What I ate Wednesday

Hello beautiful people! Today is another "What I ate Wednesday post" and I'm excited to share what I've been enjoying in the kitchen. The image above are overnight oats I threw together and topped with fresh blueberries and toasted pecans. I have to be honest, this particular overnight oats recipe wasn't my favorite because it suggested steel cut Irish oats. Don't get me wrong, I LOVE steel cut oats (nothing else sticks to your ribs in the morning like a bowl of them!), but the texture was just too chewy for my liking. Lunch was much better!

A plate of organic baby spinach topped with (whateverwasinthefridge!) sliced mushrooms, baby carrots and bbq tofetti (awesome pre-made tofu) and my favorite (!!!) new salad dressing from the "Health Starts Here" section of Whole Foods. It tastes really rich, but does a body good.



Dinner is a new favorite and will be appearing at many a dinner party I'm invited to. They are a version of Whole Foods' Sweet Potato Quinoa Cakes. I was lucky enough to find the recipe online from the blog "Eating Bird Food." It's basically a mixture of wild rice and quinoa...

some cooked sweet potato, onions, dried cranberries and spices...

and then you turn them into a bunch of small patties, bake them and DEVOUR them. Simple, simple, simple, loaded with flavor and packed with protein!

Sweet Potato Quinoa Cakes

• 1 lb. sweet potatoes (2 medium sized), peeled and cut into 1 inch chunks
• 1 cup quinoa, rinsed and cooked according to package directions
• 1 cup lundburg wild rice blend, cooked according to package directions
• ½ cup green onions, sliced
• ½ cup dried cranberries, chopped
• 1 tablespoon dried sage
• ½ tablespoon sea salt
• ½ teaspoon black pepper

Prep

1. Preheat oven to 350°.
2. Steam sweet potato chunks for 20-25 minutes. Then puree sweet potatoes in stand mixer. You could also use a food processor or blender.
3. Combine mashed sweet potatoes, cooked quinoa, cooked rice, green onions, cranberries, sage, salt and pepper.
4. Form and flatten portions of the “dough” into patties.
5. Lay the patties onto parchment paper that has been sprayed with cooking spray (or stoneware) and bake for 15-20 minutes until they’re lightly brown and crisp on the outside.
6. Serve warm, at room temperature, or straight from the fridge.