breakfast: coffee with unsweetened vanilla almond milk; date pieces in flour

lunch at levante’s: flat bread dipped in olive oil, salt, and pepper; falafel sandwich on flat bread with french fries

snack: skittles

dinner 1: leftover chilled squash soup

dinner 2 at haydee’s: margarita; chips and salsa (yum, thanks for coming with me adi!)

more food: truly indian cumin poppa dum

breakfast: iced coffee with unsweetened vanilla almond milk (not good for coffee); banana with peanut butter

snack: a ridiculous amount of cvs asian blend trail mix

lunch: leftovers mac and cheese from everlasting life; stir fried broccoli and beet greens with olive oil, soy sauce, pepper, and salt; roasted beets with cucumber, tomato, salt, and pepper

snacks: king sized skittles!

dinner: leftover stir fried broccoli and beet greens with olive oil, soy sauce, pepper, and salt; roasted beets with salt and pepper; red lentils over brown rice

breakfast: iced coffee with vanilla soy milk

lunch from everlasting life: mac and cheese;  veggie fish sandwich (succulent grilled or breaded and fried vegan fish cutlets on a whole wheat bun slathered with special sauce and topped with lettuce, tomato, and onions)

snacks: iced coffee with vanilla soy milk; more vegan mac and cheese from everlasting life; celery and peanut butter; vegan salt water taffy (yum!)

dinner with food from the garden: chilled squash and cucumber soup (lemongrass, mint, cucumber, patty pan squash, orange juice, onion, and garlic); stir fried broccoli and beet greens with olive oil, soy sauce, pepper, and salt; roasted beets with salt and pepper; red lentils over brown rice; budweiser

pattypan squash from the ft. totten garden

dessert: graham crackers

meal 1: banana with peanut butter; farmer’s market cinnamon raisin toast with earth balance; a sip of cashew nog (deliciously creamy shake made from freshly ground cashews, soy and coconut milk) and a bite of ginger spiced tofu (which taste like coconut curry tofu) from everlasting life

meal 2: stacy’s pita chips (8 servings worth!) with hummus; carrots with hummus; popcorn with salt and nutritional yeast; yuengling

meal 3: banana; farmer’s market tomatoes

breakfast: banana; apricot

lunch: leftover salad; truly indian cumin poppa dum; a sample of my housemates coconut curry stir fry (yum)

dinner 1 at the highlands:raw vegan dinner (kale salad; raw pizza; raw sushi). The sushi and pizza were good. The kale only seemed to have olive oil on it. certainly not enough food to fill you up

raw vegan dinner at the highlands

dinner 2: i don’t remember exactly what i had but it included more coconut curry vegetable stir fry; popcorn and with braggs, nutritional yeast, cumin. a frozen concoction which included blended ice, lemon juice, rum, and mint

breakfast: iced coffee with vanilla soy milk (x2); salty oatmeal

snack: truly indian cumin poppa dum

lunch from java green: grilled chickn’ sandwich on ciabatta

snacks: peppermint tea with vanilla soy milk; leftover veggie and tofu stir fry from last night; hummus and pita

dinner: veggie booty; salad (lettuce, avocado, corn, black beans, cucumber, tomato, toasted tortillas) with russian dressing (vegenaise, ketchup, onion and garlic powder); steel reserve

breakfast on the way to wayside center: toast with peanut butter; bagel breakfast sandwich from sticky fingers

snack after giving up on wayside center, hiking and camping: utz garlic and onion chips (they reminded me of sour cream and onion chips that i ate before going vegan)

snacks after a bike ride through rock creek park: mint julep (fresh mint, simple syrup, lemon juice, and rum); steel reserve; banana; carrots

dinner at tonic: veggie burger with tater tots

breakfast: iced coffee with soy milk

snack: trail mix (date pieces in flour, granola with almonds and pumpkin seeds, chocolate chips, raisins)

lunch: leftover carrot and beet salad with brown rice and black beans; leftover peanut tofu with garlic scapes

dinner mostly with food we grew: cucumber soup (cumber, orange juice, mint, lemon juice blended together); cold asian noodle stir-fry with green beans, wax beans, tofu, chili rice vinegar, soy sauce, mustard)

dessert from sticky fingers: chocolate and vanilla soft serve swirl

breakfast: banana; toast with peanut butter; apple with peanut butter

lunch at everlasting life: vegan chicken salad; seaweed salad; garlic kale salad; vegan potato salad; vegan vanilla soft serve

dinner: fresh spring rolls (rice paper wraps with thai basil, basil, mint, carrots, cucumbers, pan fried yam, pan fried pattypan squash from my garden) dipped in peanut sauce; peanut udon noodles with cucumber, red and green pepper, and garlic scapes

drinks: williamsburg alewerks tavern ale and drake tail ipa

breakfast: peanut butter sandwich

lunch one at blue moon cafe: sprite; udon peanut noodles

lunch two at mellow moods: kauai sunrise smoothie (mango, pineapple, banana, coconut milk & agave); vegan eggless salad (seasoned tofu, veganaise, served on sunflower seed bread with lettuce, tomato, and onion served in a wrap because they weren’t sure the sunflower bread is vegan

kettle salt and vinegar chips

steel reserve; williamsburg alewerks porter

dinner at tegeste: vegetarian platter

chocolate chips; a bite of a popsicle

breakfast: raisins; raw almonds

lunch: whole wheat pesto pasta with lemon garlic tempeh, tomato, and asparagus

snacks: coffee with vanilla almond milk; skittles (they know have a sharing size…ahh); banana

dinner at tegeste for devora’s last night: vegetarian combo; shiro fitfit (ground chickpeas and spices mixed with bits of injera)

dessert: corn chips and salsa; vegan candy buttons

breakfast: overly salty oatmeal; iced coffee with vanilla coconut creamer

snacks: raw almonds; raisins

lunch: quinoa and cilantro black bean stir fry

snacks: raspberries ; more coffee with vanilla coconut creamer

dinner while watching the west wing: popcorn with nutritional yeast and salt; vegan berkeley pizza from zpizza- marinara sauce, vegan cheese, vegan veggie crumbles, mushrooms, red onions, bell peppers, tomatoes, zucchini

breakfast: pistachio nuts; coffee with vanilla coconut creamer

lunch: justin’s organic peanut butter cups; corn on the cob; more coffee with coconut creamer; turkish dried apricots; pita with sabra chipotle hummus; english peas

dinner 1: pasta with earth balance and vegan parmesan cheese

dinner 2 at Mandalay (yum!): Mango salad (shredded green mango, cabbage, and onion tossed with Burmese dressing, garnished with fresh onion and carrots); Tofu Ohnno Hin (Lightly fried tofu cook with coconut cream curry sauce with green pepper, onion, and tomato)

dessert while watching  the black power mixtape (1967-1975): popcorn

breakfast: pistachio nuts; coffee with vanilla coconut milk; date coconut roll from the park slope food co-op (still not that good)

lunch: leftover pasta with meatballs, artichoke hearts, and eggplant from sergio’s (“meatballs” added by me); orange pecan cookie; (a ton of) pistachios; grapes; blueberries; baba ghanoush and pita

dinner from tegeste:vegetarian platter

dessert from sticky fingers: chocolate cupcake with vanilla frosting

breakfast: iced coffee with soy milk; banana; the last of the peanut butter puffs (sad)

lunch: toasted whole wheat pita with sabra chipotle hummus, avocado, lettuce from my garden, boca chicken patty, and tomato); apricot/walnut/pecan baked good; halva from israel (yum!)

snacks: orange/ peacan cookie; grapes; pita with chipotle hummus

dinner at tegeste: vegetarian platter

breakfast: trader joe’s happy trekking trail mix (almonds, cashews, pistachios, chocolate, cranberries and cherries); soy latte

lunch: leftover pasta with black beans; leftover kale salad with couscous, raw cashews, black beans, red pepper, tomato, fresh squeezed lemon juice, salt and pepper

snack at ben and jerry’s to welcome our new interns: berry berry extraordinary (swirls of blueberry fruit sorbet and raspberry fruit sorbet)

dinner at nooshi with joanna and john: pina colada (x2); white rice with soy sauce; oodles spring onion cakes with soy sauce (the sauce they give you with the onion cakes is not vegan)

breakfast: leftover pumpkin curry, drunken noodles, and tofu basil from thai x-ing

lunch: crispen’s kale salad (kale, tomatoes, cucumbers, red pepper, black beans, couscous, black beans, olive oil, fresh squeezed lemon juice, salt, and pepper)

drinks: homemade (not by me) vanilla brown ale; hitachino nest espresso stout; coke; orange gatorade

snack: chocolate coated wafer

dinner from pho 14: pho chay and bun chay with sweet chili sauce (not fish sauce)

breakfast: gala apple

lunch at radius: vegan pizza: 1 slice with teese and one slice with caramelized onions and sun-dried tomatoes (the slice without vegan cheese was MUCH better, but I like to support the fact that they have vegan cheese); palm belgian ale and flying dog (vegan according to barnivore.com)

dinner at pho 14 with Crispen, Rich, Cheryl, and Alex: pho chay and bun chay with sweet chili sauce

breakfast: soy latte; cvs asian blend trail mix

lunch: 2 bananas; pasta with tomato sauce and black beans

dinner at thaiphoon with crispen: ka pow jae and tofu drunken noodle (specify no fish and oyster sauce)

drink at buffalo billiards: sam adams seasonal

dinner 2 (at home): pasta with basil, spinach, corn, olive oil, etc.

breakfast: trader joe’s happy trekking trail mix; soy latte

lunch at alero: vegetable fajitas- sizzling vegetables served with flour tortillas, refried beans, lettuce, guacamole,pico de gallo (specify no cheese or sour cream)

dinner: I don’t remember