What I Ate Wednesday (17): Double the Pleasure, Double the Fun!

Today, I’m posting an extra special WIAW, featuring not only Wednesday’s eats, but also Tuesday’s! Why? Just ‘cause. My meals have been quite fun as of late!

And before I begin, much thanks to Jenn, as per usual.

Breakfast

Tuesday: butternut squash-bosc pear oatmeal with coconut, raisins, chia seeds, and pecans--recipe to come soon!

Wednesday: oatmeal with apple juice, banana, clementine, almond extract, chia seeds, almonds, and pistachios--recipe to come soon!

Lunch

I’ve rediscovered the joys of salad beasts! Huzzah!

Tuesday: spinach, celery, carrot, plain tofu, pretzels, craisins, pine nuts, olive oil, mustard, Bragg's seasoning & liquid aminos, and sweet relish. Great combination!

If you haven’t tried Newman’s Own Organics pretzels, you are in store for a tasty surprise–and a far more nutritious alternative to plain ol’ white flour pretzels. I like the Spelt & High Protein varieties especially.

Tuesday's lunch was followed by a grapefruit and some 77% dark chocolate.

Today's salad was a MONSTER: spinach, carrots, seaweed, soba noodles, toasted sesame oil, tamari, brown rice vinegar, sunflower seeds, goji berries, gomashio, and braised daikon radish on the side.

Followed by an itsy-bitsy apple and some more 77% dark chocolate.

Afternoon Snack

Snacks have their place in any healthy diet, but I’ve found I now prefer bigger meals rather than daylong grazing. So, I’ve rethought the definition of “snack”—only if absolutely necessary (as in, I feel the hanger coming on), and it must be 150 calories or less. Tuesday didn’t require a snack between lunch and dinner, but today, I found myself needing a little pick-me-up sustenance.

Kombucha, o' course. BEST. BEVERAGE. EVER.

Pre-Yoga practice, I ate two Medjool dates--obviously, I almost forgot to snap a photo . . .

Dinner

Tuesday: whole grain pasta with Sweet Potato-Salsa "Bolognese" sauce--recipe to come soon!

Tuesday's dinner was followed by an apple, plus two Peanut Butter Ginger Chews.

Tonight, I ate the same “sauce” alongside the BEST corn chips I’ve ever had: Unbeatable Blues sprouted blue corn chips from Way Better Snacks.

More Sweet Potato-Salsa Bolognese sauce, plus kalamta olives & not one, but 2 servings of delicious chips!

I needed a little something more, so I had some applesauce with cinnamon, nutmeg, raisins, and pecans for dessert. I was so proud of myself when I resisted having a bowl of ricemilk ice cream and chose this instead.

Bedtime Munchies

Again with regards to snacking, I’m weaning myself from nighttime eating to promote optimal and effective digestion. On the other hand, sometimes, if I don’t nosh a little before bed, I awake at much, much too early (it can be as early as midnight!) to a growling tummy I cannot ignore no matter how hard I try. And sleeping soundly is, in my opinion, most important of all!

Some chamomile tea alongside a Dr. Kracker seedy flatbread with 1 Tbs. of peanut butter.

What I Ate Wednesday (16)

Yay! It’s everybody’s favourite day—and time for another round of WIAW, courtesy of Jenn.

Breakfast

One of my 2012 goals/intentions is to vary my breakfast a little more. I love me my oatmeal, don’t get me wrong, but variety is also nice . . . especially when there are some Ezekiel sprouted grain English muffins from Food for Life in the freezer!

Sprouted English muffin with 2 Tbsp. peanut butter on one half, some fig & apple butter on the other, and half an apple.

Morning Tea + Snack

It was quite chilly and windy yesterday, so post-breakfast, as I prepared for my day, I enjoyed a mug of what I consider one of The Republic of Tea’s best flavours: Hot Apple Cider.

Just before lunch, I also had a couple clementines.

Lunch

I’m cleaning out the pantry and using up cans of veggies that have sat idle for who knows how long—hence, this bean-and-grain salad, which was surprisingly tasty despite the overall lack of freshness.

A mix of wheatberries, white beans, spinach, celery, tomatoes, Italian-spiced olive oil + extra spices, lemon juice, and pine nuts.

An apple for dessert.

Afternoon Snack

Kamut puffs, soymilk, pecans, chopped dried figs, and a dash of cinnamon. Sorry for the blurriness as of late--my camera and I are, well, fighting the poor lighting, you could say.

I must admit: as convenient and affordable as Arrowhead Mills Puffed Kamut Cereal is, it doesn’t stick with me at all, even when I have a GINORMOUS bowl. So, I returned to the kitchen for some Sunja’s Kimchi and a hunk of unpictured butternut squash.

Kimchi rocks my world! Even more so than sauerkraut . . .

Dinner

I made a quick chili last night, again using up stuff from the pantry. Eaten alongside blue corn chips, one of my weaknesses. I went back for seconds of both.

Dessert consisted of a couple squares of Green & Black’s Espresso Dark Chocolate and a Peanut Butter Ginger Chew from Chimes. Oh. My. Goodness. These chews are absolutely incredible! If you haven’t tried one yet, run (don’t walk!) to your nearest health food store and prepare to have your mind and tastebuds blown away with delight!

[Source]

What I Ate Wednesday (15)

Well, it’s that time of week again, though this WIAW is a little different for me because, from now on, I’ve decided to chronicle what I eat on Tuesday (so, one day prior) rather than on Wednesdays themselves—otherwise, I too often find myself rushed to put together a post in the late evening hours. This will help balance the time commitment a bit, I’m sure, so I don’t have to forego participating in Jenn’s weekly roundup due to lack of time or what have you, as was the case last week. That being said, let’s dive right in, shall we?

Breakfast

1/4 cup each barley & rye flakes cooked in soymilk, 1/2 puréed ripe banana, 1/2 cup frozen/thawed blueberries, chia seeds, & roasted walnuts

Morning Tea

In keeping with the lingering holiday spirit, I sipped at a piping cup of Sugar Plum Spice tea from Celestial Seasonings. Unfortunately, I let it steep too long, so the flavour was very, very strong—and don’t get me wrong, I like my tea black, but I almost couldn’t drink this. Next time, I’ll only steep the teabag for a couple of minutes maximum.

Lunch

Pesto pasta salad with peppers, green beans, & tofu; pimento-stuffed green olives; quinoa tabbouleh; roasted squash; hummus & carrots

Afternoon Snack & Tea

I was a bit peckish in the late afternoon, so I had some more pesto pasta salad + an extra hunk of unpictured proteinacious tofu whilst pleasure-reading!

Christmas!

‘Tis the season for drinking hot tea! This mug featured Yogi’s Chai Green flavour—very enjoyable, as per usual. Yogi never disappoints!

Dinner

[Source]

Right before dinner, my tummy was feeling a bit off, so I drank some Ginger Root Beer from Zevia—an all-natural, no-calorie soda alternative that uses stevia as its sweetener. It was quite tasty and mimicked its commercial counterpart perfectly.

Homemade whole-wheat crust pizza with pesto, olives, mushrooms, and sun-dried tomatoes; a quasi-salad beast topped with tamari-roasted pumpkin seeds.

After dinner, I indulged in a serving of So Delicious Purely Decadent Chocolate coconut milk ice cream. Wow! I’d heard good things about the SoDelicious brand, and now, I can confirm them. What I particularly liked about it was a) it uses agave nectar as its sweetener; and b) 1 150-calorie serving boasts a whole 6 grams of fiber! Wow! Two thumbs up from this health-food freak!

What I Ate Wednesday (14)

Today was a . . . blah sort of day. I almost didn’t post, but I missed last week, too, so I decided to muster a little motivation and put together a quick WIAW, courtesy of Jenn.

Breakfast

Oatmeal with blueberries, banana, a dried fig, flaxseed, and pecans.

Mid-Morning Snack

A green smoothie with silken tofu, 1 small banana, 1/2 orange, and a couple handfuls of spinach.

Lunch

 

2 slices sprouted-grain bread--1 with hummus, sprouts, squash, and apple slices; the other with 1/2 small avocado, mashed. Accompanied by another apple slice and a square of dark chocolate from Taste the Dream.

Treat

A piece of my Cran-Apple Cornmeal Cake.

Dinner

My attempt to recreate a Moroccan eggplant dish (once I perfect it, I promise I'll post the recipe!); steamed spinach and red bellpepper; and cooked barley.

What I Ate (Intuitively) Wednesday (13)

In my quest to rediscover a healthier relationship with food, I have recently focused on two things:

1) Balancing macronutrients

What can I say? I love carbs (whole grain, of course), but recently, with all the squash I’ve been devouring, I sort of realized I was probably overdoing it a bit a lot. I consulted the fabulous Leanne for advice, and she, too, pointed out how carb-heavy my diet appeared. So, for the moment, I’m focusing on consuming a better balance of protein, carbohydrates, and healthy fats.

2) Eating intuitively

I love to eat, but sometimes, I find myself eating by the clock, rather than listening to my tummy. Now, I’m really, really trying to recognize hunger signals, to relearn what it feels like to be truly hungry—not just a little peckish, not starving to the point when I’d eat my own hand (figuratively speaking, of course), but something in-between, just hungry enough to need sustenance so I can concentrate and thrive. Few things are worse than desperately needing a snack in the middle of a 3-hour painting class, let me tell you! However, on the other hand, just because it’s noon, that doesn’t mean it has to be lunchtime if I’m not hungry.

So, without further ado, here are today’s eats. Thanks, Jenn, for yet another WIAW!

Breakfast

In my last post, I discussed getting creative with Thanksgiving leftovers, and I featured my Savoury Thanksgiving Parfait. Well, here’s another idea for you:

Day-after-Thanksgiving Oatmeal

Serves 1

Ingredients

½ cup milk alternative of choice

½ small roasted sweet potato*

½ cup rolled oats or oat bran

Pinch of salt (optional)

1/3 cup leftover cranberry sauce

Chia seeds or ground flaxseed

Pecans or walnuts

Other dried fruit of choice (optional)

Sweetener of choice (optional)

*Feel free to leave the skin on, if you like. You won’t even notice it!

Directions

In a mini-food processor, blend milk alternative and sweet potato until thick, smooth, and super creamy. Add to a saucepan, along with oats, salt, and a couple tablespoons of water. Bring to a boil, then reduce to medium heat and cook until desired consistency is achieved. Transfer to a boil, and top with cranberry sauce, chia or flaxseeds, nuts, and any other toppings as desired.

This cranberry sauce is TO DIE FOR. I’m not exaggerating in the slightest when I say that it’s the best I’ve ever eaten, hands down. Here’s the recipe, just in case you want to find out for yourself.

The Best Cranberry Sauce in the Universe

Makes about 2.5-3 cups

Ingredients

12 oz. fresh cranberries

2 ripe pears, chopped

2 cups water

10-15 drops of liquid stevia

¼ cup crystallized ginger

Directions

Combine cranberries, pear, and water in a saucepan. Bring to a boil, cook on high heat until the cranberries burst, then reduce to low. Stir in stevia, then simmer until desired thickness is achieved. Once finished, stir in crystallized ginger. Serve chilled or at room temperature.

Mid-Morning Snack

Three hours after breakfast, my tummy was needing a little pick-me-up. Considering my high-carb breakfast (moreso than usual, thanks to the sweet potato), I chose a boost of protein—homemade soy yoghurt.

Lunch

I was rushed for time today and threw this meal together in about 10 minutes.

A pilaf with couscous, chickpeas, green peas, carrots, corn kernels, walnuts, and raisins; steamed spinach; a hunk of kabocha squash; and a couple squares of Chocolove's 77% Cocoa Dark Chocolate for dessert.

Afternoon Snack

My lunch was, again, a little heavy on the carbs. So, I enjoyed a serving of pistachio nuts and a pear.

Dinner

One of my favourite dishes, African Peanut Stew, here pictured served alongside millet. This was the first meal I made/ate immediately after deciding to become vegetarian two years ago! I’ve tweaked my recipe a few times since then, and this is the final draft:

Autumnal African Peanut Stew

Serves 6-8

Ingredients

3-4 garlic cloves, minced

3 Tbs. minced fresh ginger

1 large onion, diced

2 stalks celery, chopped

1 Tbs. garam masala

2 tsp. coriander

1 tsp. red pepper flakes, or to taste

1 28-oz. can diced tomatoes

½ cup peanut butter

3 cups fresh green beans, ends trimmed & cut into 2- to 3-inch pieces

1 small butternut squash, roasted & cut into bite-sized pieces

2 cups cooked chickpeas

½ cup finely chopped cilantro

2-3 cups vegetable broth

Salt & pepper, to taste

Crushed peanuts, to garnish

More chopped cilantro, to garnish

Directions

1. In a large pot, heat 1 Tbs. oil and sauté onion, garlic, and ginger until translucent, about 2-3 minutes. Add spices, stirring well to coat everything, and cook for another minute or so.
2. Add tomatoes, peanut butter, green beans, squash, chickpeas, cilantro, and broth. Bring to a boil, then reduce to low, cooking until green beans are tender, about 20-30 minutes. Add salt and pepper. Serve hot, garnished with crushed peanuts and cilantro.

What I Ate Wednesday (12)

If only Thanksgiving were today! What an exciting day of eats all of us would enjoy and, in turn, blog about! But Jenn’s What I Ate Wednesdays are always such fun, holiday or no!

Breakfast

This, my friends, is the definition of a gourmet parfait. Every bite is, in my tastebuds’ opinion, pure heaven.

Autumn Parfait with Coconut Yoghurt & Chai-Spiced Carrots

Serves 1

Ingredients

1 carrot, shredded (about ½ cup)

Pinch of cinnamon

Pinch of cardamom

Pinch of ginger

Pinch of coriander

Pinch of cloves

Couple cracks of pepper*

¼ cup granola of choice (I used my Groovy Ancient Grain Granola)

½ cup puffed whole grain cereal (I used puffed kamut from Arrowhead Mills)

Chia seeds or ground flaxseed

½ cup coconut-flavoured non-dairy yoghurt (or add some coconut extract to vanilla yoghurt)

½ pear, chopped

Raisins or dried cranberries

Pecans or walnuts

Flaked coconut

*If you have a store-bought chai blend, use about ½ tsp.

Directions

1. In a small bowl, toss together shredded carrot with spices.

2. Then, to assemble, layer half the granola, half the cereal, half the chia or flax seeds, half the carrot mixture, half the yoghurt, half of the chopped pear and other goodies, then repeat with the remaining ingredients.

Morning Snack

An apple, followed by I treat I convinced myself I deserved—a kombucha to celebrate the holiday, you could say! Cheers!

Lunch

Lunch was a special date with two girlfriends at the local Indian restaurant, which I’ve visited several times before. I order the today’s special, my favourite Indian dish: Baingan Bharta.

Accompanied by some unpictured roti (a whole wheat version of naan). I never eat the rice--I wish they served brown basmati.

After I finally learned how to properly re-create Indian cuisine, I immediately put Baingan Bharta near the top of the list of dishes to make—and I have, in fact, done just that and succeeded! But the recipe will have to wait for now . . .

Afternoon Snack

I had a horrible case of the afternoon sleepies after I drove home, so I sought an energy boost from none other than a hunk of gooey, golden, roasted-until-the-edges-char squash (today’s variety = buttercup)! Seriously, people, I’ve embraced my passion for this amazing quasi-fruit/quasi-veggie thingie, despite friends’ weird looks, teasing jokes, and worries that I’ll turn orange. If squash were a person, it would be my soulmate. It energizes me, makes me happy, helps me stay nourished and healthy—what more could I ask for from a food?

Dinner

Simple, but gooooooooood.

Broccoli, kale, and tempeh stir-fried in some garlic, lemon juice, and Bragg's Liquid Aminos, accompanied by bulghur with walnuts and pomegranate arils.

And tomorrow is the big day! I’ll be preparing a feast tomorrow morning, and naturally, I’ll post photos of delicious food porn. In the meantime, here’s another blessing:

“May suffering ones be suffering free

And the fear struck fearless be.

May the grieving shed all grief—

And the sick find health relief.”

~Zen chant

What I Ate Wednesday (11)

Yay, it’s Wednesday! And you know what that means? What I Ate Wednesday! Thanks as per usual, Jenn.

Breakfast

A parfait with Bartlett pear, dried figs, pecans, homemade vanilla soy yoghurt, and a new granola/cereal combination!

A most delicious concoction! Definitely one of the tastiest breakfasts I’ve had lately, thanks to a new granola recipe!

Groovy Multi-Grain Granola

Inspired by this recipe

Makes approximately 5 cups

Ingredients

2 cups raw buckwheat groats (kasha)

½ cup uncooked quinoa

¼ cup uncooked millet

¼ cup maple syrup

2 tsp. vanilla extract

½ tsp. cinnamon

¼ tsp. salt

2 cups puffed kamut cereal (I like Arrowhead Mills)

Nuts & seeds of choice*

Dried fruit of choice

*I prefer to roast my nuts/seeds separately and then add them to the granola mixture after it’s finished baking, too. But, if you prefer, you can add the nuts with the grains and roast everything together—just be sure to watch the oven carefully!

Directions

1. Preheat the oven to 350˚. Combine buckwheat, quinoa, millet, cinnamon, and salt in a bowl. In a small bowl, stir together maple syrup and extract, then pour over the grains, mixing very well to coat everything.
2. Spread granola on a baking sheet lined with parchment paper and bake for 20-30 minutes, stirring once half-way through. Allow to cool completely before transferring to the container and adding puffed kamut. Nuts, seeds, dried fruit, and other add-ins are all up to you!

Midmorning Snack

Well, my squash addiction has by no means disappeared. Yesterday, I wholeheartedly attempted to avoid eating any (it was just one day, after all!), but it didn’t work—by the evening, I was rather desperately craving an gooey slice of caramelized, roasted butternut squash . . . and this morning was no different.

I started with just half of a half--so, a fourth of an average-sized squash. Just a little, really . . .

. . . 30 minutes later, though, I went back for the other remaining piece. Sigh. Squash and I are having such a love affair right now, especially the carnival and buttercup varieties. NOM NOM NOM

In between these two helpings, I sipped some Yogi tea. Today’s flavour: Green Tea Kombucha. It’s not really like the bottled kombucha beverages we health-nut-foodie bloggers all know and love, but it’s decent. One of these days, I’ll get around to brewing my kombucha at home . . .

Lunch

Oh, Asian food—how I adore thee!

Homemade avocado maki with shortgrain brown rice. Served with wasabi and pickled ginger, of course!

I also had some tempeh and green beans quickly stir-fried in hoisin sauce, garlic, and ginger, and a serving of braised daikon radish.

Afternoon Snack

An apple, celery and peanut butter, and a serving of Wheatines from Barbara's Bakery to sustain my energy throughout a long afternoon of classes.

Dinner

This may look like nothing but a brown, boring, mushy mélange of food, but it's actually delicious--savoury buckwheat waffles with roasted harvest veggies! Recipe to come soon (probably Friday).

“I salute the breath of life in thee, the same life that is breathed by me, warm flesh to warm flesh, oily press of nose to nose, the hardness of foreheads meeting. I salute that which gives us life.” ~ Keri Hulme

What I Ate Wednesday (10): Childhood Classics + Recipe Extravaganza!

Yay, another Wednesday! This week, my theme is classics/favourites from my childhood. So, without further ado, let’s embark on many a food blogger’s favourite weekly activity, courtesy of Jenn.

Breakfast

I just could not resist eating more squash. I haven’t turned yellow yet, but hey, if I do, it’s totally worth it, as my good friend Dan reminded me. Winter squash season only lasts a few months after all!

Squash-Millet Porridge with Caramelized Pear

Definitely prepare the millet the night before, allowing it to soak overnight.

Serves 1

Ingredients

¼ cup dry millet

½ cup milk alternative

½ tsp. cinnamon

¼ tsp. nutmeg

½ cup roasted winter squash purée (I used kabocha, but any variety works, as does sweet potato)

Raisins, as desired

½ small pear, chopped

1 tsp. brown sugar

¼ tsp. ground ginger

Pinch of salt*

Chia seeds or ground flaxseed, to serve

Pecans or walnuts, to serve

A drizzle of maple syrup (optional)

*I usually make salt optional in my recipes, but I recently read an article how salt, while often overused, can also be underused in the kitchen. Salt really accentuates the flavours of food and spices, so I’ve started incorporated a little more in my dishes, and it does make a difference!

Directions

1. The night before, rinse and toast the millet in a saucepan for 3-4 minutes (the grains will pop). Remove from heat, add milk alternative and about ¼ cup water, and allow the pot to sit in the fridge overnight.
2. In the morning, sprinkle in cinnamon and nutmeg, and bring millet to a boil. Stir in squash purée and raisins, and reduce heat to low, allowing to simmer.
3. Meanwhile, in a skillet, sprinkle brown sugar and ginger over chopped pear. Heat the skillet over medium heat, and cook for 7-8 minutes, or until pears begin to brown. Add a couple tablespoons of water, and simmer until the pears are tender, 5-10 minutes (depending on ripeness), adding more water if mixture begins to burn.
4. Once the porridge has finished cooking, stir in a pinch of salt, then transfer to a bowl. Stir in flaxseed. Top with caramelized pears, nuts, and a drizzle of maple syrup, if desired.

Breakfast was immediately followed by a large mug of piping hot Comfort and Joy tea from The Republic of Tea. The holidays are nearly here, after all! Why not begin celebrating early?!

Mid-Morning Snack

Steamed snowpeas, carrot coins, and roasted red peppers drizzled with a little San-J spicy peanut dressing. Accompanied by some equally enjoyable reading--I'm brushing up on macrobiotics.

Lunch

I forgot to take a picture of the entire meal, unfortunately, which included a slice of homemade seedy (poppy, sesame, sunflower, and pumpkin!) bread, followed by a small dessert of Chocolove’s Peppermint Dark Chocolate and a dried fig.

Childhood Chickpea Salad

When I was little, I loved my mum’s chicken salad, not for the chicken, but for all the other goodies she added. This is my vegan version. It’s best served in the spring or summer, but I had all the ingredients on hand, so I made it anyway.

Serves 4-6.

Ingredients

1 cup dry chickpeas, cooked

3 large stalks celery, finely chopped

1 cup red grapes, halved

¾ cup artichoke hearts, chopped

3 Tbs. sweet relish

2 scallions, chopped

2 garlic cloves, minced

1/3 cup dried apricots, coarsely chopped

¼ cup chopped parsley

¼ cup vegan mayonnaise (I use Nayonaise)

2 tsp. mustard

1 tsp. lemon juice

2 tsp. Old Bay or Bragg seasoning

Salt & pepper, to taste

Nuts or seeds of choice, to serve (I prefer almonds or sunflower seeds . . . or a little of both!)

Directions

Pulse cooked chickpeas in a food processor just until chunky. Transfer to a large bowl, and stir in all other ingredients. Serve chilled or at room temperature, sprinkled with whatever nuts or seeds you prefer.

I especially enjoy this salad stuffed in whole grain pitas alongside a generous amount of alfalfa sprouts.

Afternoon Snack

One of my favourite Larabar flavours, devoured whilst driving.

Dinner

I was slightly peckish about an hour before dinner, so I ate my first persimmon--I enjoyed it, although I probably wouldn't buy anymore. The taste grew on me with every bite, though.

Toast with mashed avocado (a.k.a., mashed heaven!), sautéed spinach with dill and a pinch of nutmeg, and a big bowl of veganized French Onion Soup.

Some homemade vanilla soy yoghurt for dessert.

My mum also made a lot of French Onion Soup while I was growing up, but of course, the traditional version includes beef stock and dairy. So, in order to satiate a craving that has probably been gnawing at me since, oh, May or June, I finally veganized her recipe.

French Onion-Seitan Soup

I make my own seitan at home, using this incredibly easy recipe, because it’s wayyyyyyyyyyyy cheaper than buying a box at Whole Foods.

Serves 8-10

Ingredients

2 Tbs. olive oil

3 lbs. Vidalia onions, halved and thinly sliced

6 garlic cloves, minced

1/2 tsp. salt

2 Tbs. whole wheat flour

1 vegan vegetable bouillon cube

2 Tbs. Bragg Liquid Aminos*

2 tsp. Bragg Sprinkle Seasoning*

24 oz. seitan, cut into strips

Salt & pepper, to taste

Slices of whole wheat, sourdough, or rye bread, very well toasted, to serve

Vegan cheese alternative, to serve (optional)

*These Bragg products are two absolutely necessary additions to all vegan kitchens!

Directions

1. Heat oil in a large pot over medium heat. Add onions, garlic, and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.
2. Stir in flour, and cook 3 to 4 minutes, stirring constantly. Pour in 8 cups water. Add bouillon cube, liquid aminos, seasoning, and seitan. Cover, and simmer 15 minutes. Add salt and pepper as desired, and serve hot topped with toasted bread and, if using, melted vegan cheese alternative.

I used homemade rye bread. I've never really tried any vegan cheese products, so I can't recommend one particular brand. You could also probably try stirring in some nutritional yeast, if you like.

“We join with the earth and with each other. We join together as many and diverse expressions of one loving memory: for the healing of the earth and the renewal of all life.”

~U.N. Environmental Sabbath Program

What I Ate Wednesday (9)

It’s the best day of the week, thanks to Jenn. Let’s cut right to the chase, shall we?

Breakfast

Breakfast finally tasted GOOD again! Hallelujah! And it brightened the grey November morning.

Steel-cut oats cooked with soymilk & frozen strawberries, topped with ground flaxseed and a dollop of peanut butter.

Mid-Morning Snack

I wasn’t terribly hungry, thanks to my filling breakfast, but I felt a headache forming about an hour before lunchtime, so I ate something small to snuff any migraine that was potentially forming, since for me, hunger all too often results in head pains.

A carrot, homemade hummus, and a serving of Wheatines from Barbara's Bakery.

Lunch

Lunch was FABULOUS! One of the best I’ve had in a while. And oh my goodness, I have discovered my squash soulmate—carnival squash! If you haven’t tried one yet, run (don’t walk!) to your nearest market, purchase one (or one hundred!), roast it, and prepare your tastebuds for a treat!

A bowl of Ancient Grain Salad (recreated from a Whole Foods recipe, which I'll post on Friday!), sautéed spinach with dill & nutmeg, half a roasted carnival squash, a bowl of honeydew, and a bit of Chocolove's 77% Cocoa Extra Strong Dark Chocolate.

Afternoon Snack

I was in a hurry to get to class, so I raided my emergency stash of Larabars before dashing out the door.

 

Dinner

I arrived home to a delightful bowl of stew, which warmed me body and soul.

Lots of soups and stews being cooked here these days. This is a new recipe I'll share on Friday--Greek Antipasto Stew.

Followed by a second small bowl of honeydew. I ADORE melon!

What I Ate Wednesday (8): In (and Out of) a Rut

So, I almost didn’t post today. Why? Several reasons, upon which I’ll expound shortly. However, considering I wasn’t able to participate in last week’s WIAW, I really didn’t want to miss out again—they’re just SOOOOOO much fun, thanks to Jenn. So, here we go . . .

Breakfast

So, I’m currently in something of a “food” rut . . . and more specifically, a breakfast rut. I’m getting desperate for Daylight Saving Time. I generally wake up between 7:00-7:30, and these days, much to my frustration, it’s still dark outside, which not only makes it more or less impossible to photograph pretty breakfasts, but it has also slowed my mornings down, making me feel sluggish and uninspired. Which brings me to my equally uninspiring breakfasts. I LOVE experimenting, and I also require variety—but lately, I’ve been eating pretty much the same bowl of oatmeal again and again and again and again and . . . you get the point.

Steel cut oats cooked in soymilk with ground flaxseed, 1/2 a Bartlett pear, 1 chopped dried fig, pecans, cinnamon, nutmeg, and ginger. I've been eating more or less this same breakfast everyday for a couple weeks now . . . sigh . . .

Why is that photo in black and white? Because, due to the aforementioned darkness outside, I had no natural lighting for a quality picture; and also because the lack of colour reflected the “blah” I’ve been feeling lately. Don’t get me wrong: oats and I are still best buddies, but I’m really, really needing something new—either some new toppings or some altogether new dishes. Any ideas would be very much appreciated, so feel free to share!

Morning Snack

In between breakfast and mid-morning, I read this fabulous post from Chic Vegan—instant inspiration! I decided then and there that it was high time I break out of my brooding and re-energize myself. I had a midterm exam this afternoon, and I was antsy and nervous all morning, another reason why I was considering skipping WIAW. But with a few deep breaths and a brain-boosting green smoothie, I felt ready to conquer my fears and have an amazing day!

A green monster consisting of soymilk, 1/2 banana, 1/2 cup frozen strawberries, 2 huge handfuls of raw spinach, and 1 Tbs. lime juice for zing!

Lunch

Re-inspired, I made myself a delicious lunch, featuring my latest obsession: wraps! And when I say “latest,” I mean all of yesterday and today; but thanks to my killer new bread knife (pun intended), I can actually cleanly cut through the wrap in order to see the insides (or the guts, hehehe. It is almost Halloween after all!).

A Moo Shu Tofu Wrap accompanied by steamed sesame broccoli--I'll feature the recipe for the wrap on Friday!

An apple & Chocolove's Peppermint Dark Chocolate for dessert.

Afternoon Snack

Wednesday afternoons last from 1:00 until 7:00 for me, so I always try to pack high quality snackfoods to get me through the long day. Otherwise, I cannot concentrate to the best of my ability, thanks to a growling tummy, headaches, lethargy, grumpiness, and all that low-blood-sugar jazz.

2 stuffed grapeleaves (dolmas) and homemade hummus with carrots.

Dinner

I feel like the day, which began with a “blah,” also ended with a “blah” since all we had to eat were the final leftovers of this week’s Pinto Bean-Pumpkin Stew. Plus, the photo quality is quite poor, thanks, again, to the early (and ever earlier) sunset.

A serving of the stew with shortgrain brown rice. I also had a second, unpictured helping of chocolate, too, just because.

And now, I’m enjoying a hot cup of Green Tea Kombucha from Yogi, and I plan on heading to bed early tonight. I don’t have any obligations tonight (for once), so I’m going to rest up for a busy (and inspired!) weekend!