Stuff I Ate
It's time for another two-day installment of "stuff I ate" — my monthly series of random meal pics.
My friend Pam just got a job in Midtown, not far from where I work/live. So we decided we'll start lunching a couple days of the work week each month. For our first lunch, we went to Fuel Cafe, home of the best Veggie Burger in Memphis (IMO, anyway). Fuel has lots of vegan options (including a vegan-style TV dinner!!), but we were in the mood for burgers. Here's mine topped with Chao (I'm so glad they have Chao now!).
On the side, I got the Roasted Roots (sweet potato, red potato, and carrot), and Pam got the Roasted Brussels Sprouts. Then we split each.
On the last Wednesday of each month, my office brings in a catered lunch for our weekly staff meetings. They always make sure we have vegan/vegetarian options since a couple of us are vegan (and a bunch are vegetarian). Last time, we had a salad bar with toppings from Midtown Crossing Grill. I made this big ole salad. The dinner rolls they brought were yeasty and amazing.
Breakfast one day last week was Ezekiel Sprouted Grain Waffles with homemade PB syrup. I made the syrup by mixing PB2 (the powdered peanut butter) with maple syrup. Vegan sausage on the side.
I'm trying to eat as much processed food as possible before embarking on a January reset eating plan! I had a Tofurky BBQ Chick'n Pizza in the freezer. Enjoyed a couple nights ago with extra BBQ sauce and salad.
And here's a yummy Saturday morning ramen bowl made with Annie Chun's Miso Udon, baked tofu, and canned veggies. Quick and easy!
My friend Pam just got a job in Midtown, not far from where I work/live. So we decided we'll start lunching a couple days of the work week each month. For our first lunch, we went to Fuel Cafe, home of the best Veggie Burger in Memphis (IMO, anyway). Fuel has lots of vegan options (including a vegan-style TV dinner!!), but we were in the mood for burgers. Here's mine topped with Chao (I'm so glad they have Chao now!).
On the side, I got the Roasted Roots (sweet potato, red potato, and carrot), and Pam got the Roasted Brussels Sprouts. Then we split each.
On the last Wednesday of each month, my office brings in a catered lunch for our weekly staff meetings. They always make sure we have vegan/vegetarian options since a couple of us are vegan (and a bunch are vegetarian). Last time, we had a salad bar with toppings from Midtown Crossing Grill. I made this big ole salad. The dinner rolls they brought were yeasty and amazing.
Breakfast one day last week was Ezekiel Sprouted Grain Waffles with homemade PB syrup. I made the syrup by mixing PB2 (the powdered peanut butter) with maple syrup. Vegan sausage on the side.
I'm trying to eat as much processed food as possible before embarking on a January reset eating plan! I had a Tofurky BBQ Chick'n Pizza in the freezer. Enjoyed a couple nights ago with extra BBQ sauce and salad.
And here's a yummy Saturday morning ramen bowl made with Annie Chun's Miso Udon, baked tofu, and canned veggies. Quick and easy!
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