Thursday, January 10, 2013

What I Ate Wednesday (1/9/13)

Breakfast was my (gluten free) banana sweetened oatmeal made with unsweetened vanilla almond milk and topped with chia seeds, organic blueberries, banana and a tablespoon of organic peanut butter. With a mug of my precious coffee and almond milk.

For lunch I made a huge organic salad with mixed greens, baby kale, cucumbers, shredded broccoli & carrot mixture, avocado and cilantro with Whole Foods Health Starts Here Balsamic dressing. and a cup of Amy's Lentil Vegetable soup! (soup can pictured below) I also added in extra veggies from the freezer: kale, chard, and peas. I always have frozen organic veggies on hand to throw into soups, eggs, etc for added veggies in my meals! 

For dessert I had two of these almond flour chocolate chip cookies my roommate made! (okay who am I kidding I had two more as I was writing this blog last night...)

In between I snacked on some Skinny Pop. GMO free popcorn that I forgot to take a pic of but it's delicious and I highly recommend it! I find it at Whole Foods

Breakfast take 2 for dinner! Or brinner as I like to call it. I scrambled up some organic eggs with organic spinach in coconut oil and topped them off with half an organic avocado. Also had a delicious chia waffle (package pictured below) topped with organic blueberries.

and I am currently sipping on my favorite Cab Sav, Stellar Organics, as I write this. Sulfite free, reasonably priced and tastes great!

Until next Wednesday!


  1. looking at the almond flour cookie reminded me of a different recipe.. have you ever tried chocolate chip cookies made with chickpeas/garbanzo beans? they are so good! and full of protein! also, the recipes for them are so alterable that you won't have an issue being stuck to certain ingredients!

    1. actually I have been meaning to try that. But I made brownies with black beans recently and they were insanely delicious!