What I Ate Wednesday #102

It’s What I Ate Wednesday: Nearly wordless edition! I’ve got a super busy week but wanted to stop in for the lovely WIAW gathering. Hope you enjoy a peek into my eats from Sunday!












Dessert #1: dry cereal. I love me some crunch.


Dessert #2: Maple Date Chia Charger Bites (x2).


Dessert #3: A square of dark chocolate.

Make sure to stop on by Jenn’s page who hosts this get together week after week!




Maple Date Chia Charger Bites

Happy Monday! Hope you all had a wonderful weekend and are ready for the week ahead. I’ve got a busy week filled with a dinner with friends, a basketball game at my alma mater, and a Parenthood series finale party! I’ll be so sad to see this show come to an end. Anyone else watch Parenthood!? For the Parenthood viewing party I’m planning on bringing along some of these Maple Date Chia Charger Bites I made this weekend!


These are so simple to make and are a delicious snack. Think Larabars in a cute little poppable bite form!


Only 8 ingredients and one bowl are needed to make these. Actually, you don’t even need the bowl if you have a food processor large enough to put everything in at once! I got an 8 cup food processor for Christmas and I absolutely love it. I cannot wait to use it for making more of these bites, hummus, cashew ‘cheese’ sauces and more!


Maple Date Chia Charger Bites

Makes ~14 bites

1 cup of old fashioned oats

1/2 cup of dates, chopped

1/8 cup chia seeds

1/8 cup of ground flax seed

1/4 cup of almond butter

1/4 cup of unsweetened coconut milk

1/8 cup of maple syrup

1/8 cup of cocao nibs

To make these bites simply add all ingredients to a food processor and pulse until blended and clumping together. Add a little more coconut milk if needed to get the mixture to blend.

The mix will be quick sticky, but that’s great for forming the bites into little balls. Once mixture is blended, roll into ~14 bites, and place in fridge to store.

Note: Since they are a little on the sticky side, you could roll the formed balls in a little ground flax seed for a less sticky coating!

What I Ate Wednesday #101

Happy Wednesday All! I hope you had a wonderful weekend and a great start to your week. Today is my 101st week participating in WIAW, but it is also my 300th post here on Just Water Please! It’s crazy to think how much I’ve written about over the past few years, and for those of you who’ve stuck around or those of you just stumbling across my blog, thanks for stopping by! As for the day of eats I am sharing today, I’m recapping from last Sunday. I was lucky to catch up with a dear friend from Grad school this weekend, and we had a blast! I started my day by munching on a perfectly ripe banana.


Then, I took my friend to Public Market for breakfast, where we walked around for a bit and then ate some food! I had a cranberry bran muffin and an almond milk hot chocolate. Yum!


We hung out for a bit longer and then headed our separate ways. I’m looking forward to next time where I’ll go visit her! After breakfast I packed up an overnight bag and went to my Mom’s house to watch the Packer’s game with my sister. We snacked on this delicious spread of chips, salsa, pickles, nuts, olives, chickpeas, and lemon lime soda with lemon and lime slices to get in the green and gold spirit!


I also had a pear along with the snacks. And unpictured bit of a sunflower beet and chickpea salad which was wonderful!


Dark chocolate peanut butter cups were eaten around halftime.


Then dinner was a scrumptious curry cucumber radish salad with raisins and cashews! Recipe to come!


My sister and I treated ourselves to some spiked hot chocolate that night. I made a Godiva and Bailey’s combo which was heavenly!


Later that evening we played some scrabble and ate freshly baked gluten-free, vegan chocolate chip cookies.  A perfect end to a wonderful weekend!


Make sure to stop on by Jenn’s page who hosts this fun gathering each week!



Lunchbox Series Part 4: Black Rice, Mushroom, Squash and Sun-dried Tomato Salad

I’m back with another installment for the Lunchbox Series! Today I am sharing a simple and delicious meal that I enjoyed a few times for lunch last week.


This is a Black Rice, Mushroom, Squash and Sun-dried Tomato Salad! To make this dish I prepped the bulk of the ingredients on the weekend so I had everything ready to throw together for lunch throughout the week.


Black Rice, Mushroom, Squash and Sun-dried Tomato Salad

Serves 4

1 cup black rice (uncooked)

Spice blend of choice to add to the rice (~1/2 tbsp)

1 medium/large acorn squash

10 0z. cremini mushrooms

1/2 cup of sun-dried tomatoes

Olive oil

Balsamic vinegar

I started by roasting an acorn squash (cut in half) for about 4o minutes at 400 degrees.

Then I cooked 1 cup of black rice with 2 cups of water and some spices.

I also sautéed about 10 oz. of chopped mushrooms to add to the mix as well. This was all prep that I completed on the weekend.

Then, throughout the week, I created a big salad with arugula, squash, black rice, sautéed mushrooms, and sun-dried tomatoes. I dressed the salad with some olive oil and balsamic vinegar and called it a day! Enjoy!

What I Ate Wednesday #100!

100! Wow! I cannot believe this is the 100th time I have shared my eats as a part of What I Ate Wednesday. Thanks again to Jenn for hosting this wonderful get together where bloggers and readers alike can explore new foods and get creative ideas to try in their kitchens! My post today documents what I ate yesterday, a fairly typical Tuesday.


Breakfast started off with a bowl of muesli. It was 1/3 cup muesli, 1/3 cup water, 1/3 cup unsweetened coconut milk, 1 ripe banana, and 2 tbsp of almond butter. A delicious and filling breakfast!


Midmorning at work I snacked on plain greek yogurt topped with chia seeds, almonds and a tbsp of cranberry raspberry preserves. I’ve been enjoying a version of this yogurt, seeds, nuts and jam combo over the past week for an easy and tasty snack.


For lunch I had a spinach salad topped with quinoa and acorn squash, olive oil and balsamic. Also had a roll on the side.


And a few slices of this honey crisp apple.


After work I was starving, so I toasted an english muffin and topped one half with peanut butter and the other with boysenberry preserves.


I also made myself a coconut milk Rumchata cocktail to sip while I cooked dinner.


Dinner was a deconstructed veggie burger atop a bed of sautéed kale and brussels sprouts. I could have just eaten a plate of brussels sprouts. So good!


And dessert was puffed brown rice, granola and cacao nibs with coconut milk!



Brussels Sprouts, Black Bean, and Bell Pepper Burrito

Morning all, and Happy Monday! Here is another simple and satisfying meal for your tastebuds. Brussels Sprouts, Black Bean, and Bell Pepper Burrito!


All you need is a handful of ingredients and about 10 minutes. Time does not always have to be a barrier for eating healthy meals.


I used frozen brussels sprouts and a frozen bell pepper mix to whip up this delicious dinner in about 10 minutes flat!


 Brussels Sprouts, Black Bean, and Bell Pepper Burrito

Serves 1

1 tbsp olive oil

1 whole wheat tortilla

2 tbsp tahini

1/3 cup black beans

1 and 1/2 cups brussels sprouts

1/2 cup bell pepper, chopped

2 tsp savory spice medley

To make the burrito, simply heat the olive oil in a sauté pan and once ready add the brussels sprouts and bell peppers. Cook for about 5 minutes over medium low heat.

Then add in the beans and spices to the sauté pan and continue cooking another 5 minutes or until all veggies are warmed through.

Spread the tahini on the tortilla shell and top with veggies! Enjoy!

Coconut Kale with Herbed Quinoa and Acorn Squash

This has been one of my favorite dinners over the past week! A simple and delicious meal. One way or another I’ve eaten kale sautéed in coconut oil every night this week. The coconut oil gives the kale a wonderful flavor and is a fun change from olive oil. And the kale serves as a base for this dish!


Coconut Kale with Herbed Quinoa and Acorn Squash is delectable! Topped with a drizzle of cranberry raspberry jam and you’ve got yourself a winning dinner!

Coconut Kale with Herbed Quinoa and Acorn Squash

Serves 1

1/2 small acorn squash

1/3 cup cooked herbed quinoa

1 tbsp coconut oil

1 tsp minced garlic

1-2 large handfuls of chopped kale

To make this dish, start by baking the squash. I simply sliced the cleaned squash in half and baked in the oven at 400 degrees for 40 minutes.

For the quinoa I made a big batch on the weekend, and just used ~1/3 cup portion for my dinner. I cooked about 3/4 cup of quinoa in 1 and 1/2 cups of water and once finished stirred in about 1 tbsp of a blended herb mix.

When the squash is done, heat up the coconut oil in a large sauté pan over medium low heat. Add in the garlic and then the kale. Sauté the kale for about 5 minutes and then add in the quinoa and the squash. Continue sautéing until all is warmed through, then serve! Enjoy! Top with any sauce you’d like or just eat as is!