breakfast: pink lady apple

lunch: split pea and spinach coconut soup with quinoa

snack: banana; celery with peanut butter; coffee with soy milk

dinner: leftover thai from thai xing; pretzels; sam adams beer

breakfast: coffee with soy milk; kale chips with salt, olive oil, braggs liquid aminos, apple cider vinegar

lunch: mustard baked tofu with broccoli, brussels sprout greens, rainbow chard, and quinoa; split pea and spinach coconut soup

snacks: winter time red oreos (i didn’t learn my lesson from yesterday); salted corn nuts

dinner and drinks with joanna and barb at heritage india: margaritas; vegetable somosas; garlic and black bean hummus with plain naan

breakfast (but really dessert):oskri sesame bar with date syrup (it’s delicious, but more of a dessert than breakfast); salty oatmeal

lunch: mustard baked tofu with broccoli, brussels sprout greens, rainbow chard, and quinoa

snack: roasted kale chips; 15 winter themed oreos (a serving is 2 cookies)

drinks with yolanda at heritage india: margarita with salt; french fries with ketchup (yes, this is what i ate and drank at an indian restaurant)

dinner: split pea and spinach coconut soup (yummy)

breakfast: almonds; banana; coffee with vanilla soy milk

lunch: quesadilla with a corn tortilla, daiya mozzarella and cheddar cheese, sweet potato, black beans, lettuce, and salsa;  vegetable medley (corns, green beans, lima beans, peas with salt and pepper)

dinner: matzah pizza; roasted kale chips with olive oil, salt, braggs liquid aminos, apple cider vinegar

breakfast: banana; coffee with vanilla soy milk

lunch: quesadilla with a corn tortilla, daiya mozzarella and cheddar cheese, sweet potato, black beans, lettuce, and salsa

snacks: grapes; vegetable medley (corns, green peans, lima beans, peas with salt and pepper)

dinner/drinks with joanna: popcorn with braggs liquid aminons, basil, chili powder, and garlic powder; sam adams winter ale; mustard baked tofu with broccoli, greens, and quinoa; bow tie pasta with tomato sauce

breakfast: coffee with vanilla soy milk

lunch:  quesadilla with a corn tortilla, daiya mozzarella and cheddar cheese, sweet potato, black beans, and salsa; red pepper, cucumber, and tomato with tahini, lemon juice, salt, pepper, and zatar seasoning

snacks: almonds; crazy core skittles; pink lady apple

dinner: sam adams winter ale; a few bites of leftover quesadilla; roasted broccoli with garlic chips; mustard baked tofu; quinoa; sauteed rainbow chard and brussels sprout greens with garlic, olive oil, and braggs liuqid aminos

breakfast: grapes; coffee with vanilla soy milk; almonds

lunch: pumpkin curry (pumpkin, green beans, tofu, broccoli, carrots, red curry paste, tamari, vegan oyster sauce) over quinoa

dinner: calvitto’s pizza strip; an apple; vegetable stir fry with peanut sauce over quinoa

breakfast: apple; banana

lunch: pumpkin curry (pumpkin, green beans, tofu, broccoli, carrots, red curry paste, tamari, vegan oyster sauce) over quinoa

snacks: banana; celery with peanut butter; almonds

dinner: leftover pumpkin curry; red pepper and carrots with tahini dressing while making a salad for tomorrow; leftover minestrone soup with avocado; great lakes edmund fitzgerald beer

breakfast: banana; salty oatmeal; coffee with vanilla soy milk

breakfast snack?: orange air head

lunch: minestrone soup with quinoa, green beans, peas, kidney beans, carrots, spinach, celery, white beans, zucchini, and potatoes; roasted broccoli

snacks: 2 apples; last of the vegan ice cream cake

dinner: pumpkin curry (pumpkin, green beans, tofu, broccoli, carrots, red curry paste, tamari, vegan oyster sauce) over quinoa

breakfast: coffee with vanilla soy milk; an apple; leftovers from busboys and poets

lunch: leftover vegetarian pho from pho 14; raw coconut macaroon from wildflour bakery

snack: another apple

dinner: mexican layered polenta casserole; matzo with earth balance and tofutti cream cheese

breakfast: cashews/ almonds; coffee with vanilla soy milk

lunch: vegetable medley (peas, corn, carrots, and lima beans); pizza strip from calvitto’s (in RI); leftover minestrone soup

snacks: raw coconut macaroon from wildlour bakery; skittles; an apple

dinner: mexican layered polenta casserole (loosely based off this recipe)

lunch: grapes; spaghetti squash stir fry with green beans, tofu, broccoli, and tomato sauce;chipotle seitan with wasabi mustard from garden grille (in RI)

snack: apple

dinner/drinks at my work gala: almonds/cashews; olives, tomatoes, mushrooms, and artichokes; potato chips; harpoon octoberfest

breakfast: grapes

lunch:  vegan potato and spinach balls; stir fry with quinoa, sweet potatoes, collard greens, ginger, garlic, coconut milk, and avocado; chipotle seitan with wasabi mustard from garden grille (in RI)

snacks: part of an apple; cashews; raw coconut macaroon from wildlour bakery

dinner: brooklyn brown ale; veganized coconut red lentil soup; leftover beer bread

breakfast: Egyptian chamomile tea; coffee with soy milk; pineapple, watermelon, and a banana

lunch: leftover garden pan from the vegetable garden mixed with leftover roasted butternut squash and leftover baked mustard tofu

dinner: leftover broccoli, beet greens, green beans, and carrots stir-fried in the tofu marinade with potato spinach balls; stir fry with quinoa, sweet potatoes, collard greens, ginger, garlic, and coconut milk; an apple

breakfast: a banana

lunch: pasta with balsamic glazed baked tofu, broccoli, beet greens, green beans, and carrots stir-fried in the tofu marinade

snacks: leftover vegan ice cream cake; apple

dinner: avocado with nutritional yeast; stir fry with quinoa, sweet potatoes, collard greens, ginger, garlic, and coconut milk

lunch: leftover chili with sweet potato, chickpeas, black beans, celery, pinto beans, tomato, brown rice, and spinach

snack: apple

dinner: vegan potato and spinach balls;  balsamic glazed baked tofu; broccoli, beet greens, green beans, and carrots stir-fried in the tofu marinade; a few pieces of pasta

breakfast: organic peppermint tea; grapes

lunch: leftovers from the vegetable garden

snacks: cashews; cvs asian blend trail mix (rice crackers, wasabi peas, sesame sticks, peanuts, cashews, and almonds)

potluck at meredith’s: bolthouse farms vanilla chai tea; salad with fennel; beer bread with earth balance and hummus; mashed sweet potatoes; really delicious rolls with earth balance and hummus made by Meredith’s pastry chef friend; brussels sprouts; theo cherry & almond dark chocolate