What I Ate Wednesday #8

Breakfast: A swampy-looking, though astoundingly tasty, pudding (inspired by Sketch-Free Vegan Eating’s Raw Green-Chocolate Pudding) of 1 date, 1 large frozen banana, 1 large leaf of green curly kale, a generous handful of spinach, 2 tbsp chia seeds (gelled together in a bowl with a couple tbsp’s of water), 1 tbsp Green Superfoods Powder, 1 avocado, 2 tbsp carob powder, and 1/2 cup Edensoy Extra soy milk, all topped with 1 cup millet puffs.

Breakfast Checklist: Protein—soy milk. Whole Grain—millet puffs. Fruit—banana, avocado, date. Leafy Green—kale, spinach. “Power Food”—green powder, chia seeds.

Local Ingredients: Spinach from Snug Haven.

Morning Tea: Equal Exchange Organic Darjeeling. And I quote: “Experience the headiness of the Himalayas. Sip Slowly and savor this elegant tea which evokes misty mountains and exotic locales. Transcend.” Aah, are you not instantly calmed?

Lunch Box: Mixed greens, alfalfa sprouts, buckwheat sprouts, dill, 1 medium carrot, 1/2 cup chickpeas, mixed bean sprouts (including lentils, chickpeas, and beluga peas), and seaweed sauerkraut all tossed in Liquid Gold Dressing and accompanied by two brown rice cakes, one spread with leftover Walnut-Mushroom Paté from Thanksgiving and the other spread with Choosing Raw’s Sweet Potato Hummus, both topped with the last of my Baked Almond Feta from Thanksgiving.


Meal Checklist: Protein—chickpeas, hummus, walnuts, almonds. Whole Grain—brown rice cakes. Vegetables—alfalfa sprouts, buckwheat sprouts, dill, carrots, bean sprouts, mushrooms, sweet potatoes.  Leafy Green—mixed salad greens, sauerkraut (cabbage).

Local Ingredients: Mixed greens from Shagbark Ridge Farm, seaweed sauerkraut from PowerKraut, sweet potato and carrots from the Plahnt Farm, alfalfa sprouts and mixed bean sprouts from Troy Gardens, buckwheat sprouts from Garden To Be (no website).

After-School Snack: A bottle of GT’s Enlightened Organic Raw Kombucha in Gingerade flavor.

Dinner: A heaping bowl of my new recipe for Thai Coconut-Tofu Curry with Mixed Veggies served over 1/2 cup quinoa.

Meal Checklist: Protein—tofu. Whole Grain—quinoa. Vegetables—onion, garlic, ginger, sweet potato, green beans, tomatoes. Leafy Green—yes, cauliflower lacks a green hue, but the cruciferous vegetable family to which it belongs also includes kale and broccoli, both of which I consider as leafy greens. Good enough. (Okay, I completely stole this spiel from my recipe post for this curry, but hey! I ate the exact same dinner tonight as I did on that particular day, as well. So sue me.)

Local Ingredients: Tofu from the Simple Soyman, yellow onion from JenEhr Family Farm, garlic from Brantmeier Family Farm, sweet potatoes from Harmony Valley Farm, cauliflower from Keewaydin Farms.

Comment Provoking Questions: Do you prefer smoothies or their creamier pudding counterparts? What is your favorite flavor of tea? How long can you stretch your Thanksgiving leftovers? (I’m going on a week-and-a-half!) What are your favorite Thai dishes?

Happy WIAW!

Until next time, Ali.

8 thoughts on “What I Ate Wednesday #8

  1. lactosefreelizzie says:

    love your eats!
    my brother is selling equal exchange stuff so lemme know if you are interested in anything and ill let him know!
    hes selling tea, chocolate (some is vegan!), hot cocoa mix, and tons of other stuff and is donating the $$ to charity.

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