Male readers, cover your ears.
It’s about that time of the month and I’m feeling hella crampy so forgive me for the brevity of this Wee-Wah (that’s how the boyf and I affectionately refer to What I Ate Wednesday). I’m also hella busy, but no shocker there! I’m headed to Boston this Saturday through Monday to speak at FNCE (food and Nutrition Conference Expo) about entrepreneurship and to hang with my fellow dietitians, so like is a tad cray cray.
Breakfast: Smoothie with frozen wild blueberries, frozen organic spinach, frozen cauliflower, vanilla protein, spirulina, cacao, hemp seeds, cinnamon, almond milk, and molasses (made in freezer smoothie packs, check out my Shop page for specific product info) + Lundberg Farms brown rice cake with Oasis roasted garlic hummus + sriracha
Snacks: celery with Oasis roasted garlic hummus + sriracha, apple, and muffin made with Simple Mills vanilla cake mix (I use flax eggs, organic canola oil + applesauce, and add mini hocolate chips because duh) + some leftover Nutty Dragon in a cute little bowl at Alchemy.
Dinner: pasta from Italy (SO delish) with marinara, bean balls, basil, and nooch + this amazing organic multigrain loaf + extra virgin olive oil and balsamic + kale salad with tahini, fresh lemon juice, water, dijon, nooch, garlic, and lots of salt and pepper (inspired by this vegan caesar)
Usually I’d have something for dessert like a Vegan Double Chocolate Cookie or So Delicious mini ice cream sandwich, but hashtag feminine problems and all the cramps. Happy hump day and good luck fasting my fellow chickpeas who honor Yom Kippur!