Good morning, and happy Wednesday to you all! This week’s eats was from this past weekend and I’m excited to share with you some simple, delicious and nutritious meals! So let’s get started.
For breakfast on Saturday morning I had a glorious breakfast of kodiak cakes with chia seeds, topped with natural, creamy, unsalted peanut butter, shredded coconut and a sliced, ripe banana on the side.
In addition to my standard glass of water, I also finished up some homemade almond milk. Making almond milk is so easy and tastes much better to me. It literally tastes like almonds, go figure.
Midmorning I had an apple while doing the readings for my Food and Culture class. It was a crisp and sweet braeburn apple, my favorite!
For lunch, I had a tasty bowl of mix-and-match leftovers. This bowl was filled with greens on the bottom, a cold barley salad for the bulk of the dish, and topped with a drizzle of tahini. Grape tomatoes and sweet potato on the side!
That afternoon as I read for Environmental Health Problems, I had another tasty snack. This time it was a little dish of bran flakes, dark chocolate chips and almond milk.
Dinner was a sampling plate of sorts. One of the easiest, and my favorite type of meal to throw together! I probably have this type of meal (veggie, fruit, protein and whole grain) at least once a week. This time I had a whole wheat english muffin sandwich filled with pea shoots, cilantro jalapeño hummus and almond pulp, and a side of grape tomatoes, carrots, pickles and grapes. So much color!
For dessert I made some zucchini banana bread with cocoa, which I will share the recipe for soon. It is a quick and easy vegan bread!
Make sure to stop on by Jenn’s page and thank her for hosting this weekly WIAW gathering!