breakfast: banana with peanut butter; peppermint tea with unsweetened vanilla soy milk; figs

lunch with andy and heather at zorba’s: french fries; fasolia plakee (White beans baked with onions, tomatoes, parsley and other herbs)

snacks: apple; leftover korean pancake

dinner and drinks with andy and heather at james hoban’s: french fries with old bay seasoning; fat tire beer

drink at madhatter:chocolate city beer

breakfast: salty oatmeal; organic date; my first figs!; peppermint tea with unsweetened vanilla soy milk

lunch with juliana at everlasting life: pasta salad; garlic kale salad; seaweed salad; spicy tofu

flat ginger ale

dinner: pasta with roasted red pepper and artichoke tapenade; pasta with a coconut yogurt sumac sauce

breakfast: steamed unsweetened vanilla soy milk with chai tea; organic pink lady apple with peanut butter

lunch: quinoa with mustard baked tofu and salted avocado; leftover tofu and vegetable stir fry (seasoned tofu, zucchini, peas, carrots in tomato sauce) brown rice

snacks: orange; banana with peanut butter; another banana; vegan cadbury cream egg

drinks with andy at heritage india: budweiser: margarita; more beer; french fries

dinner: cereal with banana and almond milk

breakfast: zimbabwean rooibos tea; banana with peanut butter; organic dates

rayna’s birthday lunch: last of the leftover mac and cheese and country friend steak from soul veg smothered in roasted red pepper artichoke tapenade; rayna’s banana birthday cake with earth balance; strawberries

dinner: popcorn with za’atar seasoning and nutritional yeast; vanilla tea; “caramel ‘not’ corn” and a caramel  from obsession confection disorder (thanks honey)

breakfast: blood orange; vanilla rooibos tea

breakfast II while working at the coop: chocolate raspberry muffin and a taste of baguette from le caprice; coffee

lunch: split pea spinach curry soup;  vegan coconut yogurt with olive oil and sumac; raisins

snack: red pepper with thaini sauce (tahini, lemon juice, za’atar seasoning, sumac, salt and pepper)

dinner with eva: raw lacinato kale salad with roasted fennel, toasted sesame seeds, garlic, roasted beets tossed in a orange vinaigrette (fresh squeezed orange, red wine vinegar, lemon juice, olive oil, salt, and pepper); fried asian pancakes with onion, garlic, carrots, chayote, jalapeno pepper, and cilantro dipped in cilantro soy sauce (soy sauce, garlic, rice vinegar, and cilantro); beer

breakfast: coffee with unsweetened vanilla soy milk

lunch: quinoa with mustard baked tofu and avocado; leftover tofu/vegetable stir fry (seasoned tofu, zucchini, peas, carrots in tomato sauce)

snack: grapefruit; banana

dinner/drinks with joanna at mai tai: sapaorro; spring rolls

dinner 2: split pea soup spinach curry; a spoonful of vegan enchilada; popcorn with nutritional yeast and braggs; carmel (thanks honey!!!)

breakfast: peppermint tea with unsweetened vanilla soy milk; banana

lunch: leftover Mexican lasagna with daiya cheese!, black beans, avocado, corn tortilla, refried kidney beans; safari berry just fruit

snacks:  sweetarts and skittles!; soy nuts; pretzels

dinner: leftover mac and cheese from soul veg; tofu and vegetable stir fry (herb tofu, peas, carrots, zucchini in tomato sauce); carrot with hummus

dessert: blood orange

breakfast: organic pink lady apple; peppermint tea

lunch:  leftover Mexican lasagna with daiya cheese!, black beans, avocado, corn tortilla, refried kidney beans; country fried steak from soul veg

snacks:  peppermint tea with unsweetened vanilla soy milk; orange  slices; cashews and almonds; another pink lady apple; vegan cadbury cream egg

dinner: quinoa with acorn squash and black beans seasoned with coconut butter (amazing), curry, cumin, and salt; carrots with sabra hummus

dessert: hummus chips with hummus; Madagascar vanilla roobios tea

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

lunch: broccoli; mediterranean black bean quinoa burgers with red onion basil aioli and avocado wrapped in lettuce; mustard baked tofu (see recipe archive)

snacks: trail mix (almonds, cashews, dried pineapple, dried cranberries);  peppermint tea with unsweetened vanilla soy milk;

dinner: broccoli with crazy jane’s mixed up salt; mac and cheese and country fried steak from soul veg

tu bishvat celebration: orange slices; pomegranate seeds; avocado; dates; apple; chocolate; grape jucie

brunch: date; raisins; biscuits; mexican lasagna (layered corn tortillas, daiya vegan cheese, kidney and black beans with guacamole)

vegan cadbury cream egg; slices of flax bread and homemade pumpkin bread with earth balance

dinner: mediterranean black bean quinoa burgers with red onion basil aioli, lettuce and tomato; mustard baked tofu (see recipe archive); broccoli; vanilla tea

breakfast: liquorice peppermint tea; cheerios with almond milk; orange

lunch: leftover vegetable soup; orange; date pieces in flour

dinner at adi and dan’s: blood orange gin sparkler (yum!); pan friend giant lima beans and kale (based on the linked recipe); raw tuscan kale salad (based on the link recipe); a lot of beer

a bite of my housemate’s mexican lasagna (layered corn tortillas, daiya vegan cheese, kidney and black beans with guacamole)

breakfast: coffee with unsweetened vanilla soy milk; an overly ripe banana

lunch: leftover Japanese curry with tofu, sweet potato, red potato, carrots, spinach, and peas over brown rice

snacks: red pear; kale chips

dinner: sweet potato and pear soup; vegetable soup with onions, garlic, turnips, rutabaga, butternut squash, black eyed peas, white beans, parsley, carrots; fancy bread with homemade orange marmalade and earth balance; tortillas with earth balance

dessert: gluten free chocolate cookie; vegan cadbury cream egg (they don’t last a year…they are no longer creamy)

_____________________________________________________________________________________

Vegan Product:

LAY’S SALT AND VINEGAR CHIPS ARE NOW VEGAN!!!!!!!!!!!!!!!!!:

Hi Stacey,

Thank you for writing to us. Lay’s Salt & Vinegar is animal free. It no longer contains lactose or any other milk related ingredient.

Also, Frito-Lay is not affiliated with Kettle Brand.

We consider you a valued consumer and hope you will continue to enjoy snacks from Frito-Lay.

Best regards,

Belinda
Frito-Lay Consumer Relations
011838346A

breakfast: coffee with unsweetened vanilla soy milk; trail mix (cashews, almonds, pineapple; cranberries, and tart cherries)

lunch: supercoco candy (the candy isn’t very good, but the label says- no animal ingredients!)

leftover Japanese curry with tofu, sweet potato, red potato, carrots, and peas over brown rice

snack: more trail mix; jazz apple; hummus chips

dinner, eaten after consuming the  miracle fruit: limes, tequila, grapefruit (which i hated until yesterday), blueberries, strawberries, broccoli (the miracle fruit didn’t change the taste of broccoli), baobab fruit, AND lay’s salt and vinegar chips!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (almost 2 family size bags..i know that’s disgusting but it’s been 11 years). i am fairly certain they are now vegan, but i just emailed lay’s to find out. the miracle fruit really did lead to a miracle….except that the chips aren’t quite as good as i remember; fat tire beer

breakfast: salty oatmeal

lunch: leftover drunken noodles from mai tai; leftover chili with brown rice

snacks: justin’s dark chocalate peanut butter cups (thanks honey!); baobab fruit; candy at books to prisons

dinner: chips made out of hummus; vegetable stir fry (mushrooms, garlic, green beans, and spinach with lemon juice and balsamic vinegar) over brown rice;  chips and salsa

breakfast: coffee with unsweetened vanilla soy milk

lunch: black beans, kidney beans, carrots, tofurkey sausage, and kale Indian dish with nutritional yeast over brown rice

snack: more coffee with unsweetened vanilla soy milk; banana

dinner: leftover Japanese curry with tofu, sweet potato, red potato, carrots, and peas over brown rice; miso soup; clementine

breakfast: cereal with vanilla almond milk and banana; pecans

lunch: chili with brown rice

snacks: baobab fruit; banana with almond butter

dinner with adi: Japanese curry with tofu, sweet potato, red potato, carrots, and peas over brown rice; homemade sourdough bread with earth balance and roasted garlic

breakfast: banana with sunflower seed butter; raisins and almonds; banana chips (way too sweet)

lunch: another banana; red pepper with tahini, lemon juice, and za’atar seasoning; a lot of chocolate chips

dinner with eva: black bean burgers (black beans, garlic, flour, olive oil, salt, pepper) with homemade bbq sauce (mustard, ketchup, bbq sauce, hot sauce), carrots, grilled onions and mushrooms wrapped in lettuce; beer

breakfast: 2 clementines; 2 bowls of cheerios with almond and rice milk

crap: 3 gluten free chocolate cookies; lots more cheerios; tortilla and earth balance