Good morning! I’m pleased to participate in What I Ate Wednesday again this week. I’ve had quite a few visitors from this referral and I love showing off a day’s worth of what a healthy, vegan eats. If you’ve been reading my blog for awhile, then you know that I follow Dr. Fuhrman’s “Nutritarian Diet Style.” What this means is that the base of my food pyramid is green vegetables, both cooked and raw, followed by other veggies, fresh fruit, beans, nuts, seeds, avocados, some soy products and some cooked grains and starches. What I don’t eat are any animal products, oils, added sugars or salt. It’s been working fantastically for me for almost two years now, just check out some of my “before” and “after” pictures on my About page.
So yesterday morning started off with a green smoothie. This is a great way for me to get a full serving of greens with my breakfast. Yesterday’s veggie was purslane (a great source of omega-3 fatty acids) and watercress. Would you believe it, I forgot to take a photo? It looked very similar to this one:
The ingredients included: hemp seeds, sesame seeds, water, frozen banana, watercress, purslane, frozen strawberries, frozen pineapple, cinnamon, golden berries, carob powder, liquid stevia and frozen blueberries. I’m starting to realize that I need to wean myself off stevia, my sweet tooth is starting to get the best of me (I’ll be writing more about this in upcoming posts).
I had a decent workout at the gym in the morning and then came home and had a big salad for lunch with a dressing made from garbanzo beans, lemon juice and tahini:
For dessert, I made a Concord Grape Smoothie that was pretty darned delicious. I’m going to post the recipe this Friday for Healthy Vegan Fridays! It looked like this and had a huge amount of baby spinach blended it that I couldn’t even taste:
Stay tuned for that recipe, it’s a good one. My appetite hasn’t been super great lately and I think it’s because I’m drinking too many smoothies. I’m going to try subbing fresh fruit for my after-lunch smoothies and see if that helps. I think the really hot weather is also dampening my appetite, it has been over 110 degrees and humid here in the Southern California desert since I’ve been here the past 2 weeks. It’s okay, I’m jetting off to the beach next week so that should help!
Despite the heat, I made a cooked dinner with baby bok choy as the star. I started by water-sauteeing some celery, zucchini, tempeh and fresh corn that I cut off the cob:
I then added the bok choy and let it wilt down:
I stirred in a simple sauce of almond butter and low-sodium tamari and this is what my bowl looked like:
I had some fresh grapes for dessert, although I wasn’t really that hungry, it was mainly for the coldness and sweetness. That’s it! What did YOU eat yesterday?
P.S. To see pictures of my trip preparations and to keep current on what I’m up to, be sure to “like” my page on Facebook here or follow me on Twitter here. If you use Instagram, you can find me @carrieonvegan.