breakfast: cereal with soymilk; espresso

lunch: banana with peanut butter; vegan blueberry oat muffin from Whole Foods; chocolate chip cookies (365 brand)

dinner: toast with horseradish mustard, toast with Vegenaise, toast with leftover lentil salad dressing

Mexican Hot Chocolate Snickerdoodle cookie dough; 365 brand chocolate chip cookies

a few pine nuts

breakfast: toast with Earth Balance; toast with jam; iced coffee from Oren’s Daily Roast

lunch: leftover pasta with marinara sauce; leftover red lentil dressing on romaine

dinner: more leftover pasta with marinara; romaine with leftover red lentil dressing; bread with Vegenaise

chocolate chip cookies (365 brand)

red white and blue Italian ice

pb puffins with ricemilk. grapefruit.

lunch at the booth school cafeteria at uc: grilled boca burger with tomato, lettuce on ww bun. sweet potato fries

ill-advised iced soy mocha at the smart museum

snack of almonds, dried cranberries, chocolate chips in peanut butter

migraine medicine

extremely ill-advised late dinner at pick me up: vegan mac n cheese with chili (bordering on inedible), moo-free pizza (ok but too expensive), sip of a chocolate-pb-oreo vegan shake (delicious) and most of a vegan rice crispy treat (delicious). we decided that the food at pick me up straight up sucks, but the desserts are good enough to where we don’t care so much.

you guys, i’ve been bad and not updated for a little while. i blame it on my comprehensive exams–staring at a computer screen for a million hours a day is starting to take a serious toll on my eyes. so if it’s alright, i’ll just start from today.

puffin peanut butter cereal with ricemilk. half of a grapefruit.

brunch at tweet, the restaurant attached to big chicks: buckwheat pancakes with peach compote and fruit on the side. veggie sausage patties. a sip of a friend’s bloody mary (i definitely hate bloody marys and i don’t think i will be trying one again).

ginger snap from vegan cookies take over your cookie jar

pasta with homemade pesto from the freezer mixed with a salad i made a couple days ago (white beans, broccoli, basil, green pepper, onion)

fresh watermelon

breakfast: shredded wheat with soymilk; coffee

lunch: peanut butter and jelly sandwich

mid-afternoon Skittles

dinner: TLT (white bread with Vegenaise, romaine, tomato, avocado, and deep-fried fakin’ bacon); brandy on ice

breakfast: miso soup; iced coffee from Oren’s Daily Roast

lunch: peanut butter and jelly sandwich; mesquite lime Primal Strip; apple

green grapes

dinner: toasted corn tortillas with chickpea coconut dish (chickpeas, scallions, garlic, corn, chipotle adobo sauce, tomato sauce with veggies, cumin, lots of coconut milk) and vegan sour cream

“Passionate Mango” Purely Decadent coconut ice cream

piece of bread

breakfast: apple from the farmers’ market; mint tea with soy creamer (yum)

lunch: toasted  sourdough bread with hummus, lettuce, cheezly vegan cheese, avocado, salt

snack: oreos

dinner: popcorn with bragg’s, nutritional yeast, dill, and curry powder

brunch: toast with peanut butter; almonds

dinner: zucchini pasta with fresh tomato sauce Click for the recipe.

snacks: toast with horseradish hummus; s’mores (sort of): vegan chocolate and marshmallows

beer: williamsburg alewerks wheat ale, dogfish head 60 minute (both vegan- see company responses about vegan products)

blueberry muffin and iced jasmine raspberry tea at fritz pastry

green lentils with red onion, italian seasonings, lemon juice. asparagus (the store had these beautiful bunches, stalks are thinner than pencils) roasted in the oven with olive oil, s/p and then a bit of balsamic vinegar when they came out. quinoa.

same for dinner

apple sauce cup

margarita cupcakes and frosting from vegan cupcakes take over the world

screwdriver at quenchers saloon

breakfast: blueberry crunch Clif bar; banana

Laffy Taffy; vegan marshmallows

lunch: coffee; toasted peanut butter and jelly sandwich

dinner at the Rustic Roost (Iron River, WI): salad bar (lettuce, cherry tomatoes, onion, beets, radishes, vinegar + olive oil; fruit salad with fresh blueberries; saltine crackers with jam); french fries with ketchup; pickle

Purely Decadent chocolate chip cookie dough coconut milk ice cream

tortilla chips and salsa

raisin toast with earth balance. oj.

leftover stir fry and rice

bag of potato chips

vietnamese sandwich and weird drink thing

apple sauce cup

breakfast: Cheerios with soymilk; coffee

lunch: toasted peanut butter and jelly sandwich; grapes

peanut butter chocolate chip Clif bar

dinner at Bear Lake: Bush’s vegetarian baked beans; canned vegetarian chili; flour tortillas with black beans, vegan spiced rice, salsa, fresh spinach, “grilled” (more like covered in smoke) bell pepper, and sort of toasted apricot

s’mores with dark chocolate, honey-free graham crackers, and sweet & sara vegan marshmallows

homemade biscuit with jam and earth balance. oj.

leftover half burrito from the other night.

applesauce cup

vegan gelato: green tea, raspberry

dinner at millennium park during a concert of west african cora music: leftover stir fry from last night and cherries

breakfast: coffee with soy creamer; banana; sunflower seeds

lunch: toasted sourdough bread with hummus, vegan tuna salad, lettuce and tomato.  protein bar made by the alternative food coop (in wakefield, ri)

dinner: pasta with red sauce, zucchini, mushrooms, broccoli, onion, vegan feta cheese and spices

snack: french fries from five guys

dinner: sam adams

homemade biscuits with jam. oj.

sesame seed butter and jelly quesadilla (toasted not fried)

cherries

another biscuit

brown rice and simple stir fry: broccoli, carrot, baby bella mushrooms, onions, and a TON of ginger with soy sauce and a bit of agave. i’ve been trying to test my limits to see how much ginger i can eat, but i actually think that i would welcome infinite amounts of it.

homemade screwdriver

homemade biscuits, again adapted from the ‘whole wheat biscuit’ recipe in joy of cooking. i used olive oil instead of butter, ricemilk instead of buttermilk, and left out the sugar.

last of the chocolate chip cookies

leftover corn chowder and a biscuit

biscuit with raspberry jelly

burrito–a friend bought it for me, i forget from where. i think it had refried beans, yellow rice, tomatoes, lettuce, and avocado. oh, and a bite of a tortilla chip but i didn’t like it (i only like plain!)

beer

breakfast: coffee; blueberry pancakes made by my dad with Earth Balance and maple syrup

lunch: leftover spinach-rinotta pizza

potato chips

dinner: pasta with marinara sauce; salad with olive oil dressing

soy cappuccino from Dunn Brothers

raisin toast with earth balance. oj.

black iced tea at metropolis.

pb&j quesadilla, except toasted in the toaster oven instead of fried

roasted beets, corn chowder, wheat bread with pesto

cookies (i finally baked the dough)

breakfast: tomatoes from the mount pleasant farmers’ market

lunch: calvitto’s pizza strips (from RI)

dinner: trader joe’s horseradish hummus with sourdough bread; carrots

drink: a sip of tavern ale by williamsburg alewerks

breakfast with katherine! raisin toast and oj. a ton of cookie dough

more cookie dough

a gigantic lunch with beets, leftover chowder, wheat bread smeared with homemade pesto (recipe in the archive), leftover chard and raisins

more cookie dough

(regret)

black iced tea at intelligentsia

chipotle burrito, yes fajita/mild salsa only

more cookie dough

(regret)