It’s time for What I Ate Wednesday once again! I missed Wednesday last week because the website was down due to problems with my web host. They’ve kind of been slacking for a while, so the rest of the week was spent looking for a more reliable company and then moving things to the new host.
I’ve been feeling better since my surgery, but I’m still not 100%. I think it’s going to be a while before I’m totally back to normal, but I have been cooking and preparing most of my meals. I’ve been eating lots of greens and berries, and drinking lots of green juices and green tea. Green seems to be my theme, so it’s a good thing it’s my favorite color. Since I wasn’t able to post a What I Ate Wednesday last week, I have a lot of meals to share this week. Here’s what I’ve been eating…
Frozen waffles were on sale at Whole Foods, so I picked up a few boxes. I accidentally bought mini blueberry waffles, but they were really tasty, so it was okay that they were small. I served them with mixed berries. I also bought full-sized gluten-free waffles and served them with super fruit jam, berries and slivered almonds. Other breakfasts were a pesto tofu scramble, a sprouted grain english muffin with avocado and nooch, and a tofu blt on a bagel.
Salad has been the theme of my lunches lately, and kale salad with tahini dressing has been one of my favorite things to eat these days. I’ve also been hooked on sprouted grain wraps, and have been filling them with veggies and hummus, and when I ran out of hummus I decided to fill them with tofu and more veggies. One day I splurged and bought a frozen pizza, and I had it with – you guessed it – salad with tahini dressing. While I was shopping, I found tortilla bowls, so I thought a taco salad would be fun. Unfortunately they were tiny, so most of the salad ended up on the plate. I stuffed the bowl with a mixture of cooked beans, vegan chorizo and diced tomatoes, and then topped everything off with lots of lettuce, a little Daiya cheese, chopped tomatoes, shredded cabbage, avocado, carrots and a drizzle of hot sauce. All of my lunches have been really delicious, but my favorite meal of late has to be the sandwich I brought home from Blossom DuJour in NYC. The Un-Chicken Griller is my favorite thing on their menu. I love it so much and I get there so infrequently that it’s pretty much the only thing I’ll order when I do make it there. It’s filled with grilled lemon un-chicken, avocado, pesto, vegan mayo and lettuce. I also got their tiny caesar salad.
The biggest variety in my meals has been at dinnertime, and I’m starting to get my creative cooking juices flowing again. Last night I made Stroganoff-Inspired Pasta from Robin Robertson’s newest book More Quick Fix Vegan. I added broccoli and a little spinach to make it a complete meal. A few nights ago I cooked Miso-Curry Glazed Squash, Tofu and Kale with Chickpeas, Potatoes and Pepitas, which is a recipe from my friend Jaime K at Save the Kales. This is the perfect in-between season meal because it’s a mix of raw and roasted veggies, and our weather has been kind of raw and roasted lately. There was also roasted purple potatoes with sautéed broccoli and Gardein chick’n; a veggie-loaded veggie burger with kale salad and a half a roasted sweet potato; and gluten-free pasta with beans, greens and lots of nooch.
What have you been cooking up lately?