Power breakfast, day 782 (Friday, May 16): So, I quit with the breakfast photos but then left a handful sitting there without uploading them. Might as well put them here, I guess.

Baked tofu on salad with red leaf lettuce, red cabbage, shredded Brussels sprouts, radishes, green onions, raw almonds, miso-peanut dressing.

Power breakfast, day 782 (Friday, May 16): So, I quit with the breakfast photos but then left a handful sitting there without uploading them. Might as well put them here, I guess.

Baked tofu on salad with red leaf lettuce, red cabbage, shredded Brussels sprouts, radishes, green onions, raw almonds, miso-peanut dressing.

(Source: jodigreen.ca)

Power breakfast, days 776 to 781 (Saturday, May 10 to Thursday, May 15)

I’m thinking about quitting with the daily breakfast photos when I get to the next big round number. Which is pretty close, so I have a week or so to decide. I’m just getting tired of typing out the ingredients to the same salad again and again, and the pictures all look the same anyway. We’ll see. I’m also thinking about deleting six or eight years of my weblog, because there is enough bullshit floating around in the digital world that one person’s bullshit disappearing wouldn’t make a blip.

Breakfast!

Day 776: variety store items consumed in a hotel room. A minimalist sandwich on whole wheat pita bread with roasted red pepper hummus and alfalfa sprouts. I got pretty lucky with the variety store across the street from our hotel carrying things like alfalfa sprouts. I had this same sandwich again for lunch that day only with six times more sprouts because the hotel room had no fridge. Also: blueberry Astro yogurt, and Tim Hortons coffee.

Day 777: Tim Hortons bagel and coffee again, with vanilla Astro yogurt. Consumed on a bench in the sun and the cold, cold wind on the boardwalk looking across to Toronto Island.

Day 778: home again! Salad with red leaf lettuce, red cabbage, radishes, carrots, green onions, shredded Brussels sprouts, raw almonds, tempeh fried with homemade hot sauce, and miso-peanut dressing.

Day 779: leftover peas and rice with a generous scoop each of giardineara and beet sauerkraut (both homemade).

Day 780: salad again, the same as day 778 but without the tempeh.

Day 781: the same, the same, the same. With baked tofu.

(Source: jodigreen.ca)

Power breakfast days 770 to 775 (Sunday, May 4 to Friday, May 9)

Day 770: salad with red leaf lettuce, red cabbage, shredded Brussels sprouts, radishes, green onions, almonds, miso-peanut dressing, and tempeh fried with nutritional yeast.

Day 771: leftover coconut curry soup with rice, potatoes, and kale. Same soup as a few days ago but today I added a bunch more raw kale to it.

Day 772: same as day 770.

Day 773: leftover tarka dhal and basmati rice.

Day 774: brown rice and red beans with nutritional yeast, steamed green beans, and homemade sauerkraut with beets.

Day 775: on the road, a combination Tim Hortons/variety store breakfast. Astro yogurt, a multigrain bagel toasted with butter, and coffee. I hate eating bagels for breakfast. A worker in the Tim Hortons said they’re discontinuing whole wheat bagels. Not sure if this means all of Tims or just that location.

(Source: jodigreen.ca)

Power breakfast, days 762 to 769 (Saturday, April 26 to Saturday, May 3)

Days 762 & 763: salad with red leaf lettuce, red cabbage, shredded Brussels sprouts, green onions, radishes, almonds, miso-peanut dressing, and tofu fried with nutritional yeast.

Days 764 & 765: the same salad with homemade tempeh (fried with nutritional yeast) instead of tofu.

Day 766: leftover mjaddarah (Lebanese rice with lentils), with giardineara and tempeh fried with nutritional yeast.

Days 767 and 768: salad with red leaf lettuce, red cabbage, shredded Brussels sprouts, radishes, green onions, almonds, miso-peanut dressing, and tofu fried with nutritional yeast. Day 767 also garnished with pea shoots.

Day 769: leftover red curry coconut soup with potatoes and kale.

(Source: jodigreen.ca)

Power breakfast, days 754 to 761 (Friday, April 18 to Friday, April 25)

Days 754-756: salad with red leaf lettuce, red cabbage, radishes, (sometimes) broccoli, green onions, almonds, miso-peanut dressing, tofu fried with nutritional yeast. Garnished with pea shoots on day 754.

Day 757: lentil salad with greens, and quick pickled radishes, carrots, endive, onions, and cauliflower.

Day 758: leftover lentil salad with red leaf lettuce, red cabbage, radishes, green onions, broccoli, tempeh, miso-peanut dressing, and pea shoots.

Day 759: same as day 758 without the radishes and broccoli, with slivered almonds.

Day 760: basmati rice, leftover tempeh, and a samosa with mint-coriander chutney and tamarind chutney. This was a lazy breakfast that didn’t really sustain me until lunchtime.

Day 761: back to salad, with red leaf lettuce, red cabbage, radishes, green onions, almonds, miso-peanut dressing, tofu fried with nutritional yeast, and pea shoots.

(Source: jodigreen.ca)

Power breakfast, days 746 to 753 (Thursday, April 10 to Thursday, April 17)

Most days, the usual: salad with red leaf lettuce, red cabbage, Brussels sprouts, radishes, green onions, raw almonds, miso-peanut dressing, and either fried tofu or fried tempeh. Sometimes topped with those sugar snap pea sprouts I’ve been growing in the dining room window.

Non-salad days:

Day 747: I was too lazy to make salad so I decided to try a smoothie. It was good, but I don’t think I’ll be converted to smoothie breakfasts any time soon. This is more of a lunch thing for me since I don’t feel nourished by fruit first thing in the morning. Anyway, what’s in my smoothie: a small beet, fresh ginger, a banana, a dollop of maple syrup, frozen berries, kale, hemp protein powder, and coconut milk. Made right in the jar as is the custom in our house ever since we learned that the blender base fits perfectly onto a standard mouth jar (a life changing discovery).

Day 748: my partner had an early morning MRI appointment about which we very nearly forgot. So my breakfast was a stack of baked tofu eaten while running around upstairs trying to look somewhat dressed and washed, and some mixed nuts and raisins dumped into a container whose lid I apparently didn’t have time to close properly so the nuts all spilled out in my bag in the car which was exactly the additional stress the moment didn’t call for. Anyway, we made it. Coffee in a travel mug was also involved although not shown. I made a drawing of it though, you can see it here: https://www.flickr.com/photos/jodigreen/14016839301/

Day 752: leftover soup from supper the night before. Lentils, red beans, brown rice, potatoes, carrots, onions, celery, homemade vegetable broth, coconut milk, ginger, garlic, cumin seeds and other curry-type spicing.

(Source: jodigreen.ca)

Power breakfast, days 740 to 745 (Friday, April 4 to Wednesday, April 9)

Salad every day, with red leaf lettuce, red cabbage, Brussels sprouts, green onions, radishes, carrots, almonds, and tofu (days 740 and 741) or tempeh (days 743 to 745), and miso-peanut dressing. On day 744 I forgot to take a photo until all but the last chunk of tempeh was gone.

Day 742: hummus and carrot sticks, with a little side salad of lettuce, red cabbage, and almonds, with tahini dressing.

(Source: jodigreen.ca)

Power breakfast, days 732 to 739 (Thursday, March 27 to Thursday, April 3)

Day 732: hummus, mung bean sprouts, sumac, and sriracha on rye toast, with a little side salad of shredded carrots, beets, Brussels sprouts, and mung bean sprouts, with miso-peanut dressing.

Day 733: salad with red leaf lettuce, red cabbage, shredded Brussels sprouts, radishes, green onions, raw almonds, miso-peanut dressing, and tempeh cooked in homemade hot sauce.

Day 734: leftover roasted carrots, rice (a mix of brown, black, and wild), and mung bean sprouts, with a lemony turmeric broth.

Day 735 to 737: salad with red leaf lettuce, red cabbage, Brussels sprouts, radishes, green onions, miso-peanut dressing, and either tofu fried with nutritional yeast or tempeh cooked in homemade hot sauce.

Day 738: tempeh, carrots, shredded collard greens, and leftover brown/black rice, on a bed of red leaf lettuce, with tahini dressing.

Day 739: same old salad. With tempeh.

(Source: jodigreen.ca)

Power breakfast, days 724 to 731 (Wednesday, March 19 to Wednesday, March 26)

As usual, almost every day is salad with red cabbage, red leaf lettuce, shredded Brussels sprouts, radishes, sometimes carrots, sometimes mung bean sprouts, sometimes orange peppers. Always with chopped raw almonds, miso-peanut dressing (recipe from jae steele’s Get it Ripe: http://www.arsenalpulp.com/bookinfo.php?index=275), and either fried tofu with nutritional yeast, or homemade tempeh with either nutritional yeast or homemade hot sauce.

Non salad days:

Day 726, romaine lettuce wraps with cashew paté and giardiniera, and hummus on rye toast with za’atar and Sriracha;

Day 730, a hummus sandwich on pita bread with lettuce, red cabbage, giardiniera, sumac, and Sriracha.

(Source: jodigreen.ca)

Power breakfast, days 716 to 723 (Tuesday, March 11 to Tuesday, March 18)

Mostly-cabbage-family salad with almonds, miso-peanut dressing, and either tofu or tempeh every day except for:

Day 716, salad with leftover pasta (with kale and peppers), pickled garlic, and curry pickled Brussels sprouts;

Day 720, romaine lettuce wraps with cashew paté, roasted tomatoes, and marinated eggplant, and two cornmeal biscuits (recipe here: http://www.greenkitchenstories.com/creamy-broccoli-soup-corn-biscuits/);

Day 721, same as day 720 with a little side salad of shredded carrots, beets, and Brussels sprouts, with miso-peanut dressing;

Day 722, fattoush salad and lentil soup.

(Source: jodigreen.ca)

Power breakfast, days 708 to 715 (Monday, March 3 to Monday, March 10)

day 708: tofu scramble with kale, broccoli, carrots, green onion

day 709: leftover coconut curry lentil/vegetable soup, topped with fresh spinach, green onions, and shredded carrots and beets

day 710: hummus and grape leaves sandwich with spinach, sweet onion, pickles, sumac, sriracha

day 711: leftover restaurant vegan pad thai with tofu

day 712: same as day 709, with cabbage

days 713 to 715: salad with lettuce, cabbage, shredded Brussels sprouts, carrots, radishes, sprouted mung beans, almonds, miso-peanut dressing, and fried tofu.

(Source: jodigreen.ca)

Power breakfast, days 700 to 707 (Sunday, February 23 to Sunday, March 2)

day 700 (!): last day in Stone Mountain, GA. Rye toast with hummus, avocado, sriracha, and a bit of salt. This is a ridiculously good sandwich.

day 701: back at the Best Western Holiday Plaza in Richmond, KY again. Yes, we always stop at the same hotel. This time they didn’t have any apples and also I was out of protein bars to supplement with.

day 702: home! and my old standard, salad with loads of cabbage and cabbage-family things, miso-peanut dressing, almonds, and tempeh fried in homemade hot sauce.

day 703: and, after one full day at home, heading out again, this time to Toronto. Pre-train breakfast: leftover tempeh, vegetable, and udon noodle bowl with coconut red curry sauce.

day 704: Toronto, ON. Breakfast at Tim Hortons because our hotel’s breakfast is absurdly expensive. Seventeen dollar yogurt!

day 705: Tim Hortons, again. I hate eating bagels for breakfast SO MUCH. It’s more bread than I usually get in a day. We didn’t win anything in the Roll Up The Rim.

day 706: in Pickering, ON, yet again staying with good friends, one of whom we’ve known for nearly 20 years now. Salad with broccoli, radishes, miso-peanut dressing, and fried tofu.

day 707: leftover tofu from the day before, on top of restaurant leftovers (tofu vegetable stir fry, rice), and plenty of sriracha.

(Source: jodigreen.ca)

Power breakfast, days 692 to 699 (Saturday, February 15 to Saturday, February 22)

day 692: in the excitement of leaving for a road trip that morning, this breakfast got missed. I’m pretty sure it was salad. In its place, here’s the first photo I took after breakfast, of the Ford River Rouge plant in Dearborn, MI, as we drove past heading south.

day 693: semi-crappy hotel breakfast at Best Western Holiday Plaza in Richmond, KY, supplemented with a Lara Bar. They had fruit, at least.

day 694: Athens, GA, crashing at the home of a couple of my old grad school chums. Hummus and grape leaves sandwich (on pita bread bought at a middle eastern grocery in Ohio but which was made in Dearborn at the affiliate bakery to the one on our corner at home (closest thing to bringing Food From Home without having to actually bring food across the border into the States, for which they always give you a huge hassle).

day 695: leftover tempeh noodle bowl from The Grit (Athens, GA), eaten cold on a bed of salad greens.

day 696: another Best Western, this time without fruit.

day 697: in Stone Mountain, GA. Tofu and vegetable stir fry. With that particular kind of yellow crookneck squash I can’t get at home. I did bring a big bag of them with me, though, because it’s much easier to bring food back into Canada than to bring it into the States.

day 698: leftovers from the previous day’s breakfast. Just as good cold.

day 699: the last of the leftover tofu stir fry, on a bed of fresh salad greens with some leftover Chinese takeout vegetable fried rice. Sandy would have killed me if she knew I was photographing food on her kitchen floor but she was still in bed, so whatever. What a pretty floor, though.

(Source: jodigreen.ca)

Power breakfast, days 686 to 691 (Sunday, February 9 to Friday, February 14)

salad of mostly cabbage family with miso-peanut dressing, almonds, and either tofu or tempeh, all days except for 688 and 691: leftover roasted vegetables and greens, brown rice, nutritional yeast gravy.

(Source: jodigreen.ca)

Power breakfast days 677 to 685 (Friday, January 31 to Saturday, February 8)

I missed a day in here somewhere, I think Friday the 7th (day 684).

Days 677 and 685, salad with pickled red onions and marinated eggplant, with baked tofu (day 677) and stuffed grape leaves (day 684)

All other days: salad with lettuce, cabbage, Brussels sprouts, almonds, sometimes radishes or carrots, miso-peanut dressing, either tempeh or tofu.

Day 680: a smaller salad on the side of rye toast with garlic butter and spicy bean dip. Not as good as hummus on toasted leftover garlic bread but not too shabby.

(Source: jodigreen.ca)