Holy moly! The past couple days have been quite a whirlwind. To your surprise as much as my own, Hummusapien suddenly stopped loading on the front end and the back end. Luckily it’s all figured out now. Thank you so much for your patience!

Since we missed What I Ate Wednesday and I know how much you guys enjoy those posts, I figured I’d just post it a day late.

I was craving savory when I woke up so I skipped my usual smoothie bowl and had Ezekiel toast with avocado, fried egg, hummus, and hot sauce. (I was making smoothie bags while I ate, hence all the smoothie ingredients.) It was perfection. I also had a big mug of unpictured coffee with cinnamon and almond milk.

Lunch was a big bowl of soup similar to this Vegetable, Chickpea and Quinoa Soup.

I also had about three-fourths of a potential new Portobello sammie for Alchemy with vegan basil cashew mayo, arugula, roasted red pepper, and red onion on toasty ciabatta. Get very excited!

Throughout the day, I snacked on rosemary roasted chickpeas and a Blueberry Muffin Breakfast Cookie.

To be honest, I’ve really been slacking on meal prep. Dinner has been anything that’s quick! Yesterday I decided on my favorite Fusian sushi. They’re seasonal veggie right now is beets, which made my roll like 300 times more amazing.

I was still hungry after the sushi (shocker)…

…so I had a Silk dairy free blueberry yogurt with Udi’s vanilla granola and Love Grown Power O’s.

Before bed I snacked on a variation of these incredible grain-free chocolate chip cookies. What a dream!