Oat groats with rice milk bananas and raisins
Sprouted wheat toast with coconut oil, which is better than butter.
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.
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!
Yogurt with service berries (from a neighborhood tree – very local!)
½ bagel with strawberry cream cheese
Coffee with cream and sugar
Pizza (1 slice cheese, 1 slice just veggies)
Side o’ mashed potatoes
Mixed nuts and dried apples
Caramel kettle corn
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.
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
1 veggie burger
1 serving of lebanese salad
2 slices of oat wheat bread
Late Afternoon Snack
1 packet of almond, cashew, and raisin mix
1 bottle of acai & pomegranate juice.
2 cups boiled edamame
1 servings of chickpeas and bulgur wheat salad
1 serving of quinoa, raisins, veggie salad