• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hummusapien logo
  • RECIPES
    • RECIPE INDEX
    • DIET >
      • Vegan
      • Gluten Free
      • Vegetarian
      • Dairy Free
      • Nut Free
      • Grain Free
    • METHOD >
      • 30 Minute
      • One Pot
      • No Bake
      • Baking
      • Instant Pot
    • BREAKFAST
    • SNACKS
    • MAINS
    • SOUPS
    • SALADS
    • DESSERT
    • SIDE DISHES
    • DRINKS
    • BABY AND TODDLER
    • SEASON >
      • Winter
      • Spring
      • Summer
      • Fall
    • HOLIDAY >
      • Thanksgiving
      • Christmas
      • Mother's Day Brunch
      • Fourth of July
    • ROUND UPS
  • DINNER
  • DESSERT
  • LIFESTYLE
    • MOTHERHOOD
    • SHOP
    • HOME DECOR
    • MUST READS
    • TRAVEL
  • SUBSCRIBE
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • RECIPE INDEX
  • DIET TYPE
  • DINNER
  • DESSERT
  • SUBSCRIBE
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Hummusapien » Uncategorized » What I Ate Wednesday

    What I Ate Wednesday

    Published May 11, 2016 · Modified Nov 8, 2021 · by Alexis Joseph · 18 Comments

    Hello my love lotuses!

    Before we begin, be sure to read the end of this post where I talk about something super exciting that's happening quite soon---The Food Entrepreneur Summit! More on that later.

    blisssummitinsta3 (1)

    I've been on a serious steel cut oat kick. Yesterday I cooked ½ cup oats (2 servings) in 2 cups water with half of a grated zucchini (kind of like my Banana Zucchini Overnight Oats!) and a pinch of sea salt. If you follow me on Snapchat (username: Hummusapien) then you saw the whoooole process.  Once they were cooked, I added frozen cherries and blueberries that I zapped in the microwave and a dollop of chocolate peanut butter. Delish!

    breafast

    We made a new beet noodle salad with fresh mint and oranges at Alchemy, so I snacked on that along with sips of our PB&J Smoothie of the day before lunch. I am ALWAYS eating at work. Always.

    beet noodles

    Lunch was a hugh jass salad with mixed greens, cucumber, roma tomato, shredded carrots, baked sweet potato, Trader Joe's pre-cooked lentils, and balsamic vinaigrette.

    lunch

    I also had a sliced apple with cinnamon and a smushed Chocolate Peanut Butter Oatmeal Cup (minus the cacao).

    muffin

    I rarely go a day without a smoothie. When I got home from work, I blended up frozen blueberries, frozen spinach, spirulina, Skoop chocolate brown rice protein powder, and almond milk topped with cacao nibs.

    I had an rare hour to spare so I whipped up my favorite Lentil, Kale and Salsa Verde Enchiladas to have for the week. I used canned black beans and red salsa instead of lentils and salsa verde. They're so customizable!

    smoothie2

    Dinner was Easy Vegetable Teriyaki Stir Fry plus salad except a super, super easy version. I pressed a block of TJ's sprouted extra firm tofu before work, chopped in into cubes, then marinated it in a mix of TJ's island soyaki sauce, Bragg's liquid aminos, and ginger. I've been using those little Dorot frozen spice cubes and they're so conveinent! I also defrosted a bag of TJ's frozen stir fry veggies and frozen brown rice.

    dinner

    When I got home, I baked the marinated tofu for about 25 minutes at 375F. It was SO flavorful! Then I browned the veggies (which were still kind of frozen) in a bit of olive oil, added the brown rice, and seasoned to taste with Island Soyaki sauce, more ginger, and liquid aminos. Using frozen veggies really speeds up the process!

    Dessert was a Flourless Zucchini Peanut Butter Brownie from the freezer stash because....obviously.

    brownies

    I have one more fabulous tidbit to share before you carry on with your day! I'm super pumped to be participating in the Food Entrepreneur Summit, a series on podcasts to help inspired individuals move forward with their business goals. Along with 17 other amazing women, I'll be teaching and sharing my story about how to run two businesses and stay sane while doing it.

    This is an amazing opportunity to connect and learn from other entrepreneurs, like Jessica from How Sweet It Is, Lee from Fit Foodie Finds, Davida from The Healthy Maven, Ali from Inspiralized, and so many other incredibly inspiring people. You'll learn about monetization, affiliates, the comparison trap, content calendars, running a business, AND you'll have the opportunity to connect with all the speakers! Dreamy.

    summitschedule

    We'll be sharing our messages throughout the summit from May 31st to June 8th. When you participate, you'll receive access to all seven days of interviews live PLUS get the downloadable versions that are yours forever. The summit early bird registration goes until May 16th, when the price jumps up to full price. Click here to register for the 2016 Food Entrepreneur Summit for the early bird registration. See you there!

    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

    Reader Interactions

      Leave a comment & rating! Cancel reply

      Your email address will not be published. Required fields are marked *

    1. Molly @ Spices in my DNA says

      May 13, 2016 at 9:11 am

      All of your food looks delish! I signed up for the summit last week..can't wait!

      Reply
    2. Nicole says

      May 12, 2016 at 8:23 pm

      Can't wait for the summit! I know everyone will love how you talked about running your business + staying sane!

      Reply
    3. Victoria says

      May 12, 2016 at 4:26 am

      Can I come live in Columbus so you can feed me all day?! All ze fruits and vegetables galore, love it all!

      Reply
    4. Blueberry Adams says

      May 11, 2016 at 9:12 pm

      Hi Alexis!

      Is it possible to sub out the zucchini for cucumber?

      Reply
    5. Marsha says

      May 11, 2016 at 4:22 pm

      Looks good! I'm considering the summit. Lots of great speakers. Her podcast is so valuable!

      Reply
      • Nicole says

        May 12, 2016 at 8:23 pm

        thanks Marsha! hope you join us!

        Reply
    6. Liora (Allthingsloveli) says

      May 11, 2016 at 1:10 pm

      i love Trader Joe's frozen veges but i just heard about a recall 🙁 make sure to check out your freezer to make sure yours are all ok!

      Reply
    « Older Comments

    Primary Sidebar

    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

    Tell me more... →

    Most Loved Recipes

    • Banana Zucchini Baked Oatmeal Cups
    • Easy Vegetable Teriyaki Stir Fry
    • The Best Vegan Lasagna
    • Incredible Vegan Banana Bread
    • The Best Vegan Broccoli Salad Ever
    • Healthy Cream Cheese Frosting

    Footer

    ↑ back to top

    • BLOG
    • ABOUT
    • CONTACT

    Join the recipe club!




    • FAQ
    • POLICIES
    • RECIPES

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Hummusapien LLC 2011-2021 Hummusapien is a registered trademark of Hummusapien LLC.