What I Ate Wednesday #10

Breakfast: Another green pudding creation of 4 dried figs, 1 large frozen banana, 1 medium leaf each of purple and lacinato kale, a generous handful of spinach, 1 tbsp chia seeds, 1 avocado, 2 tbsp carob powder, and 1 cup Edensoy Extra soy milk, all topped with 1 cup brown rice puffs.

Breakfast Checklist: Protein—soy milk. Whole Grain—brown rice puffs. Fruit—banana, avocado, dried figs. Leafy Green—kale, spinach. “Power Food”—chia seeds.

Local Ingredients: Spinach from Snug Haven.

Morning Tea: Organic Kukicha Twig Tea from Eden Foods.

Lunch Box: A sampling from the Whole Foods olive bar including spicy marinated beets, crunchy gherkins (tiny French pickles), giant white beans marinated with roasted red peppers and Mediterranean herbs, succulent marinated artichoke hearts, and garlic-stuffed green olives over a bed of mixed baby kales (a new product from Earthbound Farm), alfalfa sprouts, and a “farmhouse mix” of sprouts (including radish sprouts, pea shoots, and buckwheat sprouts).

I can’t possibly fathom how my intense love affair with the Whole Foods olive bar has not previously manifested itself on my blog. Although, my frequent habit of gobbling up the entire container of marinated goodies immediately after my mother returns from the grocery store may help to explain the blog’s absence of my obsession. Luckily, I’ve recently begun to assert an ounce or two of will-power and restrain myself from instant consumption in order to assemble mouthwatering salad medleys augmented with olivey deliciousness for my lunch boxes.

Meal Checklist: Protein—giant white beans. Whole Grain—brown rice cake. Vegetables—alfalfa sprouts, farmhouse mix sprouts, beets, red peppers, artichokes, olives, garlic, gherkins.  Leafy Green—baby kale.

Local Ingredients: Marinated veggies and olives from Whole Foods Madison, alfalfa sprouts from Troy Gardensfarmhouse mix sprouts from Garden To Be (no website).

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

GT’s Passionberry Bliss and Strawberry Serenity definitely tie as my favorite Kombucha flavors. Yum…

Dinner: The last of my Moo Shu Veggies with Mung Bean Crepes, reheated in the oven for about 15 minutes at 200°F.

Meal Checklist: Protein—chickpeas, mung beans, tahini. Whole Grain—brown rice flour. Vegetables—fennel, carrots, onion, ginger. Leafy Greens—brussels sprouts.

Local Ingredients: Brussels sprouts and fennel from JenEhr Family Farm, carrots from the Plahnt Farm, yellow onions from Driftless Organics.

Comment Provoking Questions: Have you familiarized yourself with your local Whole Foods olive bar? What is your favorite variety of olive?

Happy WIAW!

Until next time, Ali.

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6 thoughts on “What I Ate Wednesday #10

  1. Tt in nyc says:

    Ooohh man- olives are my true love… Esp th french green picholine olives, tho the best ones i ever had were free in a random tapas bar in madrid. In a pinch ill even settle for those canned black olives!

    • Ali Seiter says:

      Oh my goodness, I’d ADORE sampling olives in Spain. Although, I heard the country itself is not very vegan-friendly at all. Perhaps I could get by on only eating olives…yeah…that sounds good. 🙂

  2. Teniesha @ Vegan on the Go-Go says:

    Just wondering: do you find that your 3 square meals sustain you throughout the day, or do you have other food-ish snacks alongside your morning tea and afternoon kombucha?

    • Ali Seiter says:

      Honestly, I don’t feel hungry at all between meals for food, and find that my tea and Kombucha help me digest. My meal portion-sizes are also very generous so they easily sustain me for 4-5 hours. I much prefer to eat large meals at three specified times rather than sporadically throughout the day, it helps keep me regulated.

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