#01 | the weekly recap.
February 27 - March 5, 2022.
the weekly recap is a series where I recap my week- what I ate, listened to, read, watched, etc.
My daily intake varies depending on my mood and what I’m craving. I eat whatever I want when I want. This weekly food journal is for inspiration and entertainment purposes, not as a guide of what/how much to eat. Everyone’s needs are different :)
🎧 CRSSD Playlist - it’s officially festival season. I’ve been raving since 2015-2016? I honestly don’t remember anymore. CRSSD is our second festival of the season in our new home city SAN DIEGO; I’ve been bumping to this playlist in preparation for the festival while I work, clean, cook, etc. The lineup for the festival is a special one. Loads of different genres!
📖 Home Baked by Alia Volz- Ahhhhh this book has my heart. I started reading it in February and am still working through it. Ever heard of San Fran’s Brownie Lady? Well, her daughter wrote a book about her parent’s life! This story is about family and community, love and loss, San Francisco’s history, and Sticky Fingers. (I’ll post a full review when I am finished with the book!)
📺 Pam & Tommy- ok ok ok, I’ll be honest. I pressed play solely because everyone is talking about this show. I have no idea who Tommy Lee is (still don’t), and I’m only familiar with Pam because of Baywatch (obviously). Also, I will watch anything that Seth Rogen stars in because I have a massive crush on him 🤣. I’m about three episodes in, and I’m hooked.
Sunday
Breakfast
we were in LA for the weekend for a music festival, and before we checked out of our hotel. We took a trip down to the café to pick up coffee and a quick bite. Unfortunately, our only “quick bite” option was a cliff bar. Latte and cliff bar for breakfast, not a bad combo, tbh.
Lunch
Smorgasburg! If there is a food event, I am there. David and I divide and conquer at food festivals by standing on separate lines and getting one thing from each to share. It is the only way to save time and money, honestly. We shared a frita Cubana and papa rellena from Senoreata, a carne asada burrito from Cena Vegan, and sugarcane juice from Sweet Grass Sugarcane.
Dinner
surprisingly enough, there were vegan options at the Skyline music festival. Plant Power had their truck! we didn’t eat Plant Power, though (even though I was tempted). David and I picked up a vegan hibachi bowl with rice and veggies. It was decent and filling for our drive home.
Monday
Breakfast
Forager Project’s drinkable yogurt - I haven’t tried any other flavor. Strawberry is my favorite.
Lunch
Hungry Planet gyoza - my first time having these. The wrappers got stuck to my pan, but the filling was pretty good. Served it with a dipping sauce of sesame oil, chili flakes, rice vinegar, and soy sauce.
Dinner
I meal-prepped chia pudding for breakfast but caught a craving for it at night. Chia pudding for dinner.
Snacks
Siete lime tortilla chips
Tuesday
Breakfast
finished the bottle of Forager yogurt.
Lunch
sandwich: Tofurky, sauerkraut, cucumber, tomato, mayo, mustard, Parmela American cheese
Dinner
shredded “chicken” tacos: corn tortillas, refried beans, shredded oyster mushrooms, pico de Gallo, and Forager’s queso fresco.
for the mushrooms: shred 5-6 king oyster mushrooms season with adobo, paprika, lemon pepper seasoning, and onion powder. saute mushrooms for 5-6 minutes until crispy.
Snacks
sprouts chocolate chip cookies
Wednesday
Breakfast
strawberries and peanut butter on toast
Dinner
RBG- rice beans and greens
frijoles, colorado (Cuban kidney beans), arroz amarillo (Cuban yellow rice), and garlicky kale.
for the kale: chop kale into bite-sized pieces, mince garlic and saute on a pan with avocado oil. cook until crispy.
Thursday
Breakfast
avocado toast with lemon pepper seasoning
Lunch
bean tacos topped with pico de Gallo and Forager Project’s queso fresco w/ Dragon Fruit Sol-ti
Snacks/Dinner?
tested a cookie recipe, and of course, I had to try them… I had three, lol. This was my dinner.
Friday
Breakfast
chia pudding w/ raspberries
to make chia pudding: 4 tbsp chia seeds, 8 oz coconut milk, maple syrup to taste. add all ingredients to a jar and shake it up. top with any fruit you like. place in the fridge for 4 hours to overnight.
Lunch
sandwich: Tofurky peppered slices, tomato, avocado, mayo, and Parmela American cheese.
Dinner
David and I went out for dinner. We went to Native Foods. I had the twister wrap w/chick’n, ranch, and seasoned fries. I don’t remember what David got but I tried it and wasn’t a fan LOL.
Snacks
two cookies from recipe testing
seaweed snacks
Saturday
another weekend another music festival 🤘
Breakfast/Lunch
David and I spent the morning getting ready for CRSSD music festival. Our breakfast/lunch was Plant Power (yes, I know I’m addicted 🤣)
Lunch/Dinner
We both got hungry around 4 pm. We were thrilled to see loads of vegan options at CRSSD. We got vegan mac n’ cheese from Avocadamama. It was excellent! Additionally, we got loaded tots from Fat Dragon. They were alright. Food at festivals is outrageously priced. We spent $15+ on both dishes, and we weren’t complete. We learned our lesson, and for day two of CRSSD, we eat as much as we can at home before heading out.
give it up and you get it all.
Until next week!
Peace,
Bri.
