Meal by Meal – April 2008

What’s Left In My Box: thyme, carrots, apples, kiwis, lettuce, red cabbage, sugar snap peas, lemon balm, beets, spinach, green garlic, leeks, chard

April 30, dinner: Vegetarian sushi rolls from Ko

April 30, lunch: Quesadilla with GF brown rice tortilla, refried beans, Carmody cheese, green onion, and peach chipotle salsa

April 30, breakfast: Leek and potato kugel with dill, home-brewed pomegranate iced tea

April 29, dinner: Quorn nuggets with Amy’s Cowgirl Ranch dressing and fava beans with mint and pecorino

April 29, lunch: Smoothie at Cafe Cole

April 29, breakfast: Quinoa flakes with rice milk

April 28, dinner: Burrito of GF tortilla, refried beans, quinoa, green salsa, cheddar cheese, fire roasted tomatoes

April 28, lunch: Casserole of red and white quinoa, eggs, yogurt, chard, beet greens, thyme, green garlic, and Teleme cheese with fire-roasted tomato sauce, leek and spinach kugel

April 27, dinner: Spelt crackers and cheese and steamed kale

April 27, lunch: Quesadilla with GF brown rice tortilla, Bellwether Farms Carmody cheese, and peach chipotle salsa, steamed kale

April 27, breakfast: Fruit salad of grapefruit, kiwi, apple, and lemon balm

April 26, dinner: Casserole of red and white quinoa, eggs, yogurt, chard, beet greens, thyme, green garlic, and Teleme cheese with fire-roasted tomato sauce, salad of lettuce, fennel, sugar snap peas, red cabbage, carrots, chard, beet greens, and blue cheese with orange blossom dressing

April 26, lunch: Smoothie with Redwood Hills Farm goat yogurt, rice milk, frozen cherries and blueberries, and local, raw buckwheat honey

April 26, breakfast: Breakfast burrito with eggs, GF brown rice tortilla, chard and beet greens, Clover Stornetta cheddar, and salsa with fruit salad of grapefruit, kiwi, apple, and lemon balm

April 25, dinner: “Kitchen sink” casserole with red and white quinoa, eggs, yogurt, chard, beet greens, thyme, green garlic, and Teleme cheese

April 25, lunch: Leftover Passover leek and spinach kugel with Bellwether Farms Carmody cheese, strawberries

April 25, breakfast: Leftover uttapam with coconut chutney from Udupi Palace

April 24, dinner: Leftover Passover leek and spinach kugel, strawberries

April 24, lunch: Matzo ball soup with scrap stock, vinegret (the best Russian dish in the entire world, left over from Passover), salad of lettuce, strawberries, fennel, sugar snap peas, and Point Reyes Farmstead blue cheese with balsamic-shallot dressing

April 24, breakfast: Eggs over-easy on GF toast with local organic Swanton Farms strawberry jam and tempeh bacon, strawberries

April 23, dinner: Passover seder with friends and family. Used box eggs in Triple Chocolate Bypass cake, eggs and spring onion in Leek Kugel, scrap stock and eggs for vegetarian matzo ball soup

April 23, lunch: Dosa and uttapam from Udupi Palace

April 23, breakfast: Quinoa flakes with rice milk

April 22, a “tired day”: Leftover Thai food, orange, grapefruit, mochi, cheese

April 21, dinner: Thai food from Tawan’s Thai

April 21, lunch: Leek and potato soup with lemon balm and Redwood Hill goat yogurt

April 21, breakfast: Fruit salad of grapefruit, apple, strawberries, orange, and lemon balm with lemon juice and honey

April 20, dinner: (Home at last!) Red and white quinoa cooked in mushroom broth, asparagus steamed with lemon balm, spinach sauteed with garlic, Deborah Madison-style tempeh, and salad of lettuce, red cabbage, carrots, sugar snap peas, and strawberries with a lemon balm-shallot vinaigrette

April 20, brunch: Various raw, vegan, GF treats from Cafe Gratitude, including the infamous Sushi Bowl, which actually tastes pretty different from my version, although they satisfy the same craving

April 19, dinner: Vegan sushi from Cha-Ya

April 19, lunch: Falafel sandwich from somewhere and frozen yogurt from somewhere else (my eating is not so great when I am away from home for several days at a time)

April 19, breakfast: Potato latkes from Saul’s Deli

April 18, dinner: (away from home…) Asparagus with vegan aioli and toasted Israeli couscous

April 18, lunch: Leek and potato soup with lemon balm and Redwood Hill goat yogurt

April 18, breakfast: GF toast with Harley Farms goat fromage blanc and rose honey from my friend’s bees, fruit salad of grapefruit, apple, strawberries, orange, and lemon balm with lemon juice and honey

April 17, dinner: Steamed asparagus, Quorn nuggets with Annie’s Cowgirl Ranch dressing, salad of lettuce, carrot, red cabbage, sugar snap peas, farmer’s market strawberries, and Point Reyes Farmstead blue cheese with orange-blossom dressing

April 17, lunch: Rice salad with asparagus, carrot, sugar snap peas, red cabbage, green onion, cashews, and sesame seeds

April 17, breakfast: Fruit salad with kiwi, grapefruit, apple, farmer’s market strawberries, and lemon balm, eggs over-easy on GF toast with local organic Swanton Farms strawberry jam and tempeh bacon

April 16, dinner: Indian at New Ganges

April 16, brunch: Mochi puffs stuffed with baba ganoush and a variety of humane, local cheeses

April 15, dinner: Sticky rice with kale and ?

April 15, brunch: Grits with garlic-ginger broccoli, turnip greens, Deborah Madison tofu made with Sacramento Tofu

April 14, dinner: Miso soup and sesame bok choy

April 14, brunch: Breakfast burritos with homemade corn tortillas, guacamole, peach-chipotle salsa

April 13, dinner: (Duck whisked me away for a fantasy 3-day vacation for our anniversary! He provided all the food so no box items were consumed during this time.) Uttapam and dosa from Udupi Palace

April 13, lunch: Rice salad with asparagus, carrot, sugar snap peas, red cabbage, green onion, cashews, and sesame seeds

April 13, breakfast: Pomelo

April 12, dinner: No surprise, more umami pizza with a salad of lettuce, red cabbage, radishes, pomelo, toasted walnuts, Point Reyes Farmstead blue cheese, balsamic-lemon vinaigrette

April 12, lunch: Yes, a bit more umami pizza (I’m doing my taxes, give me a break!)

April 12, breakfast: A couple of slices of homemade umami pizza, fruit salad with pomelo, kiwi, apple, and mint

April 11, dinner: Roasted balsamic fennel, roasted carrots with lemon and shallots, homemade umami pizza

April 11, brunch: Frittata with thyme and Bellwether Farms Carmody cheese, tempeh bacon, and fruit salad with pomelo, kiwi, apple, and mint

April 10, dinner: Gluten-free toast with Harley Farms goat cheese fromage blanc and pesto, red kale with balsamic-lemon vinaigrette

April 10, lunch: Butternut squash ravioli (freezer) and spinach sauteed with garlic

April 10, breakfast: Leftover Thai

April 9, dinner: Pad See Ew from King of Thai Noodle

April 9, breakfast: Quinoa flakes with rice milk

April 8, dinner: Rice bowl with red Bhutanese rice, red kale, green garlic, green onion, spring onion, serrano chile and steamed asparagus, apple

April 8, lunch: Little Star deep dish pizza with a salad of lettuce, asparagus, carrot, red cabbage, sugar snap peas, radishes, and spring onions with black sesame seeds and a rice vinegar and sesame oil dressing

April 8, breakfast: Quinoa flakes with rice milk and goji berries

April 7, dinner: Little Star deep dish pizza with a salad of lettuce, asparagus, carrot, red cabbage, sugar snap peas, radishes, and spring onions with black sesame seeds and a rice vinegar and sesame oil dressing

April 7, lunch: Rice bowl with red Bhutanese rice, red kale, green garlic, green onion, spring onion, serrano chile, poached egg

April 7, breakfast: Many kiwis!

April 5, breakfast: “Impressionist” cauliflower, lentil salad with oranges, mint, and feta

April 4, dinner: Ethiopian food

April 4, lunch: “Impressionist” cauliflower, ribollita (from the freezer) with thyme, salad of lettuce, carrot, red cabbage, apple, sugar snap peas, spring onion, with balsamic-lemon vinaigrette

April 4, breakfast: Eggs with toast and jam

April 3, dinner: Tacos with beans, rice, guacamole

April 3, lunch: Sushi from Berkeley Bowl

April 3, breakfast: Leftover risotto with leeks, lentils, and chard

April 2, dinner: Bean soup, millet burger, salad, burdock with arame at Manzanita

April 2, lunch: Burrito in downtown Oakland during training, sugar snap peas

April 2, breakfast: Leftover risotto with leeks, lentils, and chard

April 1, dinner: Asparagus, pasta, and grilled fennel at Delfina

April 1, lunch: Risotto with leeks, lentils, and chard

March 2008 Meal by Meal

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