What I Ate Wednesday | 10.07.19

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! 🙂

Breakfast

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.

Ingredients:

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.

Lunch

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
Quinoa
Sauerkraut
Leftover Buffalo Cauliflower Salad

Afternoon Snack

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.

Dinner

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.

Dessert

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.