I woke up early for work yesterday (I took Monday off so I had a lot to catch up on!) and started the morning with a simple smoothie for one:
- .5 cup unsweetened cranberry juice (not from concentrate)
- .5 cup water
- .5 cup mixed frozen berries
- .5 scoop vegan protein powder
- 1 tsp. organic honey
- Roughly 1 tsp fresh ginger root
At work I drank a cup and a half of coffee with stevia and vanilla coffee mate (I have to stop drinking that! It has too many additives but coffee gives me a jolt that tea just can’t seem to deliver). About mid-morning I ate a molasses cookie; I made a whole batch on my day off. I ran out of sugar while making them so I used about half sugar, half organic honey, and they turned out delicious (I forgot to take pictures of the coffee and the cookie).
Work was so busy that I didn’t get to eat lunch until 4 o’clock! Sadly I had to eat at my desk but luckily, I had a super healthy, satisfying, home-cooked meal. I made this recipe: roasted cauliflower with sriracha-roasted chick peas and pickled mustard seeds. Except I loaded it all onto a pile of quinoa and also, I accidentally doubled the sugar in the pickled mustard seed recipe, so it turned into candied mustard seed! I know it sounds a little odd but it was probably the best cooking mistake I’ve ever made. The mustard seeds are soft and cooked down, and the spice from the seeds pairs well with the sugar (it also cooked with vinegar, so that helped balance it out a bit).
This is my lunch all mixed up; I also drizzled a little tahini on it (instead of the recommended Greek yogurt) and it was so good! I am definitely making this again.
I didn’t leave work until 7:30 PM and made dinner shortly after getting home. Kiyo and I made lentil cakes from a recipe in the book Eat Ink this weekend (full book review and recipe to come next week). We pan-fried some up and ate them with coriander aioli (we cheated a bit on this and mixed mayonnaise with lemon juice and spices, instead of making the mayo from scratch. We’ve tried that before and have never been successful). Made with red wine, bacon, onion, shallots and carrots, these patties are AMAZING. You’ll definitely want to check back for the recipe.
Confession: I had another cookie after dinner! But in my defense, that is a mini mug so the cookie isn’t quite as big as it looks. This time I had it with low-fat milk, which was just the perfect combination. How can I resist when there are about 25 of them lying around? Between the honey in my smoothie, the candied mustard seeds, stevia in my coffee and two cookies, I definitely went a bit overboard on the sugar yesterday. However, I was happy to get in a good variety of vegetables, protein and whole grains, so that was good. I’m taking an online nutrition class so I’m definitely more aware of my eating habits since starting that. Maybe next week I’ll post a more comprehensive food log, using a food tracker.
I wanted to go for a run last night but sadly a) I can’t find my Bose sport ear buds! So sad! and b) it’s super snowy and cold and slushy out right now in NYC, which makes me really want to stay inside.
Total estimated calories: 1800
What did you eat today?
Tagged: aioli, bacon, berries, beverages, breakfast, candied mustard seeds, carrots, cauliflower, chick peas, coffee, Coffee Mate, cookbook, cookie, cooking, coriander, cranberry juice, dessert, dinner, Eat Ink, ginger, gluten-free, healthy, juice, lemon, lentil cakes, lentils, lunch, mayo, mayonnaise, milk, molasses, mustard seeds, onion, organic, protein powder, quinoa, recipe, shallots, smoothie, spices, sriracha, stevia, tahini, turmeric, vanilla, vegan, vegetables, vegetarian, What I Ate Wednesday, WIAW, wine
