What I Ate Wednesday

Welcome back to "What I ate Wednesday!" I'm happy you're here. This breakfast was a big ol' bowl of the overnight oats I know some of you have also tried and are enjoying. Today I replaced the unsweetened coconut with cinnamon, raisins and walnuts. I always eat bananas in my cereal because they help keep me filled up until lunchtime :) On a side note, nice the way almond milk is actually white (not grey, like cow's milk).


And speaking of lunch, today it was a simple salad (you're onto me, aren't you? I'm a salad person!) of chopped romaine over Israeli cous cous (cooked in broth and sweetened with white raisins). Chickpeas, mushrooms and a Health Starts Here dressing. Also some stewed Swiss chard. The nice thing about the leftovers in my fridge is that they can usually be thrown on top of a salad, as you see here!


Yeah, I really do eat one of these every day, and they are usually red (strawberry banana) or green (kale or spinach with banana). What can I say? They do the trick for me! This one was straight up. No topping necessary. The glass looks small, but it's a pint glass. Nice big snack, peeps.

This is the sort of thing I could eat every single night and never grow tired of. It's a hot bowl of sweet potato black bean soup over brown rice. I topped it with a delicious avocado (is there anything better?) and then squeezed a whole lime over the whole thing. Yumtastic.


Here was my humble little fly-by-the-seat-of-my-pants dessert for the day :) I ate quite a few of these little buggers and man, they are good! Simply slice a banana, bread the nut butter of your choice on the top and then dip your creation in mini chocolate chips. Pop it in your mouth and feel happy.


That's all for today! Thanks for reading and keep sharing with me what you're eating!

What the Bulk!?!?!? Mushroom Barley Soup

Okay seriously, what is better than a lovely bowl of hot soup on a damp winter afternoon? One you made yourself with barley you bought out of your bulk bins, that's what! :)

Mushroom Barley Soup

3 c. boiling water
1/2 oz. dried porcini mushrooms
3 Tbs. olive oil
1 medium onion, diced
2 large carrots, cut into coins
2 stalks celery, diced
2 medium portobello mushroom caps, cut into 1/2" dice (I scrape out the gills)
1 clove garlic, minced
1 Tbs. dried parsley (or fresh, yo!)
1 tsp. dried thyme
4 cups vegetable broth
1 c. barley
2 Tbs. soy sauce
1/2 c. frozen corn (or fresh!)
salt & pepper to taste

Soak dried mushrooms in boiling water for about 10 minutes. Meanwhile, in a medium stock pot, saute onions, carrots, celery, and portobellos in oil with a little salt & pepper until they're starting to get tender. Add garlic, parsley and thyme, and cook another minute or so, then add porcinis and their soaking liquid and all the rest of the ingredients. Bring to a boil, then reduce heat a little and simmer, partially covered, until barley is cooked, about 30 minutes. Season with more salt& pepper to taste. (For a thinner soup you can use less barley - like 1/2 cup.)

ENJOY!

Sweet Potato Black Bean Soup

I'm sure I'm not the only one who thoroughly enjoyed the culinary treats of the holiday last week, but is looking forward to a simple meal that leaves you feeling nourished instead of stuffed! I love this everyday soup because I usually already have all the ingredients in the pantry and it's quick and nutritious!

Sweet Potato Black Bean Soup

1 quart of vegetable broth
1 medium onion, chopped
2 ribs celery, chopped
2 garlic cloves, chopped
2 cans black beans, but DO NOT drain
1 can chopped tomatoes
1 large sweet potato, peeled and cubed
Tabasco (3 to 4 drops, or to taste)

Saute onion, celery and garlic in a small amount of vegetable broth until softened, about five minutes. Add remaining broth, beans and tomatoes. Bring to a boil. Cook briefly, then add sweet potato and season with salt, pepper, Tabasco (if you choose). Cook 20 minutes, until potato is soft.

That's it, folks! I have to say, I've made this soup for years and it's always the one my Dad asks for :)