Getting back to basics with a few days of extra nutrients and lots of whole foods. It’s a veggie-packed What I Ate Wednesday!
Heeyyooo friends! I mentioned last week that allergies had me feeling crummy but something has really just been sticking with me. It’s not allergies but I’ve just felt really drained and depleated and fatigued a lot lately. Anyways, after all of this feeling tired and blah, I decided a few days of light and wholesome food would do me good.
I also decided to make this week a coffee-free week. *GASP* I know right?! I’ve always had a low tolerance for coffee and I’ve been wondering if it’s the culprit behind my chronic fatigue. Rather than give up caffeine completely, I’ve been sipping on some matcha green tea powder mixed with hot water and warmed almond milk. I’ll admit, it’s not quite the same and I did have a skull-shattering headache on Monday but I practically sprung out of bed Tuesday morning! Thinking there’s got to be a connection…
After kicking butt on Monday by drinking my weight in water and green juice, I woke up Tuesday ready to take on leg day. Of course we had a banana on the way out the door. I forgot to take a pic but I trust you didn’t forget what a banana looks like.
Breakfast was my favorite smoothie. Just look at that dark chocolate-y color! Hit. The. Freaking. Spot.
I was busy all morning and forgot to snack so by the time lunch rolled around, I was ready to nosh. Leftovers of my Mushroom Miso Soup from the night before was the soup dujour. The perfect balance of cleansing and comfort.
I snacked on an apple in the afternoon whilst surveying the unending construction outside my downtown office building.
I snuck in some extra late afternoon veggies by putting down a green juice during a meeting. It didn’t seem appropriate to snap a pic in the conference room so you’ll have to imagine the vibrant and beautiful color that results in juicing cucumber, celery, green apple, and ginger… It was lovely.
I was pretty hangry by the time I got home but didn’t have anything prepared. Classic conundrum. Luckily, I’ve equipped myself with enough quick and easy recipes to get food to plate with maximum efficiency. I started by getting some rainbow quinoa in a pot with water and salt and bringing it to a simmer. Meanwhile, I whipped up a quick batch of my Harissa Spiced Chickpeas without the kale and using fresh tomatoes instead of canned. When those were about ready, I threw some green beans in the steamer basket with some lemon and garlic. A little drizzle of tahini and lemon juice, some Manitoba Harvest hemp seeds, and BOOM. Dinner is freaking served.
And that’s all folks! I’m on the lookout for other suggestions for coffee alternatives so leave a comment or shoot me an email with your suggestions! Kick ass this week!