What I Ate Wednesday

Dragonfruit & broccoli leaf smoothie

It started out just like any other day…

WAIT!!!  NO IT DIDN’T!!! Because I didn’t have a green smoothie OR a banana oat cookie!!!  Hold the phone… first my recipe thingamajig is having problems, and then I didn’t have my beloved tried-and-true-breakfast.  Well, if the world is turning upside down, I might as well branch out with my breakfast, hey?

So I had this gorgeous purple smoothie (my favourite colour!) made from broccoli leaves (no spinach at the market this week,) frozen dragonfruit, frozen pineapple, and fresh coconut water.  I put a splash of almond milk in there too.  It might be the most beautiful smoothie I’ve ever made, though I am partial to purple.  It tasted fab too.

Cereal with chopped apples

I’m not normally a fan of cereal… I can’t even remember the last time I ate it!  But I bought a new one at the health food store the other day & it just called to me.  It was good!  I put chia seeds, chopped apples, & a couple of walnuts on top and doused it with coconut milk.

Banana oat cookie with cashew butter, papaya

My 10K walk with my friends (we walk and talk and sort out all the day’s problems, it’s great!) made me hungry again.  So that’s when I had my banana oat cookie… you knew I couldn’t get through the day without one!  I put some cashew butter on top and ate it along with some fresh papaya.  Good combo.

In Bible study we’re starting to read “Mere Christianity” by C.S. Lewis… anyone read it?  This is the first book by Lewis I’ve ever read, with the exception of “The Chronicles of Narnia.” It’s a beautiful message of hope for people who are challenged by Christianity on an intellectual level.

Chickpea pancake with artichoke dip, tomato chili jam, chickpeas, & cilantro

Lunch was this concoction of a chickpea pancake topped with leftover artichoke dip and spicy roasted chickpeas inspired by our healthy appetizers cooking class last week.  The pancake is so easy: just mix equal parts chickpea flour (I use 1/4 cup) & water, throw in some garlic powder & salt, whisk it up, & cook it like a pancake.  It takes about 5 minutes.  It’s high in fiber & protein & the perfect vehicle for all these toppings.  I also put on a little tomato chili jam, cilantro, & salad seeds.  Yum!

Chocolate pumpkin protein pudding

But after lunch I still sort of wanted something… so I made this pudding with mashed cooked pumpkin, chocolate vegan protein powder, 1 t. chia seeds, 1 T. quick oats, & almond milk.  It was just the thing.

Zucchini & eggplant casserole, salad

I spent the afternoon catching up on emails and experimenting in the kitchen for my next cooking class.  Before I knew it, it was time to make dinner.  I roasted some zucchini & eggplant, and while that was in the oven, made some quick marinara sauce.  I put all the veggies, along with some mashed firm tofu, in a casserole dish, poured the sauce on top, and covered it with fresh mozzarella.  It baked in about half an hour while I made a salad & boiled some pasta and voila! Dinner… It was kind of like deconstructed lasagna.

Chocolate chia freezer fudge

I had a piece of freezer fudge after dinner because hey… why not?  Happy Wednesday, everyone!

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