what i ate wednesday #10

Number TEN?!  I can barely believe it!  And this is my first WIAW where I had to pack my food because I had to eat at work – which is definitely taking some time to get used to.  Now I have to go back to thinking what I’m going to eat for lunch and snacks and get it ready in the morning, much more work than just grabbing stuff whenever!  So here we go…

Breakfast:

Dough Boy + Protein Powder.  Topped with ground flax, 1/2 a banana, blueberries and sunflower butter.  I also had a buckwheat blueberry muffin Kinley made last night.

Lunch:

Leftover dinner from last night – Oh She Glow’s Heat Wave Summer Salad.  I almost followed the recipe exactly, but instead of the speltberries I used quinoa to keep the gluten away!  It was so delicious.  I am loving the cold pasta/grain salads during the week!  And another buckwheat blueberry muffin (pictured below).

Afternoon Snack:

I had a jar of pineapple and strawberries – my favorite combo!  And two rice cakes (didn’t end up putting the AB&J on them but I’ll be bringing them along tomorrow and hopefully I get the chance to eat it this time!)

Dinner:

In honor of Mama Pea’s book coming out, I made Mmmm Sauce for the first time.  It was Mmmm good.  Had it on top of brown rice pasta + lentils with kabocha squash on the side.  So good.

Time to go relax for a few hours and go to bed!

what i ate wednesday #7

Wow, has it really been 7 weeks since I first joined WIAW with Peas and Crayons?!  Many things have changed since my first post in terms of eating, but I am gradually feeling better and realizing what my body likes and doesn’t like – just wish it wasn’t such a process to get there!  Well, I tried half of a sprouted wheat bun on Monday night with dinner, and let me tell you my body definitely did not like me.  I was hoping sprouted wheat was going to be okay, but I guess not.  I was feeling so off last night for dinner that all I could manage was a bowl of fruit…  My appetite was better than that today fortunately, so here are my eats!

Breakfast:

New oat combination!  1/4c rollet oats + 1/4c oat bran mixed with 1 1/2 cups water.  Bring to a boil and then cook for around 10 minutes with a half of a banana whisked in at the end – so fluffy!  Topped with sunbutter, blueberries and some sucanat + cinnamon.  Also had one of my Gluten Free & Dairy Free French Breakfast Puffs on the side.  These things are sooo good.

Mid-Morning Snack:

Photo shoot of the muffins – I ate this exact one.

Plus a bowl of fruit – strawberries and pineapple are one of my favorite mixes!

Lunch:

Brown Rice Wrap with hummus + lettuce with carrots on the side.  Also had two of the Gluten Free & Dairy Free French Breakfast Puffs after – they’re so good I couldn’t resist!

Afternoon Snack:

One of the new Coconut Chocolate Chip Clif Bars – I think this is my favorite flavor.

Dinner: 

Salad with leftover roasted veggies, homemade bean + beet burger with ketchup.  On the side?  Just half of the most delicious Millet/Flax Bagel from Sami’s Bakery.  The best part?  They’re gluten free!  Oh my goodness, I stumbled upon these at a store I was at today and just had to get them.  I also got a loaf of Millet/Flax bread and a pizza crust!  They are the first gluten free baked goods I have gotten, and their ingredients are all amazing – nothing weird at all which is saying something for packaged gluten free products.  Definitely excited to try out all their goodies since this one was delicious!

red, white & blue breakfast

If you’ve read my blog before, I think you’ve noticed I have a thing for muffins.  So when it comes to celebrating the 4th of July, I just had to create a recipe that utilized the colors of the American Flag.  I knew berries would give me the colors I was looking for but didn’t want to use them for the blue and red, so I used cherries and poppyseeds.  You may not think of poppyseeds as blue, but I think they have a blue tint and they definitely worked in the recipe!  To finish the trio, the millet was added as the ‘white’.  Although none of my baked goods are white anymore, I think the millet stood out enough to count ;).

Cherries

Millet (use your imagination and pretend this is white)

Poppyseeds

Works for me.  And with this recipe being gluten free and vegan, no one will be left out.

Red, White & Blue Muffins makes 12

• 1/2 c oat flour
• 1/2 c millet flour
• 1/2 c oat bran
• 1/4 c ground flaxseed (grind 1/4 c whole flax seeds, which will be enough for this + the flax egg)
• 1t baking soda
• 1 1/2t baking powder
• 1/2t salt
• 3/4t xanthan gum (you could leave out, but the muffins would be a bit crumbly)
• 1/4 c poppyseeds
• 1/4c millet
• 1 flax egg (1T ground flax +2T warm water, let sit for 5 minutes)
• 1/4c unsweetened applesauce
• 1T maple syrup
• 3/4 c unsweetened vanilla almond milk
• 1t vanilla extract
• 1/2t almond extract
• 1c cherries, pitted and cut in quarters

1. Toast the millet in a pan on the stovetop.  Heat over medium heat and stir frequently until you start to smell the millet toasting and hear it pop.  Allow to cool.

2. Mix together all of the dry ingredients from the oat flour to the millet and whisk together.

3. Whisk the remaining ingredients (except for the cherries) and add to the dry ingredients.

4. Mix the dry + wet ingredients until fully incorporated and then mix in the cherries.

5. Bake in a 375* oven for about 20 minutes or until set.

When the muffins first come out of the oven, you will taste quite a bit of almond from the extract, but it will decrease once the muffins have cooled so don’t be alarmed!

Garnish with cherries and these make a delightful and healthy addition to your menu :).

Happy 4th!