Tags
Chia buckwheat hemp cereal, food, health, Qi'a Superfood, Vegan eating, Way Better Snacks, What I Ate Wednesdays, WIAW
It’s Wednesday, which means 1) I’m halfway through the week (!!!) and 2) it’s time for another installment of What I Ate Wednesdays! Thank you Jenn who blogs at Peas and Crayons for hosting!
Not only was yesterday a day of uncharacteristically light (for me, at least) eating but it was also a day of vegan eats. I don’t know when that last happened. Although I didn’t begin the day with the specific intention of eating a vegan diet, I have actually been inching towards more of a plant-based, vegan diet recently. More on that in a post later down the road. For now, please enjoy the following photo-splosion of food.
9 AM
Chia, buckwheat and hemp “cereal” with almond milk, half a banana, a handful of Kashi shredded wheats for texture, and a couple of small squirts of agave syrup
I’ve only recently started eating Qi’a Superfood cereal, a mix of chia, buckwheat and hemp seeds, from Nature’s Path. It is on the pricier side (compared to conventional “cereals”) but I think it is worth the splurge! I’ve only eaten the original and am curious as to how the two other flavors — apple cinnamon and cranberry vanilla — taste.
This “cereal” is chock full of Omega-3’s and packs 6 grams of protein per serving. It is free of wheat and gluten and is also vegan, so can be easily incorporated into many diets. Personally, I like it with a couple of spoonfuls of yogurt, milk (because of the chia seeds, one serving is only 2 tablespoons — it will expand!), some sort of granola (or in this case, shredded wheat cereal) to add texture, and either a nut butter or fruit. It’s also great for salads!
11:30 AM
Half a banana with peanut butter
WORKOUT – Headed over to my gym for a workout. 20 minutes each on the elliptical trainer and stationary bike at high resistances. I then completed 20 minutes of various strength exercises, including triceps dips, lunges, squats, side planks and incline planks. I was doused in sweat by the end of my session!
1:30 PM
Raspberry Hemp Protein Shake
This was made with Navitas hemp protein powder, tons of frozen raspberries, almond milk, peanut butter and some ice cubes. I was on the run and needed post-workout fueling, so I threw this together quickly, knowing I wouldn’t have a chance to eat lunch immediately.
3:30 PM
Salad of kale and spinach, with carrots, tomatoes and various sprouts, topped with avocado + Persimmon + Handful of nuts (no photo)
YOGA!!! I did 30 minutes on my own
8 PM
Bottle of GT’s Green Kombucha
BBQ Tofu with beets and tomatoes atop a bed of arugula
Sprouted Chips + Salsa
I didn’t portion it out so there’s no photo of how much I actually ate, but ended up crumbling some onto the salad and then eating about half the bag and half the jar of salsa. I’ve got snacky hands, what can I say.
These Way Better Chips are great healthy snack options. The tortilla chips, which come in a variety of flavors, including the Sweet Chili pictured above, are made from sprouted whole grains and seeds. Their ingredient list is comprised of a short list of recognizable ingredients. As good as you’ll get with processed foods these days! Read their story here.
I didn’t eat a typical dessert yesterday, which is rare for me, as I usually have something sweet everyday. At the end of last night, I didn’t crave any sweets (oh hey, if curbing my sweet tooth is a side effect of veganism, count me in!), and also found myself heading to bed early because I had an early morning yoga session this morning.
Have you ever followed a vegan diet? Would you ever consider it?
namaste/xoxo,
Em.
caren @ voodies said:
I first encountered persimmons last year at a restaurant. It was a baked chocolate persimmon cake and I thought I was going to die on the spot when I tried it. They’re still a little fresh right now, but later in the year when they’re riper, OMG….heaven.
Em said:
My mom used to eat persimmons all the time, so I’ve been a lifelong fan 🙂
The nytimes did a piece today on it being a great fall food. Check it out!
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