Welcome to yet another WIAW (What I Ate Wednesday) served with an extra cup of veggies!
I started off my morning at 6:00 am making some of my new Irish Breakfast tea from adagio teas. Making tea is my absolute favorite way to start the day.
After sipping my tea and a quick Biology study sesh, I wrapped up some of Allen Lim’s rice cakes that I made the night before…and ate one as a pre-swim snack while I was at it.
Then I went for a relaxing and meditative 2000 m endurance swim as the sun was coming up. I was feeling pretty sore from a massage I got during my rest day on Monday, so an easy, low key, medium paced swim was just what my body ordered.
Post-swim I had some yummy tapioca crepes!
- 1 cup tapioca flour
- 1 cup almond milk
- 1 large egg
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/8 teaspoon sea salt
- 1/2 teaspoon coconut oil
- Heat a non stick skillet over medium heat.
- Combine all ingredients with a small hand blender or magic bullet.
- Pour 1/3 cup of the batter into skillet and tilt until pan is covered and batter is even.
- Cook 2-3 minutes. Flip, and cook for another 2 minutes.
Makes 6 crepes. Adapted from http://www.paleoplan.com/2011/05-06/tapioca-crepes/.
Filled and topped with fresh strawberries and cream cheese/protein fluff made with 1 tablespoon cream cheese, 1 tablespoon almond butter, 1 tablespoon brown rice protein powder, and 2 tablespoons of almond milk; microwaved for 20 seconds and stirred to combine.
(Top) Cream cheese and cherry stuffed, topped with sunflower seed butter and unsweetened coconut flakes.
(Bottom) Cream cheese and strawberry stuffed, topped with Justin’s vanilla almond butter.
Mid-morning I found a little motivation to study in the bottom of a gingerberry kombucha bottle.
And for lunch before heading to class I had some open faced turkey sandwiches made on scrumptious sandwich bread from the Gluten Free Almond Flour Cookbook with hummus, dijon mustard, lettuce and peppered turkey. With a snacked on carrot on the side.
Before my evening class I had some balsamic roasted vegetables and quinoa inspired by Veggie Belly. Instead of grilling the vegetables I roasted them at 375 degrees F for 30 minutes, stirring every 10. I added asparagus to the mix and jazzed it up with some Frank’s and parmesan cheese. Definitely got an extra cup of veggies in there!
What is motivating you to get through the week?