WIAW: Tuesday Eats

Today I’m joining Peas & Crayons for What I Ate Wednesday!


A couple week ago, I posted a haul of recent meals, but this WIAW, I thought I would share a true day of meals eaten throughout a normal day. This was a random Tuesday last week.

8AM Breakfast: Oatmeal made with unsweetened vanilla almond milk, half a smashed banana and frozen raspberries. I topped it with the other banana half, blueberries, chia seeds, flax seeds and sliced, raw almonds.

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11:30 AM Snack: I was in desperate need of caffeine so I walked over to the Stabucks next door to my office and picked up a grande Americano. At the last minute, I threw in a bag of popcorn.

IMG_5727 copy1:30 PM Lunch: I’m usually really good about overpacking for lunch and eating the untouched food as snacks during the rest of the day. Unfortunately, on this day, I didn’t pack my lunch the night before and did a quick fridge grab before I left in the morning instead. I grabbed an avocado, a slice of sprouted grain bread (I wanted two, but there was only one slice left and the other loaf was frozen), greek yogurt, berries and an almost empty jar of almond butter. This was the result…delicious! But I was hungry again pretty soon after. This meal was mmediately followed by a couple mint oreo thins. Instagram made me curious, and I bought a package the day before at a local CVS.

IMG_5730 copy3:30PM Snack: More mint oreo thins. I knew I should’ve packed my lunch the night before.

7:45PM Dinner: Half kale slaw, half marinated tofu + brown rice bowl from TaKorean. Alex and I did a Goodwill donation drop off right beforehand and zoomed straight to TaKorean before they closed at 8pm. They ran out of tacos so I selected a bowl for the first time, and I was a big fan. All the stuff I love in a taco over brown rice.

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9PM Late night snackin’: A couple more mint oreo thins. Can’t stop, won’t stop.

Moral of the story? Oreo thins are dangerous.

What have you been eating and loving lately?

WIAW: Breakfast, Lunch, Dinner Lately

Today I’m joining Peas & Crayons for What I Ate Wednesday!


I have a fair share of photos of food on my iPhone…taken a little embarrassingly in restaurants or at my own kitchen as soon as I’ve plated dinner. However, I haven’t been reliable enough to photograph every meal I eat in a day to do a proper What I Ate Wednesday post.

In lieu of this, I’m sharing a round-up of some typical breakfast, snack, lunch, and dinner meals I’ve enjoyed this past month. I think it’s a good mix of homemade meals, take-out dinners and this month? Birthday cake.


Smashed avocado on Ezekiel Bread 4:9, topped with a little salt, lemon juice, and red pepper flakes. I used to make the avocado mixture in a bowl first, and then realized I could save a few minutes and a bowl to clean if I just did it on the the bread. D’oh!IMG_5561

Avocado, strawberries and eggs scrambled with spinach. I was craving this breakfast during a morning run and actually stopped at the grocery store after I finished to pick up what I needed! This was in heavy rotation for a few days in a row.


Oatmeal made vanilla almond milk, a smashed banana and frozen raspberries. Topped with more banana, berries, hemp seeds, chia seeds, almond slices, and flax seeds. I promise there is oatmeal under there… It’s an old photo, but I make it almost exactly the same each time. It hits the spot post-run and may have been dinner once or twice in the past…IMG_4737

Toasted Ezekiel Bread 4:9 topped with natural, crunchy peanut butter, chia seeds, sliced banana and blueberries. This is my typical breakfast 7/10 times. I can make it quickly, and I’m not starving an hour later! Bonus? Also easily consumed on the three block walk to the metro in the morning.



Fannetastic Food’s Almond Butter Banana Breakfast BarsThis is the first time I’ve made these bars in a couple months, and I can’t believe it’s taken me so long to return to them. They are still the best vegan baked goods I know how to make. I ran out of cinnamon this time so I used pumpkin spice, and I added extra toppings: unsweetened coconut flakes, chopped pecans, flax seeds and chia seeds.


Green tea + breakfast bar + plain greek yogurt and berries. For the record, my whole office smelled like pumpkin spice when I heated the bar in the toaster oven. No faster way to hear, “What is that?!” from a co-worker.



Vegetarian chili topped with half an avocado + lemon, pepper steamed green beans + a Bell’s Brewery stout. I will/can eat chili all year round…especially this one.


Crustless quiche/frittata with artichokes, portabella and baby bella mushrooms, peppers, spinach and mozzarella.This is a great dinner when I don’t know what to make. I simple throw all of the vegetables I want to cook in a pan, heat, season, set in a casserole dish and top with the egg mixture (~4 eggs, 1 cup milk).

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TaKorean tofu tacos topped with spiced kale slaw. There aren’t many food posts I share on this blog that don’t include Takorean. It usually wins out as my go-to dinner when I don’t want to cook during the work week.


Jen Chooses Joy’s Black Beans and Quinoa Enchilada Bake. Making this again ASAP. MmmMmm…just as good as leftovers.FullSizeRender

Leftover mushroom and peas, black lentils, rice and paneer paratha from Indigo. Get in my belly.IMG_5616


Firehook Bakery‘s chocolate raspberry truffle cake. Oooh, I enjoyed the leftovers for days after my birthday.


What’s the best thing you’ve made lately?