What I Ate Wednesday #114

Happy Wednesday! Hope you’ve had a lovely start to your week and that you’ve enjoyed some tasty eats! Today I’m sharing my meals from yesterday. A delicious work day it was!


I started my morning with a banana, raspberry pear smoothie. It also had unsweetened almond milk, flax seed and a few ice cubes. Yum!


For a snack at work I had a plain rice cake. I really love me some rice cakes.


I also snacked on a Chocolate Power Ball that I had made the other night. I got the recipe from my Mom, don’t remember what was all included but they sure were scrumptious.


Lunch was a winner and I cannot wait to have it again today! Kale salad drizzled with balsamic vinegar and topped with brown rice, black beans, sun dried tomatoes and tahini. I also added some fresh avocado after taking the picture.


I had some of this apple at work in the afternoon.


And later I was treated to a piece of “stress relieving” dark chocolate by a colleague. I’ll take a piece of dark chocolate to release a little stress anyday!


After getting home that evening I had a splash of this juice while I was making dinner. It actually tasted quite watered down to me, which was odd. But I guess I was glad that it wasn’t overly sweet!


Dinner was an arugula and pea shoot salad topped with sweet potatoes, bell pepper, BBQ sauce and avocado. Glorious.


And for dessert I enjoyed some cinnamon cereal and dark chocolate chips!

Thanks as always to Jenn for hosting!



Banana Mango Smoothie Love

Another smoothie! Happy Friday to you!


This one features mango, and it is a fruity concoction I’ve been loving lately.


It’s ultra creamy, nutty, and sweet. Yum!

Banana Mango Smoothie Love

Makes one large smoothie

~2 cups of unsweetened almond milk

1 frozen banana

1/2 cup to 1 cup of frozen chopped mango

1/4 cup of old fashioned oats

1 tbsp hemp seeds

2 tbsp of almond butter

Dash of cinnamon

To make this smoothie simply combine all ingredients in a blender and blend until smooth!

What I Ate Wednesday #113!

Hi Friends! Happy Wednesday! Thanks for stopping by to check out another What I Ate Wednesday. Today I’m sharing my eats from last Sunday, a beautiful Spring day here in Wisconsin!


When I woke up it was already bright and sunny I decided to walk to my local bakery and pick up a breakfast treat! I bought this sticky bun which was quite lovely! I didn’t care for the outer croissant-like flaky crust, but the doughy inside was wonderful.


I ran some errands and while at Target picked up this gingerberry kombucha. I had probably a fourth of the bottle. I really liked the flavor and enjoy kombucha, but it just isn’t a beverage I can drink quickly since it is so strong. Good news is I got to enjoy it over the next few days!


While sipping the Kombucha I read outside in the sunshine. Have any of you read this book? Quite good so far!


I wasn’t super hungry for lunch, but I had some sautéed kale, brown rice, and BBQ sauce, along with a carrot and hummus and pineapple. This was the original smooth and creamy hummus from Trader Joe’s and I loved it!


I also snacked on a cinnamon chip cookie I made while soaking up the sun. It wasn’t good. The cookies turned out way too dry to eat on their own, I bet it would be good dipped in almond milk or tea though. I’ll have to try that with the rest!


Later that afternoon I met up with my friend and her boyfriend to walk along the lake! It was much cooler by the lake (like 20 degrees cooler than where I live). We decided to grab warm beverages at the coffee shop before going for our stroll. I got an almond milk chai.


Dinner that night was a massaged kale salad with sweet potatoes, sunflower seeds and stone ground mustard. Pear on the side!


And for dessert I had a few spoonfuls of a new ice cream I bought. The So Delicious coconut milk brand, and the flavor was Mocha Almond Fudge. Pretty darn good!

Hope you have a great rest of your week and don’t forget to stop on over and check out Jenn’s page!



What I Ate Wednesday #112!

Morning all! And happy Wednesday to you! Hope you had a wonderful start to your week and that you’re looking forward to seeing everyone’s eats. Today I’m sharing what I ate this past Saturday, a beautiful spring day I spent up in Green Bay visiting my Dad and Stepmom. I got up Saturday morning and had breakfast before the drive. I had a gluten, soy, and dairy-free english muffin with crunchy almond butter and a banana. The english muffin was okay, it had a bit of a spongy texture and even though I toasted it extra long it never really got crispy…


Once I made it to GB it was warming up a bit and was nice and sunny so I decided to stop and grab a coconut chai tea latte at Starbucks. Apparently I wasn’t the only one with the same idea! I’ve never seen this many people at the drive through at my hometown Starbucks.


I got an iced chai this time, subconsciously hoping that by ordering a cold drink warmer temps will follow!


I was so excited to find a patch of sun that was blocked from the wind in our backyard that I decided to soak it up for a few minutes. Glorious sun, I cannot wait to feel your warmth on a regular basis!


Lunch was a massaged kale salad with sweet potato, quinoa and two types of hummus. I massaged the raw kale with some olive oil and mango balsamic vinegar and it was luscious!


Mid afternoon snack was a homemade Almond Butter Chocolate Chip Oatmeal Cookie. Gluten, dairy, and soy-free! I have to say these were the best baked goods I’ve made so far since experimenting with gluten-free baking. Yum!


I spent most of the day helping my Dad and Stepmom pack up some things (they’ll be moving down south in the near future), but we all took a nice break for dinner. My Grandma joined us for the meal and the Final Four Badgers game that night! Dinner was a veggie burger crumbled on top of more massaged kale, with a side of roasted cauliflower, chickpeas and olives. So tasty!


I had one more of my cookies that night with the Badgers game, and then went to bed happy as we made it to the national championship game! Sadly it didn’t go as well for us Monday night. Better luck next year!

Thanks again to Jenn for hosting this shindig!




What I Ate Wednesday #111!

Good Morning! Happy April! Has Spring finally arrived for you? I sure hope so! Yesterday and today have been glorious, with temps in the 50s! My eats from yesterday were quite lovely as well. I started my day with a mixed berry smoothie. I added some oats this time which gave it a bit of a doughy texture which I really liked. Ingredients were ~2 cups of unsweetened coconut milk, 1 frozen banana, 1 cup of frozen mixed berries, oats and 2 tbsp of almond butter.


For a snack at work I had some more homemade almond butter balls, which I forgot to snap a picture of. Lunch was a delicious chilled quinoa salad that my Mom made! It had a mix of beans and veggies in it and was so fresh and flavorful! I had some pineapple with lunch as well.


I had a bit of this trail mix that afternoon at work.


And in between work and an appointment I snacked on some carrots and hummus.


I also had some Chex mix cereal as well.


Dinner was fabulous! Two clementines, half an avocado with balsamic vinegar, and a plate of sautéed veggies that included kale, chickpeas, cauliflower, peppers, green beans, coconut oil and spices!


I sipped on some mint tea that evening. Yum!


Dessert was dark chocolate chips. Have you ever tried the Enjoy Life brand!? They are nut, soy, dairy and gluten-free chocolate chips and they are amazing. Ate them while watching Planet Earth. Great way to end the night!


Thanks as always for Jenn for hosting!



Raspberry Dream Smoothie

My smoothie kick is still going strong, and this creamy, dreamy, gorgeous magenta smoothie is no exception! About 2 and 1/2 weeks ago I eliminated gluten, soy, dairy, and other common food allergens from my diet. I’ve been having some stomach issues lately and I wanted to see if anything I was eating had anything to do with it.


Normally I eat gluten, gluten, and more gluten for breakfast, in the fashion of toast, english muffins, pancakes, etc. So breakfasts have been the meal I’ve had to make the most adjustments to recently. For the past few weeks smoothies have been my go-to breakfast of choice!


There are endless options for making a healthy, delicious, and filling breakfast smoothie. And this Raspberry Dream Smoothie has been one of my favorite combinations so far. It makes about 1 quart, so it is a large smoothie, just a head’s up!

Raspberry Dream Smoothie

Serves 1

~ 2 cups of unsweetened coconut milk (a little less than 2 cups seems to make the perfect consistency for me)

1 frozen banana

1 cup of frozen raspberries

1 tbsp of hemp seeds

1 tbsp of chia seeds

2 tbsp of cashew butter

Place all ingredients in a blender and blend until smooth! Enjoy!

What I Ate Wednesday #110!

Morning, and happy Wednesday! Today I’m sharing my eats from Monday, which was a fairly typical day of eats for me.


I started off with a Blueberry Bliss smoothie. I’ve been on a smoothie kick for the last few weeks, ever since taking gluten, dairy, soy and other common allergens out of my diet to try and help with some stomach issues I’ve been having. This smoothie was made with one frozen banana, 1 cup of frozen blueberries, a little less than 2 cups of unsweetened coconut milk, 2 tbsp of flax seed, a generous pinch of cinnamon and 2 tbsp of nut butter (I think almond?). Delicious!


Midmorning I had some homemade trail mix to tide me over until lunch. And by homemade I mean I just mixed a whole bunch of nuts, seeds and dried fruits together! Pecans, cashews, pumpkin seeds, goji berries, raisins and maybe some dried cranberries were thrown in there as well.


Lunch at work was a homemade veggie burger atop an arugula salad with some brown rice. The veggie burger was made with cannellini beans, carrots, oats, flax seed, curry, chili powder and probably a few other ingredients I’m forgetting at the moment. It was wonderful!


I also had a handful of green grapes!


Another snack I had at work that afternoon were some almond butter balls. Except they aren’t balls so much as one giant almond butter ball that I took a few spoonfuls of to eat! This is a picture of the giant almond butter ball, made with dates, almond butter, hemp seeds, coconut flakes, sea salt and vanilla.


After work I was starving, so I ate a few different things including snap peas and hummus.


A clementine.


And some of this cereal. Dry. The best way to eat cereal!


Dinner was eaten super late (which I haven’t gotten used to yet), because I am taking a dance class Monday nights and don’t get home until about 8:00. It wasn’t ready until about 8:30 and I don’t think I finished until about 9:00! Luckily it was a satisfying dish that tasted wonderful and didn’t leave me too full before bed. It was kale, lentils, pureed cauliflower sautéed in coconut oil and fresh lemon juice.

Thanks to Jenn and Sprint 2 The Table for hosting!





What I Ate Wednesday #109!

Happy Wednesday all! I’m back with another recap of my eats. This time I will share my meals and snacks from last Saturday, a delicious and fun-filled day!


I started out with some overnight buckwheat groats for breakfast. Just like overnight oats but with raw buckwheat! I used 1/4 cup of buckwheat, 2 tbsp of chia seeds, 1/4 tsp of cinnamon, a pinch of sea salt, 1 ripe banana, 1/2 tsp of vanilla, 1 tbsp hemp seeds, 1/2 tbsp of coconut flakes, and 3/4 cup of coconut milk!


That morning I met up with my step brother, sister-in-law and niece at the farmer’s market! It was great to see what the indoor market offered and I’m excited to go back again soon. After I got home I made a salad for lunch. Spinach, quinoa, avocado, chili powder, lemon juice and olive oil. Super simple and super delicious!


Later I snacked on two savory nuts and seeds balls. They are wonderful! Made with tahini, almond butter, an assortment of chopped nuts and seeds and some cinnamon and raisins.


This past weekend we had wonderful weather so that afternoon I went for a walk with my friend on the lakefront! I am so excited for warmer weather to be here to stay so I can go for walks on the lakefront more often. After our walk I was pretty hungry so I went home and made dinner. I sautéed a bunch of greens and veggies and beans in coconut oil and topped it with tahini and some spices. Had a pear on the side which was perfectly ripe and sweet!


Dessert was a Homemade Shamrock Shake in preparation for St. Patty’s day. It is the most refreshing treats I’ve had in awhile. The fresh mint leaves make this smoothie incredible!

So there you have it! Another day of eats gone by. Thanks to Clean Eats, Fast Feets and Peas and Crayons for hosting!



Homemade Shamrock Shake (vegan, dairy-free, gluten-free and soy-free)

Happy Monday! As you all know tomorrow is St. Patty’s day, and whether you take part in celebrating the holiday or not you should treat yourself to this festive St. Patty’s Smoothie. A homemade version of a Shamrock Shake!


This version is much healthier (than the original McDonald’s version), and is made without any artificial colorings or preservatives. The spinach is the secret to the beautiful green hue!


It’s vegan, dairy-free, gluten-free and soy-free, so hopefully most people can enjoy this recipe! It is a perfectly thick and creamy shake with a fresh mint flavor and a hint of sweetness! A delicious, satisfying treat for St. Patty’s day or any other day.


Homemade Shamrock Shake

Serves 1 

1 ripe and frozen banana

1 cup of unsweetened almond milk

1/4 tsp vanilla extract

A handful of spinach

~10 fresh mint leaves

1/2 tbsp shredded coconut

To make this smoothie simply put all ingredients in a blender and blend until smooth! Enjoy!

Homemade Cilantro Lime Hummus!

Hummus! I finally made my own hummus after years of having it on my food to do list. I even have a humus board on Pinterest that I’ve been pinning for years, and this week I finally made a batch!


One of the reasons I’ve never made it is I’ve only had a tiny food processor, and I would have had to make the hummus in a number of small batches. It would have been doable, but pretty annoying. This past Christmas I got an 8 cup food processor and I have loved using it for all types of dips, sauces, smoothies, granola bars, etc. And now I look forward to making more hummus! This batch is Cilantro Lime, and I love the fresh zesty flavor from the lime!


Make a batch for this weekend and enjoy snacking on it with crackers, cucumber, carrots and more!

Homemade Cilantro Lime Hummus

Makes ~2 cups

2 cups of canned chickpeas, rinsed and drained

Juice from 1/2 a lime

1/4 cup of freshly chopped cilantro

3 tbsp tahini

4 tbsp olive oil

1 tsp sea salt

1/4 cup of water

To make the hummus simply combine all ingredients in a food processor and process until thick and creamy! Enjoy!