Breakfast: oatmeal with raisins, cinnamon, and maple syrup.
Lunch: tuna salad (tuna, diced tomato, parsley, olive oil, s&p, red wine vinegar). sprouted flax seed toast with key lime jalapeno mustard. broccoli sauteed in garlic, red wine, little bit'a oil, golden raisins, sliced almonds.
Snack: cappucino with a chocolate biscotti.
Dinner (after sneaking into dining hall): fish with mango salsa. green salad with balsamic. bulgar pilaf.
Dessert: strawberry ice cream.
Wednesday, June 4, 2008
Tuesday, June 3, 2008
cousin of the apricot?
????
peppers
melted chocolate, served over fruit
"pizza" (more like phyllo bruschetta) + my fat mouth
"another day, another [turkey sandwich]"
my eating and work-out habits always go down the drain during finals. so in the spirit of sub-par food days, aqui teneis...
2 june 2008
pre-class breakfast: multi-grain toast with peanut butter and water
post-class breakfast: sesame seed bagel with coffee
lunch: Hyde Park Produce #3 -- Cracked pepper turkey and cheese sandwich with lettuce, tomato, onion, and guacamole. Chips and water.
snack: peanut butter cliff bar
dinner: Turkey club and french fries from the Medici that i ate in the library while finishing my paper that was due by midnight. i e-mailed it in at 11:52...
2 june 2008
pre-class breakfast: multi-grain toast with peanut butter and water
post-class breakfast: sesame seed bagel with coffee
lunch: Hyde Park Produce #3 -- Cracked pepper turkey and cheese sandwich with lettuce, tomato, onion, and guacamole. Chips and water.
snack: peanut butter cliff bar
dinner: Turkey club and french fries from the Medici that i ate in the library while finishing my paper that was due by midnight. i e-mailed it in at 11:52...
Monday, June 2, 2008
my fridge has seen better days
Half-Assed Breakfast: pink lady apple. espresso.
Real Breakfast: 1-yolk, 3-white omelet (redundant?) with stilton (i can't stress enough how well bleu cheese works with omelets of almost any type), fresh cilantro, sauteed red onion and red bell pepper. leftover brown rice. baby haas avocado.
Lunch: leftover bbq chicken breast. collard greens. yams. pumpkin pie.
Dinner: spinach salad with balsamic vinaigrette and any vegetable i could find in the fridge, which was not much: broccoli, carrots, orange bell pepper. enormous whole wheat pancake smothered with peanutbutter.
Real Breakfast: 1-yolk, 3-white omelet (redundant?) with stilton (i can't stress enough how well bleu cheese works with omelets of almost any type), fresh cilantro, sauteed red onion and red bell pepper. leftover brown rice. baby haas avocado.
Lunch: leftover bbq chicken breast. collard greens. yams. pumpkin pie.
Dinner: spinach salad with balsamic vinaigrette and any vegetable i could find in the fridge, which was not much: broccoli, carrots, orange bell pepper. enormous whole wheat pancake smothered with peanutbutter.
radish salad, salsa survey, & random question
ok so i'm feeling nick's foray into the everyday meals terrain. mine, however, have been abominable lately, i'm talking raisin bran for dinner. but i can say that for a few days i was on this spring radish salad kick - i think i mentioned it earlier - endive, radishes, cilantro, and feta. an unlikely combination, but it works.
breakfast: scrambled eggs and cheddar on a bagel. coffee. water.
lunch: uno taco de pollo, uno de bistec - from monte alban, obvs. i hit that spot up at least once a week. agua.
dinner: this is where the descent begins. umm... a yogurt... some olives... a bowl of black beans (see below) and some tortilla chips.
now about the salsa. i posted this question in a comment and then it occurred to me that i should take advantage of our technological power to convene a virtual group and ask *everyone.* plus, there are few more important topics than salsa, no? so, what is everyone's salsa stilo? red or green, thick or thin, homemade or store-bought, chipotles or jalapenos? summer's just about to blow in the window so let's get it rolling ... here's my contribution.
and finally, a random question: how long can you store cooked (leftover) black beans?
p.s. the long-awaited INTRODUCTIONS are coming soon ... so, as pan would say, stay tune!
breakfast: scrambled eggs and cheddar on a bagel. coffee. water.
lunch: uno taco de pollo, uno de bistec - from monte alban, obvs. i hit that spot up at least once a week. agua.
dinner: this is where the descent begins. umm... a yogurt... some olives... a bowl of black beans (see below) and some tortilla chips.
now about the salsa. i posted this question in a comment and then it occurred to me that i should take advantage of our technological power to convene a virtual group and ask *everyone.* plus, there are few more important topics than salsa, no? so, what is everyone's salsa stilo? red or green, thick or thin, homemade or store-bought, chipotles or jalapenos? summer's just about to blow in the window so let's get it rolling ... here's my contribution.
and finally, a random question: how long can you store cooked (leftover) black beans?
p.s. the long-awaited INTRODUCTIONS are coming soon ... so, as pan would say, stay tune!
Mundane Daily Habits
So when I'm not eating out or cooking up a storm, things are, uh, well, different. Here's what I had yesterday:
Breakfast: 2 eggs over easy. Multi-grain and flax toast. Earth balance and sel gris. Yes, I use earth balance on a daily basis in place of butter. Cyril Renaud of Fleur de Sel talked about how he sent back 20 pounds of that stuff to his purist father in France!
Lunch: Cauliflower and cannellini bean soup with that same toast and spread.
Post-workout snack: Cottage cheese and chives on rye toast with a protein shake.
Dinner: Eggplant parm.
Snack: Stonyfield Farm Organic Fat Free French Vanilla Yogurt (decent!) Parfait with diced peaches, craisins, and granola.
Breakfast: 2 eggs over easy. Multi-grain and flax toast. Earth balance and sel gris. Yes, I use earth balance on a daily basis in place of butter. Cyril Renaud of Fleur de Sel talked about how he sent back 20 pounds of that stuff to his purist father in France!
Lunch: Cauliflower and cannellini bean soup with that same toast and spread.
Post-workout snack: Cottage cheese and chives on rye toast with a protein shake.
Dinner: Eggplant parm.
Snack: Stonyfield Farm Organic Fat Free French Vanilla Yogurt (decent!) Parfait with diced peaches, craisins, and granola.
Sunday, June 1, 2008
An Ode to Eating and Not Cooking
Breakfast #1 (pre-workout): sliced mango (with skin). 1 slice sprouted flax seed bread with peanut butter. glass skim milk.
Breakfast #2 (post-workout): 2 fried eggs atop brown rice with leftover thai green curry.
Snack: bosc pear. a few salt and pepper kettle chips.
Early Dinner (get up on The House in San Francisco - best food for a good price that I've had in a while): salmon spring roll with some kind of wasabi dipping sauce (totally worth making my burps smell the rest of the night). special: black cod (can't remember the marinade! but so well-cooked..) with some kind of crab sushi roll all on top of some kind of sauteed green. sancerre (picked it for everyone off the menu myself!). coffee.
Early Night: tequila shots. some other sweet shots and long islands that my roommate (bartender) made.
Late-Night: multigrain crackers with sliced prociutto and brie. madd long islands. water.
Breakfast #2 (post-workout): 2 fried eggs atop brown rice with leftover thai green curry.
Snack: bosc pear. a few salt and pepper kettle chips.
Early Dinner (get up on The House in San Francisco - best food for a good price that I've had in a while): salmon spring roll with some kind of wasabi dipping sauce (totally worth making my burps smell the rest of the night). special: black cod (can't remember the marinade! but so well-cooked..) with some kind of crab sushi roll all on top of some kind of sauteed green. sancerre (picked it for everyone off the menu myself!). coffee.
Early Night: tequila shots. some other sweet shots and long islands that my roommate (bartender) made.
Late-Night: multigrain crackers with sliced prociutto and brie. madd long islands. water.
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