So….this might be a day late. But hey, I have been a busy girl. So take it or leave it! 😉 Here is another edition of “What I Ate Wednesday,” that just so happens to be posted on a Thursday!
Breakfast
Yesterday’s breakfast was a staple, go-to breakfast of mine…
…a mixture of Kashi GoLean Original, Multigrain Cheerios, and Crispix cereals topped with Silk unsweetened vanilla almond milk.
Lunch
Lunch consisted of a fresh spinach salad. In the mix was spinach, carrots, onions, tomatoes, steamed broccoli and cauliflower (I prefer these to be cooked as opposed to raw) and light balsamic basil vinaigrette dressing. On the side I had a serving of whole natural almonds. Trader Joe’s makes individual serving packages of these and at a very affordable price.
Dinner
Oh, let me tell you something about this dinner….it was GOOD. So good that I am literally excited to eat lunch today because it consists of this leftover dish. I subscribe to Vegetarian Times magazine and found a recipe in the current issue for Roasted Winter Vegetable Jambalaya (which was excerpted from the book, The Inspired Vegan). Because the recipe is published in a book and magazine and I followed it exactly, I do not feel right posting it here. However, I found several links with the recipe posted, one of which can be found here: http://mydigimag.rrd.com/article/Vegan+Gourmet/1173201/0/article.html . Or, feel free to pick up the November 2012 issue of Vegetarian Times magazine!
The jist of this recipe consists of roasting carrots, parsnips, sweet potatoes, and Yukon gold potatoes…
…and then combining it with rice, onions, tomato paste, vegetable broth, tomatoes, and seasonings like salt, paprika, chili powder, cayenne pepper, and parsley. The mixture then simmers for about 45 minutes.
The actual prep time for this recipe is rather fast, however the cooking time (for roasting the vegetables and simmering the mixture) is a bit lengthy. Therefore, I would recommend cooking this on a day where you can devote some time to this recipe (don’t worry, you can do other things while the vegetables are roasting and the mixture is simmering…it’s all about multi-tasking, right? 😉 ).
I ate my Roasted Winter Vegetable Jambalaya alongside a serving of natural unsweetened apple sauce…there’s the apple sauce again!
I cannot recommend this recipe enough. It is so delicious and is absolutely perfect for this time of year. Go make it!
Snacks
Snacks for the day consisted of:
a banana (which I, surprisingly, ate in the afternoon instead of mid-morning…weird)
a sliced Braeburn apple
cooked green peas
baby carrots with hummus
a 100-calorie bag of microwave kettle corn popcorn
a big bowl of fresh cantaloupe, strawberries, and raspberries
How cute is that bowl?? So festive!
