Just another What I Ate Wednesday (WIAW) to shake up your work week.
I woke up yesterday, feeling the need for “comfort”, so I decided to go with the comfort food of them all…oatmeal. Certified gluten free of course. Served with a cup of naturally decaffeinated earl grey with steamed almond milk.
Apple Cinnamon Rolled Oats (Serves 1)
- 1/2 cup certified gluten free old fashioned rolled oats
- 1/2 cup almond milk
- 1/2 cup water
- a lot of cinnamon
- dash of vanilla extract, nutmeg and cloves
- 1/2 granny smith apple, diced
- 1 tablespoon brown rice protein powder
- 1 tablespoon ground flax seeds
- 1 tablespoon sunflower seed butter
Add the diced apple with about 5 minutes of cooking time left, add the protein and flax after removing from heat, and top with sunflower seed butter and more cinnamon. Comfort at its finest.
Midmorning I snacked on a heavenly combination. Roasted sweet potato and curried hummus. Seriously. Pardon the blurry paparazzi photo.
- 1 cup cooked chickpeas
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 1 tablespoon nutritional yeast (optional)
- 1 clove garlic, peeled
- 2 teaspoons curry powder
- 1 teaspoon honey
- 1/2 teaspoon cumin
- 1/3-1/2 teaspoon salt, to taste
- dash of cayenne pepper and crushed black pepper to taste
- water to thin out
- Add all ingredients except water to food processor. Process until relatively smooth, and stream in water until desired creaminess is reached. Taste and adjust seasonings if necessary.
This week I’ve had this hummus on carrots, celery, Paleo Bread, and roasted sweet potato while the fiancé has been putting it on his turkey and provolone sandwiches. Not only is hummus incredibly easy to make at home, you also get to play with the flavors.
For lunch, I had a take on a barbecue chicken salad inspired by my food cravings.
Barbecue Chicken Salad
- 3-4 ounces leftover cooked chicken breast, shredded
- 1/4 cup black beans, rinsed and drained
- 2-4 tablespoons barbecue sauce
- 1/4 cup red pepper, diced
- 1/2 tomato, diced
- 2 tablespoons red onion, diced
- sea salt and freshly ground black pepper
- crumbled blue corn chips for topping
- Nuke the chicken breast, black beans, and barbecue sauce in the microwave for about 1 minute.
- Place all ingredients on top of lettuce, and toss.
Immediately followed by a clementine and some Chinese green tea.
My afternoon snack consisted of 6 oz Fage Greek yogurt, 1/3 cup frozen cherries (thawed), sprinkle of ginger powder and granola from Shiso Fresh. I scarfed it between a meeting and an appointment and I remembered to take a picture…after it was already gone! Oops.
For dinner the fiancé made one of my favorite vegetarian meals, lentil tacos. The lentils provide a meaty texture, protein, and fiber. This is a great go-to meal for any vegetarian or if you are just looking to change it up a bit.
Lentil Tacos (Serves 4) Original recipe from Runners World
- 1 cup onions, diced
- 1/4 celery, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup green lentils, dry, rinsed
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 1/2 cups vegetable broth
- 1 chipotle pepper in adobo sauce, diced (optional)
- 1 tablespoon raisins, minced
- 1 cup salsa
- 8 6-in corn tortillas
- shredded lettuce
- chopped tomatoes
- sliced avocado (optional)
- shredded cheese (optional)
- In a large frying pan over medium heat, sauté onions, celery, and garlic in the olive oil for five minutes or until vegetables are soft. Stir in the lentils, chili powder, cumin, and oregano. Cook for one minute. Add the broth, chipotle pepper, and raisins. Boil for 1-3 minutes.
- Reduce heat to a simmer, cover, and cook for 35 minutes, or until the lentils are tender (add more water or broth as needed). Remove the lid and cook an additional 10 minutes (until lentils are thick), stirring often. Fold in the salsa.
- Wrap the tortillas in a damp white cotton towel and microwave on high for one minute, if you don’t do this the corn tortillas will break apart. Spoon the lentil mixture among the tortillas. Top with lettuce, tomatoes, avocado, and cheese.
Served with steamed green beans and a glass of Massimo 2008 Rioja, Spain, $9.99. We really enjoyed the wine, it had full bodied flavors without the price tag. It complemented the Mexican flavors in the tacos fairly well. We definitely recommend it!
What has been the best thing you’ve eaten today?