What I Ate Wednesday #49

Breakfast: A green smoothie of 1 frozen banana, 1/2 cup frozen blueberries, 1/2 cup frozen pomegranate seeds, 1/2 tsp spirulina, 1/2 tsp maca, 1 tbsp chia seeds, 6 small leaves of red russian kale, and 3/4 cup homemade almond milk, all topped with a cupful of my newest granola concoction of Berry Lemongrass Granola with Coconut and Cashews.

I urge you: run, don’t walk, to the kitchen to recreate this unbelievably fruity granola with complex undertones of citrus and sweet hints of coconut paired with the hearty chewiness of cashews. Oops, I just started salivating.

Breakfast Checklist: Protein—chia seeds, almond milk, cashews, flaxseed meal. Whole Grain—GF rolled oats, buckwheat. Fruit—banana, blueberries, pomegranate seeds, strawberries, raspberries, dates. Leafy Green—red russian kale. “Super Food”—chia seeds, spirulina, maca, flaxseed meal. Added Veggie Bonus!—lemongrass.

Local Ingredients: Red russian kale from the Phillies Bridge Farm Project.

Morning Tea: Choice Organic White Peony tea.

Lunch: A salad of mixed lettuces (including baby bok choy!), carrots, pea shoots, parsley, navy beans, brown rice, dulse seaweed flakes, and 1/2 an avocado, all tossed in Liquid Gold Dressing and topped with caraway-infused sauerkraut.

May I just take the time to offer my deep appreciation of farmers market vendors who craft gorgeous amalgamations of mixed tender greens to sell as salad mix? I seldom feel inspired to purchase and entire head of lettuce, and mixes offer ease as well as variety. Thank you, veggie farmers!

Meal Checklist: Protein—navy beans. Whole Grain—brown. Vegetables—carrots, pea shoots, parsley, avocado. Leafy Greens—mixed greens, dulse seaweed, cabbage in sauerkraut.

Local Ingredients: Carrots, mixed lettuces, pea shoots, and parsley from the Phillies Bridge Farm Project.

Afternoon Beverages: Eden Organic Genmaicha tea.

Dinner: Steamed green peas, a medley of roasted root veggies (including carrots, beets, turnips, and celery), and a tangy three-bean salad of chickpeas, black beans, green beans, roasted red peppers, and red onions, all served over a bed of baby spinach.

Meal Checklist: Protein—chickpeas, black beans. Whole Grain—none (curse the Deece’s frequent lack of whole grains!). Vegetables—peas, carrots, beets, turnips, celery, green beans, roasted red peppers, onions. Leafy Greens—baby spinach.

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

Comment Provoking Questions: Have you implemented lemongrass in sweet culinary applications? Is there a stand at your farmers market that offers particularly incredible salad mix? Do you consider celery a root vegetable?

Happy WIAW!

Until next time, Ali.

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16 thoughts on “What I Ate Wednesday #49

  1. veghotpot says:

    so inspiring, I love reading your WIAW posts. I think I might just start printing them off and following your diet exactly 🙂 Ive been told Im not getting enough protein but I might start documenting it like you do to see x

    • Ali Seiter says:

      Gosh, what a compliment, thanks so much! I really don’t do any documentation more extensive than making sure I include one food high in protein (beans, nuts, tofu, quinoa, etc.) at every meal. Remember, too, that vegetables and grains also contain protein, just not in as generous amounts. Honestly, protein is not something I worry about.

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