breakfast #1: onion bagel

breakfast #2: toasted everything bagel with sun-dried tomato tofu cream cheese; coffee

lunch: Italian Deli Tofurkey slices, mustard, and tomato on Amy’s potato onion dill bread

dinner during The Edge: pasta with marinara sauce; 21st Amendment Brew Free or Die IPA (vegan according to Barnivore); Tröegs Dead Reckoning porter (vegan according to Barnivore); more Lunaberry coconut ice cream

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: iced coffee; bagel chunks with tofu cream cheese

lunch: vegan split pea soup and sesame tofu from Whole Foods

dinner: Tofurkey brat on Amy’s potato bread with yellow tomato, mustard, and ketchup

corn dumpling soup and Budweiser at rehearsal

2am ice cream run: Luna and Larry’s Lunaberry (mixed berry swirl) and chocolate peanut butter (chocolate with dense peanut butter swirls) coconut ice creams

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: iced coffee; garlic bagel with tofu spread at lab meeting

lunch: vegan chicken salad, salad, split-pea soup, and remainder of chocolate chip scone from Whole Foods

chocolate chip scone from Whole Foods with Luna and Larry’s chocolate brownie walnut coconut ice cream

dinner: wild rice dish (wild rice, garlic, chipotle, tomato paste, dill, Old Bay seasoning, salt, pepper, toasted almonds, lima beans, corn, and Earth Balance)

Luna and Larry’s chocolate brownie walnut coconut ice cream

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: iced coffee; blueberry bran muffin from Whole Foods

lunch: sesame tofu, vegan chicken salad, salad (with lettuce, cabbage, mango, red grapes, carrot, green onions, pumpkin seeds, and lemon-parsley dressing), all from Whole Foods

chocolate chip scone from Whole Foods

Can you guess the theme?

dinner: leftover vegan beef stew

Luna and Larry’s chocolate brownie walnut coconut ice cream; PBR

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

iced coffee

lunch from Chipotle: vegetarian burrito (black beans, rice with cilantro, sauteed veggies, corn salsa, tomato salsa, hot salsa, lettuce, guacamole)

toasted sourdough bread with nutritional yeast and Earth Balance

dinner: vegan beef stew (May Wah beef, udon, scallion, shiitake, hot chili oil, vegetarian oyster sauce); sauteed spinach with cashews, garlic, sesame oil, and vegetarian oyster sauce; sip of Flying Dog beer; sip of PBR

brunch: coffee with soymilk; toasted everything bagel with tofu cream cheese, tomato, and onion

dinner from Pizza Plus: sauteed spinach with garlic; pizza with Daiya vegan cheese and garlic

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

mile 0 (best way to start a trip, being cooked breakfast by awesome people who let you stay in their house): coffee; everything bagel with Tofutti cream cheese; blueberries, strawberries, and currants (all from Joel and Tom’s garden)

mile 15.0: chunky goodness (chocolate, coconut, date chunks); dried pineapple; [Stacey only] banana

mile 25.3: banana with peanut butter; Athenos pita chips; dried pineapple; jalapeño bagel, garlic bagel, and sesame bagels with Tofutti cream cheese

mile 33.4: [K only] dried pineapple and mint Clif Builders bar; [S only] bite of peanut butter Clif Builders bar

mile 43.8 (fixing Stacey’s flat): trail mix (thank you Anita!!!)

mile 50.0: [S only] chocolate almond fudge Clif bar

mile 59.6: pretzel rods

mile 63.5 (end in Salem, OR): [S only] Lay’s potato chips from Home Depot; grapes; [K only] pita chips; salsa; tortillas; refried beans mixed with chili; Budweiser

pita chips and crackers from Southwest plane

lunch at Kitchen Dances cart:

• breakfast burrito: seasoned tofu, roasted potatoes, seasonal veggies (kale, cabbage, carrots, scallions, green beans, zucchini, mushroom) in a flour tortilla smothered in white bean mushroom gravy
• roasted roots wrap: roasted root veggies (including sweet potatoes and beets), quinoa, and greens (kale) with garlic herbed aioli in a whole wheat pita, served with a side salad
• sesame peanut wrap: ginger tofu, grilled seasonal veggies (potato, kale, carrot), and quinoa with sesame peanut sauce in a whole wheat tortilla with a side salad
• walnut meat tacos: seasoned walnut meat, grilled root veggies (carrot, beet, sweet potato), avocado, and cilantro-tofu sour cream on corn tortilla
• salad: beet, strawberry, red cabbage, lettuce, sunflower seeds
• cinnamon roll

iced coffee from Oren’s Daily Roast

lunch: leftover sauteed string beans, tofu, broccoli, and brown rice from Lin’s Garden; vegan chocolate chip scone from Whole Foods; dried green mango; piece of dark chocolate

at JFK airport: french fries with ketchup from Pommes Frites

on JetBlue plane to Portland: s’mores Luna bar, Mr. and Mrs. T’s bloody mary mix; kettle corn popcorn chips; pita bread

breakfast: pita smothered (and by smothered I mean smothered- i ate almost an entire container) with tofutti cream cheese; soy latte

lunch:  leftover vegetable couscous stir fry with fresh sliced tomato from my garden

goodbye party for our interns: ice cream sunday (vegan french vanilla ice cream, oreo crumbles, chocolate syrup); oreo cookies; root beer

snacks on the plane to portland, OR: newman’s o’s- chocolate creme cookies; date pieces in flour; raisin; southwest plane crackers; pretzels; oreos; scallion pancake; strawberries; Mott’s tomato juice

breakfast: toasted poppyseed bagel with tofu cream cheese, tomato, and onion from Brownstone Bagels

iced coffee from Oren’s Daily Roast

lunch: spinach tofu knish; vegan chocolate chip cookies from WholeFoods

dinner: leftover tofu, sauteed string beans, and brown rice

Lagunitas Hairy Eyeball (vegan according to Barnivore) while packing for bike trip

breakfast: salty oatmeal; date pieces in flour; banana

lunch: leftover sauteed garlic, onion, summer squash*, fresh basil*, salt, and pepper; sauteed green beans* and wax beans*; fresh chopped heirloom tomatoes*; sauteed beet* and collard greens* with red wine vinegar; sauteed vegan chicken with cumin, chili powder, cayenne powder

* = from my garden

snacks: another banana; vegan chocolate covered wafer from Israel; leftover vegetable couscous stir fry; fuji apple

dinner:pasta with baked tofu (marinated in tamari and olive oil), roasted beets (from my garden), fresh basil (from my garden), tomatoes marinated in balsamic vinegar; newman’s o’s- chocolate creme cookies

breakfast from Canteen: toasted everything bagel with tofu cream cheese and tomato; iced coffee with soymilk

lunch: vegan “fish” sandwich (pre-made from LifeThyme); raw coconut fudge; heirloom cherry tomatoes

snacks at Marco’s goodbye in Central Park: more cherry tomatoes; pita with hummus; Lay’s potato chips; vegan chocolate chips cookies from Trader Joe’s; potato salad (aka tequila with margarita mix)

dinner from Lin’s Garden: general tso’s tofu with broccoli; sauteed string beans; brown rice

Flying Dog (vegan according to Barnivore)

breakfast: apple with peanut butter; iced coffee with unsweetened vanilla almond milk

lunch: leftover pizza from pete’s apizza

snack: iced coffee with unsweetened vanilla almond milk; banana; black forest cupcake from wildflour cafe

dinner: couscous, sweet potato, veggie stir fry (thanks tim!); date pieces in flour

iced coffee from Oren’s Daily Roast

espresso from Think

lunch from Atlas Cafe: NYU salad (roasted red pepper, cucumber, carrot, lettuce, balsamic, tomato) with vegan ginger chicken; peanut butter bomb brownie by Vegan Treats

dinner: toast with Earth Balance and nutritional yeast; vegetarian baked beans

beer at Mother Mother: Pilsner Urquell and Miller High Life

tastes of many cocktails, as well as one awesome cocktail at dram: it was rum, aquavit, lime, something sweet… GOODBYE GLASS!!!!!!!!!