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 I Ate Wednesday

Good morning dear friends and welcome back to What I Ate Wednesday :) I'm having fun posting these pictures and hope you're enjoying this as well!

First up were the overnight oats I recently talked about. This batch included oats, almond milk, chia seeds, flax seeds, raisins, cinnamon, walnuts and a little unsweetened coconut. YUM!

Today's meals were simple, simple, simple. Just a reminder that plant-based eating should be easy! Lunch consisted of a chopped romaine lettuce and spinach salad topped with tomatoes, sunflower seeds, sliced mushrooms and cold (but cooked!) butternut squash leftover from the night before. Dressed with a light miso dressing.

My snack was, of course, a smoothie! Are you shocked that this one doesn't have spinach in it? :) I was in the mood for something fruity today. This was a cup of almond milk, 5 ice cubes, 5 frozen strawberries and a half a frozen banana, which goes from this...

To this! Who said eating well wasn't fun?

Dinner was smaller than usual because I had a pint of beer for a late-night "dessert." Hey, what can I say? This girl enjoys her liquid bread from time to time. Dinner was a corn tortilla (I like the organic ones from Whole Foods) pineapple, a boatload of salsa, black beans, tiny sweet peppers and a salad on the side. What's missing from this picture? I should have topped the whole thing off with some sliced avocado, right? What was I thinking? :)

Dessert anyone? Embracing the savory over the sweet is new to me. In fact, before going plant-strong, I didn't have a taste for beer. At all. Like, never. Now? It's my go-to favorite flavor. Does anyone else find that interesting? I'm convinced my taste buds have rewired themselves. My spouse is NOT complaining :)

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.

What the Bulk!?!?!? Overnight Oats

Does this picture make you crave a nice cold bowl of overnight oats or WHAT!? :) The recipe and pictures are from one of my favorite wellness blogs, "Sinfully Nutritious." "Sinful" is the right word for a lot of Maria's cooking, which are incredibly well-rounded and tasty, but perfectly good for you. That's what we're all looking for, right? :)

Maria recently posted this lovely recipe for overnight oats, that did indeed taste just like an oatmeal cookie. I eliminated the coconut and agave, but otherwise followed this recipe:

These overnight oats tasted like an oatmeal raisin cookie. I soaked 1/2 cup rolled oats in 2/3 cup unsweetened almond milk overnight, then in the morning when they were thick and fully absorbed, I added in shredded coconut, raisins, cinnamon, walnuts, 1 tbsp. flax plus granola, chia seeds, and a drizzle of agave. These oats were so good.