What I Ate Wednesday #117

Morning! Happy Wednesday to you all. Hope your week has been off to a smooth start and that you have a wonderful day ahead! Today I am sharing my eats from Tuesday. I had a few new dishes that were quite fun!

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I started off  my morning with a big smoothie. This smoothie was a new combination for me! It included a frozen banana, frozen cherries, pumpkin, almond butter, almond pulp, cinnamon, coconut milk and water. Very good.

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Midmorning I snacked on a rice cake and some of these crackers. They are a Target brand gluten free cracker. I wish they weren’t so salty otherwise I’d buy these more often!

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I also had some almonds and raisins while sitting at my desk.

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When lunch came around I had this kale salad topped with brown rice, and sautéed veggies including zucchini, bell pepper and bok choy. I drizzled it with some tahini and balsamic, go figure!

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I also sipped on the last 1/3 of my kombucha throughout the afternoon. I really liked this lemongrass ginger flavor!

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After work before I did some errands I had another rice cake. I really love rice cakes if you couldn’t already tell!

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And dinner was another new dish. So simple and so delicious. A spinach salad with roasted beets, broccoli and sweet potato topped with stone ground mustard, olive oil and goat’s cheese. Yum yum!

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Dessert was some dark chocolate chips and cinnamon cereal!

 

Don’t forget to head on over to Jenn’s page to see where this WIAW party gets started!

TGIW,

Sydney

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What I Ate Wednesday #116

I’m back! And just in time for another What I Ate Wednesday! Last week and this week as well have been insanely busy, but luckily I have a little time now to pop in and share my eats with you all!

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This was last week’s breakfast one day: A banana smoothie made with almond butter, cinnamon, chia, coconut oil, ice cubes, and water. And a rice cake with some peanut butter!

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At work I snacked on these super seedy, gluten, dairy and soy-free crackers that I really enjoyed. Unfortunately these cost about $6.00 a box so I don’t think I’ll be buying those again anytime soon.

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I also snacked on some chopped pecans throughout the morning.

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And for lunch I had a quinoa kale salad with curried zucchini and a corn tortilla.

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I was halfway through my veggies when I remembered to take a picture. I’ve been loving raw bell pepper slices lately!

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Afternoon snack at home after work was a couple of spoonfuls of this nut butter. Mmmmm.

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And dinner was a lovely concoction of sautéed collard greens, broccoli, and brown rice topped with a little tahini, mustard and red pepper flakes.

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Ended the night with some dark chocolate chips and that was my day!

Thanks as always to Jenn for hosting this gathering!

TGIW,

Sydney

Grapefruit Hemp Mango Smoothie

Happy Friday! Happy May 1st! And happy Grapefruit Hemp Mango Smoothie to you!

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The Grapefruit was the star of the show for this smoothie. It gave it its beautiful color and its amazing flavor!

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Hope your weekend forecast is as nice as ours and you can enjoy a smoothie while being outside!

Grapefruit Hemp Mango Smoothie

Serves 1

1 and 1/2 cup of unsweetened almond milk

Juice from 1/2 a grapefruit

1 frozen banana

1/2 cup of frozen mango

1 tbsp hemp seeds

Dash of cinnamon

Put all ingredients in a blender and blend until smooth!