Thursday and Friday

[serenecooking]

What I ended up eating yesterday (it went nothing like as planned, but I
managed pretty well even with eating out for most of the day):

Breakfast: toast with ginger spread
Lunch: sushi (vegan, no added fat) and miso soup at a restaurant
Dinner: went to a new Thai place with a whole separate vegetarian menu,
yay! I picked the lowest-fat stuff on the vegetarian menu -- tom yum
soup and fresh veggie spring rolls and cucumber salad. Delicious!
Snacks: popcorn, root beer at a concert, half a lemon bar (the one
non-vegan thing -- shared it with my partner at the concert)

Today:

Breakfast: oatmeal and raisins
Lunch: split pea soup, fat-free pasta salad (elbow macaroni, fava
beans, chopped onion, fat-free vinaigrette)
Dinner: seitan, rice, mustard greens
Snacks: dry-roasted soynuts, trail mix, popcorn, baked potato chips

Comments

[dbubley.livejournal.com]

What is ginger spread? Do you make it or buy it? I love ginger.

[serenejournal.livejournal.com]

I buy it dead cheap at the Berkeley Bowl. It's amazing. I'll get you some today when we go. Here's a link, but the Bowl has it for $1.99:

http://www.gingerpeople.com/order_spread.html

[serenejournal.livejournal.com]

Added a jar of roasted red peppers to the salad, and used the juice in the jar as the basis for the vinaigrette.