What I Ate Wednesday #55

Breakfast: A green smoothie of 1 frozen banana, about 1/4 cup each of frozen raspberries and mangoes, 1/4 of an avocado, 1 tbsp lemon juice, 1 tbsp hemp seeds, 1 tbsp flaxseed meal, 1/2 scoop of Amazing Grass Green Superfoods Powder, 4 large leaves of purple kale, and 3/4 cup homemade almond milk, topped with 1/2 cup of Pumpkin Caramel Cereal.

smoothie (1)

While this smoothie appears to include the same ingredients as those highlighted on WIAW since August, this smoothie—blended without first having to gingerly pick up the empty Cup-O-Noodles leftover from the night before, without first having to check that no one stole any of my breakfast-making ingredients, and without first lamenting for the thousandth time the atrocious lighting and lack of windows in the dorm kitchen at Vassar—proves wildly different and immensely more enjoyable to make than all those prior to it. That’s right, kids; I’m ecstatic to say that I made this smoothie at home. Oh, how I adore winter break.

As for the Pumpkin Caramel Cereal, “Persimmon Caramel Cereal” would more accurately describe my rendition of Amie Sue’s recipe, as I implemented fresh persimmon puree for the pumpkin. In addition, I omitted the salt, replaced half of the dates with dried apricots, and substituted sunflower seeds for the shredded coconut. You can find further details on my tweaks to this recipe here.

Breakfast Checklist: Protein—hemp seeds, flaxseed meal, almond milk, almond meal, chia seeds, sunflower seeds (last three in cereal). Whole Grain—buckwheat. Fruit—banana, raspberries, mango, avocado, dates, apricots, persimmons. Leafy Green—purple kale. “Super Food”—Amazing Grass powder, hemp seeds, flaxseed meal, chia seeds.

Local Ingredients: None.

Morning Tea: Triple Leaf Tea’s White Tea.

Lunch: A salad of mixed greens, dill, parsley, alfalfa sprouts, sunflower sprouts, carrots, baked tofu from The Simple Soyman, sprouted quinoa from TruRoots, and dulse flakes, all tossed with Liquid Gold Dressing and topped with Kickapoo Kimchi and a couple slices of avocado.

salad (2)

You’ll notice that the “Local Ingredients” list below has grown exponentially since my return to Madison. Oh, how it pleases me to once again revel in high-quality local produce.

Meal Checklist: Protein—tofu. Whole Grain—sprouted quinoa. Vegetables—dill, parsley, alfalfa sprouts, sunflower sprouts, carrots, kimchi veggies. Leafy Greens—mixed greens, dulse seaweed, cabbage in kimchi.

Local Ingredients: Carrots from Tipi Produce, alfalfa sprouts from Troy Community Farm, sunflower sprouts from Garden to Be, Kickapoo Kimchi from Fizzeology, tofu from The Simple Soyman.

Afternoon Beverage: A tall glass of NessAlla Kombucha in Raspberry flavor.

kombucha

While GT’s Kombucha fulfills my daily quota for fermented tea goodness, I’ve sorely missed the subtler, more nuanced flavor of that of my local kombucha brewer, NessAlla. Needless to say, I made absolutely certain to pick up a huge jug of their Raspberry Kombucha during my first trip to the Willy Street Coop upon arriving in Madison.

Dinner: A bowl of Roasted Veggie Shepherd’s Pie with Sweet Potato Topping from Tasty Yummies over a small bed of sprouted quinoa.

dinner (2)

The mix of veggies I employed in this recipe include one medium head of Romanesco broccoli (aka broccoflower), two medium red onions, 1 1/2 cups of brussels sprouts, one medium carrot, two medium parsnips, and a little less that 8 oz of button mushrooms. Replacing tapioca flour with arrowroot constituted the only other change I made to Beth’s original recipe, and I’m quite enthused with the results. Wonderfully savory, harboring oodles of umami from the caramelized veggies and sundried tomatoes, and topped with a creamy, succulent sweet potato puree imbued with a mild coconutty flavor from the coconut oil, this entree will remain a favorite in my recipe box (which means that I’ll dream about making it while at Vassar, only to come home after second semester and realize that this dish does not exactly constitute summer fare). Even so, I give this recipe a huge thumbs-up.

Meal Checklist: Protein—cannellini beans. Whole Grain—sprouted quinoa. Vegetables—Romanesco broccoli, red onions, brussels sprouts, carrots, parsnips, sundried tomatoes, mushrooms, garlic, rosemary, thyme. Leafy Greens—Romanesco broccoli, brussels sprouts.

Local Ingredients: Carrots from Tipi Produce.

After-Dinner Beverage: Traditional Medicinals’ Organic Eater’s Digest tea.

Comment Provoking Questions: What’s the best thing about returning to your home kitchen after a lengthy hiatus/vacation? Does your city have a local kombucha brewer?

Happy WIAW!

Until next time, Ali.

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4 thoughts on “What I Ate Wednesday #55

    • I eat breakfast between 6:45-7:15, lunch between 11:00-12:15, and dinner between 5:00-6:15. However, I never eat on a set schedule–I always eat only when I’m hungry, which is where the slight nuances in the timings come in.

      • Love that you only eat when hungry, I used to do that but then I got into abit of a routine and found myself eating just because it was the time of day I usually have a certain snack etc. I may make that a New Years resolution to only eat when hungry! Xxx

      • That’s a wonderful resolution! I find that eating only when I’m hungry leaves me feelings lighter, both physically and mentally, as well as leads to improved digestion. Plus, food just tastes better when you eat when you’re actually hungry!

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