I don’t often do a “what I ate wednesday post”. Possibly because I don’t feel that I can take pictures of my food to make it interesting enough. Worst of all, I forgot my cell phone at work so my snacks won’t be pictured here. I’ll update this post later with those pictures.
I started the morning by making a smoothie for my hubby, he usually gets yogurt in his smoothie, but I didn’t have any that could be sacrificed so I made him a strawberry chia seed smoothie.
He liked it enough but he said that it wasn’t as good as his normal fare. The little bit I did taste (his smoothie had banana in it) was much better than the green smoothie I made myself.
My smoothie had a tiny bit of raspberry, but was mostly kale, pineapple, chia seed, coconut, agave and non-dairy milk. It was pretty good, but it was also my first green smoothie in a while and I had forgotten how green smoothies tend to have a texture.
For lunch I threw together a kitchen sink salad. As in everything but the kitchen sink. There was heart of palm, beets, carrots, sprouts, tomatoes, cashews and onion. It was pretty satisfying as a lunch.I also had a few snacks during the day.
People often ask me how often I only eat vegan and that’s hard to quantify for me. Being a flexitarian, I try to reduce my consumption of animals and animal product. But most days I will have at least 1 item that isn’t vegan. Sometimes it’s milk in coffee. But today it was my favorite icelandic cheese/yogurt. These puppies are not cheap. But I find that they are worth it. I had it with some pineapple on the side.
Before heading to the gym I made myself some oatmeal with granola and blocks of 61% cocoa chocolate with quinoa in it. It was apparently Chocolate day yesterday. I had to do my part.
Now that was a yummy treat that was worth sharing. Pearled couscous seems to be a type of pasta. But I didn’t mind one bit. It was actually my first time using the bag I had had sitting around forever.
It was also surprisingly quick to whip up. The couscous cooked while I was sauteeing the veggies.
Kale and mushroom couscous
Prep Time: 10 minutes
Cook Time: 10 minutes
- 1 cup pearled couscous
- 1 tablespoon olive oil or safflower oil
- 1 whole onion, chopped
- 2 whole garlic cloves, chopped
- 1 cup mushrooms (baby bella), sliced
- 2 cups kale, roughly thorn
Cook couscous according to package direction. Saute vegetables while coucous is cooking.
Heat oil in a pan. Add onion and garlic, allow to sautee a little.
Add mushroom and kale to pan. Sautee until kale softens a little.
Mix contents of pan with cooked couscous.
Orange Ginger Tahini Dressing
Prep Time: 5 minutes
Keywords: mix topping vegan ginger orange
Ingredients (3 tablespoons)
- 1/2 tablespoon minced garlic
- 2 tablespoons orange juice
- 1 tablespoon tahini
Mix really well with spoon. Pour over dish.
Tomorrow we have an awesome guest post by Genevieve at Vanilla and Spice. Very exciting for me!
What did you eat today?