Well. I finally did it. I jumped on the Peas and Crayons “What I Ate Wednesday” bandwagon. What began as a personal reflection on what one blogger ate each day to improve her eating habits exploded into an online social event featuring hundreds of bloggers every Wednesday. Many of the blogs I frequent, such as Bonzai Aphrodite, Vegan on the Go-Go, and LactoseFreeLizzie all participate in WIAW, inspiring me to tag along and post up my meals. The goal of WIAW is certainly not to invoke jealousy, guilt, restriction, or judgement from readers, (eg. “They eat so much healthier than I do! *Wallow in self-loathing.*”) but rather to celebrate the universal truth that we all eat! To quote from Miss Peas and Crayons herself:
“WIAW is about food and fun! It’s about making new friends, breaking out of a food rut, inspiring yourself & others, embracing fruit & vegetables, finding new ways to eat your favorite foods, and so much more.”
Thus, I give you my inductionary post into the world of What I Ate Wednesday.
Breakfast: A smoothie (what a surprise!) with 1 large frozen banana, 3 large leaves of lacinato kale, 1 1/2 cups of mixed frozen berries, 1 tbsp almond butter, 1 scoop of Vega Smoothie Infusion powder, and 1 cup of Edensoy Extra soy milk topped with a generous handful (or three) of my very own Pumpkin Power Granola.
Mixed berry smoothies are certainly my favorite versions of my daily green monsters (though this one takes on a lovely mauve hue), and the addition of almond butter, which I don’t usually implement, intensified the already-delicious flavor. What a wonderful way to start the morning!
Breakfast Checklist: Protein—soy milk. Whole Grain—gluten-free oats and buckwheat in granola. Fruit—mixed berries, banana. Leafy Green—kale. “Power Food”—green powder, chia seeds, hemp seeds, flax seeds.
Local Ingredients: Lacinato kale from Jones Valley Farm.
Morning Tea: Coconut Chai black tea from Zhenga’s Gypsy Tea.
Lunch Box: Mixed greens, red zebra cherry tomatoes, and alfalfa sprouts tossed with Liquid Gold Dressing (in the red-capped container), topped with two Foolproof Tofu Burgers from Choosing Raw (I used carrots and Romanesco broccoli in this particular version of the often-made recipe), and half an avocado.
Huge containers full of meal-sized salads find their way into my lunch box most often, and that’s just the way I like it! For more lunch box ideas, check out my 1, 2, 3, 4-part vegan lunch on-the-go series.
Meal Checklist: Protein—tofu burgers. Whole Grain—gluten-free oats in tofu burger. Vegetables—cherry tomatoes, alfalfa sprouts, carrots, Romanesco broccoli (both in tofu burger), and avocado. Leafy Green—mixed salad greens.
After-School Snack: A Peanut Butter & Jelly Larabar.
I usually opt to whip up my own energy/granola bars, but sadly I haven’t made a batch for a while. Therefore, I turned to a Larabar (vegan, organic, and very minimally processed), to hold me over until dinner. Besides, the bar expired in three days so I needed to eat it anyway.
Dinner: Midsummer Corn Chowder with Basil, Tomato, and Fennel from Veganomicon, one of my favorite cookbooks (you can find the recipe online here—I highly recommend it). I also stirred in a couple handfuls of chopped spinach and a 1/2 cup of black beans for the added kicks of protein and leafy greens.
Meal Checklist: Protein—black beans. Whole Grain—none or corn, depending on whether you consider sweet corn a vegetable or grain. Vegetables—corn, garlic, onions, fennel, carrots, potatoes, and tomatoes. Leafy Green—spinach.
Local Ingredients: Sweet corn from the Green Barn Farm Market, garlic from Brantmeier Family Farm, Rosso Milano onions from Jones Valley Farm, fennel and carrots from JenEhr Family Farm, fingerling potatoes from Butter Mountain Potatoes, sungold tomatoes from the Plahnt Farm, and spinach from Driftless Organics.
Happy Wednesday! What did you eat today?
Until next time, Ali.