So I haven’t done a legit WIAW (aka, posting all my meals from one day) in a really long time…why not do one now? I managed to take Instagram pics of basically everything I ate on Sunday so here it is!
It’s obvious that I’m obsessed with waffles for breakfast. But I haven’t spent a dime on frozen waffles in probably 2 years. Why not make your own, with all the things you want and nothing you don’t? My waffle maker is getting so much use by me that my mom said I could take it with me to my apartment! My basic recipe always includes oat flour, baking powder, Truvia, unsweetened almond milk and chia gel. But I always include add-ins. And you can’t forget the protein frosting, that’s the icing on the
I love having edamame at lunch! Lately, I’ve been increasing my protein and it keeps me so satisfied. I’m not straying from veganism for the sake of protein though–there are plenty of plant based proteins that I’m obsessed with. Edamame is definitely one of them, it’s just so good and easy to make. And it tastes awesome with nooch–sounds weird, but it does.
I don’t think it’s possible for me to get sick of snack plates–there’s just so many combos! I always have a good mix of carbs (sprouted chips, rice crackers and organic kettle corn), protein (edamame), fat (cashews) and fun (chocolate and date). I just love the mix of flavors and textures, plus it lets me be indecisive 😉
I’ve been trying to play tennis with my dad every weekend this summer. It hasn’t always happened, but we’ve been playing a lot and it’s always a fun break from the norm. On Sunday we only played for half an hour since we started out late (around 5:50 pm) and the clouds were rolling in but we were running around the court more than usual.
I was feeling lazy and uninspired when dinner rolled around but I decided to make use of some falafel balls taking up space in the fridge. I whipped up a vegan tzatziki sauce made from some coconut milk yogurt I just bought, topped some greens with the baked falafels and sauce and had some veggie straws and a protein smoothie on the side. It was actually a great dinner, especially for being on the fly!
Coconut Tzatziki (vegan, gluten-free)
1 container So Delicious plain coconut milk yogurt (can use Greek-style or regular)
1/4 seedless cucumber, peeled and chopped
mint leaves, to taste
1 tsp minced garlic
1/4 lemon, juiced
salt and pepper, to taste
Scoop yogurt into a bowl. Add in cucumber, mint leaves, garlic and lemon juice. Stir until combined, and add in salt and pepper. Let sit for 10 to 15 minutes to let flavors mix. Makes 4-5 small servings.
I know I post a picture of a vegan cookie and ice cream all the time, but I don’t have it every night! The cookie I buy maybe once every two weeks when I hit up Whole Foods, and I split it in half to make it last two nights. And I have a small bowl of vegan ice cream a few nights a week, it’s just too good not to enjoy often! But it’s expensive so I try to make it last!
I just noticed that I was obsessed with chocolate and berries on Sunday–not bad obsessions at all 😛 Actually, I’ve been loving both a lot lately, along with pineapple, mango, quinoa and sunflower seed butter. Hey, food ruts aren’t all bad!
Have you been in any ‘food ruts’ lately? Do you like eating salads for dinner?
Recipe submitted to Healthy Vegan Friday #42.