breakfast: banana and grapes

lunch: 1/2 chipotle garden blend burrito; stacy’s pita chips; celery and peanut butter

snack: peas

dinner made mostly by shelley (they are her recipes): peanuts; zucchini pancake Click for the recipe.

and coconut milk couscous

Click for the recipe.

drinks: new orleans beer and peak organic nut brown

breakfast: french bread with horseradish hummus; pizza strip

snacks: green powerade (nasty); freezer pops (orange and red)

lunch: leftover burritos and trader joe’s fat weasel ale (vegan according to barnivore)

dinner: tortilla with horseradish hummus and lettuce; celery and crunchy peanut butter; banana

breakfast: soy latte; banana; salty oatmeal

lunch: whole wheat pita with avocado, lettuce and tomato. stacy’s simply naked pita chips

snack: peas

dinner on the train to williamsburg, va: whole wheat pita with hummus, boca chicken patty, lettuce and tomato; stacy’s pita chips

breakfast: royal gala apple; salty oatmeal

lunch from Java Green: samples of coconut cake and the grilled sandwich

snack: english peas; corn; sprite zero at a goodbye party for an attorney (i had no idea they made a sprite zero – it was nasty!)

dinner: pizza strip; leftover pasta

breakfast: english peas!

lunch: leftover pasta from sergios mixed with pasta my cousin made with veggies; bbq tofu; dark chocolate with espresso coffee; potato chips

dinner: coffee with soy milk from marvelous market; pasta salad; pretzels

breakfast: rye bagel with earth balance; tea and pretzels provided on plane ride back to DC

lunch: leftover curried beans (not sure what type..they sort of look like chickpeas, but they are much darker) with rice and a tomato (made by someone in my office)

snack: english peas! and  dark chocolate with espresso coffee (chocolate santander is the brand)

dinner: corn; pizza strip; oriental rice snacks

breakfast: part of an onion bagel and a sourdough bagel with earth balance; grapes; sauteed veggies (onion, mushrooms and red pepper)

lunch: pretzels, banana, 1 pea, more grapes, rice cakes, almonds

dinner: fruit salad (grapes, blueberries, watermelon, apple), pasta salad (rice pasta-shells, artichoke hearts, brocolli, peppers, celery, mushrooms olives), grilled corn, bbq tofu in a hotdog bun with ketchup and mustard, grilled onion, potato chips

dessert: so delicious neapolitan ice cream sandwich

drinks: stoudt’s fat dog- imperial oatmeal stout (vegan- see company responses about vegan products); sam adams summer ale (vegan according to barnivore.com)

breakfast: apple with peanut butter; peanuts

lunch: leftover pasta salad; leftover curried beans with quinoa; carrot; more peanuts

snack: soy latte

dinner: leftover jambalaya and a toasted roll (from marvelous market) with hummus, lettuce and arugula (from the garden) and a tomato

snacks/drink on airplane to RI: pretzels, sprite and a heineken (it was southwest’s birthday so they gave out free drinks)

breakfast: work bought me a peppermint tea latte (yum!)

lunch 1 provided by work: rice with veggies (mainly squash mixed with curry and other spices)

lunch 2: almonds and peanuts; leftover quinoa with broccoli and crispen’s beans

dinner: oriental rice snacks

drink: modelo especial (vegan according to barnivore)

brunch: leftover drunken noodles and the last of the kettle salt and vingar chips; banana

beer while watching the world cup: tavern ale by williamsburg alewerks

dinner: pretzels on the train back to DC

drink on the train: wheat ale by williamsburg alewerks

breakfast: french bread with roasted red pepper hummus and some with crunchy peanut butter

lunch: celery and peanut butter. a lot of kettle salt and vinegar chips

drinks while watching the world cup: alewerks wheat ale made by williamsberg alewerks (most of their beers are vegan- see company responses about vegan products)

dinner: drunken noodles (tomatoes, thai basil, veggie oyster sauce, soy sauce, sugar, broccoli, green beans, oyster mushrooms, shiitake and portabella mushrooms, onion) and orange baked tofu (orange juice, lemon juice, soy sauce, rosemary)

drinks: wheat ale and tavern ale made by williamsburg alewerks

sometime during the day: a bite of an unripe banana

breakfast: butterscotch candy and chamomile tea

lunch: leftover pasta with kale/white beans from last night; soy latte from the place that shall not be named; a few kettle cooked potato chips from Cosi (a friend at work had them and shared a few with me)

snack: carrot with hummus

dinner: leftover pasta with kale/ white beans and original sun chips

drinks on the train to Williamsburg, VA: brooklyn pilsner

breakfast: peppermint tea with steamed soy milk; peanuts and almonds

lunch: banana and toasted pita with hummus, lettuce and arugula (from the garden),  (i forgot my tomato)

snacks: carrot with hummus; ice cream sandwich; more peanuts and almonds; warhead 

dinner: pasta with kale (from someone else’s garden at ft. totten) and white beans (based loosely on this recipe); fried squash blossoms (blossoms dipped in a mixture of flour and water and then fried)

drinks: brooklyn pilsner  (vegan- see company responses about vegan products)