It’s time for yet another What I Ate Wednesday post. What I Ate Wednesday (WIAW) is a weekly blog party hosted by Jenn at Peas and Crayons where hundreds of food bloggers link up with their daily eats. For the month of March, Jenn is encouraging the participating bloggers to up their green intake.
Today I present What I Ate From Other People’s Blogs Wednesday.
I started the morning with a cup of green jasmine tea and some green juice.
Juice: romaine, kale, parsley, apple, celery
Once my appetite showed up, I had a Grain Free Muffin (modified from this recipe at Happy Healthy Mama). I didn’t have any raspberries, so I added banana and pineapple to make a tropical version. I’m going to tweak the recipe a little more and I’ll post when I get it right.
It was my first time baking with coconut flour and I love how the muffin didn’t slow me down like wheat flour baked goods sometimes do. Not that I avoid them, but I do tend to limit my wheat flour baked goods in the morning, as they tend to give me a little lull in energy. This mama can’t spare any energy. My kids would exploit that weakness in 2.4 seconds. (Kids exploiting weaknesses? Can you tell I just finished the Hunger Games series?)
Lunch was Asian Sesame Glazed Brussels Sprouts from Daily Garnish (and I should get a referall fee for as many times as I have linked to this recipe). It’s the only way I cook Brussels Sprouts. My husband even likes them.
I ate them over some brown rice noodles. I also got two servings of both veggies and noodles leftover for the next couple of day’s lunches. Bonus.
Apple and sunflower seed butter inspired by this recipe at Choosing Raw. I didn’t add the exact same amount of sugar, salt and vanilla, but her post inspiried be to make my first batch of sunflower seed butter. My food processor was NOT happy with me and died after running for 10 minutes. Thankfully it was an auto-shut off and it started again after I let it cool off for a few hours. I finished the butter in my Vita Mix and will just go straight for the VitaMix next time.
Vegan Spaghetti-O’s from The Smart Kitchen Blog. I used orzo and de-veganized the recipe with parmesan cheese instead of nutritional yeast, as my family is not as big of a nutritional yeast fan as I am. The recipe was a hit and I loved how quickly it came together.
Why yes, I did over broil the garlic toast. Thanks for noticing. And, why yes, there isn’t any green in my dinner*. Thanks for noticing that too. Shesh.
*The orzo was a mix of spinach, regular and tomato orzo, so there was some green in the orzo. And there was dried parsley flakes in the sauce and the flakes are most certainly green. That has to count for something.
Thanks for stopping by!