What I Ate Wednesday #43

Breakfast: A mini green smoothie of 1 frozen banana, 1 scoop of Amazing Grass Green Superfood Powder, 1 tbsp chia seeds, a large knob of fresh ginger, 6 leaves of lacinato kale, and 1/2 cup homemade almond milk, all topped with a cupful of an autumnal variation of my fresh fruit-sweetened granola featuring pears, prunes, walnuts, sunflower seeds, ginger, maca, and lucuma.

I’ve recently become rather obsessed with adding a hearty knob of ginger into most every morning smoothie, greatly enjoying the intriguing bite it imparts, as well as the digestive benefits.

Breakfast Checklist: Protein—chia seeds, almond milk, walnuts, sunflower seeds. Whole Grain—GF rolled oats, buckwheat. Fruit—banana, pears, prunes, dates. Leafy Green—lacinato kale. “Super Food”—chia seeds, Green Superfood Powder, flaxseed meal, maca, lucuma. Added Veggie Bonus!—ginger.

Local Ingredients: Lacinato kale from the Phillies Bridge Farm Project.

Mid-Morning Beverages: A mug of warm lemon water.

Even though I’ve heard the wonders of drinking warm lemon water extolled a countless number of times, I never committed myself to the habit. After reading this article from MindBodyGreen, however, which fully explains seven persuasive examples of warm lemon water’s wellness-improving properties, I’ve begun drinking a glass of about 4 lemon slices steeped in hot water (a la my new dormroom electric kettle) after both breakfast and lunch with quite positive results, especially in terms of digestion (can you tell I’m into digestive health lately?).

Eden Organic Genmaicha green tea.

Lunch: A salad of mixed mustard greens, fresh raw sweet corn kernels, carrots, sungold tomatoes, cucumber, cubes of avocado, kidney beans, Jubilee brown rice mix from Lundberg, and dulse seaweed flakes, all tossed in Liquid Gold Dressing and topped with a large dollop of sauerkraut.

Meal Checklist: Protein—kidney beans. Whole Grain—brown rice mix. Vegetables—sweet corn, sunfold tomatoes, carrots, cucumbers, avocado. Leafy Greens—mixed greens, dulse seaweed, cabbage in sauerkraut.

Local Ingredients: Sweet corn from Rusty’s Farm Fresh Eatery; sungold tomatoes, carrots, and mixed mustard greens from Phillies Bridge Farm Project; cucumbers from the Arlington Farmers Market; sauerkraut from Perry’s Pickles (no website).

Afternoon Beverages: Another mug of warm lemon water.

A bottle of GT’s Organic Raw Kombucha in Botanic No. 3 flavor—an intriguing blend of lavender and elderberry.

Dinner: A Deece create-your-own-stir-fry dinner of tofu, broccoli, green beans, snow peas, carrots, zucchini, spinach, and more Jubilee brown rice blend (brought along with me to the dining hall from my dorm room), all spiced with ginger and turmeric, topped with mung bean sprouts.

While the Deece features a rather impressive array of vegetables and legumes with which to stir fry, they often do not provide a gluten-free whole grain and only carry vegetable oil. Thus, I now tote a serving of whole grains (tonight brown rice), as well as my jar of coconut oil from my dormroom to the Deece every night to further personalize my stir-frys and create more satisfying dinners.

Meal Checklist: Protein—tofu. Whole Grain—brown rice blend. Vegetables—broccoli, carrots, zucchini, green beans, snow peas, mung bean sprouts. Leafy Greens—spinach.

Local Ingredients: You’ll have to inquire with the Deece cooks!

Dessert: A slice of my brand-spankin’ new recipe for Pear and Peach Cardamom Cream Tart with Chocolate Crust in celebration of my eighteenth birthday.

After-Dinner Beverage: Traditional Medicines’ Organic Ginger tea.

Yes, more digestive health. What can I say? A happy tummy means a happy Ali!

Comment Provoking Questions: Do you drink warm lemon water? How do you cultivate a healthy digestive system?

Happy WIAW!

Until next time, Ali.


6 thoughts on “What I Ate Wednesday #43

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