WIAW: What I Ate (& Made) Monday

Most of my WIAW posts are a random assortment of food pics I happened to take through the week. But not this week, no, I was actually on top of things and managed to take a picture of everything (well, basically everything) that entered my mouth on Monday. Plus I’ve got a recipe to share with you so it should be one of my better WIAWs in awhile. Let’s do it to it!

[from left] Leftover pumpkin”water”. Pumpkin chip buckwheat waffle topped with real maple syrup, Vega chocolate protein frosting and pumpkin spice latte quinoa granola.

Most people are either “pancake people” or “waffle people”. I am most definitely a waffle person. Not frozen waffles, of course, but I love whipping up a homemade waffle for breakfast. I like pancakes, but I am horrible at making them turn out perfectly fluffy and circular. So I’m sticking with waffles, which are more foolproof. Except that one time I tried making a coconut flour-based waffle and it got majorly stuck to the waffle iron. Let’s just say that vegan pancakes and waffles don’t work so well made with coconut flour. This waffle was amazing though and it didn’t get stuck to the iron at all. Win win. Yes, I am obsessed with all things pumpkin. But it’s even better combined with chocolate.

[from left] Kelp noodles. Spicy peanut sauce. Shredded carrots. Steamed edamame. Alter Eco dark chocolate with quinoa crisps. Black Mission figs. Justin’s vanilla almond butter.

Lunch was faux stir fry with a side of figs dipped in AB and a square of chocolate. Β The stir fry was faux because it wasn’t really stir-fried but it tasted like a peanutty stir fry. Kelp noodles are amazing, because they totally soak up the flavors of whatever sauce you pour on them, and they are pretty similar to noodles, without the calories and carbs but with all the nutrients of sea vegetables. The chocolate, well, I swear, I can’t not eat chocolate in some form for most of my meals or snacks. It’s kind of a problem. Β Oh, and BTW, if you have access to fresh figs and Justin’s vanilla AB, please try them together. It’s a magical combo.

[clockwise from left] Chocolove raspberry dark chocolate square. Apple nachos topped with Udi’s g-free cranberry granola, almond peanut cashew butter, chocolate chips, pumpkin seeds. Cookie dough inspired protein microwave muffin.

Those apple ‘nachos’ are my favorite snack discovery. They are a million times better than regular nachos, obviously health wise, but they also taste great for being so simple. Basically you slice an apple (I used a Pink Lady, my fave) really thin, microwave it for 30 seconds and then top it with whatever you like. I went with drippy almond butter, chocolate chips, granola and pumpkin seeds. So. Good. And then there are the usual suspects, a microwave protein muffin (easy to make and a great way to get in some extra protein) and a square of one of my favorite chocolates. Missing from the pictures is a little bit of some dry roasted edamame I ate during my late class.

Almost raw granola inspired by a classic Starbucks drink.

I was obsessed with making rawnola (raw granola) over the summer when I got my dehydrator. But since being at school, I’ve only lugged it out once to make some kale chips. That obviously had to change, since I missed homemade granola. Like everyone else, I’ve been loving pumpkin lately (which is weird ’cause I didn’t like it much last year) so I decided to make a pumpkin-y rawnola. If you don’t have a dehydrator, you can totally make this in an oven, set to a low temperature.

Pumpkin Spice Latte Quinoa Rawnola (vegan, gluten-free, raw)

1/2 cup dry Alter Eco organic royal rainbow quinoa, soaked for a few hours

1/2 cup rolled oats (can sub buckwheat groats to make raw)

1/4 cup canned pumpkin puree

2 tbsp raw agave or maple syrup

1 tbsp ground coffee (I used Archer Farms caramel apple coffee)

2 tbsp raisins

2 tbsp chopped nuts and seeds

In a large bowl, mix oats and soaked quinoa until combined. Add in coffee, raisins, nuts and any other mix-ins you’d like. Stir in agave and pumpkin until mixture is a little sticky and thick. Spoon granola mixture onto wax paper lined dehydrator trays (or use reusable dehydrator liners, if you have them) and dehydrate for 4-6 hours. Turn off dehydrator and let rawnola sit uncovered for several hours or overnight. Serve with almond milk or on top of fruit. Makes about 1 cup.

[clockwise from top left] navy striped sweater (Hollister), navy lace pencil skirt (Gilly Hicks). Mom-made veggie chili. Spiced yellow squash, red grapes, giant corn coconut microwave muffin. Celestial Seasonings tropical iced tea.

Like how I threw in a random outfit shot there? Yeah, it looks so dark ’cause I forgot to take one until it was already nighttime. Oops. Dinner on Monday was a winner, though. I reheated some spicy veggie chili my mom made a couple weeks ago and sent with me to freeze for future dinners. So if I can’t make it to the grocery store, I guess I’ll be set for a few days! Lately I’ve been loving yellow squash–I bought it randomly at Target and I can’t get enough of it sauteed with a little coconut oil and seasoned with chili powder and cinnamon. But the giant corn muffin was the best part of the dinner, obviously. I don’t know how it turned out so giant, I just made it with 2 tbsp of corn meal, 2 tbsp of coconut flour, some water, salt, stevia, baking powder and flax. Whatever, I’m not complaining. It was so good, especially for being thrown together, and it actually wasn’t too crumbly for a grain-free vegan microwave cake.

Are you a pumpkin fan or not so much? Are you a waffle person or a pancake person?

This post was submitted for Healthy Vegan Friday #10.

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20 thoughts on “WIAW: What I Ate (& Made) Monday

  1. I’m TOTALLY a waffle person too! I think it’s because I majorly suck at flipping pancakes and I like it when a machine can do all the ditry work haha πŸ˜‰

  2. Spicy peanut sauce is the BEST; I could probably eat it (or should I say drink it?) by the spoonful:) Those apple nachos sound so unique and delicious; I must try them sometime! That raw granola also looks delicious–I don’t have a dehydrator, but like you said, I could figure out a way to make it in the oven…I am definitely a fan of pumpkin, seeing as I have posted multiple pumpkin recipes on my blog the last few weeks:P

  3. I’m most definitely a waffle person. I do enjoy pancakes, but nothing beats a crispy waffle with a fluffy interior. Swoooon. As for pumpkin, I think it depends what it’s in. Traditionally I’ve preferred pumpkin in more savory dishes, but after baking up a batch of chocolate chip pumpkin bread, I think I might try moving over to the sweet side more often… as long as chocolate is involved πŸ˜€

  4. Happy national pancake day! That being said I ate a waffle for breakfast. I think pancakes are overrated. Waffles are more fun! Pumpkin is amazing. I don’t enjoy carving them because it’s messy but eating them is fun!

  5. Cute sweater! And the granola looks delicious! I haven’t made waffles in forever (I need a waffle iron) but I used to love the frozen Eggo’s ones when I was in middle school. For like two weeks, haha. Food phases πŸ˜› But why all the grain-freeness? I do admit that the coconut muffin looks deelish, but why kelp noodles? You need carbs and calories, not just sea veggie paste/gunk/whatever! *Me, being annoying*

    • Thanks! With the grain free stuff, I’ve just been experimenting with some new-to-me flours like coconut and almond for some new tastes and textures and I like having one or two meals per day that are grain free so I can fit in more protein and veggies. But I’m definitely not going paleo, I still love my grains!

  6. Pumpkin all the way here!
    … and now I’m jealous as I don’t have a dehdrator and therefore can’t try your granola! Maybe I can convince my mum to dig out her ancient dehydrator when I’m visting my parents one of the next times.

    Apples nachos? Such a great idea! I have to give it a try soon.

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