It’s Wednesday again, and it’s time for another WIAW! Here are the all the “deets” on my eats from the other day.
One of my favourite breakfasts of late is this combo: A bowl of organic whole milk yogurt with ground flax, hemp, flax oil, and frozen wild blueberries for starters, followed by coffee and a slice of this pumpkin banana bread. I usually spread some sunflower seed butter on it for some extra power. I love a good hearty breakfast, and find that this size of breakfast sustains me through 4-5 hours, including my morning lecture and a 5-8 mile run.
Since I’m lucky enough to be studying and working from home right now, I don’t have to worry too much about preparing lunch the night before. I usually just eat leftovers for lunch, so this was a burrito bowl with spicy pinto beans, tofu taco meat, rice, salsa, kale, and some Mary’s crackers and homemade hummus. I actually prefer a sandwich with soup or salad over a mish-mash bowl at lunch, but I can’t complain- this still hit the spot!
I was actually really full from lunch (thanks to all those pinto beans!), so I just had a few sips of a chai-spiced white hot chocolate that I’ll share the recipe for soon.
My Sun-Dried Tomato Chickpea Burgers on Silver Hills sprouted grain English muffins! We forgot to buy cucumber for the cashew tzatziki, so we skipped the sauce but melted some organic cheddar cheese on them and topped them with quick pickled radishes, mustard, ketchup, and mayo. We had some leftover spinach, apple, and celery salad with cranberry vinaigrette on the side.
Two maple tahini oatmeal raisin cookies (again, recipe coming soon) and a cup of mint tea.
Followed by a walk and The Bachelorette.
BONUS: SOME MORE DELICIOUS MEALS AND SNACKS FROM THE PAST WEEK!
These spinach tofu burgers are among my top five favourite veggie burgers. The recipe is from one of the Moosewood Restaurant cookbooks.
This mocha is the sole reason that I managed to submit one of my least favourite papers of all time by the deadline. (Where would I be without caffeine?) I warmed up almond milk, hot fudge sauce, and cashew butter on the stove, then combined it with hot coffee and blended it in my Vitamix.
I made roasted broccoli, artichoke, and olive pizza on Friday… recipe should be coming to the blog in the coming weeks. So good.
And last but not least, these pumpkin spice oatmeal blender pancakes that I topped with sunflower seed butter and raw honey. I doubled the spices, so I need to remember to go back and update the post with the new spice amounts! I’m really impatient in the morning, so I usually make these pancakes the night before and then toast them in the morning to warm them back up!
And that’s it! Feel free to comment below with some of the delicious foods you’ve been eating lately- it’s always fun to learn about all the delicious things everyone is enjoying!