breakfast: banana; oatmeal raisin cliff bar

lunch: leftover panang curry over brown rice;

snacks: tastes of chocolate cake and cookie avalanche, chocolate peanut butter swirl, peanut butter zig zag,  almond dream vanilla ice cream while making an ice cream cake!; date pieces in flour; raisins; 1 almond

dinner 1: bulgur, tomato couscous, kale, black eyed peas, potatoes, and sweet potatoes; raisin walnut toast with earth balance

picnic after doing the full moon bike ride (i asked what was vegan, but i didn’t get the names of things): 2 types of amazing homemade sorbet (i don’t know the flavors); chickpea dish; brussels sprout dish; coconut water; edmund fitzgerald beer

breakfast: grapes; coffee with soy milk; dried date pieces in flour; raisins

snack: more coffee with soy milk; an apple

lunch: leftover crispy tofu, garlic string beans, and white rice from  golden harbor

snacks: the last of the jackfruit chips; almonds; pickles

dinner: stir fried eggplant, chickpeas, tomatoes, and vegan parmesan cheese over tomato couscous and bulgur; tomato couscous and bulgur with nutritional yeast and earth balance; rice cakes

breakfast: coffee on the plane to chicago

lunch: 8 servings of jackfruit chips (gross..i feel pretty shitty); 3 apples; coffee with soy milk; healthy hoagie sold at cibo express at o’hare airport and made by soul vegetarian east.

dinner: more healthy hoagie wrap

breakfast: soy frappuccino; almonds; cashews

lunch:vegan chicken wrap (whole wheat pita with avocado, spinach, soy boca chicken, heirloom tomatoes*)

snack: date pieces in flour; raisins, flour tortilla

dinner 1 on the way to urbana, IL: vegetable wrap (tortilla with avocado, hummus, spinach, heirloom tomatoes*)

* = from my garden

dinner 2 on the way to urbana, IL at o’hare bar & grill: goose island honker’s ale (vegan according to barnivore); french fries with mustard and ketchup

dessert: pink lady apple; crispen’s home brew

breakfast: coffee with soy milk; date pieces in flour; raisins; almonds; cashews

lunch: leftover carrot, chickpea, and kale peanut thai stir fry

snack: crazy core skittles (on sale: buy 2 get 1 free); leftover collard green salad; date pieces in flour; raisins; almonds; cashews

dinner: pasta with homemade tomato eggplant sauce and vegan parmesan cheese

breakfast: coffee with vanilla soy milk; banana; almonds; cashews; date pieces in flour; raisins

lunch at chipotle: garden blend burrito

dinner: leftover carrot, chickpea, and kale peanut thai stir fry; tofu, chickpea, and celery stir fry

dessert: lentil with cumin poppa dum; rice cakes; grapes

breakfast: coffee with vanilla soy milk; trail mix (almonds, cashews, date pieces in flour, raisins)

lunch: pasta with eggplant, fried okra, tofu, heirloom tomato*, chickpeas

* = food from my garden

snacks: coffee with vanilla soy milk; chocolate cake! grapes

dinner: carrot, chickpea, and kale peanut thai stir fry (the sauce is amazing and based off this recipe) 

breakfast: barbara’s shredded oats with banana and rice milk

snack: grapes

lunch: burrito (brown rice, refried chipotle black beans, avocado, tomato, broccoli, red peppers, onion)

snack: vegan candy straws!

dinner: date pieces in flour; raisins; chocolate cake

breakfast: barbara’s shredded oats with banana and almond milk

lunch: grapes; raw collard green salad (based off of this recipe- add in diced avocado); leftover lentils, spinach, and brown rice

dessert: golden oreos; tortilla chips

dinner: cereal with almond milk; raw collard green salad (based off of this recipe- add in diced avocado); leftover lentils, spinach, and brown rice

breakfast:coffee with soy milk; trail mix (date pieces in flour, raisins, almonds, cashews)

lunch: basil pesto*, summer squash*, quinoa, potatoes, chickpeas, and onion

* = food from my garden

snacks: sabra pretzel and hummus snack pack (thanks barb!); more trail mix

dinner 1: chickpeas, salt pepper, and black olives

dinner 2: tortilla with earth balance; tortilla with avocado, black olives, lentils, spinach, and brown rice)

dessert: carrot

breakfast:coffee with soy milk; grapes

lunch: leftover whole wheat ziti with homemade tomato* eggplant sauce; tomato salad (tomatoes*, parsley, salt, and pepper); roasted beets*; sauteed beet greens*

* = food from my garden

dessert:oreo fudge mint cookies (they taste like thin mints); cashews; almonds

dinner 1: basil pesto*, summer squash*, quinoa, potatoes and onion

dinner 2: summer wrap (roasted red pepper spread with eggplant and garlic, avocado, and tomato*)

dinner 3: pasta with homemade tomato* basil sauce*, black olives, chickpeas, and vegan parmesan cheese

* = food from my garden

breakfast: coffee; almonds, cashews; salty oatmeal

snack: grapes

lunch: leftover papas al horno (potatoes roasted with olive oil and garlic topped with cashew nacho cheese); Enchiladas con Mole (Spicy mole enchiladas topped with mushrooms and cashew cheese, served with sautéed greens and beans)
from gracias madre (in san francisco)

snack: oreo fudge mint cookies

dinner(s?): mixed nuts; almost an entire bag of microwave popcorn, tortilla with avocado and salt

breakfast: last of the donuts from pepples donuts; coffee; a lot of cashews

lunch: leftover vegan version of “we’re just friends” from ike’s place (yum!); jokerz candy bar (it’s good, but the Buccaneer bar is much better)

snacks: more coffee; almonds; annie shun’s wasabi roasted seaweed snack

dinner: pasta with fried eggplant, basil, thai basil, kidney beans,  fresh tomatoes, homegrown red pepper, fresh ground salt and pepper; dried date pieces in flour; raisins