Meal by Meal 2017

Produce left: Cilantro, fresh thyme, sweet potato, carrots, broccoli leaves, broccoli rabe, celery, carrots, yellow onions, romaine lettuce, plums, limes

July 17, lunch: Instant Pot parsnip risotto with fresh thyme

July 17, breakfast: Honey-nut Cheerios with homemade almond milk, golden milk made with homemade almond milk and Gaia golden milk powder

July 16, dinner: Almond-flour tortilla beanadillas with avocado and green salsa, salad of romaine, red onions in sherry vinegar, chickpea-sunflower “tuna,” hearts of palm

July 16, lunch: GF pasta with Isa Chandra basil-cilantro-thyme pesto and cherry tomatoes, roasted zucchini, Kite Hill fresh “chevre” style almond cheese with Mary’s herb crackers, cherries

July 16, breakfast: Honey-nut Cheerios with soymilk

July 15, dinner: Nicoise salad with romaine and butter lettuces, potatoes, green beans, cherry tomatoes, red onions in sherry vinegar, and chickpea-sunflower “tuna” (added kelp granules to chickpea recipe)

July 15, lunch: Chilaquiles made with soyrizo and tofu, with green salsa

July 15, breakfast: Honey-nut Cheerios with soymilk; fruit salad with nectarines, strawberries, plums, cherries, grapes, and lime juice

July 14, dinner: Almond-flour tortilla beanadillas with green salsa

July 13, dinner: Leftover GF baked mac and cheese

July 12, dinner: Primavera zucchini and corn tamales

July 12, lunch: Mariposa GF mini pizza crusts with Miyoko mozzarella, caramelized onion “jam,” grilled radicchio, toasted walnuts

July 11, dinner: Mariposa GF mini pizza crusts with Miyoko mozzarella, caramelized onion “jam,” grilled radicchio, toasted walnuts

July 10, dinner: Primavera zucchini and corn tamales, balsamic roasted fennel

July 10, lunch: Mekong Kitchen crispy tofu rice bowl

July 9, dinner: Mekong Kitchen vegan pho, crispy tofu fresh rolls

July 2, lunch: GF panzanella salad made with Bread SRSLY onion sourdough

July 1, dinner: Vegan pho with homemade broth, sautéed tofu, bok choy, fresh shiitake mushrooms, rice noodles, fresh herbs (with Kyoko)

July 1, lunch: Creamy roasted tomato pasta, sautéed broccoli rabe with garlic and chile flakes

June 30, dinner: Sautéed broccoli rabe with garlic and chile flakes

June 29, dinner: Vegan pho with homemade broth, sautéed tofu, bok choy, fresh shiitake mushrooms, rice noodles, fresh herbs

June 24, dinner: Vegan okonomiyaki made with FYH VeganEgg, napa cabbage, and tempeh bacon

June 23, dinner: Kale and sugar snap pea salad with apricots, almonds, and mint

April 22, dinner: Black-eyed pea and chard stew

April 22, lunch: Roasted asparagus with charred lime, leftover blue corn taco, mandarins

April 22, breakfast: Surprise Showstopper smoothie (grapefruit, chard, mint)

April 21, dinner: Green Chile Kitchen with Laia

April 21, lunch: Amy’s microwave GFV mac & cheese

April 21, breakfast: Leftover Daiya GFV margarita pizza

April 20, dinner: Daiya GFV margarita pizza; salad with romaine, dandelion greens, arugula, celery, and thyme-lemon dressing

April 20, breakfast: GF matzoh with mock chopped liver, olive hummus, and almond cream cheese

April 19, dinner: Leftover Thai food

April 19, lunch: Leftover Thai food

April 18, dinner: Thai from Marnee Thai (it was not bad, the curry was meh)

April 18, lunch: Leftover homemade sushi, macaroons

April 18, breakfast: GF matzoh with mock chopped liver

April 17, dinner: Leftover homemade sushi

April 16, dinner: Leftover homemade sushi

April 16, lunch: Assorted homemade sushi with carrot lox, sweet potato, cucumber, mint, kumquats, pear, vegan cream cheese, mock chopped liver, olive hummus, arugula, homemade pickled red cabbage, homemade pickled daikon radish, avocado, kim chi, sesame seeds, furikake, lemon zest, scallions, shitake mushrooms; homemade macaroons

April 15, Passover seder: Mock chopped liver, GF matzoh, chicken soup with matzoh ball, potato kugel, fruit salad, three different types of homemade macaroons dipped in chocolate [http://www.yumsome.com/coconut-macaroons-my-favourite-childhood-treat/http://theblenderist.com/coconut-macaroons-vegan-and-gluten-free/https://gffmag.com/jennifer-esposito-gluten-free-vegan-chocolate-chip-macaroons/ (in place of the coconut milk I used the rest of the can of vegan condensed milk mixed with water)]

April 7-13: Instapot butternut squash risotto with kale, roasted black radish and and red grape quinoa, Taverna zucchini, potato salad with asparagus and green beans, mushroom and tomatillo ceviche, orange-braised chard, mashed potato tostadas (all recipes on PTE)

March 31, lunch: Baked beans (canned from TJs), corn muffins, kale with tomatoes and curry paste (using frozen kale), roasted fennel and delicata squash with balsamic

March 31, breakfast: Smoothie with almond milk, frozen nectarines and cherries, vanilla, and protein powder

March 30, dinner: Baked beans (canned from TJs), corn muffins, kale with tomatoes and curry paste (using frozen kale), roasted fennel and delicata squash with balsamic

March 30, lunch: Packaged black bean and sweet potato soup, Bread SRSLY kale bread with Earth Balance

March 29, dinner: $2 mushroom and fried avocado tacos, plantains at Republic

March 29, lunch: Packaged Moroccan lentil soup, Bread SRSLY kale bread with Earth Balance, steamed brussels sprouts

March 28, dinner: Creamy pumpkin lentil pasta with chard, steamed brussels sprouts

March 28, lunch: Spicy sweet potato oven fries with vegan aioli, steamed brussels sprouts

February 20, breakfast: Smoothie with almond milk, strawberry, mango, papaya, protein powder, maca, cacao, goji berries, vanilla, almond butter, dates, and avocado

February 18, lunch: Celery, grapefruit, and avocado salad

February 18, breakfast: Fruit salad with apple, pear, banana, mandarin, grapefruit, lime juice, and mint

February 17, lunch: Red cabbage salad with mandarins, beets, and walnuts

February 13, lunch: Black bean and sweet potato stew (Instapot) made with homemade scrap stock

February 13, breakfast: Sunshine bowl with purple sweet potato, blueberries, lemon zest, apples, coconut yogurt, shredded coconut; Bread Srsly kale sourdough toast with Kite Hill cream cheese

February 12, dinner: Pad see ew and corn fritters from Tycoon Thai

February 12, lunch: Punjabi creamed greens (kale and spinach) with quinoa

February 12, breakfast: Smoothie with spinach, banana, mint, and chocolate chips; fruit salad with apple, pear, grapefruit, mandarin, banana, lime juice and mint

February 11, dinner: Black bean and sweet potato stew (Instapot) made with homemade scrap stock; steamed broccoli; tater tots

February 11, lunch: Punjabi creamed greens (kale and spinach) with quinoa; Fruit salad with apple, pear, grapefruit, mandarin, banana, lime juice and mint

February 11, breakfast: Fruit salad with apple, pear, grapefruit, mandarin, banana, lime juice and mint

February 10, dinner: Shizen vegan Japanese with L after Kabuki

February 10, lunch: Punjabi creamed greens (kale and spinach) with quinoa and mustard seeds, cucumbers

February 10, breakfast: Brown rice mochi with Kite Hill cream cheese and cherry tomatoes

February 9, dinner: Black bean and sweet potato stew (Instapot) made with homemade scrap stock, with quinoa

February 9, lunch: Orange-braised chard

February 9, breakfast: Sunshine bowl with purple sweet potato, blueberries, lemon zest, apples, coconut yogurt, shredded coconut

February 8, dinner: Steamed broccoli, Hodo soy nuggets, GF toast with Kite Hill cream cheese

February 8, lunch: Daiya GF vegan pizza

February 8, breakfast: Sunshine bowl with purple sweet potato, blueberries, lemon zest, apples, coconut yogurt, shredded coconut

February 7, dinner: Canned soup, GF toast with Kite Hill cream cheese

February 7, lunch: Laksa from Slurp

February 7, breakfast: GF toast with Kite Hill cream cheese

February 5, dinner: Jap chae from Bowl’d

February 5, lunch: Bi bim bap from Bowl’d

February 5, breakfast: Kasha with mushrooms and sauerkraut

February 4, dinner: Mung bean pancakes and rice balls from Bowl’d

February 3, dinner: Portobello mushroom sliders at Phil’s Sliders

February 1, dinner: Homemade Vietnamese bun chay: rice vermicelli, lettuce, mint, scallions, shitake mushrooms, julienned cucumber, julienned braised tofu, Hodo five-spice soy nuggets, store-bought GF spring rolls, nuoc mam chay Vietnamese sauce

February 1, lunch: Baked chimichanga with refried beans and chickpeas, avocado, and green salsa, steamed kale

February 1, breakfast: Kasha with mushrooms and sauerkraut

January 31, dinner: Homemade Vietnamese bun chay: rice vermicelli, lettuce, mint, scallions, shitake mushrooms, julienned cucumber, julienned braised tofu, Hodo five-spice soy nuggets, store-bought GF spring rolls, nuoc mam chay Vietnamese sauce

January 31, lunch: Baked chimichanga with refried beans and chickpeas, avocado, and green salsa, steamed kale

January 31, breakfast: Kasha with mushrooms and sauerkraut

January 30, dinner: Homemade Vietnamese bun chay: rice vermicelli, lettuce, mint, scallions, shitake mushrooms, julienned cucumber, julienned braised tofu, Hodo five-spice soy nuggets, store-bought GF spring rolls, nuoc mam chay Vietnamese sauce

January 25, dinner: Tempeh, purple kale, and purple sweet potato skillet

January 25, lunch: Amy’s frozen tamale with black beans

January 25, breakfast: Gingerbread overnight oats

January 24, dinner: Ramen with rice ramen noodles, corn, cabbage, tofu, and bamboo from Torraku Ramen, frozen banana bites with homemade magic shell and sea salt

January 24, lunch: Mac and cheese with rice macaroni, Daiya cheddar, and kale

January 24, breakfast: Cashew lemon yogurt

January 23, dinner: Leftover Indian from Chaat Corner

January 23, lunch: Leftover Indian from Chaat Corner

January 23, breakfast: Key lime almond yogurt

January 22, dinner: Indian from Chaat Corner

January 22, lunch: Mac and cheese with rice macaroni, Daiya cheddar, and kale

January 21, dinner: Sushi from New Nagano

January 21, lunch: Mac and cheese with rice macaroni, Daiya cheddar, and kale

January 21, breakfast: Tostadas with chia-corn tortillas, FYH smoked vegan gouda, refried beans, homemade guacamole, homemade cashew sour cream, salsa

January 20, dinner: Mac and cheese with rice macaroni, Daiya cheddar, and kale

January 20, lunch: Mekong Kitchen rice noodle bowl with 5-spice crispy tofu and pickled vegetables

January 20, breakfast: Portobello mushroom stuffed with sweet potato and rice (from Laurie)

January 19, dinner: Mekong Kitchen rice bowl with 5-spice crispy tofu and pickled vegetables

January 19, lunch: Tostadas with chia-corn tortillas, FYH smoked vegan gouda, refried beans, mashed potato, homemade guacamole, homemade cashew sour cream, salsa

January 18, dinner: Mekong Kitchen rice bowl with 5-spice crispy tofu and pickled vegetables

January 18, lunch: Tostadas with chia-corn tortillas, FYH smoked vegan gouda, refried beans, mashed potato, romaine lettuce, homemade guacamole, homemade cashew sour cream, salsa

January 17, dinner: Ramen with rice ramen noodles, corn, cabbage, tofu, and bamboo from Torraku Ramen

January 16, dinner: Roasted broccoli, brussels sprouts, and potatoes

January 16, lunch: Leftover yellow Thai curry with brown rice

January 16, breakfast: Twice-baked Russet potato with vegan sour cream, Daiya cheddar shreds, tempeh bacon bits, and scallions

January 15, dinner: Thai delivery

January 13, dinner: Kale with millet and tahini sauce, Impressionist cauliflower

January 13, lunch: Twice-baked Russet potato with vegan sour cream, Daiya cheddar shreds, tempeh bacon bits, and scallions; steamed gai lan (Chinese broccoli); chard

January 12, dinner: Mekong Kitchen rice bowl with 5-spice crispy tofu and pickled vegetables

January 12, lunch: Kale with millet and tahini sauce, Impressionist cauliflower, chard, steamed gai lan

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