Happy Humpday! I’ve had a busy week at work and home but I’m feeling productive and energetic- woo! Let’s dig into What I Ate Wednesday.
Last week, I was feeling exhausted and fatigued every morning and throughout the day. I suspect it had to do with the season change and decreasing amount of daylight, but either way I’m feeling much better this week! Alive enough to munch on a [grossly under ripe] banana before hitting the gym for a run and lifting.
This emerald green smoothie is chock full of frozen banana, blueberries, raspberries, and cauliflower blended up with powdered peanut butter, vanilla Vega protein, lots of spirulina, and almond milk. Lots of plant-based power to kick off a busy day!
My morning was hectic so I had to tote my Kale Salad with me to a Nonprofit IT Forum luncheon. And boy, am I glad I did. The event (which was fantastic) served gas station pizza for lunch (not so fantastic). I didn’t want to look even more snobby than I already did with my pile of kale, so you’ll have to pretend this picture is actually of my lunchbox in a room full of fellow nerds.
I snacked on an apple (another recycled pic, I suck) to get me through the end of the workday and then some grapes to hold me over until dinner. Fruit is my absolute favorite snack!
Dinner was a bombbbb a$$ feast. I stared by roasting a gargantuan sweet potato. DO IT: cut monster in half, wrap in foil, and roast at 425 for 45 minutes. NEXT. Simple salad with Dijon mustard and cherry tomatoes. No frills. THEN reheated some leftover turmeric roasted cauliflower. LAST served the whole thing with the creamiest, most perfect avocado there ever was. DONE.
Snacked on some of my absolute favorite chocolate in the whole wide world while watching This is Us (omg you guys). Th-th-th-that’s all folks!
I opened my first can of pumpkin this weekend. And carved a real pumpkin. AND bought ridiculously expensive honey crisp apples. It’s officially fall, y’all! I put everyone’s favorite autumn squash to good use in this Pumpkin Spice Granola.
I’ve said it before and I’ll say it again, I don’t like Pumpkin Spice Lattes. I know, I know. Someone ought to take my fall card away. I’m just not into sickly sweet, heavy beverages that sit in my tummy like a ton of bricks. Saddest of all, it doesn’t actually contain any pumpkin!! Don’t worry, I hook up you with some of the good stuff in this recipe.
Rather than spiking my morning Joe with traditional fall spices, I tossed them into some crunchy granola. Still get cinnamon-y, clove-y goodness at breakfast, without all the sugar, dairy, and jitter-inducing espresso. Sounds like a way better way to start the day!
Granola is one of my favorite make-ahead breakfasts. It’s dead simple, can be customized to whatever’s currently in the pantry, and approximately a gajillion times cheaper than the fancy store-bought brands. Not to mention way healthier!!
This granola is oil-free, refined sugar free, of course vegan, and can easily be grain–free and paleo. Oh, and it doesn’t taste like cardboard! MAGIC!
Move over PSL, there’s a new pumpkin breakfast in town.
Pumpkins and spice and everything nice! Kick any autumn day off right with a sprinkle of Pumpkin Spice Granola.
- 1¼ cups oats (sub coconut flakes for grain free)
- 1½ cups chopped nuts (I recommend almonds, pecans, & walnuts)
- ¼ cup sunflower seeds (or pepitas)
- ¼ cup chopped dates (or raisins)
- ¼ cup pumpkin puree
- ¼ cup maple syrup (or other liquid sweetener)
- 2 tsp. vanilla extract
- 1 Tbs. pumpkin pie spice
- 1/8 tsp. salt
- Preheat oven to 300 degrees F.
- Mix dry ingredients on a large bowl. In a separate small bowl, whisk together pumpkin, maple, vanilla, and spices. Pour the wet into the dry and stir well.
- Spread the mixture onto a cookie sheet lined with parchment paper and cook for 20 minutes.
- Very carefully flip or stir the mixture. (You can control the size and amount of clusters at this point. More stirring, less clusters. Careful flipping, more clusters.)
- Return to oven and bake another 15-20 minutes. Remove from oven and allow to cool completely before stirring. Store in an airtight container.
Heyyooo honeys! Happy humpday! This week is flying by (no complaints) so we’ll breeze right through this week’s noms as well. I’m ready to round up What I Ate Wednesday!
I passed out on the couch at 9pm Monday night and then slept through my alarm until almost 7am- holy sleepy! After snoozing for almost 10 hours, this smoothie was what I needed to kick me into high gear. It was packed with frozen cauliflower, banana, cherries, and some of my superfood cubes- check out this post for how to add these healthy bombs to your morning routine! I blended all that goodness with chocolate Vega protein, cacao powder, and almond milk. Chocolate cherry HUBBA HUBBA!
I snacked on an apple while cranking through some work and forgot to snap a pic.
For lunch, a bunch of ladies celebrated our coworkers wedding this weekend by throwing her a bridal lunch at Aladdin’s Eatery. I had the Mujadara Power Salad which consisted of: Mixed greens, steamed lentils, and brown rice topped with Hummus and crispy fried onions, served with Aladdin’s dressing. I skipped the dressing but deeeevoured the rest! Holy cow! It was sooo good and I had lots of leftovers! Definitely going back to try more of their many vegan and vegetarian options.
I was so stuffed after lunch that I couldn’t even thinking about snacking. I was thirsty, however, and this Suja juice hit the spot. I like this flavor because it’s mostly veggies and thus, low in sugar. 6g per bottle?! I’ll take it!
I broke into my prepped lunches because I was still pretty full and not in the mood for the chili I prepped for dinner this week. It’s basically last week’s Fall Salad but with some butternut squash added in. Because what’s more fall than butternut?!
John brought home an incredible pear that a coworker got in a Harry & David box. It was perfectly ripe, mouthwateringly juicy, and downright succulent! And now it’s off to power through the rest of this week. Have a great one, friends!