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    Home » Recipes » Uncategorized

    Vegetarian What I Ate Wednesday: Week 3

    Published: Nov 4, 2020 Last Modified: Nov 2, 2020 by Allison

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    Back with another Vegetarian What I Ate Wednesday! Hope you feel inspired by something I share here. 

    overhead shot of a quinoa breakfast bowl

    BREAKFAST 

    I ended up with lots of leftover cooked quinoa this week, so I came up with this super simple cocoa chai quinoa breakfast bowl to use it up. The ingredients are as follows: 

    • 1 cup of cooked quinoa 
    • 1 cup unsweetened non-dairy milk
    • 1 tablespoon cocoa powder
    • 2 teaspoons maple syrup
    • ½ teaspoon chai spice 
    • 1 tablespoon raisins 
    • 1 tablespoon chia seeds 

    I just mixed everything together in a pot and warmed it up over medium heat, then topped it with cashew butter, banana, blueberries, and hemp. 

    overhead shot of my lunch plate with a slice of homemade pizza, tofu nuggets, oven fries, and kale salad

    LUNCH

    One of the joys of being a recipe developer is always having leftovers on hand for lunch. This was a bit of a mish mash, but very tasty: Some tofu “chicken” nuggets with dill pickle ranch sauce and ketchup, white bean sauce pizza with roasted fennel, Brussels sprouts, and apple, and some kale salad. It’s definitely an odd combo, but it was SO delicious! 

    buffalo chickpea quesadillas on a white plate with kale salad on the side

    DINNER

    We had Buffalo Chickpea Quesadillas with Green Goddess Ranch, quick pickled radishes, and some more kale salad. I also had half a bottle of kombucha (really loving the Living in Gratitude flavour by GT’s this season). 

    pumpkin spice chocolate chip cake with a scoop of ice cream

    DESSERT

    Pumpkin Spice Oat Flour Cake with a scoop of Coconut Bliss! Might have snuck some organic wine, too. 😉 

     

     

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    Hi, I’m Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

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