Hummusapien

What I Ate and Wore Wednesday

18 Comments

Welcome welcome to the Wednesday shenanigans, friends!

I was in Portland, Oregon over the weekend eating all the delish food but I’m saving that for another post so today is just one day of meal and snack inspiration. I have a crazy month of travel ahead with a speaking event in Philadelphia for Good Fest next weekend and Scottsdale for a bachelorette party the following weekend. Excited to have you all along for the ride!

I’ve been super into Van’s multigrain waffles for breakfast. They’re my go-to when I don’t have overnight steel-cut oatmeal cooked and I’m too lazy to make my beauteous fluffy pancakes but still want something sweet. I top them with fresh strawberries and bloobs, date pecan butter, ceylon cinnamon, and a touch of pure maple syrup.

I didn’t have any food made for lunch and I was already at TRISM getting ready for a catering event so I made a loaded bowl (a take on our Soul Bowl) with forbidden rice, sweet potatoes and carrots, maple tamari tofu, sautéed greens and onion, saucey black beans, chipotle sweet potato hummus, banana peppers, pickled radish, and cilantro lime crema. The BEST flavor combo!

I got a humongous shipment of greek yogurt from Chobani so I snacked on one of those mid-day. I find the new branding so interesting. Simplicity is what everyone is going for these days! That and lower sugar content, which is great.

Dinner was my go-to when there’s no veggies in the fridge—stir fry! Or more specifically, my Thai Quinoa Fried Rice. I got a big bag of frozen stir fry veggies at Target (one of those times I went in for veggies and left with picture frames and makeup) and combined that with a sautéed zucchini, pepper, greens, and edamame I had in the fridge. While the veggies cooked, I made a batch of quinoa and eye balled the sauce: reduced sodium soy sauce, peanut butter, maple syrup, lemon juice, sriracha, sesame oil, dried ginger, garlic powder, and red pepper flakes. Top with roasted cashews (bake raw ones at 350F till golden and fragrant) and you’re set!

I’ve been on a real Cheerios kick. Before bed I’ve been having a bowl of regular + multi-grain with unsweetened vanilla almond milk and it tastes like childhood. So cold and crunchy and satisfying.

And here’s a little outfit inspo for ya! My favorite striped shirt that I tie at the bottom (limited sizes because it’s on sale, this button up is similar), white cut-off shorts, and Tom’s sandals.

Workout inspo! Gray leggings, comfiest gray tennies (I’m also really loving this rose Adidas ones), and black tank. Have the best day!

Comments

  1. I love your polka dot top! Matt and I love Van’s GF Ancient Grains waffles. They’re great to have on hand when you’re in a pinch! We had them this morning for Waffle Wednesday. ;) You’re the queen of putting together a killer meal out of staple ingredients! You stir fry sounds so awesome. I love the flavor combination of the TRISM bowl too! Hope you have a great day! Looking forward to reading your Portland recap.

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  5. obsessed with those ripped white denim shorts on you!!! and I’ve been super into frozen waffles lately (I’ve been eating birch benders!) – they’re so easy, quick, and make an amazing base for toppings. I wish I could have that soul bowl you made for lunch today!

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  6. OMG that loaded bowl! My friend and I decided the other day that warm mushy foods are the most delicious, in a weird weird way, and this is the perfect example of that. Looks so good!!

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  8. I notice that you do not eat many nuts, is that for a reason? I find I eat a lot and just want to know if there is a reason not to. They are calorie dense……

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  10. Your loaded lunch bowl is inspiring meal to meal prep some of those components to then have on hand for the week for easy lunches on the go! Your post makes me hungry right now lol

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  11. Wow! Great post! Keep on sharing good stuffs. I love reading your blog, I just saw your blog today but I got hooked up and been reading your blogs lately.!

    Reply

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