Meal by Meal 2017

Produce left: Bananas, apples, oranges, romaine, cucumbers, green onions, celery, mushrooms, radishes, kale, chard, red onion, avocado

January 11, dinner: Kale with millet and tahini sauce, Impressionist cauliflower

January 11, lunch: Green smoothie with pear, chard, mint & banana

January 11, breakfast: Twice-baked Russet potato with vegan sour cream, Daiya cheddar shreds, tempeh bacon bits, and scallions; steamed gai lan (Chinese broccoli)

January 10, dinner: Burned potato skins with Daiya cheddar shreds, tempeh bacon bits, and vegan sour cream

January 10, lunch: Vegan quesadillas with corn tortillas, disgusting fake cheese, and salsa

January 9, dinner: Brown rice spaghetti with red sauce, zucchini, mushrooms; green salad with apples and Goddess dressing; Bread Srsly kale toast with cream cheese