breakfast: banana; kava stress relief tea with french vanilla soy creamer

lunch at java green: grilled chicken sandwich (soy chicken, spinach, red onion, tomato, sprouts, soy cheese, Veg-Mayo, Smooth Java)

snack: leftover chocolate cake (x2); stacy’s pita chips (way too many servings…i am not going to be hungry for ny!)

dinner on the bus to ny: leftover chipotle garden blend burrito

breakfast:an apple; a banana

lunch from chipotle: garden blend burrito

snacks: almonds and raisins

dinner made by one of my housemates: vegetable soup (carrots; butternut squash from the garden- even though it wasn’t ripe; broccoli); homemade beer bread; baked tofu

dessert: the last of the vegan cookie dough ice cream

breakfast: chai tea with french vanilla soy creamer; raisins; almonds; an apple

lunch: leftover pho

snacks: more almonds (I ate about 5 servings); more raisins (i ate about half the container- which has 13 servings); hazelnut tea with french vanilla soy creamer; equal exchange organic dark chocolate

dinner cooked with nate and shelley: roasted cauliflower cooked in olive oil with cumin and tumeric mixed with spaghetti squash and tomatoes; red cabbage, red onion, tomato, cucumber and red pepper salad tossed in a mustard/maple syrup/soy sauce dressing; near east whole grain blends- roasted garlic (we added in cucumbers, tomatoes, red onion, red pepper)

dessert from sticky fingers: cupcakes: almond creme, s’mores,  coconut delight,  peanut butter fudge

breakfast: refresh tazo tea with french vanilla soy creamer; cashews; 1 wasabi pea

spiced chai tea with french vanilla soy creamer

lunch: leftover whole wheat pasta with cheese sauce; leftover chili

snack: celery with peanut butter

dinner at busboys for their vegan event: sticky fingers brownie; vegan quesadilla (roasted red peppers, grilled portobello mushrooms and onions, spinach, and soy cheese served with guacamole, pico de gallo, and vegan sour cream)

samples of the house dinner: tofu, potato, broccoli and tomato stir fry; mango

breakfast: so delicious cultured coconut milk; nature’s path organic mesa sunrise (flax, corn and amaranth) cereal- it looks like corn flakes

lunch/ snacks at the rally to restore sanity: banana; salty oatmeal; chocolate chip banana bread; raisins; cereal

dinner at busboys and poets: veggie burger with added vegan cheese (not worth the extra $1.50 they charged me); sweet potato fries; salad with vinaigrette

way too many drinks at various halloween parties: budweiser; liquor of various sorts; more beer

breakfast: watermelon, strawberries, tazo refresh tea with soy milk and some with french vanilla soy creamer; vegan chocolate chip banana bread (my housemate made it); cashews

lunch: peanuts; cashews; leftover moroccan spiced chickpea soup with whole wheat couscous; an apple

snacks while making calls to encourage people to vote: corn chips; salad from red rocks (they said the dressing is vegan); Equal Exchange “organic/fairly traded” dark chocolate- 55% cacao

dinner: quinoa with parsley and pine nuts; asparagus; more chocolate chip banana bread; beer bread (this is definitely my favorite type of bread)

breakfast: coffee with french vanilla soy creamer; banana

lunch: leftover butternut squash soup; leftover beer bread toasted with hummus; leftover israeli couscous salad

snacks: leftover corn bread; cashews

dinner at zenebech (goodbye zack and hanna!): vegetarian platter

breakfast: salty oatmeal; spiced chai tea with french vanilla soy creamer

lunch: stacy’s pita chips; dr. mcdougall’s spicy kung pao noodle (as expected); an apple; leftover corn bread

drink: budweiser

dinner: butternut squash soup; israeli couscous salad (based on the recipe in the recipe library); beer batter bread (don’t use an ipa; budweiser works well- yum) with earth balance

breakfast: spiced chai tea with french vanilla soy creamer; raisins

lunch: leftover daal and fesenjun tofu; the last slice of squash bread

drinks at the looking glass lounge: brooklyn brown ale (vegan- see company responses about vegan products); garlic fries (the only things vegan on their menu are the garlic fries and hummus (no cheese)- the veggie meatloaf has eggs)

breakfast: bigelow spiced chai tea with french vanilla soy creamer; peppermint tea with steamed soy milk (to celebrate someone in my office passing the bar)

lunch at java green: revolutionary chicken (grilled vegan chicken  with vegan cheese and red onions)

snacks: peppermint tea with french vanilla soy creamer; leftover moroccan spiced chickpea soup

dinner made by my housemate: daal and fesenjun tofu; roasted/salted squash seeds

drinks/food at the red derby: schlitz and natty boh (both vegan according to barnviore); french fries

breakfast at dos gringos: tofu extra wrap; side of veggie sausage

lunch: larabar pecan pie (not as good as the coconut cream pie); roasted squash seeds

dinner/drink: miller high life; curried squash soup with black beans; squash bread using this recipe with earth balance; more roasted squash seeds; toasted raisin walnut bread with melted earth balance

breakfast: kava stress relief tea with french vanilla soy creamer (at last night’s nutrition talk i learned that if you add milk or soy milk to your tea your body cannot absorb the nutrients and so it’s like you are drinking water); coffee with french vanilla soy creamer; an apple from the farmers market; salty oatmeal

snack: brownie from sticky fingers

lunch: leftover peanut pasta with vegetables (from the freezer); more kava stress relief tea with french vanilla soy creamer

snack: lettuce, tomato and vegan tuna salad

dinner/drinks at bread and brew before belle and sebastian concert:vegan bratwurst with chili and sweet potao tater tots; great lakes edmund fitzgerald porter (vegan according to barnivore)

breakfast: organic seven spice chai tea (good earth brand)  french vanilla soy creamer; toasted sourdough bread with hummus

lunch: leftover peanut pasta; soy latte

snacks: an apple; more peanuts pasta with frozen vegetables added in

dinner (for free at a nutrition presentation by Michael Greger, M.D.): paella (donated by cafe green); vegan tacos (fake meat, lettuce, tomato, vegan sour cream, salsa); brownie, chocolate cake and cowvin cookie made by sticky fingers

drinks at haydee’s: negra modelo (vegan according to barnivore); 1/2 margherita

breakfast: kava stress relief tea (yogi brand) with french vanilla soy creamer; coffee with french vanilla soy creamer

lunch: leftovers from dos gringos; couscous with spaghetti squash, vegan sausage, red bell peppers, green beans, walnuts and tomatoes (my housemate made it)

more kava stress relief tea with french vanilla soy creamer; peanuts

snacks: roasted squash seeds; grape tomatoes

dinner (made by me for my housemates): whole wheat peanut pasta Click for the recipe.

breakfast at dos gringos: tofu extra wrap (scrambled tofu with w/roasted tomatoes, bean mash and avocado) and a side of veggie sausage

snacks: pretzels; roasted squash seeds (i also had a few the other day that i forgot to report); a handful (or two) of grape tomatoes from the farmers market

dinner at indique: Saag Makai (Spinach and corn kernels cooked with fenugreek leaves and spices); Aloo Gobh (Cauliflower and potatoes tossed with fresh ginger, cilantro and cumin); Alu Chole (Chick peas cooked with onions, tomatoes, potatoes and spices); Naan (Leavened white flour bread)

Note: the dal isn’t vegan, but they let me replace it with extra  veggies

breakfast: banana; tahitian vanilla hazelnut tea with french vanilla soy creamer; peanuts

lunch: more peanuts; maple sugar candy (it had melted, but i scooped it out of the bag…gross?); more tea with french vanilla soy creamer; frozen veggies; apricots; more tea (7 spice chai) with french vanilla soy creamer

drinks/dinner at bread and brew for meredith’s birthday: founders porter (vegan according to barnivore); Great Lakes Nosferatu (vegan according to barnivore); pizza jodi (vegan cheese and vegan pepperoni- not very good); wild mushroom pizza with vegan cheese and arugula (yum)

breakfast: salty oatmeal; tahitian vanilla hazelnut tea (yogi brand)

snacks: vegan cupcake with chocolate frosting (someone at work gave it to me); leftover roasted squash from last week

lunch: toasted sourdough bread with hummus and vegan tuna salad; frozen veggies (peas, carrots, green beans)

dinner: potato garlic soup (thanks to my new housemate), rice cakes (way to0 many); tastes of several types of sticky fingers cupcakes: almond crème, chocolate with chocolate frosting, carrot cake