What I Ate Wednesday # 90

90!? Wow, it’s hard to believe that I’ve been sharing a day of my eats for 90 weeks now. I wonder how much has changed since my first WIAW post? Thanks to Jenn for hosting this fun, food-filled gathering week after week! As for today, I’m keeping it short and sweet and getting right to the food. This will be more of a Wordless Wednesday, if you will. Have a good one!














Sautéed Kale with Garlicky Sun-dried Tomatoes and Beans

Another fun side dish to spice up your dinner!


Sautéed Kale with Garlicky Sun-dried Tomatoes and Beans!


This tangy, savory, and all around scrumptious dish only takes about 10 minutes to whip up. Try it tonight!

Sautéed Kale with Garlicky Sun-dried Tomatoes and Beans

Serves 3

1 tbsp olive oil

3 cloves garlic (I used minced garlic)

5 oz of chopped kale

1 tbsp apple cider vinegar

1 can of garbanzo beans, rinsed and drained

1/4 cup of sun-dried tomatoes

Sauté the olive oil, garlic, kale and apple cider vinegar over medium low heat for about 7 minutes, or until tender.

Add in beans and sun-dried tomatoes and cook an additional 3-4 minutes or until all warmed through.

Serve immediatley and enjoy!


Cayenne Curried Roasted Cauliflower

This dish is almost too simple. One vegetable. Three types of seasonings. And some olive oil.


Roasted for a total of 30 minutes and you’ve got yourself one heck of a side dish!


Perfectly tender on the inside, golden and crispy on the outside. The curry, cayenne, and sea salt pair wonderfully to make a bold, flavorful dish!


Cayenne Curried Roasted Cauliflower


1 head of cauliflower, chopped

1 tbsp of olive oil

1 tsp curry powder

1/4 tsp sea salt

A few sprinkles of cayenne pepper (add more if you like some heat!)

Preheat your oven to 375 degrees. Line a baking sheet with tin foil.

In a large mixing bowl, once cauliflower is chopped, drizzle with olive oil and stir to coat. Add all seasonings to cauliflower and again stir to coat.

Spread cauliflower evenly over the baking sheet, bake for 15 minutes. Stir/flip cauliflower and bake an additional 15 minutes. Cauliflower is done when tender when poked with a fork and crispy around the edges.


What I Ate Wednesday #89!

Happy Wednesday! Hope you’ve had a wonderful beginning of your week and are enjoying the beautiful season of fall! I know I sure am. This post I am sharing my eats from last weekend, it was a perfectly cool, crisp, and sunny fall weekend!


I started out with a breakfast of a piece of peanut butter toast and a banana. Photographed outside in the beautiful leaves.


I was still a little hungry and had a handful of cinnamon chex as well.


That morning my fam and I went to one of the last farmer’s markets of the season. One thing I miss about being out East is that the milder temperatures there allowed for an extended farmer’s market season. When I was in NYC for grad school I was still going to farmer’s markets in December! This weekend there was a bounty of squash!


I also bought some Gingergolds (ate one that afternoon), and they taste just like apple cider! Delicious.


Also got a car wash that morning with my sister. Good times.


Midmorning I took some photos for my Maple Black Bean Brownie recipe, and ate one as well!


Later I ate a pear.


Had some delicious vegetarian chili made by my stepmom for lunch, and also another slice of bread.


I love fall!



All the colors. So beautiful.


I think our dog Lincoln loves it too!


That afternoon I had half of this Larabar, I really liked this flavor. Very strong coconut flavor. Yum yum.


My dad, stepmom, sister and I went and did a little shopping at a bulk food store where I got some oats and popcorn. And sampled a dark chocolate covered pretzel.


Then we all went out to an Indian restaurant for dinner. My sister and I split this mango lassi.


We had some ginger naan. Ginger naan!


And some whole wheat naan.


My entree was hands down the best Indian food I’ve ever had. It was a coconut curry with veggies and that’s about all I can remember…but it was pure bliss!


Later that night we watched a movie and I snacked on some popcorn made in coconut oil and a sliver of apple pie. Mmmhmm.

Thanks as always to Jenn for hosting!



Maple Black Bean Brownies

Black Bean Brownies!


I finally made a batch after reading recipes for black bean brownies for years, and I have to say, these were phenomenal!


Featuring just a few simple and healthful ingredients compared to your typical brownie, this recipe still gives you a perfectly fudgy and bold chocolate flavored brownie! Enjoy!

Maple Black Bean Brownies

Makes 9 brownies

Adapted from Chocolate Covered Katie

1 can of black beans, rinsed and drained

2 tbsp of cocoa powder

1/2 cup of old fashioned oats

1/4 tsp sea salt

1/4 cup maple syrup

1/4 cup of coconut oil

4 dates, pitted and chopped

1/2 tsp baking powder

1/2 cup of dark chocolate chips

To make these brownies start by preheating the oven to 350 degrees.

While the oven is preheating, combine all ingredients (except the chocolate chips) in a food processor until smooth.

Once smooth, fold in the dark chocolate chips and spread in a greased 8×8 baking dish.

Bake for ~18 minutes and let cool completely before cutting. Enjoy!


What I Ate Wednesday #88

Here we are another week later, and I’m ready to share my eats for What I Ate Wednesday! Hope your week has been filled with delicious, satisfying, and healthy meals and snacks so far!


Yesterday I broke out of my breakfast box and tried something besides peanut butter on my toast…I made almond meal avocado toast with tahini! Such a nice, savory way to start the day! I also had a banana and pumpkin chai and water!


Midmorning at work I snacked on some zals. Delish as always.


And for lunch I had this wonderful and colorful fall salad! A bed of arugula topped with sweet potato, cannellini beans, sunflower seeds, gogi berries and tahini. I also had a little container of olive oil and balsamic, with a roll on the side!


Later on at work I had a pear.


And even later a half a blueberry bagel.


Once I got home I fixed dinner, a vegetarian lentil loaf with a heavenly raspberry cranberry BBQ glaze. Topped with pea shoots for some crunch and it was a winner!


Carrots and jalapeño cilantro hummus were also consumed. And some unpictured cucumbers.


Dessert was my leftover half of blueberry bagel with almond butter and homemade almond milk. I also had a few pumpkin cranberry pita chips, yum!

Thanks as always to Jenn for hosting!



Creamy Chocolate Avocado Pudding

Happy Friday All!


Here is a quick and delicious recipe for you to try this weekend! Creamy Chocolate Avocado Pudding.


With just six simple ingredients this scrumptious treat is a no-brainer!


Thanks to my sister for the inspiration for this dish!

Creamy Chocolate Avocado Pudding

Serves 4

2 large, ripe avocados

1/4 cup of cocoa powder

1/8 cup of sugar

1/2 tsp vanilla extract

A pinch of cinnamon (or pumpkin pie spice!)

A splash of coconut milk

To make this pudding simply combine all ingredients in a high quality blender. Add in coconut milk bit by bit to help the pudding blend, but not too much that that the consistency becomes thin and liquidy.

Store in the fridge for one hour before eating if chilled pudding is preferred. If not, go ahead and eat this dreamy dish immediately!