What I Ate Wednesday #15

Both Tuesday and Wednesday’s oatmeals proved immensely interesting (and surprisingly pink), so lucky you! Not one, but two green oatmeal concoctions over which to ponder.

Tuesday Breakfast: 1/4 cup gluten-free rolled oats and 1/4 cup raw buckwheat groats simmered in 1 cup Edensoy Extra soy milk and stirred together with 2 large leaves of curly green kale, 1 thinly sliced thawed frozen banana, 1 finely chopped roasted beet, the zest of 1/2 of a small blood orange, 1 tbsp tahini, 1 tbsp hemp seeds, 2 prunes, and 3 dried apricots.

Yes, my friends, I chopped a beet into my oatmeal. Oh, don’t act so surprised—this is coming from the girl who includes kale in her daily breakfast oat bowl and used to do so with broccoli. I included the orange zest since citrus nicely complements the slightly sweet, earthy flavor of beets and switched out my usual almond butter for tahini, which proved a delicious alteration. Though I’m not certain that I’ll add beets to my usual oatmeal repertoire, I enjoyed experimenting!

Breakfast Checklist: Protein—soy milk, tahini. Whole Grain—gluten-free rolled oats, buckwheat. Fruit—banana, prunes, dried apricots. Leafy Green—kale. “Super Food”—hemp seeds. Vegetable Bonus!—beet.

Local Ingredients: Beets from Driftless Organics.

Wednesday Breakfast: 1/4 cup gluten-free rolled oats and 1/4 cup raw buckwhat groats simmered in 1 cup Edensoy Extra soymilk and stirred together with 2 large leaves of curly green kale, 1 thinly sliced thawed frozen banana, 3/4 cup thawed frozen raspberries, 2 tbsp carob powder, 1 tbsp chia seeds, 2 tbsp toasted hazelnuts.

The classic combination of tart raspberries with sweet chocolate finally slapped me upside the head with the realization that it would perfectly translate into oatmeal, and by golly, it sure did! Though the frozen raspberries rendered the mixture a tad too watery, the flavor proved absolutley delicious, especially with the hazelnutty crunch.

Breakfast Checklist: Protein—soy milk, hazelnuts. Whole Grain—gluten-free rolled oats, buckwheat. Fruit—banana, raspberries. Leafy Green—kale. “Super Food”—chia seeds, carob.

Local Ingredients: None. *Discontented sigh.*

Morning Tea: Tibetan Mushroom Pu-Erh. Earthy with slight notes of edible fungi (in the best possible manner), this tea provides a truly hippie-ish wake-up to any morning.

Lunch Box: A veritable salad monster composed of mixed greens, alfalfa sprouts, 1 small-diced medium-sized carrot, 2 diced roasted beets, 1/4 large roasted oriental yam, and 1/2 cup black beans tossed with Liquid Gold Dressing and topped with Fizzeology’s “Ferment of the Month” sauerkraut blend and 1 tbsp dulse seaweed flakes, accompanied by 2 brown rice cakes (unpictured).

This month’s Fizzeology “Ferment of the Month” included cabbage, onions, garlic, basil, eggplant, carrots, cherry tomatoes, and red peppers among other veggies which I cannot comprehensively list off the top of my head. In any case, I can assure you that I’ve certainly never tasted any sauerkraut like this unique blend and that pickling eggplant vastly intrigues me.

Meal Checklist: Protein—black beans. Whole Grain—brown rice cakes. Vegetables—carrots, alfalfa sprouts, beets, yam, and a whole medley of veggies in the sauerkraut.  Leafy Green—mixed greens, cabbage in sauerkraut, dulse seaweed.

Local Ingredients: Carrots from JenEhr Family Farmsauerkraut from Fizzeology, alfalfa sprouts from Troy Gardens, beets from Driftless Organics.

Afternoon Snack: A tall glass of local NessAlla Kombucha in Peach Blush flavor from my huge gallon-sized glass jug (2nd from the right in the photo).

Dinner: A variation on my original Massaged Kale Salad made with 4 large leaves of curly green kale, about 3/4 cup thinly sliced button mushrooms, 1 tbsp lemon juice, 1 tbsp apple cider vinegar, 1/8 tsp smoked sea salt, 1/2 diced avocado, 1 large handful of arugula, 3 small purple carrots, 6 oz finely chopped cauliflower, 1 minced clove of garlic, 1 tbsp dulse seaweed flakes, 2 tbsp nutritional yeast, 2 tbsp flax meal, 3/4 oz chopped walnuts, and 6 halves of chopped reconstituted sun-dried tomatoes.

Meal Checklist: Protein—walnuts, flax meal, nutritional yeast. Whole Grain—none. Vegetables—mushrooms, carrots, garlic, sun-dried tomatoes, cauliflower, avocado. Leafy Greens—kale, arugula, dulse seaweed.

Local Ingredients: Garlic from Brantmeier Family Farm, arugula from the Plahnt Farm, purple carrots from Harmony Valley Farm.

Comment Provoking Questions: What are your favorite ingredients in a massaged kale salad? What flavor combinations would you like to try in oatmeal? Does a huge salad craving ever hit you twice in one day?

Happy WIAW!

Until next time, Ali.

2 thoughts on “What I Ate Wednesday #15

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