Happy What I Ate Wednesday. I’m back in action with some non-sick eats that I can’t wait to share with you. This week’s food has been fabulous, due largely in part to two things:
- Farmers market produce, and
- Jen’s tahini tumeric dressing
Seriously. If I could have a lifetime supply of fresh farmers market goodies and slather them in this dressing I would be the happiest girl alive. It’s tangy, creamy, turmeric-y, and delicious. The best way I can describe it is the healthy version of “yum yum” sauce.
Yup. That good.
Anywho, I’m getting ahead of myself. Breakfast this morning started off with a classic bowl of oatmeal.
I cooked 1/2 cup of old fashioned oats with a spoonful of Salba ground chia seeds in 1 cup of water. After cooking, I stirred in a scoop of Nuzest vanilla protein, maca powder, Silk unsweetened cashew milk, and cinnamon. And because a bowl of oatmeal is nothing without its toppings, I added fresh blackberries and Woodstock Foods organic almond butter. This will never not hit the spot!
One of the many perks of living with my mom for a little bit is my super short commute to work. It only takes me about 10 minutes vs. the usual 30 coming from the city, so my mornings have been much less rushed. I love savoring my breakfast rather than speed-eating to get out the door.
I spent the rest of the morning in a meeting and laying the groundwork for a new project I’m starting. I got a little hungry, so I dug into a farm fresh hardboiled egg for a mid-morning snack.
It’s crazy how much better farm fresh eggs taste than normal eggs. The yolks are more rich, yellow, and flavorful than their store-bought counterparts (from my experience). I purchased these pasture-raised, hormone-free, eggs at the farmers market on Saturday and will definitely be picking up another carton ASAP.
For lunch I packed a massaged kale salad with lemon juice, olive oil, and tahini turmeric dressing. I have tried time and time again to make the perfect tahini dressing and just haven’t been able to nail it. Well my friends, Jen has nailed it. I think I will be making this dressing every week for the rest of my life. 🙂
For salad toppers I added a hard-boiled egg, chickpeas, roasted sweet potatoes, and avocado, which was super satisfying and delicious. I also enjoyed a farmers market pink lady apple sliced and coated in cinnamon for some sweetness.
After eating, I took a 20 minute walk outside around the office before heading back to work. The warmer weather has me craving my midday walks like no other, so I am trying to take advantage of it and get in the extra movement.
Post-walk and working afternoon snackage included a chocolate peanut butter Squarebar and some un-photographed celery sticks. Womp womp. You’d think I’d learn by now!
(If you haven’t tried Squarebars yet, use my discount code BEETSME at checkout for 20% off. You won’t regret it!)
After work, I headed to the gym for a cardio workout. I spent 25 minutes on the treadmill, running for majority and incline walking for the rest. I am really trying to get back into the exercising groove, and have an itch to get back into running. Hopefully it sticks, because I love how accomplished I feel after a good cardio sweat!
When I got home, I got to work on prepping some farmers market asparagus for dinner. On the menu for my mom and I was a quinoa salad (still perfecting the recipe, details to come!) with blackened shrimp and roasted garlic asparagus.
It has been such a dream having my mom as my sous chef in the kitchen. She’s an expert fish and shrimp cooker, and a willing veggie chopper, which makes dinner prep 10x easier. Two hands are better than one for sure!
Afterwards, I quenched my sweet tooth with a two-part dessert.
A handful of blackberries.
And a piece of Lily’s Coconut Dark Chocolate (sweetened with stevia!) slathered in Kalot Superfood Fruit & Almond Butter. My sweet friend Emily sent me this jar a while back, and I am beyond obsessed. I keep not eating it in an effort to “save it”… Which is so silly, but that gives you an idea of how good it is!
Thanks, Em! You rock. 🙂
The rest of the evening was spent prepping beets and quinoa for tomorrow’s dinner, packing lunch, and typing up this blog post. I couldn’t shake a feeling of not being full/satisfied, so I blended a light bedtime snack of something I’d like to call “protein sludge.”
In said “sludge” went a scoop of Nuzest vanilla protein powder, unsweeteend cashew milk, cinnamon, ice cubes, and a few stevia drops. It tasted like a vanilla frosty, and the protein helped me finally feel satisfied. Win win!
Do you ever “save” foods you love when you should just enjoy them whenever you want?