brunch potluck and clothing swap at juliana’s:

1) korean pancakes with red pepper, green onions, onions, garlic, and carrots dipped in a ginger soy sauce

2) vegan tofu scramble with sun-dried tomatoes

3) vegan breakfast potatoes

4) vegan polenta topped with blacked peas, corn, etc.

5) coffee with rice milk

snacks at the drum circle: banana; carrot; dried mango slice

dinner: baked tofu with cilantro lime pesto (delicious); lime and cilantro rice; roasted beets and asparagus with salt and pepper; organic ambrosia apple

exercise: till garden for vegetable planting; walk about 2 miles; bike about 2 miles; 54 push-ups

breakfast with adi and seth at sticky fingers: 1/2 blueberry muffin; 1/2 breakfast sandwich on an everything bagel; a bite of sticky bun

lunch: fat tire ambler ale; organic ambrosia apple with peanut butter; bites of tofu and roasted beets while making dinner for tomorrow; pineapple and watermelon; pumpkin coconut bread

dinner with eva: roasted squash stuffed with seasoned tofu (garam masala, cumin, salt, pepper, apple spice spice, nutmeg, cayenne); salad with fennel, roasted beets, shaved carrots, cucumbers, chickpeas tossed in a mustard vinaigrette; dos equis (NOT vegan according to barnivore. I really thought it was); negra modelo; more beer; stacy’s pita chips with guacamole

exercise: about 3 leisurely miles of biking; 16 push-ups

breakfast: organic pink lady apple; green tea with unsweetened vanilla soy milk

lunch: leftover red lentil curry with greens, tomatoes, and potatoes; tomato salsa, cilantro, and pickles from baja fresh

snack: celery with peanut butter

dinner: the last of the red lentil curry; roasted asparagus with lentils and greens; chocolate covered rice crispy treat (thanks honey!); dos equis amber ale

exercise: 5.1 miles (bike from home to work: 2.1; work to coop: 2.1; coop to my house: .9)

breakfast: green tea and vanilla chai tea with unsweetened vanilla soy milk; pink lady apple

lunch: carrots; toasted homemade bread with hummus, lettuce, and tomatoes; banana

snacks: smoked almonds; banana with peanut butter

dinner: drunken noodles with carrots and spinach; celery with peanut butter; carrot; fat tire amber ale; throat coat tea

breakfast: vanilla chai tea with unsweetened vanilla soy milk

lunch: quinoa with black beans, mango, carrots, homemade salsa, cilantro, spices; red pepper and cucumber tossed in tahini, za’atar, lemon juice, salt and pepper

snacks: smoked almonds; banana; green tea with unsweetened vanilla soy milk; carrots

dinner: burrito with black beans, brown rice, vegan pepper jack cheese, tomatoes, and fresh cilantro; popsicle; chocolate chips

breakfast: vanilla chai tea with unsweetened vanilla soy milk; banana

lunch: leftover beet burger on homemade bread with, lettuce, avocado, and hummus

snacks: kiwi (maybe my first kiwi ever); more vanilla chai tea with unsweetened vanilla soy milk; banana

dinner on the bus to ny: flour burrito with hummus, lettuce, carrots, celery, avocado, and a yellow pepper; smoked almonds

breakfast: vanilla chai tea with unsweetened vanilla soy milk

lunch: leftover beet burger on homemade bread with, lettuce and avocado; roasted asparagus and beets; avocado with salt

snacks: dates (yum!); red pepper, cucumber, and tomato tossed in tahini, za’atar, lemon juice, salt and pepper

dinner: fat tire amber ale; quinoa with black beans and mango; salad with avocado, cranberries, pumpkin seeds, and carrots tossed in homemade dressing; vegan gluten free brownie

breakfast: vanilla chai tea with unsweetened vanilla soy milk

lunch: leftover vegan curry with quinoa; toasted sourdough bread with lettuce and avocado

dinner: popcorn; cereal with sliced banana, almond and soy milk; pasta with tomato sauce, hot sauce, and nutritional yeast

breakfast: vanilla chai tea with unsweetened vanilla almond milk; banana

lunch: leftovers from McCurdy’s Junction House- acorn squash cornucopia (roasted acorn squash filled with a stuff of barley, apples, dried cranberries, walnut & sage. drizzled with maple syrup and served with sliced roasted beets

snacks: vanilla chia tea with unsweetened vanilla soy milk (much better than the almond milk); an orange

breakfast: banana; coffee with unsweetened vanilla almond milk; smoked almonds

lunch with rachael at thaiphoon:ka pow jae (string beans, zucchini, mushrooms, deep fried tofu stir fried with grounded fresh peppers, garlic, and basil leaves over rice- specify no fish and oyster sauce)

more smoked almonds (maybe 10 servings..how gross is that? each serving has 15 grams of fat)

dinner: a few pieces of maple mustard tempeh with kale; gluten free vegan brownie

breakfast: coffee with unsweetened vanilla almond milk; leftovers from julian’s: homemade kielbasa and home fries; date; peppermint tea

lunch: rye bread with avocado and salt; last of my vegan “cadbury cream eggs” made by vegan sweets; banana with peanut butter

dinner and drinks while watching the final episodes of the west wing: homemade sushi with avocado, carrots, pickled ginger, and tahini dipped in soy sauce; kale and mustard maple tempeh; popcorn with nutritional yeast and braggs liquid aminos; fat tire amber ale

breakfast: orange spiced tea

goodbye lunch for an intern at thai chef: drunken noodles with tofu (be sure to specify no fish and oyster sauce. their curry is pre-made and is not vegan- it is made with fish sauce).

dinner: tofu vegetable stir fry with mustard and tamari; matzah with earth balance; a taste of an eggplant chickpea dish my house made and a red lentil and tomato dish; fat tire

breakfast: strawberries

lunch: tofu vegetable stir fry with mustard and tamari; leftovers from McCurdy’s Junction House: vegan potato salad; acorn squash cornucopia (roasted acorn squash filled with a stuff of barley, apples, dried cranberries, walnut & sage. drizzled with maple syrup and served with sliced roasted beets

snacks: coffee with unsweetened vanilla almond milk; cvs asian blend trail mix (rice crackers, wasabi peas, sesame sticks, peanuts, cashews and almonds); a spoonful of pudding

dinner at amsterdam falafel with hanna: falafel pocket with a lot of toppings; fries

breakfast: organic echinacea tea; banana with peanut butter; apple (thanks hanna!)

lunch: leftover vegetable chickpea curry with quinoa

snacks: soy latte; pretzels; a few bites of tofu vegetable stir fry with mustard and tamari; a spoonful of vegan chili; a few spoonfuls of vegan pudding

dinner at kcdc’s Moroccan cooking class: vegetarian tagine with homemade couscous; leffe;  fat tire

breakfast on the plane back to dc: sesame bagel with hummus (thanks mom!); tea; coffee with vanilla almond milk

lunch:leftover homefries and vegan kielbasa from julian’s;  leftover vegetable chickpea curry with quinoa; apple

dinner with hanna at zenebech: vegetarian platter (it’s not as good as it used to be)

brunch at julian’s: vegan soup with edamame, onions, and mushrooms; veganized desperado benedict with fried “egg”, vegan hollandaise sauce, avocado, and salsa over good bread; general tsofu (tofu scramble with general tso’s sauce, house made kimchi, baby mustard greens, shiitake mushrooms, and cashew butter); homemade kielbasa; home fries; coffee with soy milk

snacks: raw kale chips with vegan “cheese”; pretzels

dinner at gregg’s: boca burger on focaccia bread with lettuce, tomato, and ketchup; beets; roll with olive oil; salad with balsamic vinaigrette

breakfast: toast with avocado, tomato, and salt; grapes; tamari seaweed rice cakes

lunch: popcorn at the movies with watching the vow with my family

dinner at McCurdy’s Junction House (byob): breckenridge agave wheat beer; house salad with balsamic vinaigrette; grilled asparagus sandwich with balsamic reduction and nutritional yeast with a side of vegan potato salad; acorn squash cornucopia (roasted acorn squash filled with a stuff of barley, apples, dried cranberries, walnut & sage. drizzled with maple syrup and served with sliced roasted beets

breakfast: peppermint tea with unsweetened vanilla almond milk; blackberries; strawberries; winesap apple (my first one ever)

lunch: leftover vegie shrimp with vegetables served over steamed rice from good fortune chinese restaurant

snacks: sourdough bread; coffee with unsweetened vanilla almond milk

drinks/food with joanna at thunder grill: thunder grill amber ale; seasoned fries

pretzels on the way to RI

breakfast: leftover vegetable chickpea curry with quinoa; coffee with vanilla almond milk

lunch: flour tortilla with pine nut hummus, sugar peas, carrots, celery, broccoli, red pepper, orange pepper

dinner: blackberries; dried mango; lightly salted almonds

breakfast: peppermint tea with unsweetened vanilla almond milk; toasted sourdough bread with pine nut hummus

lunch: last of the lasagna with roasted cauliflower ricotta and spinach; leftover vegetable chickpea curry with quinoa

snacks: coffee with unsweetened vanilla almond milk (not nearly as good as the soy); dried mango

dinner: leftover vegetable chickpea curry; 1 oreo cookie; peanuts; bell’s pale ale; a ton of Obsessive Confection Disorder’s Caramel ‘Not’ Corn