It was the carbiest of times, it was the worst of times.
Actually it was just the carbiest of times because there aren’t bad times when you eat like a carb kween.
Breakfast lately has been super quick and easy. I’ve been soaking 1/4 cup (one serving) of Bob’s Red Mill steel-cut oats in about 1/2 cup unsweetened vanilla almond milk and cinnamon overnight. In the morning, I add more almond milk, berries, and Nutzzo nut butter. Sometimes chia seeds. The texture is a lot chewier than overnight oats but I personally really like it. I also had coffee with Westsoy vanilla soymilk, of course.
I snacked on half a slice of Alchemy’s toast of the day that we rolled out yesterday, which was lemon cashew “cheezecake” spread with bee pollen and fresh bloobs. If you live in Columbus, you need this toast in your life!
Lunch was this tasty One-Skillet Mexican Quinoa with added corn, sweet potatoes, and extra spices topped with avocado since avocado is life.
We had lots of young Thai coconuts to use up so I did a smoothie of the day with coconut water, mango, pineapple, avocado, lime juice, matcha, and maple syrup. Its greatness utterly SHOCKED me. We dubbed it The Key Lime Pie!
I did my usually bowl with greens, lentils and rice, falafel, marinated eggplant, carrots, cauliflower, pickles veggies, hummus, baba ganoush, and lots of hot sauce.
See you tomorrow for more eats!