What I Ate Wednesday

Aaaaaaand we’re back for another drool-inducing edition of all the things I ate yesterday!! Hope you’re as excited as I am.

LUNCH

Breakfast was….you guessed it! A blueberry chocolate green smoothie made with 1 cup of unsweetened vanilla almond milk, 1 cup of frozen blueberries, 1 tablespoon each of hemp seeds, chia seeds, and raw cacao, a date, five drops of liquid stevia, a dash of vanilla extract, and a huge handful of baby spinach. Blend ‘er up, stick a straw in it and call it day!

breakfast 10-2

I also had a piece of Ezekiel toast with hummus and hot sauce because ya know, I’m in a serious relationship with carbohydrates.

By the way, yesterday was a MAJOR food prep day and it felt so fabulous! First I roasted a bag of broccoli florets, two sliced sweet potatoes, and an eggplant. Then I cooked a whole bunch of quinoa to eat throughout the week and made a batch of salmon burgers (with kale and no goat cheese).

lunch 2 10-2

For lunch, I mixed together 3/4 cup of cooked quinoa, 1/2 cup of defrosted from frozen edamame, a bunch of TJ’s sun dried tomatoes, and chopped kalamata olives all seasoned with salt and pepper. I also packed hummus and hot sauce on the side for dipping. It’s the best combo!

lunch 3 10-2

I often work at coffee shops all day between meetings since Alchemy doesn’t officially open until October, so I sipped on a large green rhubarb iced tea while I contacted a bunch of retailers. Snacks for the day included carrots and hummus, a bunch of red grapes, and two lemon vanilla energy balls (super delish).

dinner 10-2

Dinner was a salmon burger with roasted broccoli and sweet taters. Hit the spot after some serious Body Pump sweat!

snack collage

Then I snacked on some raspberries, unpictured pineapple, and dark chocolate before bed. Happy tummy, yo.

Speaking of sweets, my Cranberry Chocolate Chip Cookies and No-Bake Pumpkin Pecan Cookies are featured today as #6 and #8 in The Huffington Post’s 27 Paleo Cookies You’ll Want to Inhale! YIPPEE!

Comments

  1. says

    are you sure you used 5 drops of stevia and not six?

    You must have an epic lunch bag to tote all of that around. and roasted FROZEN broccoli? How does that taste compared to fresh? You might be onto something geniusapien.

  2. says

    Yum, those eats look delish! I made something similar to your quinoa/eggplant dish last week only I used capers instead of edamame, I’ll have to try it your way though, looks even better with some green added. Happy Hump Day!
    Dietitian Jess recently posted…Asian Tofu Stir FryMy Profile

    • says

      I just put a bunch of raw broccoli florets on a baking sheet/parchment paper, spray with oil, sprinkle with salt and garlic powder and bake at 400 for 15-20 minutes. For the sweet potatoes, I rinse them, slice them thinly, and then do the same thing!

    • says

      That sounds so fabulous!! I must admit that I don’t hate working at a coffee shop, despite my persistent desire to eat ALL the blueberry muffies.

  3. Ruth Smith says

    You may also be a hummusapien if you are doing a refinishing project and think ” I will open these chickpeas and make hummus” so I can use the can for y paint stripper. With some grilled vegis on a pita, this is what I had for lunch on Wednesday.

  4. April says

    Yayayaya. Love to see yer eats! Yum, that quinoa dish looks so good – you’re so creative. There’s eggplant in there though, yes? Along with the edamame, sun dried toms, and olives? Gosh I haven’t bought an eggplant in forever. Not sure how you do salmon burgs without the GOAT CHEESE bc that’s my favorite part. :) Also, yours stay together way better than mine. Mine are a mess, but delicious – they are a repeat recipe in my kitchen! But we are totally twinning because I had a salmon burg with a roasted sweet tater and steamed brocc last night. We are soul mates, obvi.

    • says

      Shooooot I forgot to add that I added some chopped roasted eggplant! Yes, it was SO good. Today I had it again and added these italian peppers in oil from Whole Foods and it made it seriously phenom. Try packing them really tight or adding another egg white! You could also form them into tight patties and then refrigerate them for like half hour so they stick together better. Dying that you had the same din…#soulsistas

  5. says

    I’m absolutely obsessed with this smoothie. SO GOOD. I’ve been growing mint this summer & I’ll toss that in so it’s minty and chocolate and oh my goodness I’m already looking forward to it tomorrow morning!

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