Hey all, I hope you’re having a delicious week so far! I’m returning to What I Ate Wednesday with this epic day of plant-based eats (from yesterday). Some of the photos are styled, and some aren’t, simply because a couple are for blog posts and others are just for WIAW purposes.
Leave a comment with something awesome you ate yesterday! 🙂
I always have to start my morning with a glass of water and half a grapefruit. It’s just my thing, and it wakes me right up.
Then, coffee. I really love the Better than Bulletproof Coffee by Laura of The First Mess blog. So I made that and worked on a recipe (my vegan dessert pizza recipe, to be precise), then walked over to Whole Foods to pick up some organic berries and avocado.
It’s been hot here, as I can imagine it is in most parts right now. Smoothies and smoothie bowls are my go-to in these summer months, and this chocolate sunflower seed protein smoothie was a pure delight.
1 cup unsweetened almond milk
1 large frozen banana
1 tablespoon cocoa powder/raw cacao powder
1 tablespoon ground flax
1 tablespoon sunflower seed butter
1 scoop fermented organic protein powder (I use Genuine Health brand in vanilla)
2 ice cubes
I also had a sliver of this vegan dessert pizza that I’ll be posting on the blog soon. You know, for taste testing purposes. 😉 I mean, somebody’s got to do it.
For my morning workout, I opted to do an Insanity HIIT (Pure Cardio and Cardio Abs) instead of running as I had planned, since it was already close to 30 degrees Celsius by 10 am and very sunny. Post-workout, I always try to get some good quality protein, fat, and carbs, so this plate hit the spot:
Two organic free range scrambled eggs
Leftover Buffalo Cauliflower Salad
I’ve been feeling unusually tired at times lately, and while I believe that most of it can be explained by late nights and early mornings, I want to err on the side of caution because I think that I’m still feeling the lingering effects of my marathon in May. It took a lot out of me. I’m trying to ensure that I’m eating plenty of iron-rich foods because it can be hard to get enough of this mineral on a plant-based diet if you are not conscious of it. Did you know that pumpkin seed butter has 30% of your recommended RDA of iron in 2 tbsp, and that blackstrap molasses has 15% of your RDA in 1 tbsp? It’s been my favourite snack combination these days. I just make sure that I take in some vitamin C at the same time to enhance iron absorption. In this case, it was an apple.
Full disclosure: I also had a square of organic dark chocolate during the afternoon. Muahaha.
Green Goddess Pesto Pasta Salad! The recipe will be coming soon as part of the July Salad a Day Challenge, but I used this pesto recipe from the early days of the blog as the base if you can’t wait! I served it with a simple kale salad and some organic sourdough bread and butter. I also had a Beau’s All Natural Lug Tread beer.
Some chocolate peanut butter Coconut Bliss- my favourite! Plus some organic strawberries. I haven’t been baking much lately because of the heat, so Coconut Bliss has been a faithful dessert companion this month.
And that was it for the day!
Calories: I don’t keep track- I eat for health and for pleasure!
Exercise: 1 hour HIIT plus 2 hours fast walking
What is your favourite heat wave meal? Comment below!
First of all no guilt for eating dark chocolate. All your recipes are great. Definitely want to try the dessert pizza. You have to get that on the blog soon. Making a pesto pasta salad for tonight too.
Haha, thanks, Susie! I think you’ll love the dessert pizza- it has an oat-sunflower seed butter crust and a chocolate avocado topping. It’s almost breakfast-worthy! 🙂 Hope you enjoyed your pesto pasta salad!
Wonderful energizing breakfast!
Thanks, Barry! I hope you enjoy it!