Why hellooo there fantabulous foodies! It’s time for another edition of what didn’t I eat wednesday.
I think my body is playing catch up. I’ve been ravenous all hours of the day. My insatiable appetite really isn’t anything new, but after a couple no-so-fun personal life experiences the past couple weeks, I wasn’t my normal hangry self. Welp, my body is definitely getting back to normal!
I’ve been loving make-ahead steel cut oatmeal for breakfast. I simply bring two cups of unsweetened vanilla almond milk plus two cups of water to a boil, add one cup of steel-cut oats, let it boil over medium heat for two minutes, then remove it from the heat and cover it, allowing it to sit overnight. You only have to stand over the stove for two minutes AND you wake up to four delish servings of fiberific oats. I just die for the texture of steel-cut oats. They’re so delightfully chewy!
I always top mine with almond butter and berries, which are on sale this week, thank God. I’m eating my weight in blackberries.
I snacked on a feel good hearty granola bar before lunch. I followed the recipe but left out the sunflower seeds and added two scoops of Skoop protein powder for a little staying power. They turned out pretty darn tasty!
I’m so glad that I squeezed in some food prep yesterday after work. Remember when I confessed on Facebook that I hadn’t cooked or worked out in forever and you all started liking me ten times more? Well, the dry spell has officially ended! Gingerbread chickpea blondies for everyone!!
I prepped a big pot of this beyond spectacular 10 spice vegetable soup, which was seriously one of the best soups I’ve ever laid mouth on. I also made Angela’s festive kale salad with sweet apple cinnamon vinaigrette (from the Oh She Glows Cookbook) and that salad was seriously one of the best (if not THE best) kale salads I’ve ever laid mouth on. Are we noticing a trend here?
Afternoon snacks included a big organic gala apple…
Roasted sweet potato slices with hummus…
And a few handfuls of raspberries.
Dinner involved scrambled eggs with roasted broccoli mixed in plus the most terrific spaghetti squash with vegan fire roasted tomato cream sauce. I’ll be posting the recipe soon!
After dinner I had more raspberries and a wild rice cake with peanut butter—my new favorite snack.
See you later this week for more yums!