Posts Tagged What I Ate Wednesday

What I Ate Wednesday

Breakfast:  sludge-colored pumpkin pie smoothie (canned pumpkin, almond milk, banana, rolled oats, blackstrap molasses, maple syrup, vanilla, cinnamon, ginger, cloves, baby kale)

Morning snack:  Arkansas Black apple, roasted almonds, multivitamin, papaya complex tablets, (unpictured) coffee with hazelnut soy creamer

Lunch:  quinoa & black bean salad over romaine (shredded red cabbage, red bell pepper, green onion, cilantro, mint, dressing of orange segments blended with peanut butter, garlic, ginger & sriracha)

Afternoon snack:  Persian cucumber with curry hummus (one can of chickpeas, drained, 1 Tablespoon tahini, juice of half a lemon, pinch of salt, heaping teaspoon of curry powder).  I ate about a third of the hummus pictured, I like to take a container to work and eat a portion, and bring fresh cut veggies every day until it’s gone.

Pre-workout snack:  two prunes

Dinner:  Two-bean chili over a baked sweet potato with roasted cauliflower.  The chili was made up as I went, and turned out pretty well – onion, carrot, celery, red and yellow bell pepper, garlic, and mushroom (all water sauteed), chili powder (both regular and chipotle), smoked paprika, cumin, fire-roasted diced tomatoes, no-chicken broth, kidney beans, pinto beans, corn, salt, pepper.

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What I Ate Wednesday

I enjoyed writing my first WIAW post a few weeks ago, so here is another!  I’m not used to taking a picture of every single thing I eat and I forgot to snap one of breakfast, but it was a green smoothie with almond milk, pineapple, banana, Vega One natural flavor, and baby kale.

Morning snack was an apple, walnuts, and coffee with coconut creamer.

Lunch was leftovers of what I’m calling Creamy Tahini Zucchini Soup.  I simmered a sliced leek, five chopped zucchini, two smashed garlic cloves and a few twigs of fresh time in vegetable broth until soft, then blended the mixture with a drained can of chickpeas, a Tablespoon of tahini, smoked sea salt, and white pepper.  I’ve been putting tahini in/on everything lately.

My afternoon snack was the standard veggies and hummus, this time Eating Right brand from Safeway, since that’s where I grabbed groceries over the weekend.  I liked the hummus, it wasn’t heavily oily and had lots of good flavor from cumin and lemon juice.

I whipped up dinner from what I could find in the fridge and pantry – soba noodle and broccoli salad with edamame and sesame lime dressing.  I chopped two stalks of broccoli then got a pot of water boiling while I whisked together a dressing of soy sauce, rice vinegar, toasted sesame oil, lime juice, agave nectar, sriracha, and ground garlic and ginger.  The soba noodles only needed to boil for three minutes, so I also threw the broccoli in there to blanch.  Soon as the noodles and broccoli were ready I drained them and rinsed under cool water, and tossed into the dressing.  Then I added some shredded romaine and carrot, mixed well, and topped with black sesame seeds.  It wasn’t the most amazing meal ever, but for something I pulled together in under thirty minutes it did the trick!

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VeganMoFo: What I Ate Wednesday

Since I missed blogging yesterday, you get a twofer today!  I follow many blogs that participate in What I Ate Wednesday but have never done it myself, and since most of my MoFo posts are reaching into the past as far back as a year ago, here is something current!

I got up at 5:30 this morning to do 30 Day Shred, a routine I began recently.  I am not a fan of getting up that early, nor of working out first thing in the morning, but I’m already feeling positive changes after one week so hopefully it’s worth it.

After a quick shower, I had a post-workout snack (first breakfast, if you will) – an Oat Snackle.  Snackle is a very cute word I think.  The recipe is from Let Them Eat Vegan, but I found it online here.  It’s kind of a mix between a cookie and a muffin, and it feels very healthy but not too healthy.  It sits in your tummy all happy, giving you nutrients from all the wholesome ingredients.  I’ve been struggling with finding a good post-workout snack since starting the workout program, and these are a great solution – just slightly sweet from the applesauce and raisins, and easy to grab and eat in three or four bites.

My “real” breakfast was enjoyed in the car on the way to work.  This smoothie had almond milk, canned pumpkin, banana, Vega One natural flavor, kale, blackstrap molasses (for the calcium and iron), cinnamon, and ginger.  I’m not ready for the “everything pumpkin” bandwagon yet since it’s been hot around here lately, but I ran out of frozen fruit and resorted to the pantry.

Mid-morning snack of strawberries (I ate half the container) and a few walnuts.  Yes, I am like a baby and have to eat every few hours.  I find that it’s better for me to eat smaller amounts of good foods throughout the day in order to maintain energy levels.  I also tuck my vitamins in the small container, which has backfired on me once.  A small iron pill got caught in the crevices of a walnut half and I bit into it.  In case you are ever wondering, iron pills do not taste good!

packed up for lunch

looking a little prettier for dinner last night

Lunch!  I found the recipe for this Limnian Style Imam Bayildi (eggplant and zucchini stew) on pinterest.  Mine wasn’t quite as nice; I skipped the steps of salting and sauteing the veggies first, and while they were cooked through and tasted good, there was a lot of liquid on the bottom of the pan and not nearly enough sauce.  It was delicious though, so I would definitely try the recipe again when I have time to follow all the steps and double the sauce.  Also shown is whole wheat spaghetti and chickpeas with lemon and red pepper flakes.

Afternoon snack of Trader Joe’s Eggplant Hummus and Persian cucumbers.  I have veggies and dip almost every afternoon, and I particularly like this hummus.  It’s lower in calories than other hummi (plural for hummus), and tastes great.  I take the container to work to eat straight out of it and just cut fresh vegetables every morning.

After work I went for a run, and after that run I ate a banana.  No picture, you know what a banana looks like.  I wasn’t planning to have another snack but I was famished after running and it was going to be a while before dinner.

And what a dinner it was!  Buffalo soy curl wraps with sauteed onion, Daiya swiss, a salad of shredded cabbage, celery, carrot, tomato and dill pickle, and Sanctuary Dressing from Appetite for Reduction.  Sauteed mushrooms with soy sauce in the back.  I’ve had buffalo on the mind since seeing SpaBettie’s Buffalo Jack Sliders earlier this week and this was a great way to satisfy the craving while keeping it light.  Frank’s RedHot Sauce is pretty awesome and I plan to henceforth use it on as many things as possible.

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