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)

Power breakfast, days 668 to 676 (Thursday, January 23 to Thursday, January 30)

I have some catching up to do.

Most of these breakfasts are my standard salad with lettuce, cabbage, Brussels sprouts, radishes, almonds, miso-peanut dressing, and either fried tempeh or baked tofu and sometimes brown rice, except for:

Day 668, a salad of lettuce and cabbage with a variety of homemade pickles (curry cauliflower, garlic, and collard greens sauerkraut) and marinated eggplant. With the brine from the pickles and the olive oil from the eggplant, this basically has a built-in vinagrette. With fried tempeh.

Day 670, leftover red curry-coconut soup with kale and potatoes.

(Source: jodigreen.ca)

Power breakfast, days 666 and 667 (Tuesday, January 21 and Wednesday, January 22)

day 666 (throw devil horns everybody!): salad with red leaf lettuce, savoy cabbage, red cabbage, radishes, shredded Brussels sprouts, green onion, miso-peanut dressing, hemp hearts, raw almonds, toasted pepitas, and steamed green beans.

day 667, hangover breakfast of The Beast: a lazier salad, just red leaf lettuce, savoy cabbage, red cabbage, miso-peanut dressing, and tempeh cubes fried in homemade hot sauce.

(Source: jodigreen.ca)

Power breakfast, days 658 to 665 (Monday, January 13 to Monday, January 20):

The same old salad every day, lettuce, several cabbage family vegetables, almonds, miso-peanut dressing, and sometimes tempeh.

Except for: day 660, same salad but this time with garlic vinaigrette and some cold leftover Mexican roasted potatoes;

day 665, leftover soup, coconut red curry with potatoes, brown rice, lentils (both red and green), and kale.

(Source: jodigreen.ca)

Power breakfast, days 650 to 657 (Sunday, January 5 to Sunday, January 12)

Day 650: hummus sandwich on pita bread with pickles, lettuce, onion, parsley, and sriracha.

all other days, salad with red leaf lettuce, savoy cabbage, red cabbage, radishes, shredded Brussels sprouts, almonds, miso-peanut dressing, and either baked tofu or fried tempeh (fried in homemade hot sauce early in the week and the later batch fried in nutritional yeast).

EXCEPT for day 654: leftover tarka dhal and basmati rice. Too nutritionally one-sided to sustain a whole morning but a heck of a lot less work.

(Source: jodigreen.ca)

Power breakfast, days 639 to 645 (Wednesday, December 25 to Tuesday, December 31)

Lots of breakfasts on the road this week.

Days 639 to 641, salad with lettuce, red cabbage, savoy cabbage, Brussels sprouts, broccoli, cauliflower, radishes, carrots, sweet onion, almonds, sunflower seeds, and miso-peanut dressing. First day at home, second and third days at my mom’s; with tempeh (fried in hot sauce!) the first two days, then I ran out.

Day 642, back home with the (usual, for holidays) fridge empty of fresh vegetables: tempeh cubes fried with soy sauce and nutritional yeast on a bed of red leaf lettuce with pickled garlic cloves.

Day 643, the same thing without the garlic, this time with a bit of garlic vinaigrette on the lettuce, right before hitting the road bound for the teeming metropolis of Bensenville, Illinois.

Day 644, scavenging in a friend’s kitchen: toast with hummus, baby spinach, and alfalfa sprouts.

Day 645, salad with two kinds of bagged slaw mix, weird not-very-good store-bought Thai peanut dressing, and even weirder soy based fake sausage roll stuff. Which was gross.

(Source: jodigreen.ca)

Power breakfast, days 631 to 638 (Tuesday, December 17 to Tuesday, December 24)

Salad every day, with miso-peanut dressing and hemp hearts, tofu, or tempeh, except:

Day 636, leftover soup with red lentils, rice, kale, potatoes, and berbere spice.

Day 637: leftover brown rice, roasted vegetables, and yeast gravy.

Day 638: a new batch of tempeh, the best I’ve made since it got too cold to ferment it in the attic stairs. Turns out there isn’t enough air flow in the oven unless you crack the door. In the oven, light on, with an empty egg carton propping the door open for two days = gorgeous, creamy white tempeh. With no funky smell!

(Source: jodigreen.ca)