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    Hummusapien » Wellness » Lovely Meals Lately » What I Ate Wednesday

    What I Ate Wednesday

    Published Jul 20, 2016 · Modified Apr 13, 2019 · by Alexis Joseph · 16 Comments

    Hip hip hellooooooo!

    breakfast

    I'm writing this post-coffee and pre-breakfast so my sincerest apologies. Breakfast yesterday was a smoothie on-the-go as I was running late to an awesome (yet early) retail marketing class Experience Columbus put on. This one had ¾ cup frozen Wild Blueberries, a couple chunks frozen banana, a spoonful of Justin's vanilla almond butter, 1 cup frozen spinach, 1 tsp spirulina, a little cacao, and a scoop of my fave organic chocolate brown rice protein.

    And coffee with almond milk!!

    bananan bread

    Around 10:30am I had a snack hankering in the car, so I ate a square of Banana Bread Baked Oatmeal. I toasted the walnuts and it came out awesome! Next time I think I'lll cut the maple syrup in half and add blueberries. Bloobs=everythang.

    lunch

    Lunch was a couple pieces of leftover vegan chickpea frittata (I skipped the red pepper sauce and dipped it in TJ's tomato sauce and homemade pesto...so good!) paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (½ cup olive oil, 6 tbsp red wine vinegar, 1 ½ tbsp pure maple syrup, ½ tbsp oregano, 1 clove garlic, ½ tbsp Dijon, ¼ tsp salt, pinch pepper all blended up in the Nutribullet).

    dessert

    I couldn't help myself from a post-lunch chocolate chip muffie, which is a version of these Vegan Chocolate Zucchini Muffins.

    sammie

    Today was one of those classic days at Alchemy where we were testing new recipes and eating yummy things alllll day long. We're releasing a new vegan chickpea egg salad sandwich AND a loaded veggie sandwich (beet fennel sauerkraut, cucumber tomato, red onion, arugula, and carrot hummus)...

    toast

    ...And a new toast with carrot hummus, cucumber, arugula, and sriracha so I basically ate a sandwich when I got back to work. Not complaining!

    dinner

    I had a blog post to write for a company that I had somehow forgotten about (eeek!) so I needed something quick for dinner. I heated up a baked sweet potato from the fridge and topped it with lots of Frog Ranch medium salsa, sriracha, a fried egg, and a Wholly Guacamole pack. It hit the spot!

    chips

    I also snacked on some tortilla chips with the leftover guac for much needed crunch.

    strawbs

    For dessert, I melted some Lindt 85% dark chocolate for dipping with fresh strawberries. The sweet tooth is so real!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food.

    Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

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    1. Kelly @ Eat the Gains says

      July 22, 2016 at 11:19 am

      Another day of bomb eats like usual. I saw on your snap you were doing photos for Alchemy one day. Do you always do them outside in direct sunlight? I thought you weren't supposed to be in bring sunlight, but I know nothing about photography.

      Reply
    2. Kelly @ Eat the Gains says

      July 22, 2016 at 11:19 am

      Another day of bomb eats like usual. I saw on your snap you were doing photos for Alchemy one day. Do you always do them outside in direct sunlight? I thought you weren't supposed to be in bring sunlight, but I know nothing about photography.

      Reply
    3. Sarah @ Making Thyme for Health says

      July 21, 2016 at 12:48 am

      I HAVE TO COME EAT AT ALCHEMY. Srsly, everything always looks SO good. And colorful, like you. 🙂

      Also, I love the idea to dip the frittata in pesto/tomato sauce. Definitely giving that a try next time I make it!!

      Reply
    4. Sarah @ Making Thyme for Health says

      July 21, 2016 at 12:48 am

      I HAVE TO COME EAT AT ALCHEMY. Srsly, everything always looks SO good. And colorful, like you. 🙂

      Also, I love the idea to dip the frittata in pesto/tomato sauce. Definitely giving that a try next time I make it!!

      Reply
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