I was thinking today that I haven’t done a post where I show you all my eats in a day for a loong time and since I took the day off work {my stomach was really not feeling well last night and I was having trouble sleeping} I had lots of time to photograph my fooood!

Breakfast:

I haven’t had pancakes in foreeeeever. I don’t even remember when. But when I was laying in bed this morning reading blogs I came across this delicious looking post by Lauren.

Bam. Breakfast.

Chai Spiced Coconut Pancakes with Macadamia Nuts, Toasted Coconut, and a Creamy Coconut Sauce. CRAAAAZY. And minus the chai.


I substituted almond milk for both the reg milk and the coconut milk. The creamy coconut sauce is out of this world! I don’t know why I have never thought of mixing coconut butter with almond milk before. Please do it. You will not regret it πŸ˜€

Lunch:

I actually made my lunch last night for work today but since I didn’t go I got to add some snacky sides that I normally would of eaten during the morning while working.

I had a big bowl of sauteed kale with vinegar topped with quinoa salad and toasted tamari sunflower seeds.

Quinoa Salad

  • 1 cup uncooked quinoa
  • 2 cups veggie broth
  • 1 red pepper
  • 1 orange pepper
  • 1 yellow pepper
  • 1/2 cup celery, chopped
  • 1/2 cup green onions, chopped
  • 1/4 cup cilantro, chopped
  • 1 tbsp light extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tbsp lemon juice
  • 1/2 white vinegar
  • 1-2 tsp soy sauce
  • 1 clove garlic, minced
  • salt to taste

Bring veggie broth and quinoa to a boil. Put the lid on and simmer over low heat for 15 minutes, until all liquid has been absorbed. Let cool completely.

Meanwhile, chop peppers, celery, green onions and cilantro. Whisk remaining ingredients {from oil to salt} together in a bowl. When quinoa is cooled mix together with veggies and pour dressing on top. Mix well to combine.

This salad is amazing as a side but can definitely be a main too, with some added chickpeas or tofu πŸ™‚

Gluten-free crackers with a babybel.

Some of the best green grapes everrrr. They were all so firm and perfect. I haaaate squishy old grapes. YUCK.

Supper:

Supper started with a snack! Of the best part of the broccoli — THE STEM! {Right Mom??}

I prepped half this meal yesterday so I wouldn’t have much to do tonight. Brilliant timesaaaver.

The pasta sauce is just a can of roasted tomatoes, 1/3 cup cooked green lentils, 1 can whole mushrooms, 1/2 onion, 2 cloves garlic, and some random spices simmered for about an hour.

Roasted broccoli {400F for 25 minutes}, large chunk of toasted pumpernickel bread with Earth Balance and garlic powder and King Soba millet and brown rice pasta with the lentil pasta sauce and goat chedda.

Snack:

Just as I am obsessed with kale {although I didn’t eat any today –shocker!!!}, I am obsessed with grapefruit. No sugar needed.

And a deep chocolate vitatop with almond butter and trail mix sandwich. This is my absolute favorite snack right now!

Time for bed! {Actually America’s Next Top Model and then bed ;)}

Don’t forget to enter my giveaway!!

Paije xoxo

Questions: Broccoli stems — yay or nay??

Anything you do to save yourself time in the kitchen?? Tips welcome!!

Favorite snack??




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