Meal by Meal 2017

Produce left: Lime, avocados, celery, onions, sweet potatoes, red potatoes, Sweet Dumpling winter squash, red cabbage

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

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