WIAW: I’m Baaaaack!

When I posted a few weeks back that I was done with WIAWs for awhile, I wasn’t sure how long of a break I’d be taking. Well, it’s only been 2 Wednesdays since then and I’ve caved…but only because I have a lot of food I wanted to share with you guys! I probably won’t be doing WIAW on a weekly basis, as I’m still trying to overcome my orthorexia and I’ve been making strides in eating intuitively, at least amount-wise and not counting calories, but the urges to ‘eat clean’ are still strong and I feel more pressure to eat as cleanly as possible for WIAW posts. So I’m thinking it’s best for me to not do them as often.

Anyways, this week’s WIAW is basically just a bunch of random meals I’ve been eating lately, mostly over this past weekend. I’m sensing a few trends in my recent eats: my salad-a-day goal is still going strong, I love homemade waffles for weekend breakfasts and a few old favorites have made their way back into the rotation. Oh, and an obsession with Instagram and seasonal PicMonkey effects #noshame.

Obviously, still loving the Whole Foods hot/cold bars.

Obviously, still loving the Whole Foods hot/cold bars.

Sorry this is super cheesy, but I had to put a heart around one of my fave meals ever–the WF hot/cold bar! I know I’ve said that the WF up here at school blows, at least as far as their salad bar selection goes. Well, it’s more like hit-or-miss. This box, consumed last Friday, was a hit–tofu ratatouille (a little too salty, but decent), Asian cous-cous, kale topped with maple pecans, grilled asparagus, edamame and my favorite, the in-store made vegan tortilla chips. I also added some homemade guac and it was a delicious box that was totally worth the $7 or whatever it cost. I like never go out to eat, so I think a couple of WF hot/cold bar runs a month is justified 😉

Vanilla blueberry chia pudding made with Sunwarrior protein powder, frozen blueberries, almond milk and shredded coconut.

Vanilla blueberry chia pudding made with Sunwarrior protein powder, frozen blueberries, almond milk and shredded coconut.

This was one of the few successful chia puddings I’ve made–most of them turn out to be runny, no matter how long I let them set. I think this one worked because Sunwarrior is incredibly drying, as in it soaks up liquid easily. Anyways, I love the vanilla+blueberry+coconut combo, so this will be a repeat breakfast/snack.

Southwestern-inspired salad. Spinach, green olives, pinto beans, homemade cashew cilantro dressing, hot sauce.

Southwestern-inspired salad. Spinach, green olives, pinto beans, homemade cashew cilantro dressing, hot sauce.

My salad-a-days have mostly been eaten at lunch, but on my busiest day (Wednesday) I have to eat while typing up a weather forecast in the newsroom–aka, I want something I can eat with one hand, and pack easily into my bag and not have to lug around all day. Salads are semi-portable, but they can get messy, so I usually eat a Larabar with some carrots, and then have my salad-a-day for dinner. Oh, and the salad-a-day goal was just something I decided I’d try out at the beginning of the year, and I think it’s been going strong for a month now. It’s been fun experimenting with different add-ins, greens and dressings but I have a few favorites I like to come back to often.

Return of the snack plate! PB and cacao nib stuffed date (aka best healthy dessert ever), sprouted buckwheat and ancient grains granolas, kale chip crumbs, dried apple slices, salted pistachios, Alter Eco mint dark chocolate and peanut flour paste.

Return of the snack plate! PB and cacao nib stuffed date (aka best healthy dessert ever), sprouted buckwheat and ancient grains granolas, kale chip crumbs, dried apple slices, salted pistachios, Alter Eco mint dark chocolate and peanut flour paste.

Yep, snack plates are back in my life and better than ever. I love having balanced meals (complex carbs/fruit/veggies, protein and healthy fat) so these cover all the bases, and taste delicious. Plus it gives my indecisive tastebuds a lot of different flavors at once…but I’m weird and only eat one part at a time!

Sweet potato chocolate chip buckwheat & almond flour waffle. Topped with chocolate Nuttzo and Sunwarrior 'frosting'.

Sweet potato chocolate chip buckwheat & almond flour waffle. Topped with chocolate Nuttzo and Sunwarrior ‘frosting’.

It’s official–waffles have become my weekend breakfast. I might still have them as an occasional breakfast during the week, but I’m sticking with quicker meals to maximize the time I can spend in bed before getting up 😉 Kidding, it’s really so I have more time to get ready and work out without feeling rushed. But I won’t give up my waffles. I’ve found the best flour combo is an equal ratio of buckwheat to almond, with a little tapioca starch thrown in there to keep them together. They always turn out thick and fluffy!

Nachos for dinner. Raw jalapeno popper on the side. GF multigrain sweet potato chips, sauteed spinach, green olvies, pinto beans, sprouted sunflower seeds, homemade guac and homemade nacho sauce.

Nachos for dinner. Raw jalapeno popper on the side. GF multigrain sweet potato chips, sauteed spinach, green olvies, pinto beans, sprouted sunflower seeds, homemade guac and homemade nacho sauce.

These are basically like my salads, only with less greens. I haven’t had nachos for dinner in awhile, because of my silly fear of grains, but I can’t deny that I love me some Late July multigrain sweet potato chips and honestly, they’re pretty healthy: gluten-free, made with simple ingredients like chia seeds and quinoa and nothing weird in them, and baked. So nachos will be back in the rotation, at least on the nights where I don’t feel like making dinner but have all the ingredients ready to go. I also really want to experiment with Asian and Greek inspired nachos…so stay tuned!

Cinna-mini rolls. Gluten free, vegan, and oh-so-easy.

Cinna-mini rolls. Gluten free, vegan, and oh-so-easy.

I’ve been trying to perfect the cinnamon roll for awhile. For me, it has to be vegan (duh), healthy, gluten free if possible and foolproof. I don’t do well with making my own rolls from scratch, sadly. I’ve made some tasty almond flour based cinnamon ‘rolls’ that, while delicious and simple, were super crumbly and not much like cinnamon rolls at all. Not that that’s bad, but I was still unsatisfied. Until I discovered the perfect gluten free AND vegan frozen pizza dough ball at Whole Foods. Yeah, it’s really rare to find a whole grain based pizza dough that’s GF and vegan so I was thrilled. I’ve made some great cinnamon rolls before using premade pizza dough so I knew this had to work. And luckily for me, it did! I thawed the dough, rolled it out, filled it with just cinnamon, raw honey and chopped dates, rolled it up and cut it into 8 mini rolls and baked it. They turned out a little too chewy, but delicious and pretty darn close to perfect. Finally!

Another salad...yes I'm obsessed with nooch, spinach and olives in my salads.

Another salad…yes I’m obsessed with nooch, spinach and olives in my salads.

And to end on a veggie-filled note (to go with this month’s WIAW theme, of course), yet another salad creation. At this point, I don’t necessarily make my salads based on a theme, like Mexican or Asian or whatever, but I kinda just throw things in a bowl, shake it up and see what works. I generally love a combo of sweet and salty, so I like a lot of olives, dried fruit and something spicy in there.

Do you eat salads a lot? Have you ever tried to perfect a dessert recipe? 

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Summer (Recipe) Lovin’

Anyone catch the Grease reference? Ironically, my sister’s auditioning for it in the fall at her school since she’s really into musical theatre. I’m actually not even sure if I’ve ever seen the entire movie, but I have definitely heard some of the songs from it.

Anyways, I’ve been doing a lot of recipe experimentation lately and it’s all been pretty successful. Well, okay I did attempt to make Katie’s deep dish cookie pie and it turned out alright, except it tasted a little beany and it didn’t last very long even inside a Ziploc bag without starting to get moisture inside the bag so I had to toss them. But everything else has been not just edible but pretty delicious. Note: All of these are my own recipes, except where I gave credit to the original.

These tiny bites are addicting!

I know I said before that I’m a bigger fan of cookies ‘n cream, but I couldn’t pass up these cookie dough bites I saw on Angela’s blog. If you’ve ever wanted to eat cookie dough but didn’t want to get sick from the raw eggs, these little bites are perfect because they’re vegan, so no eggs involved! But they taste exactly like raw cookie dough and are super simple to make.

Cookie Dough Bites (vegan)

Adapted from Oh She Glows

1/4 cup raw cashew pieces

2 tbsp rolled oats

2 tbsp oat flour

sprinkle sea salt

8-10 drops vanilla stevia, to taste

2 tbsp honey vanilla agave (or plain agave)

1 tbsp semisweet vegan chocolate chips

In a food processor, blend cashews and oats until combined and flour-like in texture. Add in oat flour, salt and stevia drops until mixed. Add in agave until mixture comes together and is sticky. In a bowl, take cookie dough mixture and mix in chocolate chips by hand. Form into 8 to 10 small balls and keep in fridge until ready to eat.

Mocha softserve topped with peanut butter Puffins.

This one’s so simple it’s barely a recipe but I thought I’d share it anyway because it’s so good. If you’ve ever made banana softserve before and you’re a coffee fan, you’ll love this version. Just two ingredients and it tastes almost like coffee ice cream.

Mocha Softserve (vegan, gluten-free)

banana slices, frozen

1 tsp instant coffee powder (I used Starbucks’ VIA mocha instant coffee)

Blend banana slices in a food processor or high-powered blender until the slices clump together. Add in coffee powder and process until slices form into a big scoop that’s brownish in color. Serves 1.

Trust me, your wallet and your taste buds will thank you for this bowl!

If you’ve been to Chipotle and have ever had their burrito bowls, you’ll know that they are some of the best things ever. They are always my go-to when I get around to going there (it’s been almost a year since I last went!) because I love getting a bunch of random tasty things in a bowl. But then I made this Chipotle-inspired bowl and realized that it’s even better than the restaurant’s, in both taste and nutrition. Guess I won’t be wasting any of my hard-earned money there anytime soon 😉

Better-than-Chipotle Burrito Bowl (vegan, gluten-free, high protein)

1/3 cup cooked quinoa

cilantro, chopped

lime, quartered

1/2 cup beans (I used pinto, you can use black or whatever beans are your favorite)

kale, chopped and massaged with lemon juice and nooch

spoonful salsa

spoonful guacamole

Mix quinoa with cilantro and a squeeze of lime juice until combined. Add a pinch of sea salt if needed. Top with beans, kale, salsa, guacamole or whatever burrito bowl toppings are your favorites. Serves 1. 

Almost totally homemade cinnamon rolls!

About a year ago, I attempted to make Mama Pea’s cinnamon rolls, which are completely from scratch. Now usually I like making things from scratch and most of the time they turn out. Not this time, probably because I have nada experience with making bread that has to rise. I was still on the search for an easy vegan cinnamon roll recipe when I found out that you can make them using pizza dough. I had just gotten some fresh dough from Whole Foods the other day so I decided to put some of the dough to use in almost homemade cinnamon rolls. And they were a delicious success, not to mention totally easy. If you’re scared about making cinnamon rolls from scratch, this is the perfect recipe for you. Plus they’re really healthy–no butter or oil used, lightly sweetened with a natural sweetener and packed with nutritious grains like millet and oats (if you use multigrain pizza dough). What’s better than an easy, yummy and no-guilt breakfast?

Maple Pecan Cinnamon Rolls (vegan)

half ball of fresh multigrain pizza dough

1 tbsp agave or maple syrup (I used Ohgave! honey vanilla)

generous sprinkle cinnamon

handful chopped maple or regular pecans

oat flour (to flour surface)

Let pizza dough rise in a towel-covered bowl for at least one hour. Preheat oven to 375. Roll out risen dough on floured cutting board until about 1 inch thick and rectangular in shape. Mix agave and cinnamon in a small bowl until thick and paste-like and spread on dough. Sprinkle with pecans and roll into a thick log, pinching ends. Cut into 4 small rolls with a floured knife and place in sprayed baking dish. Bake for 20-25 minutes or until starting to brown on top. Serve warm from the oven topped with icing, cream cheese or vanilla almond butter. 

Quinoa power cookie (almost raw).

We just invested in a dehydrator, thanks to my obsession with dried fruit and how expensive that habit is. So far, I’ve made dried pineapple and kiwi…and these cookies. Yep, it’s true, you can make cookies in a dehydrator, and not just any cookies, but magical ones. Like ones made from simple, healthy ingredients like quinoa and almond butter. These babies are tiny but powerful…and delicious of course. They made my house smell like peanut butter and are crunchy and chewy at the same time. Oh, and if you’re dehydrator-less, you can make these in the oven at a low temp. I can’t vouch for how they’ll turn out, but the recipe I adapted them from said you can do that. I personally think it’s cooler making cookies in a dehydrator! Oh, and each cookie has less than 80 calories, so you can totally eat a few of them at a time without feeling guilty!

Quinoa Power Cookies (vegan, gluten-free)

Adapted from Insatiably Healthy

1 cup cooked quinoa

2 tbsp almond butter (I used almond peanut cashew butter)

2 tbsp agave (I used Ohgave! honey vanilla agave) or other liquid sweetener

2 tbsp rolled oats

2 tbsp peanut flour

1 tbsp ground flax-seed

1/2 tbsp sweetened cacao nibs

1 tbsp dark chocolate chips

In a large bowl, combine quinoa, almond butter and agave. Stir in oats, peanut flour and flax until mixture sticks together. Fold in cacao nibs and chocolate chips. Form into 10 small cookies and place on dehydrator trays. Cook on 115 F for 3-6 hours or until crunchy on the outside. 

What’s the best thing you’ve made lately? What’s your go-to Chipotle order?