What I Ate Wednesday #18

Breakfast: A green smoothie with 1 frozen banana, 1/2 avocado, 1 tbsp chia seeds, 1 scoop Amazing Grass Green Superfood Powder, 3 large leaves of lacinato kale, 1/2 cup frozen mango, 1/2 cup frozen strawberries, and 1 cup sunflower seed kefir all topped with 1 cup millet puffs and a finely chopped dried apricot and prune.

Breakfast Checklist: Protein—sunflower seed kefir. Whole Grain—millet puffs. Fruit—banana, strawberries, mango, avocado, dried apricot, prune. Leafy Green—kale. “Super Food”—chia seeds, green powder.

Local Ingredients: Strawberries from Sutter’s Ridge Farm (frozen from summer).

Morning Tea: Kukicha Twig Tea from Eden Organics.

Lunch Box: Mixed greens, alfalfa sprouts, “farmhouse mix” sprouts, 1/2 cup chickpeas, 1 diced roasted golden beet, and 1 medium-sized carrot all tossed with Liquid Gold Dressing and topped with a mash (inspired by Pure2Raw’s Sweet Potato Lime Guacamole) of 1/2 avocado, 1/2 roasted sweet potato, a handful of cilantro, a squirt of lime juice, and a sprinkle of cumin. Oh, and don’t forget the probiotic dollop of cortido! (Basically a latin version of kimchi, though less spicy).

I’ve been on a sort of avocado kick lately—why, just check out some of my latest recipes! But who can blame me? Avocados package a luscious, silky texture and dignified flavor alongside a wide array of health benefits, rendering them a true superfood.

Meal Checklist: Protein—chickpeas. Whole Grain—none. Vegetables—carrots, alfalfa sprouts, ”farmhouse mix” sprouts, cortido veggies, beet, sweet potato, cilantro.  Leafy Green—mixed greens, cabbage in cortido.

Local Ingredients: Carrots from JenEhr Family Farm, cortido from Fizzeology, alfalfa sprouts from Troy Gardens, “farmhouse mix” sprouts from Garden to Be (no website), beets from Driftless Organics.

Afternoon Snack: A bottle of GT’s Synergy Organic Raw Kombucha in Guava Goddess flavor.

Dinner: A skillet socca of sorts made from 1/4 cup chickpea flour, 1/4 cup buckwheat flour, 4 oz finely chopped broccoli, a sprinkle of Italian herb mix, 1 tsp olive oil, and 1 cup water, piled high with roasted brussels sprouts and shiitake mushrooms.

 

My method for the socca: combine flours, broccoli, herbs, oil, and water in a small bowl and whisk until very smooth. Heat a nonstick skillet over medium-high heat and cook the socca for about 10-12 minutes on each side. Slide onto a plate and top with roasted veggies, hummus, pesto, avocado, or basically anything your little heart desires.

Meal Checklist: Protein—chickpea flour. Whole Grain—buckwheat flour. Vegetables—shiitake mushrooms. Leafy Greens—brussels sprouts, broccoli.

Local Ingredients: Shiitake mushrooms from Herbs n’ Oysters Mushroom Farm.

Dessert!: A slice of my new recipe for Lucuma Coconut Ice Cream Cake. YUM.

Comment Provoking Questions: What are your favorite uses for avocados? What are your favorite vegetables to roast? Have your experimented with incorporating different flours into your socca?

Happy WIAW!

Until next time, Ali.