Be sure to check out the latest episode of Our Hen House, I’ve got a mention on the podcast for a NPR article I shared with them recently!
I haven’t done one of my Through the Looking Glass posts in quite awhile. A travesty for certain because I adore them. I chose to document my eats last Tuesday, as my foodstuffs that day gave a pretty accurate picture of what my diet looks like on the weekdays. I typically have long days–early mornings and I sometimes don’t get home until 9 in the evenings, depending on my work schedule for the week.
Luckily, I found a food formula of what works for me pretty quickly: coffee, smoothies, healthful lunch, several easily accessible snacks, hearty dinner. The trick for me is not allowing myself to get hungry (which can lead to hangry). Since I’m still learning about my vegan options in my new town, I tend to bring in just about everything that I need each day, but as always my mornings start with a pot of french press.
Typical morning still life: laptop, vegan boots, green smoothie, coffee.
I usually drink about half the pot at my apartment while I get ready for the day: make my smoothie, put on my face, the like. The other half goes in my trusty to-go cup and gets hauled with me to campus.
Breakfast: during the week it’s nearly always a green smoothie. I’ve never been much of a breakfast person, but I do love a good smoothie to get me going in the morning. It’s usually some combination of almond/coconut milk, greens, 1 banana (usually frozen), yogurt, and lately I’ve been putting a chia/flax/cocoa/coconut blend in.
Full calavera smoothie glass, when it’s barely light outside.
Cat photo bomb and drinking my smoothie down as it finally gets light outside. He’s nearly always within about 10 feet of me when I’m home. I love it.
Lunch: on Tuesdays I typically come home for lunch as I’ve got a four hour break in between class and work. On days like these, I come home and work out, hang out with the gato and leisurely fix myself some food before heading back to campus around 4. On this particular Tuesday, it was a left over salad: romaine and mixed greens with tomatoes, red bell peppers, shredded carrrots, and my favorite oil and vinegar dressing topped with leftover eggplant curry and quinoa.
I typically follow a similar formula when I’m on campus for lunch: some sort of leftovers/salady combination in my little collapsable to go container. This one was romaine and spinach with all my usual salad fixings with leftover soyrizo, black bean relish, and a bunch of avocado.
Made some dandelion tea to take with me to work.
More books for my research arrived in the mail. A pretty standard picture of my car these days.
As I work from 4-9 at my second job (also with the University) I usually bring some sort of snack to tide me over until I get home. A lot of times I’ll end up eating lunch late enough that with the snack I’m totally fine until I get home later in the evening. I munched on pecans and sliced up a fresh plum while working on my readings for class.
When I got home: an epic pile of tofu scramble with lots of kale atop sprouted grain toast with fresh tomatoes, avocado, red peppers and onions. Delicious.