What I Ate Wednesday #52

Breakfast: A pudding of one winesap apple, 1/2 an avocado, 1/2 tsp maca, 1/2 scoop of Amazing Grass Green Superfood powder, 1 tbsp hemp seeds, 1 tbsp chia seeds, two heaping handfuls of spinach, and 1/2 cup homemade almond milk, all topped with a cupful of my zaniest granola concoction yet: Sweet Corn-Thyme Granola.

smoothie (4)

I created this particular smoothie-pudding based on my tutorial on How to Make the Perfect Green Smoothie—check it out if you, too, wish to become a smoothie-making genius!

Breakfast Checklist: Protein—hemp seeds, chia seeds, almond milk, walnuts, pumpkin seeds, flaxseed meal. Whole Grain—GF rolled oats, raw buckwheat groats. Fruit—apple, avocado, dates. Leafy Green—spinach. “Super Food”—Amazing Grass powder, maca, hemp seeds, chia seeds, flaxseed meal. Added Veggie Bonus!—sweet corn.

Local Ingredients: Apples from Wicklow Orchards.

Morning Tea: Numi’s Coconut Pu-Erh.

Lunch: A salad of herb salad mixed greens, green peas, mushrooms, carrots, quinoa, adzuki beans, avocado, and dulse seaweed flakes, all tossed in Liquid Gold Dressing and topped with caraway-infused sauerkraut.

salad (3)

As I mentioned in passing during my last WIAW, I’ve recently experimented with the original recipe for my infamous Liquid Gold Dressing. In my most recent batch, I swapped out the lemon juice for lime juice, the balsamic vinegar for red wine vinegar, replaced half of the tamari with apple cider vinegar and the rest with coconut aminos, and added 1/2 tsp turmeric along with the cumin. I urge you to revisit the recipes that you frequently use in your daily life and perhaps consider making a couple minor alterations for a subtle flavor difference in otherwise quite familiar dishes—spice of life, don’t you know?

Meal Checklist: Protein—adzuki beans. Whole Grain—quinoa. Vegetables—green peas, mushrooms, carrots, avocado. Leafy Greens—herb salad mixed greens, dulse seaweed, cabbage in sauerkraut.

Local Ingredients: None.

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

Dinner: A Deece plate of sauteed zucchini with onions; a salad of balsamic marinated mushrooms, tomatoes, green beans, and asparagus; steamed brussels sprouts, broccoli, and cauliflower; brown rice; and a large dollop of hummus.

dinner (3)

Meal Checklist: Protein—chickpeas and tahini in hummus. Whole Grain—brown rice. Vegetables—zucchini, onions, mushrooms, green beans, tomatoes, asparagus, brussels sprouts, broccoli, cauliflower. Leafy Greens—brussels sprouts, broccoli.

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

Comment Provoking Questions: A request—please don’t shun this blog because you now consider me insane for creating such an unorthodox flavor of granola! Do you often implement subtle changes to your favorite recipes?

Happy WIAW!

Until next time, Ali.


9 thoughts on “What I Ate Wednesday #52

  1. Sarah E. says:

    This looks epic, Ali! Do you live off campus as a Freshie? Trying to figure out how on earth you’ve made such incredible meals if you’re living in Vassar dorms…

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