What I Ate Wednesday (4/23/14)

Breakfast

I had my usual Smoothie Bowl for breakfast…

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Filled with avocado, hemp milk, raw walnut butter, dates, cacao powder, and frozen berries (I used all strawberries for this one), it is so delicious!

I truly crave this every morning, sometimes multiple times a day. It’s such a filling and energizing meal, and I feel so healthy starting the day with it.

Snack

I’ve been playing around with a recipe for homemade coconut milk…

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Not the best angle, but this was so much better than anything I’ve ever bought. It was the perfect ratio of water to coconut, and I added a splash of vanilla to give it an extra boost of flavor. Such a treat!

Lunch

My daughters both love nachos, so I made a big batch for the three of us to share…

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I top tortilla chips with some Vegan Refried Bean Dip, cheddar and pepperjack cheeses, and fresh scallions. We like to dip the nachos in some fresh salsa as well as the extra bean dip. The girls love it!

Snack

I don’t have a picture, but before I headed to the gym, I blended some fresh coconut milk with a pear, an extra splash of vanilla, and some ice for a slushy-type treat.

Dinner

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Dinner was quite a creative venture. I mixed spaghetti squash with some sautéed onions, mushrooms, and cherry tomatoes and then mixed in my Broccoli Pesto. It was pretty delicious, but next time I think I would add a bit more lemon juice and some walnuts or pumpkin seeds for crunch!

Dessert

I had a craving for chocolate and dates this night, so I mixed the two together…

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I made a single serving sort of soft, sort of hard, but totally delicious treat! I also added in some raw walnut butter, coconut oil, and a splash of maple syrup. It really hit the spot!

What have you been eating this week?

Shared with: What I Ate Wednesday

 

Balsamic Rosemary Roasted Vegetables (Vegan, Grain-Free)

I recently read an article about what the most interesting people in the world have in common.

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I’ve never been the best in social situations, so studies of this nature fascinate me.

What is it that is so likable about some individuals and not others? According to the list, the qualities include being a good listener, speaking briefly and positively, and living an interesting life.

I lived in Oregon for a brief time where I was friends with a girl who was probably the most charismatic girl I’ve ever met. Everyone seemed to like her, and she just had a certain way about her that was inviting and genuine.

She was one of the first friends I made there and was nice enough to show me around Portland in addition to asking me over for dinner multiple times.

Because she was trying to lose some weight, she was focused on making healthy, lighter meals, and this roasted vegetable dish was our first collaboration.

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I didn’t think much of it at the time, but once it came out of the oven, I was floored by how good it tasted! I remember writing down exactly what she did in order to be able to recreate it on my own, so I’m happy to be able to share it here today.

Balsamic Rosemary Roasted Vegetables (Vegan, Grain-Free)
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 c. butternut squash, chopped into small cubes
  • 1½ c. broccoli florets, chopped into bite-size pieces
  • ½ red onion, chopped into bite-size pieces
  • 1 zucchini, chopped into 1-inch chunks
  • ½ red bell pepper, chopped into 1-inch pieces
  • 1 large garlic clove, minced
  • 2 T. olive oil
  • 1 T. balsamic vinegar
  • 1½ t. fresh rosemary (or ½ t. dried)
  • ½ t. sea salt
  • ½ t. black pepper
Instructions
  1. Preheat the oven to 425 degrees.
  2. Mix the oil, vinegar, salt, pepper, and rosemary together in a large bowl.
  3. Add in the vegetables and toss to coat evenly.
  4. Spread them out on a parchment paper-lined baking sheet.
  5. Bake for 45-60 minutes until the squash is fork-tender.
Notes
Weight Watchers points (new system): 3
Nutrition Information
Serving size: ¼ of recipe Calories: 125 Fat: 7.4 g Saturated fat: 1.1 g Unsaturated fat: 6.3 g Trans fat: 0 g Carbohydrates: 14.9 g Sugar: 4.2 g Sodium: 254 mg Fiber: 3.7 g Protein: 2.6 g Cholesterol: 0 mg

You can obviously use any combination of vegetables, but be sure to chop larger, firmer vegetables (like the butternut squash or any root vegetable) smaller than the others, as they take the most time to cook through.

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This dish makes a great accompaniment to any main entrée (the broccoli is insanely delicious in here!). It is delicious with or without the balsamic vinegar (if you have difficulty with any type of sulfite), but the small addition of it yields a sweet and tangy taste that is scrumptious!

What qualities do you look for in a friend or do you find interesting?

I am drawn to people who are genuine and who can think for themselves.

My Favorite Smoothie Bowl + Video (Paleo, Banana-Free)

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I recently partnered with My Life with Food Allergies, an affiliate of Living Without, to bring you a few recipe demonstrations via video.

This was a great opportunity for me, and I hope you all enjoy getting to know me a bit better through this new media.

My first video is for my absolute favorite breakfast, as of late. I often feature this chocolate berry smoothie bowl in my What I Ate Wednesday posts, and since some of you have inquired about the recipe, I thought it would be a perfect fit for a video.

Please follow this link and head over to see it!

Thank you so much, and have a lovely Easter everyone. :-)

 

 

 

 

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