Here’s the food log for today, June 12. Catch Day 1 here or our profiles here if you missed ’em.

Sherita

Breakfast
Oat groats with rice milk bananas and raisins
Sprouted wheat toast with coconut oil, which is better than butter.

Lunch
Thai Kitchen’s pad Thai noodles. I buy these because they’re vegan and I just add hot water. I don’t microwave so it’s great for me.

Dinner
Marinated spinach. This is a raw dish. The marinade is Bragg’s liquid aminos, ginger, sesame oil, and garlic. I blend this and pour it over the spinach and put it in the fridge overnight. Delicious!

Rhea

Breakfast
Yogurt with service berries (from a neighborhood tree – very local!)
½ bagel with strawberry cream cheese
Coffee with cream and sugar

Lunch
Pizza (1 slice cheese, 1 slice just veggies)
Side o’ mashed potatoes

Snack
Mixed nuts and dried apples

Caramel kettle corn

Dinner
Salad (community garden & Clagett Farm greens, bell peppers, sauerkraut, ground flax seeds, tahini dressing*)
Sprouted grain tortillas
Virgin Mary (tomato juice, horseradish, hot sauce, spices)

*For this tahini dressing, I mixed Annie’s Goddess Dressing—which is too vinegary for me–with tahini, lemon juice, tamari, and water. If you make your own from scratch, throw in some minced garlic and parsley.

Kobayashi

Breakfast
6 Morningstar vegetarian sausage links, seasoned.
1 cup of blueberries & raspberries
16 oz. protein shake w/ mango, pineapple, and orange juice
2 slices of 12 grain bread

Lunch
1 veggie burger
1 avocado
1 serving of lebanese salad
2 slices of oat wheat bread

Late Afternoon Snack
2 banana
1 packet of almond, cashew, and raisin mix
1 bottle of acai & pomegranate juice.

Dinner
2 cups boiled edamame
1 servings of chickpeas and bulgur wheat salad
1 serving of quinoa, raisins, veggie salad
2 mangoes