What I Ate Wednesday #51

We interrupt the recounting of my vegan Thanksgiving adventure in New York City, the planning for and first day of which I’ve already posted, for our weekly dose of What I Ate Wednesday.

Breakfast: An unexpectedly tasty green smoothie of 1 medium winesap apple, 1/2 of a frozen banana, 1/2 tsp wheatgrass powder, 1 tsp lucuma powder, 1 tbsp hemp seeds, 1 tbsp almond butter, the juice of 1/2 of a lemon, 1 generous handful each of baby spinach and purple kale, and 3/4 cup homemade almond milk, topped with the last of my Apple-Persimmon Granola with Ginger and Cinnamon.

WOWZA, this smoothie really knocked my socks off! I always enjoy it when I don’t hold high expectations for a smoothie and it ends up verily impressing me. I attribute this smoothie’s yumminess to the lemon juice—a smoothie ingredient with which I’ve experimented lately with great results—and the almond butter, because what doesn’t taste better with a little nut butter added?

Breakfast Checklist: Protein—hemp seeds, almond butter, almond milk, sunflower seeds, walnuts, flaxseed meal. Whole Grain—GF rolled oats, raw buckwheat groats. Fruit—apples, banana, persimmons, dates, lemon. Leafy Green—baby spinach, purple kale. “Super Food”—wheatgrass, lucuma, hemp seeds, flaxseed meal.

Local Ingredients: Apples from Wicklow Orchards.

Morning Tea: Eden Organic Genmaicha green tea.

Lunch: A salad of baby spinach, romaine lettuce, cherry tomatoes, carrots, cucumbers, chickpeas, pumpkin seeds, dulse flakes, and quinoa, all tossed in Liquid Gold Dressing and topped with caraway-infused sauerkraut.

For the past few batches of my Liquid Gold Dressing, in addition to the standard cumin, I’ve added about 1/2 tsp turmeric to harness its powerful antiinflammatory properties as well as its wide array of other health benefits. Plus, it tinges my whole salad a pleasantly bright yellow-orange color!

Meal Checklist: Protein—chickpeas, pumpkin seeds. Whole Grain—quinoa. Vegetables—cherry tomatoes, carrots, cucumbers. Leafy Greens—baby spinach, romaine lettuce, dulse seaweed, cabbage in sauerkraut.

Local Ingredients: None.

Afternoon Beverage: A bottle of GT’s Organic Raw Kombucha in Original flavor.

Dinner: A Deece plate of steamed broccoli, kidney beans, brown rice, steamed brussels sprouts, a zucchini-tomato saute, and a spicy salad of sweet potatoes, red bell peppers, and celery.

Meal Checklist: Protein—kidney beans. Whole Grain—brown rice. Vegetables—broccoli, brussels sprouts, zucchini, tomatoes, sweet potatoes, red bell peppers, celery. Leafy Greens—brussels sprouts, broccoli.

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

Comment Provoking Questions: Do you ever add lemon juice to your smoothies? What is your favorite thing on which to put almond butter? What do you think are turmeric’s most valuable health properties?

Happy WIAW!

Until next time, Ali.


4 thoughts on “What I Ate Wednesday #51

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