breakfast: garlic bagel from Heller’s with Earth Balance (I had to bring my own).  One of the owners of Heller’s told me that he was going to get vegan cream cheese, but it doesn’t look like that has happened

lunch: mustard green and kale salad with canned beets, black beans and mustard dressing (see B salad recipe for dressing ingredients)

snack: original Skittles

dinner: Japanese pan noorom Noodles & Company

more snacks: banana and a lot of pocpcorn with braggs and nutritional yeast

breakfast: no coffee! oatmeal with a lot of salt

lunch: last of the kale salad with tomato and avocado. a slice of whole wheat bread spread with avocado and tomato.  the last of the chipotle baked tofu

snack: coffee! and nonpareils from Marvelous Market

dinner: Japanese pan noodles from Noodles & Company.

snacks at movie: tropical Skittles.  Original is definetly the best flavor.  I bought a lot of candy, but I am hoping to save most of it until I see Katherine next weekend (I am not sure if this is possible, so I am going to report on it here).  I found Crazy Core Skittles (an orange package).  I also found sour Mambas and regular Mambas.  Katherine and I used to eat regular Mambas all the time.  I don’t know if I have ever seen the sour flavor.  Also, I realized that they say “vegan” on the package.  Katherine, did we already know that it said this?

snack when I got home from the movies: the rest of the Napoleon cake from Chez Hareg

breakfast: no coffee!

lunch: a ton of kale salad (recipe previously posted by Katherine) with avocado and tomato.  the avocado is the key to this salad

snacks: nonpareils fro Marvelous Market and a lot of salty pupmkin seeds

dinner: vegetarian platter from Zenebech shared with Zack, Hanna and Lucy.  Zenebech is by far my favorite Ethiopian restaurant in DC.  The people who work there are really nice, the food is cheap and it is  far from fancy.  Also, they let you replace things on the platter (e.g. switch out the spicy lentils for more split peas).

desert: Chez Hareg cookies (Almond Pistachio biscotti and oatmeal cinnamon biscotti) and Napoleon cake.  I have a hard time beliving that the Napoleon cake is vegan, but the woman who owns the store promises me that it is. Next time I think I will ask her if she can tell me the ingredients.

I ate all day long today. Not sure why….

breakfast: large coffee with soy milk from Marvelous Market. Any bets on whether or not I am addicted to coffee?

a disgusting amount of pumpkin seeds, a lot of grapes

lunch: chipotle baked tofu sandwich (homemade wholewheat bread spread with chipotle sauce, spinach, avocado and chipotle baked tofu). I also had kale salad with avocado.

snacks: more pumpkin seeds, more kale salad, nonpareils from Marvelous Market.

dinner: more kale salad this time with no avocado, but some tomato. homemade whole wheat bread spread with Tribe horseradish hummus

desert: Turtle Mountain’s Purely Decadent Praline Pecan ice cream.  I like other flavors better (e.g. cookie dough and cookie avalanche)

I received a response from Wrigley’s about Skittles.  Here is there response:

Dear Stacey,

Thank you for contacting the Wrigley Company to inquire about the use of animal-derived ingredients in our products sold in the United States.  The gelatin was removed from the Skittles at the beginning of 2009.

The majority of Wrigley products sold in the U.S. are free from ingredients of animal origin, including egg and dairy products.  A list of these acceptable products is included or attached with this response.

While a small percentage of the products we sell in the U.S. may contain ingredients of animal origin, we take great strides to ensure our products are free from any animal-based ingredients in geographies with dietary restrictions preventing such ingredients.  For example, all Wrigley products sold in the Middle East and Indonesia are free from animal-derived ingredients.

Our priority is, and always will be, to manufacture only the highest quality confectionery products using ingredients that meet the needs of our customers around the world.  By understanding our global customers and adjusting product offerings accordingly, we are able to deliver great tasting confections to more than 180 countries.

We hope this information is helpful.  If you have any additional questions or comments please feel free to contact us at 1-800-WRIGLEY Monday through Friday from 8:30 a.m. to 5:00 p.m. CST.

U.S. Wrigley Products Without Animal-Derived Ingredients

•        Wrigley’s Spearmint® gum
•        Doublemint® gum and mints
•        Big Red® gum
•        Juicy Fruit® stick gum
•        Winterfresh® gum
•        Five® Cobalt, Rain, Flare and Lush gums
•        Extra® Cinnamon, Bubble Gum, Peppermint, Spearmint, Winterfresh, Cool Green
Apple, Cool Watermelon, Supermint, Berry Pearadise and Fruit Sensations flavors
•        Eclipse® gum and mints
•        Hubba Bubba® chunk and tape gums
•        Big League Chew® shredded gum
•        Freedent® gum
•        Orbit® Bubblemint, Wintermint, Peppermint, Spearmint, Cinnamint, Sweetmint,
Citrusmint, Fabulous Fruitini, Lemon Lime, Maui Melon Mint, Mint Mojito,
Raspberry Mint and Sangria Fresca
•       Orbit® WhiteTM pellet gums
•       LifeSavers® hard candies and LifeSavers® lollipops
•       Altoids® Sours and Altoids® gum
•       Skittles® candies

Note:  Slight changes to product recipes can occur from time to time.  Please feel free to contact us at 1-800-WRIGLEY any time to answer any ingredient questions that arise.

Sincerely,

Sarah Walker
Consumer Affairs Representative

breakfast: coffee with soy milk from Marvelous Market. pumpkin seeds- way too many

lunch: nonpareils from Marvelous Market- they are expensive, but amazing. My boss had a very hard time believing they are vegan- she said they are way too creamy to be vegan. I ate way too many

Chipotle baked tofu sandwich (homemade whole wheat bread spread with chipotle sauce, avocado, spinach,chipotle baked tofu)

mint tea, raisins, more pumpkin seeds

dinner: 2 “quesadillas”- 1 just with cheese and a tortilla and one with horseradish hummus, cheese and a tortilla.  The one with the horseradish hummus was interesting. I also made kale salad (Katherine previously posted the recipe. we learned how to make this at rootingdc).  i didn’t have any tomatoes or an avocado at home so it was pretty basic. I added my leftover mushroom/black beans from dinner with April on Saturday

breakfast: chai tea and steamed soy milk from Qualia Coffee.  It was really good and the people there were really nice

lunch: leftover okra stew and brown rice (it’s almost gone- I think I have one more meal out of it)

snack: Joe’s O’s

dinner: made with April: quesadillas with mushrooms, red onion, spinach and Follow Your Heart mozzarella cheese

drink: peach nectar

breakfast: coffee with soymilk from Marvelous Market.  Soymilk is free (unless you are getting a drink made to order) and if you bring your own mug coffee is $1.10 for any size (at least so far).

lunch: falafel and fries from Maoz and part of an apple (half of it had gone bad).

dinner: leftover falafel from Maoz

breakfast: pumpkin seeds and oatmeal with salt. no coffee!

lunch: leftover B salad (recipe posted previously) and leftover okra stew with brown recipe (recipe posted previously)

snack: vegan chocolate cupcake with chocolate frosting from Hello Cupcake. They have a vegan cupcake everyday.

dinner: same as lunch

post dinner snack: popcorn with Braggs and nutritional yeast.

breakfast: coffee with soy milk from Marvelous Market and pumpkin seeds

lunch: leftover B salad (see previous post, recipe posted in archives); 1/2 a Chipotle garden blend burrito.

snacks: more pumpkin seeds and a soy latte from Hello Cupcake (they do not charge extra for soy milk).  I think this is my first time ever having coffee twice in one day.

dinner: more B salad.  Note: If you make this salad, you may want to cut the dressing recipe in half (or even less).  I made way too much dressing.