Hiya, internet buds! I’m going throwback mode with today’s post since yesterday’s Boston recap was a pretty good summary of what I ate this week.
As always, remember that we all have very different bodies with varying needs based on many factors. I eat lots of different kinds of foods every day, and this is just one of those days. My hope is that this will serve as inspiration to you to enjoy wholesome and happy food, food that brings you together with those you love, food that can be shared, food that can make memories, food that isn’t overthought. Enjoy!
Leftover cinnamon pancakes I snagged from the freezer! I had steel cut oatmeal on Monday and was craving something more bready and slightly sweet after all the eggs I had this weekend in Boston. I topped them with warmed frozen wild blueberries mashed up with chia seeds and a big drizzle of Abby’s Better date pecan butter plua a drizzle of maple syrup. Coffee on the side!
To make the pancakes, first I stir together 1 tbsp ground flaxseed with 3 tbsp water in a small bowl and set it aside to thicken (you could also use a regular egg). Then I mix 1 tbsp apple cider vinegar with 1 cup unsweetened vanilla almond milk in a liquid measuring cup. Next I stir together 1 1/4 cups whole wheat pastry flour, 1 tbsp baking powder, 1 tsp cinnamon, and 1/4 tsp salt in a medium bowl. To the almond milk mixture, I add 2 tbsp avocado oil, 1 tbsp maple syrup, 1 tsp vanilla, and flax egg, stirring to combine. Stir wet into dry until just mixed. Cook over medium low heat and top as desired!
For the main part of my lunch, I had a big kale and cabbage salad with buffalo chickpeas and a creamy lemony cashew herb dressing. Whenever I have greens to use up from my CSA, I make salad mix for lunches. For the dressing, I blended up 1/4 cup each cashews and hemp seeds, 1/2 cup water, 3 tbsp lemon juice, 2 tbsp parsley, 1 tbsp fresh dill, 1/4 tsp salt, and 1/2 tsp garlic powder in the Nutribullet. I added water for consistency and salt to taste. For the buffalo chickpeas, I sautéed one can of rinsed chickpeas in olive oil until browned then added Frank’s hot sauce, tossing to combine. I’d usually add green onions and tomatoes but I was all out.
After the salad I had a bowl of local cherries and a nectarine. The nectarine ended up being kinda mealy so that was a bummer; but good thing the cherries were awesome!
After a Synergy class workout at The Fitness Loft, I was so glad to have leftover tacos to eat for dinner. We had my chickpea pecan taco meat in blue corn tortillas with Frog Ranch salsa, Greek yogurt mixed with chipotle in adobo sauce, cabbage slaw, avocado, and Frank’s hot sauce. I’m all about the toppings!
On the side we had our usual green salad with lettuce, tomato, cucumber, and the cutest little micro broccoli greens from our CSA with balsamic dressing (balsamic, EVOO, splash of water, maple syrup, Dijon, salt, pepper, and garlic all blended up till smooth and creamy).
For dessert, Jeff and I shared berry crisp with frozen wild blueberries and Breyer’s vanilla ice cream on top.
I’ll end with some wise words.
Mindset is a powerful thing! Have an amazing week, friends.