Today’s awesome lunch: local greens, strawberry, sautéed zucchini, edamame and carrots, grilled haloumi and pesto. So good.

Today’s packed meals:

- oatmeal with chia seeds, dried cranberries, smooth organic peanut butter and walnuts for crunch.

- salad with spring mix & kale, smoked tofu, edamame, corn, red pepper, tomatoes, alfalfa sprouts, flax seed blend and a little olive oil.

- snack of a RawRev sample bar (raw organic chocolate coconut energy bar thing, courtesy of Consmr)

Today’s lunch: spinach, baby chard, white beans, half an avocado, grape tomatoes and alfalfa sprouts. Taking a break from my shift at the gym for the delicious sunny salad. Next time I’ll add some walnuts for protein!

Today’s stupidly expensive lunch: chopped spinach, raw edamame, strawberries, walnuts, organic sprouts, cucumber, half an avocado, marinated tofu and a squeeze of lime juice. Came with a small multigrain roll cover in some kind of seed blend, but I was stuffed from only 3/4 of the salad. From Gia Pronto in West Philly. 

Today’s lunch: green leaf lettuce, chickpeas tossed with green onion, avocado, peppers and cilantro, crumbled “Flackers” flax seed crackers and a few squirts of Sriracha sauce because I love to burn my mouth.

Today’s lunch: crispy black bean tacos! This week I bought half a dozen cans of various beans, with the intention of cooking protein-rich dinners, including some vegetarian ones. A post by The Kitchn inspired this idea and now my Pinterest boards are chock full of new recipes.

The first day of spring inspires that “let’s get back on track feeling” so why not start with a good meal? I used to make similar tacos back in college after reading it in Bon Appetit.

Today’s version went like this: mix half a cup of black beans, one chopped green onion, and a good couple shakes of Cholula hot sauce (garlicky, spicy goodness). Mash the beans slightly and season with a bit of salt and pepper. Spoon the bean mixture onto two whole wheat tortillas (mine were about 4-5” in size). Spray a pan with a bit of vegetable oil and fry the tortillas carefully for about a minute, then fold in half and brown each side. Just don’t burn like I tend to do. Serve with half a mashed avocado and fresh cilantro.

I could have just had one, but I was pretty hungry. The good news is, this makes a great dinner and filled me up for about six or seven hours.

Today’s lunch: udon noodles in miso broth with broccoli, mushrooms, cabbage, baby corn, water chestnuts and tofu.

One of our interns took me to the Penn Commons, which is like a fancy Ivy League version of cafeteria. Had a good time chatting of foreign policy and Chinese food.

Today’s lunch: spinach and kale, carrots, raw beets, spicy roasted broccoli, roasted tofu, sweet potato, basil, bean sprouts and carrot-sriracha dressing. With a slice of whole wheat bread and a cranberry lemonade, at Sweetgreen in West Philly. I love this place.