What I Ate Wednesday (7/23/14)



I’ve been incorporating a bit of kefir into my diet for the calcium content and because my digestion has felt a bit ‘off’ lately.

I’ve only been drinking it for about a week, but I’ve already noticed a huge improvement, and I told my husband last night that I feel like it’s helping give me a flatter stomach, which is a nice bonus.

This morning, I enjoyed it with some fresh blueberries and some of my (unpictured) Easy, Healthy Granola.



I partook of a large Pink Lady apple before lunch. I was happy to find these at the store, as they are my favorite! :-)



I have been craving asparagus lately!

It’s becoming sparser and sparser at the grocery store, so I’m trying to get it while it lasts.

For this salad, I mixed roasted asparagus with quinoa, cherry tomatoes,  shallot, and fresh basil. I then topped it with a lemon-tahini dressing that really complimented all the flavors!



My dinner was phenomenal.

I took my Cauliflower Pizza Crust recipe and quadrupled it, making a huge, delicious, low carb dinner for me and the girls.

My oldest daughter loves pepperoni, so, in addition to some parmesan and part-skim mozzarella cheeses, I topped it with some Applegate Farms pepperoni (which I’ve found to be the cleanest in regards to ingredients).



Homemade chocolate was on the menu for dessert.

I followed this recipe from Butter Believer, but halved the amount of sweetener, which turned out perfect for me. I had a hard time stopping, it was so delicious and creamy!

What have you been eating lately?

Shared with: What I Ate Wednesday

Raw Mint Chocolate Chip Ice Cream Sundaes (Vegan, Paleo)

One of the things I miss most about being a kid is eating anything I wanted.


Though my mom wasn’t the best cook, she always tried to see to it that I ate healthfully.

Her dinners of Cornish hen, boiled potatoes, and peas were never the tastiest, but she did make a healthy dinner every night that consisted of at least one vegetable. She was also the only mom I knew making cookies out of whole wheat flour and honey, not that those were very good either, but I definitely appreciate her efforts today!

While my mom was a stickler for fruits and vegetables and eating healthfully, my dad was the one with whom I indulged.

My dad would come home for lunch every day, and he would often come bearing some type of delicious, albeit dastardly, fare from a nearby fast food restaurant.

Arby-Qs, Happy Meals, and submarine sandwiches were just a few of my favorites.

My dad and I also enjoyed visiting the local Dairy Queen after dinner some nights, where we partook of creamy, dreamy, artery-clogging confections, including Blizzards and ice cream sundaes.

Being a lover of ice cream sundaes (and not being able to eat them anymore), encouraged me to make my own version of the delicious treat!


To make my childhood vice healthy and allergy-friendly, I’ve layered raw brownie with mint chocolate chip avocado ‘ice cream’, and a hard chocolate candy shell in a mason jar (you could also use a regular glass).

I enjoy these with a dollop of coconut whipped cream and cacao nibs, and don’t miss the corn syrup-laden desserts one bit!

Raw Mint Chocolate Chip Ice Cream Sundaes (Vegan, Paleo)
Prep time
Total time
Serves: 4 small sundaes
  • ¼ c. walnuts
  • ¼ c. oats (or another nut or seed, if paleo)
  • 5 soft dates
  • 1½ T. cocoa powder
  • ⅛ t. sea salt
  • water, as needed
  • 1 avocado
  • 2 T. coconut oil, melted
  • 2 T. maple syrup
  • ½ t. vanilla
  • pinch sea salt
  • ½ t. mint extract
  • 2 T. chocolate chips or cacao nibs, optional
  • 3 T. coconut oil, melted
  • 1½ T. maple syrup
  • 1½ T. cocoa powder
  • pinch sea salt
  • ¼ t. vanilla
  2. Process the walnuts and oats (if using) until broken down into a meal consistency.
  3. Add in the dates, cocoa, and salt, and process until combined.
  4. Add in a bit of water, if needed, to bring it all together.
  5. Divide the mix between four small mason jars or glasses.
  6. Press into the bottom of the jar.
  8. Process all of the ingredients until smooth (STIR in the chocolate chips, if using).
  9. Divide the mixture between the four glasses and pour atop the brownie layer.
  10. Set into the freezer until the ice cream is somewhat set (just enough so that it won't mix with the top layer).
  12. In a small bowl, mix the ingredients together until smooth and well combined.
  13. Divide the mixture between the four glasses and pour atop the ice cream layer.
  14. Place back into the freezer until the top chocolate shell is firm to the touch.
  15. Top with coconut whipped cream, cacao nibs, etc.
  16. Grab your spoons and enjoy!
Nutrition facts are based on NO chocolate chips in the ice cream layer. WW points (new system): 12
Nutrition Information
Serving size: ¼ of recipe Calories: 403 Fat: 32.4 g Saturated fat: 17.4 g Unsaturated fat: 15 g Trans fat: 0 g Carbohydrates: 30.4 g Sugar: 17.6 g Sodium: 182 mg Fiber: 6.5 g Protein: 4.5 g Cholesterol: 0 mg

Though my tastes have definitely graduated a bit from then, I still have very fond memories of sitting with my dad and listening to his work woes or old baseball stories.


I often wonder what my dad would think of this blog and the recipes, and my hope is that he would have fervently tried each and every one, and that I might have taught him something about the culinary world.

What childhood memories do you most cherish? Do any of them involve a food you wouldn’t eat today?



Friday Finds

1. Castor Oil

Castor oil is seriously amazing. It’s one of the few beauty products that I’ve used consistently over the years, and it yields great results for an array of health issues.

Heritage Store Castor Oil, 32 Ounce

One of my favorite uses for it is helping  with eyelash/eyebrow hair growth.

I just rub it on at night, and it helps my lashes and brows look healthier and have a thicker appearance.

2. Mung Bean Noodles

Exas Fettuccine, Mung Bean, 7.05-Ounce (Pack of 6)


I was introduced to these at Living Without’s gluten-free convention, and while I didn’t get to try them there, I made a point to seek them out at my local Whole Foods here in Tucson.

These are delicious! They’re literally made from mung beans and water, so there’s no issue of gluten, nuts, starches, or gums, AND they boast a whopping 25 grams of protein per serving (there’s about four servings in one bag).

I can’t believe how tasty they are, and my kids gobbled them up. A great buy if you’re looking for a healthy pasta alternative.

3. Earthlings

This movie by vegan actor Joaquin Phoenix is dubbed ‘the vegan maker’ because of its powerful images regarding animal suffering.


I watched the trailer for it, which was about three minutes long, and was in tears by the end of it. The movie is almost two hours long, but I plan to see it to be informed.

The reasons that I haven’t adopted this popular lifestyle are complex, but movies like this really compel me to at least limit the animal products I ingest.

4. Carrot Seed Oil

I recently purchased a little bottle of this for its purported healing properties for the skin.

Upon first use, I wasn’t impressed, but after using it now for a couple of weeks, I’ve been very pleased with my skin tone and hydration.

I use it every other night (along with my Homemade Vitamin C Serum on the off nights), as I find it the most effective for myself this way, and I really enjoy the earthy smell, though some reviewers didn’t.

It’s also touted to be a natural sunscreen!

5. Buff Dudes

One of my favorite things to do is cruise YouTube for recipe, workout, and beauty videos. I’ve stumbled across some great material, and recently my husband and I were cracking up over these guys.

In addition to pizza, they have tons of videos for workout techniques and even a spoof of a scene from Dumb and Dumber you should check out if you want a good laugh.

What new thing have you discovered this week? Have you seen Earthlings?


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