This is my second post of pictures from days I half-documented for What I Ate Wednesday (here’s the first). The pictures are still good so I wanted to share; so, here’s a look at a full days’ eats, but from all different days. Side note: today is my mom’s birthday – Happy Birthday Mom!
Breakfast: Iced coffee with skim milk and agave at Saratoga Coffee Traders in Saratoga Springs, over Memorial Day weekend. We went here for coffee every morning, and on the second day I discovered their chocolate toffee iced coffee; I’m sure it’s not good for you but at least I got it with almond milk! Their flavored drinks are delicious, I’d highly recommend trying them at least once.
Breakfast: overnight oats are the best! This was (all organic):
- 1/4 cup oats
- 1/2 cup almond milk
- 1/8 tsp. coconut oil
- 1/8 tsp. chia seeds
- the end of a box of walnuts (so a couple tiny pieces of walnut but mostly powdery crumbs)
- unsweetened coconut flakes
- sweetened dried cranberries
- splash of vanilla extract
- cinnamon
Snack: the last chunk of a loaf of rosemary olive oil bread (store-bought) with the last of some blue cheese and really delicious, organic kalamata olive tapenade.
Lunch: roasted potatoes, parsnips and orange and purple carrots from the Saratoga Springs Farmers’ Market. I roasted them with sesame oil and spices (turmeric, cumin, cilantro, salt, pepper), and topped it with a soft-boiled egg and sweet & sour cabbage.
Dinner: in Saratoga Springs, we made dinner at home one night. We roasted chicken with a spice rub (sage, cilantro, cayenne pepper, onion powder, garlic salt, pepper) and then shredded it and added it to cooked gluten-free “garden pagodas”. To that we added a bottle of butternut squash spaghetti sauce my grandma had given me the weekend before. Then, I mixed in a package of Cabot’s shredded cheddar and mozzarella cheese. I topped it all with a small box of parmesan shavings and the rest of the spice rub, and threw it in the oven for about 15 minutes. It was absolutely delicious! Not pictured: Farmers’ Market salad Maggie made, with mixed greens, yellow tomato, radish and lemon and olive oil for dressing.
Dinner: Awful picture, but this giant quinoa bowl was delicious! My friend Mitchell and I just cooked an entire package of organic quinoa in vegetable broth, and cooked down an onion with olive oil and spices. To the onion, we added frozen (and thawed) spinach, peas and asparagus. Then we dumped that into the quinoa and used the pan to cook three chicken breasts, with chili powder, cumin, cilantro, salt and pepper. Then we cut that up, mixed it with the kalamata olive tapenade, and threw it into the quinoa as well. The last few things we threw in: sliced radish and shredded carrot (that I’d brought back to Astoria from the Saratoga Springs Farmers’ Market), low-fat feta cheese, sweet & sour cabbage, pickled beets and Pickapeppa sauce. YUM!
Dessert: Mr. Q. Cucumber soda. I first tried this at a restaurant with my dad a few years ago and I love it! It’s a bit hard to find so when I come across it I’ll treat myself.
Exercise: Here are a couple runs from the past few weeks. I’ve also been going to vinyasa yoga (either 60 or 75-minute classes) every chance I have, which has been about 5 times per week.
I love the Nike+ app, which has a bunch of useful features such as training plans, GPS, challenges, etc. and allows you to make these pretty reminders from your runs!
What did you eat today?
Tagged: agave, almond milk, apps, asparagus, Astoria, beets, beverages, blue cheese, bread, breakfast, broth, butternut squash, butternut squash macaroni & cheese, cabbage, carrots, cayenne pepper, cheddar, cheddar cheese, cheese, chia seeds, chicken, cilantro, cinnamon, coconut, coconut flakes, coconut oil, coffee, cooking, cranberries, cumin, dried cranberries, egg, eggs, exercise, farmers market, feta, fruit, gluten-free, healthy, iced coffee, kalamata olives, lunch, mozzarella, New York, Nike, nuts, oatmeal, oats, olive oil, olives, onion, onions, overnight oats, Parmesan, parsnip, pasta, peas, Pickapeppa Sauce, pickled, pickled beets, potatoes, purple carrots, quinoa, radish, recipe, roast chicken, rosemary, running, sage, Saratoga Coffee Traders, Saratoga Springs, sauce, sesame oil, soft-boiled eggs, spices, spinach, sweet & sour cabbage, tapenade, turmeric, vanilla, vanilla extract, vegan, vegetable broth, vegetables, vegetarian, walnuts, What I Ate Wednesday, WIAW, yoga
