What I Ate Wednesday #53

Breakfast: A green smoothie of one frozen banana, a handful each of frozen blueberries and strawberries, 1/2 scoop of Amazing Grass Green Superfoods powder, 1/2 tbsp carob powder, 1 tbsp chia seeds, two large handfuls each of purple kale and baby spinach, and 3/4 cup homemade almond milk, blended and topped with a cupful of my most recent granola of the weekSpiced Carrot Granola.

smoothie (2)

If you happened to catch a glimpse of the Tweet I posted earlier this week, I attested to this particular smoothie tasting “rather magical,” largely due to the toasty sweetness of the carob powder coupled with the frosty texture of the frozen fruit.

Breakfast Checklist: Protein—chia seeds, almond milk, walnuts, almonds, flaxseed meal. Whole Grain—GF rolled oats, raw buckwheat groats. Fruit—banana, blueberries, strawberries, apples, prunes (last two in granola). Leafy Green—purple kale, baby spinach. “Super Food”—Amazing Grass powder, carob powder, chia seeds, flaxseed meal. Added Veggie Bonus!—carrots.

Local Ingredients: Apples from Wicklow Orchards, carrots from Rusty’s Farm Fresh Eatery.

Morning Tea: Rooibos Red Tea from Alvita.

Free of caffeine, red rooibos tea offers numerous health benefits, including anti-inflammatory and anti-viral properties, acne relief, lessening of abdominal pains, and a bounty of valuable minerals such as iron, calcium, potassium, copper, fluoride, manganese, and zinc. Wowza, what a powerful bag of tea!

Lunch: A salad of mixed greens, home-sprouted alfalfa and bean sprouts, broccoli, cauliflower, cucumbers, quinoa, butter beans, and dulse flakes, all tossed in Liquid Gold Dressing and topped with kimchi-style pickled carrots.

salad (1)

I’ve recently started incorporating raw cauliflower into most all of my lunchtime meals, as well as many of my dinners. While I used to harbor an aversion to consuming cruciferous vegetables in their raw form (my stomach didn’t agree with them), I now eat them with little restraint and have experienced odd cravings lately for the crunchy white florets. Perhaps these cravings simply serve as my body’s method of increasing my intake of vitamin C in this cold-and-flu-season (after all, one cup of cauliflower contains upwards of 85% of your recommended daily dose of the antioxidant!). If so, I’m darn proud of my highly intelligent physical self.

Meal Checklist: Protein—butter beans. Whole Grain—quinoa. Vegetables—alfalfa sprouts, bean sprouts, broccoli, cauliflower, cucumbers, carrots. Leafy Greens—herb salad mixed greens, dulse seaweed, broccoli.

Local Ingredients: Kimchi-style pickled carrots from Awesome Specialties.

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

Dinner: A heaping helping of my absolute favorite regular dish on the rotating Deece menu—crispy polenta triangles with sauteed broccoli rabe, tomatoes, mushrooms, and onions—accompanied by a small handful of mixed salad greens, a spoonful of chickpeas, and stew-like, succulent blend of sweet potatoes, corn, and raisins.

dinner (1)

Whenever I see this polenta dish featured in the Deece for dinner, I literally squeal and jump for joy right in the middle of the dining hall. Surprisingly enough, Vassar dining services have perfected the process of ensuring polenta’s perfect balance of crispy-on-the-outside and creamy-on-the-inside, moreso than I’ve experienced in the vast majority of my prior encounters with polenta. While the bitterness of broccoli rabe may deter some more picky eaters, I personally revel in the cruciferous’ unique, pungent flavor, especially when offset by earthy mushrooms and acidic tomatoes as the Deece has done in this particular dish. Well done, Vassar!

Meal Checklist: Protein—chickpeas. Whole Grain—polenta. Vegetables—broccoli rabe, tomatoes, mushrooms, onions, sweet potatoes, corn. Leafy Greens—broccoli rabe, mixed salad greens.

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

Comment Provoking Questions: What ingredients comprised the last smoothie that you considered “magical”? Are there any raw fruits or veggies that you’ve been craving lately? If so, to what do you attribute this craving? What is your favorite method of preparing polenta? How do you feel about broccoli rabe?

Happy WIAW!

Until next time, Ali.

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12 thoughts on “What I Ate Wednesday #53

  1. Eating 4 Balance says:

    Wow. That polenta looks so good, especially considering that it’s coming from your dining hall! I always squeal with delight when I see grapes on the salad bar. Haha. Priorities! 🙂

    I haven’t had polenta in forever due to corn allergies. But the few times that my mom made it, we topped ours with syrup I think. Not nearly as healthy as your sauteed veggies!

  2. Caren says:

    spinach is my big thing in smoothies. You can’t really taste it and yet you can pack a bunch into one drink. I usually get about 3 cups in per smoothie!

  3. VegPledger says:

    Hi! I’m a college student and I’ve enjoyed scrolling through your blog and reading about your vegan adventure. I do have a question though, and I don’t mean to be rude, I’m honestly just curious–how on Earth are you able to afford to eat like this? Myself and every other college student would be flat broke if we bought all these speciality food and drinks.

    • Ali Seiter says:

      Hello! Ha, I’m not offended at all, I completely understand your curiosity. Since I’m on the meal plan, my dinner every night is already paid for. I also pick up most of my salad fixings (lettuce mix, veggies, etc.; all but the beans since I like to buy Eden’s unsalted variety), as well as the greens and bananas for my morning smoothies at my school’s dining hall, which also falls under the meal plan. Thus, I hardly purchase any produce. The only things left for me to buy are those specialty items like kombucha, chia seeds, Amazing Grass powder, etc., which my parents finance through a weekly grocery allowance they give me. I feel incredibly fortunate to have been able to keep up the quality diet, studded with fun specialty items, that I enjoyed in high school while in college, but I understand that it’s quite a privilege for me to continue eating this way. Even if I weren’t this lucky, I would still have bountiful vegan options on campus and would eat very well with the food available to me just on the meal plan. Thanks for asking!

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