinner 2 (at home): pasta with basil, spinach, corn, olive oil, etc.
breakfast: 2 tortillas with vegan cheese; trail mix (date pieces in flour; pecans; raisins)
lunch at the corner tavern & grill (Conway, NC): I love this place. I had the house salad with avocado instead of cheese (the balsamic vinaigrette is homemade and vegan); side of fries
snack on the drive back to dc: more trail mix
dinner: leftover pasta with olive oil, garlic powder, dried basil, salt, pepper, and vegan parmesan cheese; tofurky italian sausage with sun-dried tomatoes and basil
breakfast: trader joe’s happy trekking trail mix; soy latte
lunch at alero: vegetable fajitas- sizzling vegetables served with flour tortillas, refried beans, lettuce, guacamole,pico de gallo (specify no cheese or sour cream)
dinner: I don’t remember
breakfast: tortilla with vegan cheese; salty oatmeal; turkish pistachio nuts
lunch: garlic bagel with scallion cream cheese from zabar’s (in New York); skittles blenders
dinner: pasta with tomato sauce and black beans; oj; pineapple
breakfast: coffee with soy milk; almonds; date pieces in flour
lunch: leftover sun-dried tomato pesto pasta with green beans, red peppers, mixed vegetables, cauliflower, tomatoes, broccoli, and tofu
snack: milton’s multigrain cracker; CVS Asian blend trail mix (rice crackers, wasabi peas, sesame sticks, peanuts, cashews, and almonds)
dinner: leftover sun-dried tomato pesto pasta with green beans, red peppers, broccoli, and tofu; leftover quinoa with black eyed peas; chips with amazing salsa (it’s from some family farm- I don’t remember the name)
breakfast: coffee with soy milk; almonds; date pieces in flour
lunch: sun-dried tomato pesto pasta with green beans, red peppers, and tofu; leftover stuffed grape leaves; leftover quinoa with butternut squash, black eyed peas, and collard greens
dinner: more sun-dried tomato pesto pasta with green beans, red peppers, and tofu; leftover eggplant matza casserole over couscous
breakfast: grapes; banana
goodbye lunch with april at pho 14: vegetarian pho
snack: cumin lentil chips; vegan cadbury cream egg
dinner: a ridiculous amount of tortilla chips, bread, hummus, cucumbers, green peppers,
breakfast: leftover muffin; almonds; date pieces in flour
lunch: leftover couscous with matza eggplant casserole
snack: vegan cadbury cream egg; banana; baked lays
dinner: more leftover couscous with matza eggplant casserole and vegan Parmesan cheese; more leftover muffin with peanut butter; multi-grain cheerios
dessert: another vegan cadbury cream egg
breakfast: trail mix (multi grain cherrios; almonds; date pieces in flour); banana
lunch at java green: asian chick’n burger with lettuce, tomato, pickle, grilled onion, veg-mayo, sweet java, i added vegan cheese
snack: 2 bananas; a clementine
dinner: whole wheat pita and bread dipped in olive oil with salt and fresh ground pepper; salad with homemade balsamic vinaigrette; mashed sweet potatoes; black beans with brown rice; cocoa chocolate chip muffin with oats
breakfast: leftover sun-dried tomato pesto pasta; soy latte
lunch: leftover mustard backed tofu; roasted beets and garlic; quinoa; grape leaf
snack: grapes
dinner: eggplant casserole over couscous; homemade grape leaves
breakfast: dried date pieces in flour; almonds; salty oatmeal; coffee with soy milk
snack: clementine
goodbye lunch for an intern at thai chef: drunken noodles with tofu (specify no fish or oyster sauce)
snack: homemade chocolate chip cookie
dinner:multi-grain cheerios with rice milk and coconut milk; sun-dried tomato pesto pasta
breakfast: salty oatmeal; coffee with soy milk
lunch at levante’s with a former intern: flat-bread dipped in olive oil (it is vegan); falafel sandwich with salad (the waiter was not sure if the fries are vegan. they also made me a new batch of flat-bread because he thought the one the sandwich is normally made with has yogurt)
dinner at mandu: tiger beer (vegan according to barnivore); steamed and fried vegetable mandu
breakfast: trail mix (roasted spicy almonds, raw almonds, cranberries, cashews, date pieces in flour); coffee with soy milk; salty oatmeal
lunch: homemade grape leaves (grape leaves, white rice, minced onion, tomato, salt, pepper, olive oil, and lemon juice); leftover mustard baked tofu of quinoa; leftover chili
snack: chocolate chip cookie
work retreat at eatonville: cajun fries; vegan gumbo (not good); in-heat wheat hefeweizen from flying dog brewery (vegan according to barnivore.com)
dinner: quinoa with kale, butternut squash, black eyed peas; avocado and tomato
breakfast: coffee with soy milk; trail mix (cashews, almonds, and dried cranberries)
lunch: tortilla chips; chili with chickpeas, kidney beans, black beans, carrots, red pepper, and celery
snacks: vegetable medley (peas, carrots, lima beans); more coffee with soy milk; cvs asian blend trail mix (rice crackers, wasabi peas, sesame sticks, peanuts, cashews, and almonds)
bbq before seeing of montreal:bbq eggplant, corn, peppers, mushrooms, pineapple; white bean salad with tomatoes and parsley; beer: vegan beer
breakfast: trail mix (almonds and dried cranberries); coffee with soy milk
lunch: leftover black bean and potato soup; leftover roasted butternut squash; banana (maybe 2?); celery with peanut butter
dinner at sweetgreen before seeing ruined: chip p (mesclun & baby spinach with baked falafel, chickpeas, cucumbers, fresh peppers, pita chips; topped with a lemon hummus tahini dressing)
breakfast: coffee with soy milk; banana
lunch at baja fresh: beans and rice with various salsas, diced tomatoes, tortilla chips, lime wedges, and cilantro
dinner: leftover thai from thaitanic II; matzah with earth balance; matzah pizza with vegan cheese; chocolate chips; grape juice
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