Vegan MoFo 18: What I Ate Wednesday #2

Pre-Workout Snack: Half of a whole-roasted sweet potato.

I opt for a early morning nosh only when 1.) My stomach threatens to bark from its incessant growling. (Read: I’m hungry, dammit!) 2.) I wake up with a tummy-ache. (One of the kinds where you need to eat something to ameliorate it.) Today, I awoke with the latter problem and fixed it right up with a satisfying sweet potato that I had roasted the previous evening.

Local Ingredients: Sweet potato from the Plahnt Farm.

Breakfast: Take a guess. Go on. You over there! Did you happen to say…a smoothie? By jove, you’ve cracked the code! The ridiculously simple code that opens nearly every morning with a blend of frozen fruit, kale, soy milk, and various other additions. What can I say? I love me some smoothies. Today’s mixture contained 5 small leaves of lacinato kale, 1 large frozen banana, 3/4 cup frozen mixed berries, 3/4 cup frozen wild blueberries, 1 tbsp almond butter, 1 tbsp flaxseed meal, 1 tbsp chia seeds, 1/4 tsp cardamom, 1/2 tsp cinnamon, and 1 cup Edensoy Extra soy milk.

 

Does the sheer thickness of this smoothie not verily impress you? It held its vortex shape from the blender and the indent from a spoon, for goodness sake! As far as I’m concerned, the thicker the smoothie, the better. But…you may notice my morning concoction’s nakedness from the absence of granola—I gobbled up the batch of my Pumpkin Power Granola within a mere two weeks! I suppose I’ll have to mix up some more, or perhaps follow The Spiced Plate’s intriguing recipes for Carrot Granola and Pumpkin Chickpea Granola.

Breakfast Checklist: Protein—soy milk. Whole Grain—none. Fruit—mixed berries, wild blueberries, banana. Leafy Green—kale. “Power Food”—chia seeds, flax seeds.

Local Ingredients: Lacinato kale from Jones Valley Farm.

Morning Tea: Kukicha Roasted Twig Tea from Eden Foods.

Lunch Box: Mixed greens, spinach, radish microgreens, alfalfa sprouts, red zebra and yellow cherry tomatoes, 1/2 cup quinoa, 1/2 cup cannellini beans, and half of a large-diced whole-roasted sweet potato (one can never eat too many sweet potatoes in a single day)—all tossed with Liquid Gold Dressing (in the red-capped container).

Meal Checklist: Protein—cannellini beans. Whole Grain—quinoa. Vegetables—cherry tomatoes, alfalfa sprouts, radish microgreens, sweet potato. Leafy Green—mixed salad greens, spinach.

Local Ingredients: Mixed greens from Harmony Valley Farm, red zebra and yellow cherry tomatoes from Canopy Gardens, alfalfa sprouts from Troy Gardens, spinach from Driftless Organics, radish microgreens from Garden To Be, sweet potato from the Plahnt Farm.

After-School Snack: A bottle of GT’s Organic Raw Kombucha in Original flavor.

Sadly, I ran out of my first batch of home-brewed Kombucha and had to throw out the second batch due to mold growing on my poor Mama Scobe-ster. I plan to grow a new Scoby this weekend and restart the brewing process anew. Until then, hello again, GT’s!

Dinner: Very Green Lima Bean Soup with brussels sprouts, Peacock broccoli, fennel, carrots, spinach, and basil served with a side of amaranth (my first experience with whole amaranth berries).

A bright, fresh soup accompanied by the glutinous amaranth, both of which I verily enjoyed. Perhaps I’ve discovered a new favorite grain?

Meal Checklist: Protein—lima beans. Whole Grain—amaranth. Vegetables—brussels sprouts, Peacock broccoli, carrots, fennel. Leafy Green—spinach.

Local Ingredients: Fresh lima beans from the Green Barn Farm Market, brussels sprouts from Ridgeland Harvest, Peacock broccoli from Jones Valley Farm, carrots from JenEhr Family Farm, fennel and spinach from Driftless Organics, basil from my garden.

Happy WIAW!

Until next time, Ali.

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4 thoughts on “Vegan MoFo 18: What I Ate Wednesday #2

    • Why, thank you! I’m glad you also appreciate it. I just bought a new blender after my ancient one broke (darn! I was so sorry to see that fossil go), and it’s worked like a charm for me so far. Oster Beehives are the way to go.

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