breakfast: gala apple; peppermint tea; coffee with vanilla soy milk

lunch: leftover tahini baked tofu; chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice; clementine

dinner at ping pong dim sum before pariah: vegetable bun (not very good); spinach and mushroom dumpling

breakfast: coffee with vanilla soy milk; clementine; banana; apple; smoked almonds

lunch: leftover kale chips with braggs liquid aminos, olive oil, garlic, chili powder, salt, pepper, and nutritional yeast; tahini baked tofu; chickpea tangine with onions, garlic, zucchini, butternut squash, and vegan sausage over brown rice

snacks: umm, can you guess….halva (it’s all gone!); banana

dinner: black bean and kale Indian dish with nutritional yeast; clementine

breakfast: vegan muffin (apple something) from wholefoods; coffee with vanilla soy milk

lunch: leftover kale chips with braggs liquid aminos, olive oil, garlic, chili powder, salt, pepper, and nutritional yeast; tahini baked tofu; chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice

ummmm, HALVA (i’m embarrassed to write this, mostly because i feel sick form eating so much of it)

dinner: almonds; roasted squash seeds; chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice

breakfast: very sugary blueberry muffin from wholefoods; clementine

lunch: walnut stuff mushrooms and zucchini over brown rice; gluten free pizza with daiya cheese, mushrooms, and vegan sausage; frozen vegetables (corn, peas, green beans, and lima beans)

dinner: kale chips with braggs liquid aminos, olive oil, garlic, chili powder, salt, pepper, and nutritional yeast; tahini baked tofu (thanks marcy!); chickpea tangine with onions, garlic, zucchini, and butternut squash over brown rice

dessert: chocolate chips and candied ginger

breakfast: cheerios and pecans with almond milk; bites of apple while watching my housemate make applesauce

lunch: roasted squash seeds; carrots with peanut sauce; more cheerios; date pieces in flour; gluten free pizza with daiya cheese, mushrooms, and vegan sausage

dinner: popcorn with braggs and nutritional yeast; 2 bananas; more date pieces in flour

brunch with adi and anna: vegan pancakes with raspberry compote; tofu scramble with black beans, chipotle sauce, cumin, tomatoes, cilantro, garlic, onion, salt and pepper; homefries

junkfood: a lot of chips with salsa; tastes of 4 different sticky fingers cupcakes (they have improved a lot)

drink at nellie’s: i forget the name of the drink but it included vodka, cranberry juice, and pineapple juice

more food: carrots smothered in peanut sauce

breakfast: green tea; coffee with vanilla soy milk

lunch: walnut stuff mushrooms and zucchini over brown rice; gluten free pizza with daiya cheese, mushrooms, and vegan sausage

snack: date pieces in flour; raisins; a distributing amount of halva

dinner: broccoli and eggplant of a garlic peanut sauce with brown rice

breakfast: coffee with vanilla soy milk; wheat crackers with sesame and barley

lunch: leftover black eyed peas, greens, and butternut squash stir fry mixed with homemade tomato sauce (the zimbabwean way) with broccoli, green beans, tofu, black beans, onions, carrots, and celery over brown rice; oreo minis and a watermelon airhead

snacks: banana; wasabi roasted seaweed; green tea; curly halva (honey, remember when we bought this?)

dinner:pasta with earth balance, nutritional yeast, daiya cheese, and krazy jane mixed up salt

breakfast: coffee with almond milk; dried date pieces in flour and raisins

lunch, a big one: leftover minestrone soup; leftover black eyed peas, greens, and butternut squash stir fry mixed with homemade tomato sauce (the zimbabwean way) with broccoli, green beans, tofu, black beans, onions, carrots, and celery over brown rice

snack: wasabi roasted seaweed; clementine

dinner: celery with peanut butter; walnut stuffed mushrooms with brown rice and nutritional yeast

breakfast: coffee with almond milk

lunch: leftover minestrone soup; dry roasted edamame

snack: roasted wasabi seaweed; black eyed peas, greens, and butternut squash stir fry

dinner: homemade tomato sauce (the zimbabwean way) with broccoli, green beans, tofu, black beans, onions, carrots, and celery; budweiser

breakfast: mango and avocado with salt

lunch: popcorn with nutritional yeast and braggs; leftover minestrone soup made with onions, garlic, green beans, peas, black beans, chickpeas, kidney beans, celery, spinach, parsley, and tomato paste

snacks: an apple; 1 date piece in flour; cheerios with almond milk

dinner: leftover pasta with sweet potato and black eyed pea stir fry with minestrone soup and tofurkey italian sausage

dessert: lots and lots of trader joes semi sweet chocolate chips

breakfast: coffee with almond milk; dried date pieces in flour; seapoint farms dry roasted edamame with salt

lunch: mango and avocado with salt; halva; red pepper and carrot sticks

dinner with adi: open faced sandwiches with broccoli rabe and mushrooms and moroccan spread; Roasted Pears With Coconut Butterscotch Sauce and Toasted Coconut; beer

breakfast: apple; roasted and salted pumpkin and squash seeds

snack: chocolate chips

lunch: black beans, mixed greens, sweet potato, and brown rice in a coconut sauce

snack: soy latte; carrots; halva

dinner: matzah with earth balance; black eyed peas with onions and green pepper

breakfast: apple with peanut butter; a couple of french fries

lunch: casserole with kidney beans, black beans, green beans, onions, garlic, spaghetti squash, corn tortillas, wheat tortillas, and daiya cheese; leftover tofurky

snack: soy latte

dinner: casserole with kidney beans, black beans, green beans, onions, garlic, spaghetti squash, corn tortillas, wheat tortillas, and daiya cheese; matzah pizza

breakfast (between 7am and 10am): salty oatmeal; 1 oreo cookie; leftover tofurky and roasted butternut squash; banana

lunch: leftover sauteed garlic, onions, roasted sweet potato, black beans, chickpeas, spinach, and frozen vegetables cooked in tomato sauce and cilantro avocado cream sauce served with baked corn tortilla strips with daiya cheese; casserole with kidney beans, black beans, green beans, onions, garlic, spaghetti squash, corn tortillas, wheat tortillas; french fries from 5 guys

drinks at ChurchKey: various beers

dinner: casserole with kidney beans, black beans, green beans, onions, garlic, spaghetti squash, corn tortillas, wheat tortillas

breakfast: leftover corn bread

lunch: sauteed garlic, onions, roasted sweet potato, black beans, chickpeas, spinach, and frozen vegetables cooked in tomato sauce and cilantro avocado cream sauce with daiya cheese; 1 oreo

dinner and drinks at mai thai for barb’s birthday: frozen margarita; sapporo; spring rolls; fried bean curd;  fresh garden roll

I had more food when I went home, but I don’t remember what I ate

breakfast: coffee with unsweetened vanilla soy milk; 4 almonds; banana

lunch: leftover tofurky and roasted butternut squash; the last of the leftovers from garden grille; vegetable medley (corn, peas, green beans, and lima beans)

snacks: another banana; 1 oreo cookie; last of the raw vegan macaroons

dinner: corn bread; roasted cauliflower and asparagus; pomegranate walnut tofu; vegan white russian (soy milk, kahlua, vodka)

breakfast: salty oatmeal; coffee with unsweetened vanilla soy milk

lunch at levante’s: falafel sandwich on flatbread with french fries; flat bread with olive oil, salt, and pepper

dinner: leftovers from levante’s; sam adams winter ale; sauteed garlic, onions, roasted sweet potato, black beans, chickpeas, spinach, and frozen vegetables cooked in tomato sauce and cilantro avocado cream sauce served with baked corn tortilla strips

breakfast: peppermint tea with unsweetened vanilla soy milk

lunch: leftover food from garden grille (i forgot to write down the names and they were specials); leftovers from julian’s: home fries; vegan apple cider pancakes with apple jam and dried cranberries; more peppermint tea

snacks: raw vegan macaroon from wildflour bakery; banana

dinner: leftover tofurky; leftover stuffing; spinach; last of the trinidad corn soup

breakfast:poppy seed bagel with tofu vegetable cream cheese; leftover vegan coffee cake from wildflour bakery; peppermint tea with west soy unsweetened vanilla soy milk (yummy!)

lunch: leftover stir fried vegetables and udon noodles from haruki (this dish had no flavor, but the noodles are good) mixed with leftover trinidad corn soup

snack: banana; pink lady apple (the best apple around); peppermint tea with west soy unsweetened vanilla soy milk

dinner: pretzels with hummus; leftover pumpkin pie; leftover stuffing