What I Ate Wednesday #30

Breakfast: A “Key Lime Pie” smoothie inspired by Leanne at Healthful Pursuit of the juice & zest of 1 lime, 3/4 cup coconut water, 1 frozen banana, the pulp of 1/2 a fresh vanilla bean, 1 tbsp almond butter, a heaping helping of kale, 1 date, 1/2 tsp spirulina, 1 baby cucumber, and 1/2 tbsp hemp seeds, topped with fresh strawberries and brown rice puffs.

In disbelief that strawberries found their way to the farmers market this early, I basically interrogated the kind young farmer at the Roots Down stand to ensure that his berries tasted ripe, juicy, and….well, like strawberries. The ruby red gems certainly did not disappoint, except when their bag ran empty! I can’t wait to snag another pint next Saturday.

Breakfast Checklist: Protein—almond butter. Whole Grain—brown rice puffs. Fruit—lime, banana, date, strawberries. Leafy Green—kale. “Super Food”—hemp seeds, spirulina. Added Veggie Bonus!—cucumber.

Local Ingredients: Kale from Jones Valley Farm, cucumber from Canopy Gardens, strawberries from Roots Down Community Farm.

Morning Tea: Organic Jasmine Pearl Green Tea from Rishi Tea in Milwaukee, WI.

Mild, soothing, and delicate, this light green tea serves as the perfect beverage for quite contemplation. Plus, when steeped, the pearls unfurl into a gorgeous mass of floating leaves.

Lunch Box: Mixed greens, three types of sprouts (farmhouse mix, mixed bean, alfalfa), fresh dill, 1 carrot, a large handful of succulent cherry tomatoes, and about 1/2 cup mixed cannellini and black beans, all tossed in Liquid Gold Dressing, sprinkled with dulse seaweed, and topped with a dollop of kimchi, accompanied by a couple Happy Crackers from My New Roots.

Cracker close-up!

As I’ve experienced rather bad luck with cracker escapades in the past, the crunchy, hearty, and super flavorful final product of these tasty morsels very happily surprised me. I incorporated some caraway seeds into the batter, which imparted a rye-like flavor that I’ve admittedly missed a bit since forgoing gluten. Lo and behold, I could replicate the tummy-unfriendly bread’s signature taste in a gluten-free-friendly snack!

Meal Checklist: Protein—cannellini and black beans, sesame seeds in crackers. Whole Grain—quinoa and brown rice in crackers. Vegetables—farmhouse mix sprouts, mixed bean sprouts, alfalfa sprouts, dill, carrot, cherry tomatoes, kimchi veggies. Leafy Greens—mixed greens, cabbage in kimchi, dulse seaweed.

Local Ingredients: Mixed greens from Jones Valley Farm, alfalfa sprouts and bean sprouts from Troy Gardens“farmhouse mix” sprouts from Garden to Bekimchi from Fizzeology, cherry tomatoes from Canopy Gardens.

Afternoon Beverage: A tall glass of NessAlla Kombucha in Raspberry flavor.

Pre-Bike Ride Snack: A super hearty Black Bean Beet Burger patty from Jo at Including Cake spread with a spoonful of Cashew Poblano Crema leftover from Jeanine’s Green Enchiladas recipe I enjoyed for dinner last week, accompanied by the most refreshing, crisp, sweet cucumber on which I’ve ever had the pleasure of munching.

Lately, I’ve been listening to my body. I mean really listening to what it’s telling me. And truthfully, it’s been begging for a couple of snacks midday, especially before heading off to exercise, whether for a bike ride or my four-times-weekly yoga practice. This particular nosh, rife with whole grains, beans, veggies, and healthy fats, serves as the perfect afternoon pick-me-up to sustain me through a couple active hours until dinner time. I very highly reccommend both recipes mentioned above—the black bean burgers proved some of the densest, heartiest, and most complex flavored patties I’ve made in some time, while I’ve happily slathered the leftover cashew poblano crema on just about everything I could.

Local Ingredients: Cucumber from Canopy Gardens.

Dinner: A heaping plateful of one of the most genius salads I’ve encountered (and I’ve encountered my fair share of salads, believe you me), the Broccoli Salad with Sprouted Wild Rice and Citrus Avocado Basil Dressing from Laura at The First Mess.

Yes, I also made a rather lofty claim about my “Holy Batman Salad” on last week’s WIAW, but what can I say? I’m on a ridiculously delicious dinner salad kick! Which is definitely not the worst kick on which to be. In any case, this salad also merits a cutesy superhero name due to its mingling of individually powerful flavors and textures—the crunchy broccoli, creamy-spicy dressing, chewy-nutty wild rice, toasty sunflower seeds, and sweet-toothsome raisins. My only tweaks included replacing the 3 tbsp of grapeseed oil to one tbsp of flax oil+2 tbsp water, as well as halving the amount of sunflower seeds.

Meal Checklist: Protein—sunflower seeds. Whole Grain—sprouted wild rice in salad. Vegetables—avocado, jalapeno, basil, chives. Leafy Greens—broccoli.

Local Ingredients: Basil from Canopy Gardens, chives from Brantmeier Family Farm.

Comment Provoking Questions: Have strawberries arrived at your farmers market yet? What is your history of homemade crackers like? What constitutes your “perfect snack”?

Happy WIAW!

Until next time, Ali.

6 thoughts on “What I Ate Wednesday #30

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