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What I Ate Wednesday: Healthy Plant-Based Meals

November 13, 2019 by Allison 2 Comments

What I Ate Wednesday

Well, I just had a bit of a scare with my website. I had saved the draft of this post yesterday, continued editing it last night, and hit the publish button. Then I received a message saying “failed to publish,” and I lost my entire draft. Also, my category and tags boxes had disappeared from the sidebar of my draft. I sensed that the problem was with my Yoast SEO plugin, so I have temporarily deleted it and my website seems to be working again. Phew! I definitely lost sleep over that.

So, it’s been a hot minute since I’ve published one of these posts! I really want to get back into the routine of “What I Ate Wednesday” posts because I’ve run into a lot of people who just watched the documentary Game Changers, about how a plant-based diet actually enhances athletic performance, and suddenly there’s an explosion of interest in how plant-powered athletes fuel their performance. Now, I’m no professional athlete, but I do lead an active lifestyle, working out six days a week and training for long distance running events. So I thought I would get back into the habit of posting “What I Ate Wednesdays” to give anyone transitioning to a plant-based diet, or those curious about what I eat in a day, the inside scoop!

I’m vegetarian, choosing to include organic, grass-fed dairy products and local pastured eggs in my diet, but if you are wondering how to eat on an entirely vegan diet, I will be sharing more about that in an upcoming post. Most of what you’ll see here is vegan, and in cases where I ate eggs or dairy, I provide a vegan option, too!

And, of course, my standard disclaimer: I am not a healthcare practitioner. This is provided for informational and educational purposes only, and is not intended to replace professional medical advice.

Before Breakfast: My pumpkin spice latte

I love drinking a latte like this before a workout because it provides easy to digest energy!

Breakfast: Peanut Butter and Banana Baked Oatmeal (recipe coming soon to the blog) topped with sunflower seed butter and raw honey, with chai tea on the side

What I Ate Wednesday Breakfast

Lunch: A kale, sweet potato, pomegranate, and pepita salad (coming soon to the blog as well) with crackers, goat cheese, and lentil hummus on the side. Plus an apple and a couple squares of dark chocolate to finish. For a vegan lunch, you could simply swap out the goat cheese for cashew cheese.

What I Ate Wednesday Lunch

Late afternoon “snack”: I met up with a friend later in the afternoon at Thyme and Again, where I got a coconut milk latte and a vegan raspberry chocolate square. This was kind of like pre-dinner dessert!?

Dinner: A couple of scrambled eggs with avocado toast, steamed broccoli topped with cilantro tahini sauce, and kimchi. Hot sauce on everything. 😉 For a vegan meal, swap out the scrambled eggs for my tofu scramble. Forgive the horrendous photo… just keeping it real.

What I Ate Wednesday Dinner

Before bed snack: Some organic yogurt with blueberries, flax, and hemp. For a vegan snack, swap out the dairy yogurt for vegan yogurt.

Supplements I took: A B Complex by Mega Food brand, vitamin D3 by Natural Factors (not vegan; a vegan D3 option is Garden of Life My Kind Organics, which is made from lichen); and a dose of omega 3 algae oil by Nutra Vege.

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Filed Under: Recipes, What I Ate Wednesday Tagged With: nutrition, plant-based diet, vegan, vegetarian, What I eat in a day, whole foods nutrition

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Comments

  1. Jeremy

    November 13, 2019 at 8:10 pm

    So fun to follow such a healthy cook, and an athlete too.

    Reply
    • Allison

      November 13, 2019 at 8:16 pm

      Aw, thank you, Jeremy!

      Reply

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Meet Allison

Meet Allison
Hi there, I'm Allison! I make easy to follow, approachable, and nutritionally balanced plant-based recipes. I have a certificate in holistic nutrition and am an aspiring registered dietitian. I'm also an avid long distance runner, yogi, and tree hugger with a love of sweet potato fries and creating healthier versions of all your favourite comfort foods.
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In this digital age that we find ourselves in, it's hard not to get wrapped up in the numbers: numbers of followers, page views, likes, comments. I'm finding myself increasingly turned off by it all. It's easy to forget about what truly matters: clean air, water, and food. Healthy ecosystems.
Living in such a way where we recognize our place in the natural order of things. Nurturing real life relationships with family, friends, our significant other. The internet has complicated our lives in so many ways, and if you do any sort of work in the online world, then even more so. 
I don't know where I'm going with this, aside from the fact that whenever I am alone with my thoughts in nature, I realize how little the internet really matters in the grand scheme of things. And how simple our lives were prior to when it took over our lives. And how *maybe* we would be better humans without it. This is not to say that I don't appreciate the connections that I have made thanks to it, or the fact that it makes it easier than ever to spread powerful messages. But I don't think anyone should base their self worth or "success" (because what does that even mean?) on how popular they are online. #fridaythoughts I've been fighting a cold all week, and though I thought I had shot it down with my vitamin C, D, and echinacea on repeat, I think the cold just wants to run its course at this point. Sometimes you just gotta be sick! As much as I dislike being forced to slow down, it's a good opportunity for me to catch up on much neglected zzzzs and prime myself for the marathon training that'll be starting up soon! 
Being sick also gives me time to post more recipes 😂, so there's a new recipe up on the blog now for this festive kale, pomegranate, and roasted sweet potato salad! 🥗 Kale is about the only green that I use in my winter salads: it's hearty, holds up well, and it's packed with micronutrients like vitamin K and carotenoids that bolster our eyesight and immune systems! Anyways, the new recipe is up on the blog- upbeetkitchen.com. It's simple, but delicious, and can be gussied up in a number of ways. Enjoy! 🤗 I don't know about you, but I could really do with a big slice of my chocolate chunk cookie pie right about now. 🙃 Never mind that it's breakfast time. Actually, I'd wager that this dessert is actually healthier than your typical North American breakfast, so you could totally enjoy it as your morning meal if you felt so inclined. 😁 Made with a combination of light spelt and oat flour and sweetened with coconut sugar and maple syrup, featuring a crispy exterior and a gooey center, it's a treat you can feel good about enjoying.
Of course it's best served warm with a scoop of @coconutbliss melting into it. 💃🏼 The recipe is on the blog now- upbeetkitchen.com or via the link in my bio.
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#vegetarianfood #baking #healthybaking #healthydessert #sweettooth #upbeetkitchen #cookiepie #damnthatsdelish #thefeedfeedbaking #wholefood #foodgawker #buzzfeast #buzzfeedfood #foodporn #foodtastic #yum #eeeeeats #delicious #chocolate #fairtrade #organic #FBCigers #foodblog #coconutsugar #maplesyrup #canadianmaplesyrup #foodbloggersofinstagram #foodstagram #feedfeed Whenever I set out to develop a burger recipe, goal number one is to create something that satisfies. It doesn't necessarily need to mimic meat in flavour or texture, but it does need to have plenty of protein and flavour. To that end, my newest veggie burger recipe- these Tempeh, Quinoa, and Sweet Potato Burgers- is quite possibly my best one yet. A hearty base of tempeh, quinoa, and sweet potato is flavoured up with tamari, Dijon, barbecue sauce, herbs and spices, toasted sesame oil, and pecans. The resulting burger is packed with so much heft and protein that even my 👱🏼recipe tester (with one of the heartiest appetites I've ever witnessed, aside from my own 😆🤦🏼‍♀️) was satisfied! 
All the details and the recipe are now on the blog: upbeetkitchen.com! 
Happy noshing! 😋
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