Breakfast
Wakame, brown rice miso broth, leftover short, basmati rice, 1-bag kukicha tea
Breakfast #2
Leftover soup from breakfast, 1-bag kukicha tea
Lunch
Dinosaur kale, sesame oil, leftover short, basmati rice, leftover red and yellow quinoa, soy sauce, toasted sunflower seeds, and 2-bag kukicha tea
Lunch #2
(1/2 hour later) Leftovers from lunch, plus ume plum vinegar
PM Break: 7 Sesame Blues corn chips
Dinner
AT BOULDER CREEK BREWERY (est. 1989)
Lomond veggie burger with carmelized onions and gorgonzola crumbles on special whole wheat bread
Sweet potatoe fries
Hot water w/slice of lemon
Taste of Russian Ridge Imperial Stout (1/2 oz.)
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Breakfast
Brown rice miso broth
Wakame
Leftover short, basmati rice
Tamari almonds
2-bag kukicha tea
Lunch
Carrots, sesame oil
Leftover short, basmati rice
Leftover lentils
2-bag kukicha tea
PM Break:
Fresh baked carrot raisin coffeecake
Hot water
Dinner
Fresh cooked yellow and red quinoa
Soy sauce
Blue Chips No Salt, Yellow Chips No Salt
Peanuts, tamari almonds
Sonoma dill pickle slice
3-bag kukicha tea
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Breakfast
Fresh cooked short, basmati rice
Brown rice miso broth
Wakame
Leftover carrot and daikon "hash"
4-bag kukicha tea
AM Break: 2-bag kukicha tea, peanuts, tamari almonds
Lunch
Leftover soup and rice from breakfast
Veggie Barley Cornbread
Dinner
Leftover short, basmati rice, gomasio, soy sauce
Garden of Eatin' Sesame Blues, corn tortilla chips with sea salt
Organic american cheese
2-bag kukicha tea
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Breakfast
Timeless Du Puy Style lentils, boiled w/sea salt
Lacinato (dinosaur) kale, boiled
Wakame
Brown rice miso broth
Fresh-cooked basmati and short grain rice
5 tamari almonds, 2-bag kukicha tea
Lunch
Carrots, daikon root, sesame oil, sea salt
Leftover basmati and short rice
Soy sauce
Blue corn chips no salt
Tamari almonds, peanuts
4-bag kukicha tea
PM Break
Fresh baked Vegetable Barley Cornbread (made with carrots, daikon, 1 fertile chicken egg, barley flour, and medium grind cornmeal)
Dinner
Edamame appetizer (with sea salt and pepper)
Mellow white miso broth with wakame
Veggie Barley Cornbread
Blue corn chips no salt (Garden of Eatin')
Organic american cheese
Sonoma Brinery slice of cucumber dill pickle
4-bag kukicha tea
Taste of Hard Black Cherry Cider (too strong!)
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Breakfast
Brown rice miso broth
Polenta, leftover basmati, wild, short rice, sesame oil
2-bag kukicha tea
Lunch
AT SCOPAZZI'S (est. 1912)
White bread and butter
Whole Grain Vegetable Burger on whole wheat bread
Hot water with lemon wedges
Dessert: Latte with whole milk at Boulder Creek Roasting Company and Coffee House
Dinner
Mellow white miso broth, polenta, leftover basmati, wild, short rice, green onions (boiled)
Peanuts, toasted sunflower seeds, tamari almonds
Re-used 4-bag kukicha tea
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Breakfast
Brown rice miso broth
Leftover short grain brown rice
Dinosaur kale, boiled
2-bag kukicha tea
Breakfast #2
Leftover soup from breakfast
Peanuts
Tamari almonds
Blue chips No Salt
2-reused bags kukicha tea
Lunch
Polenta, leftover basmati, wild, short rice, and carrots (all steamed together)
Toasted sunflower seeds, peanuts, tamari almonds
Soy sauce
Bio-K Plus fermented organic rice
Dinner
Nachos made with green onions, olive oil, garden tomatoes, Amy's organic vegetarian refried beans
parmesan cheese, jack cheese, yellow corn chips no salt, blue corn chips no salt, olives, avocado
1-oz shot glass of Obsidian Stout, 2- bag kukicha tea
Dessert: 1 bag kukicha tea
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Breakfast
Brown rice miso broth
Toasted sunflower seeds and walnuts
Sage onion cornbread
2-bag kukicha tea
Lunch
Fresh cooked basmati, wild, short rice blend
Onion, garden tomato, cauliflower, mushroom, sesame oil, soy sauce
Peanuts, Blue Chips No Salt (Garden of Eatin')
3-bag plus 2-reused bags kukicha tea
Dinner
Leftover short rice, and grated daikon, steamed
Soy sauce
Peanuts, tamari almonds
Windmill cookies
4-bag kukicha tea
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Breakfast
Barley miso broth
Carrots, boiled
Fresh-cooked short grain brown rice
4-bag kukicha tea
AM Break: Windmill cookies
Lunch
Daikon root, corn polenta, carrot, sesame oil, leftover short rice, toasted sunflower seeds, and soy sauce
3-bag kukicha tea
PM Break: 2-bag kukicha tea, Windmill cookies, tamari almonds
Dinner
Vital Vittles 3-seed bread, toasted
Lunch leftovers lunch (polenta, daikon, carrot, sesame oil)
Soy sauce
2-bag kukicha tea
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Breakfast
Barley miso broth
Carrots, boiled
Leftover daikon hashbrowns, and long, short, wild, sunflower seed rice
Steamed Vital Vittles 3-seed bread (sunflower, sesame, and poppy seeds with whole wheat flour)
4-bag kukicha tea
Lunch
Leftover P.F. Chang's vegetarian spring rolls
Brown rice
Soy sauce
4-bag kukicha tea
Dinner
AT MAMA MIA's Italian restaurant
White dill bread
Hot water with lemon wedge
Whole wheat pasta with broccoli and butter
Green dinner salad
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Breakfast #1
Barley miso broth with leftover daikon hashbrowns
Breakfast #2
AT THE BLUE SHOOT CAFE
Toasted whole wheat bagel with cream cheese
Latte with whole milk
AM Break: 2-bag kukicha tea, tamari almonds
Lunch
AT P.F. CHANG'S
Tofu lettuce wraps
Vegetarian spring rolls
Brown rice
Organic green tea
Dinner
Toasted organic american cheese sandwich on 3-seed whole wheat bread (Vital Vittles) with Sonoma Brinery cucumber dill pickle and blue corn chips no salt (Garden of Eatin')
2-bag kukicha tea
Brown rice cake (Lundberg Family Farms)
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Breakfast
Wakame, barley miso broth with leftover long and short rice, and toasted sunflower seeds
2-bag kukicha tea
Lunch
Vital Vittles 3-Seed whole wheat bread, toasted
Peanut butter
Sonoma Brinery cucumber dill pickle
Butter lettuce
2-bag kukicha tea
PM Break: 3-bag kukicha tea, 3-seed bread, lettuce
Dinner
Taste of Obsidian Stout (1-ounce shot glass, 2/3 full)
Daikon hashbrowns with sesame oil
Leftover short, long, wild, sunflower seed rice
5-bag kukicha tea
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