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.
Breakfast
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!
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…
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.
Snacks
Fannetastic Food’s Almond Butter Banana Breakfast Bars. This 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.
Lunch/Dinner
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).
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.
Leftover mushroom and peas, black lentils, rice and paneer paratha from Indigo. Get in my belly.
Dessert
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?
