Seeing as to how I have not posted on here in a week and I failed to do a “What I Ate Wednesday” because I never got a good shot of my lunch… or dinner for that matter… I am doing a round up of my weekly eats this past week. This includes pretty much anything I’ve had in the past week that I’ve had the chance to photograph. As of last Saturday I began the process of studying for two finals of which I had today (and will have tomorrow), going to the coffee shop on campus numerous times and indulging in several lattes, cappuccinos and hot teas. Unfortunately, I think I’ve become hooked on almond milk cafe lattés and hemp milk cappuccinos. Try them, they’re marvelous (even if they do put me into a jittery trance that I’m not too found of).
Anyways, starting off my list of what I ate last week towards the beginning of this week… I compiled a few items of what I usually consume through a normal week. Oatmeal and sweet potato fries with an occasional salad from my school’s local produce café, Engrained. Because the café is apart of our meal plan dollars and I had a ton left this last week of the semester, I felt the need to buy lunch there pretty much every single day this week. Not ideal since I only really like 3 of their menu items and the women at the cash register are always confused when I edit my order. But besides that point…
Last Friday for lunch I ordered the half waldorf salad that comes with candied nuts (which are heavenly), apples and celery. I added local shredded chicken and Hilary’s Eat Well Apple Fennel Dressing that I had in my dorm room. It’s a super light dressing and I figured it’d go well with the salad. The chicken made the salad a bit moist which I really liked. I love when toppings give the salad moisture so a dressing isn’t even necessary, although I love the apple fennel addition.
My dinner that night was a Hilary’s Eat Well Adzuki Bean Burger that pretty much tastes like a patty of quinoa with 5g of protein. It’s really freaking good. Especially with hummus. But what isn’t good with hummus, honestly? I paired it with roasted broccoli and cauliflower I grabbed from my dining hall and sliced up a sweet potato on the side. Ideal and simple dinner. Then of course another night I had sweet potato fries (roasted again) with salt and pepper as a snack. I’m surprised I haven’t turned into a sweet potato yet.
For one of my breakfasts, I made overnight oatmeal with a huuuge amount of raspberries, blueberries and strawberries and topped it with Emmy’s Organics Blueberry Cashew Cereal. This stuff has been sitting on my shelf for the past two months and I had still not tried it until this week. I don’t know what I was thinking because it is SUCH a good trade-off with regular granola and provides a really nice crunch to smoothies and oatmeal. One serving has 6g of protein and only 5 ingredients! The buckwheat groats give it the crunchy texture, as the organic raisins and blueberries sweeten it up. Really nice combo.
For dinner one night this week, I knew I had to use up my Sprouted Ancient Grains tortillas from Engine2 so I decided to make a chickpea veggie wrap. When I first tried these tortillas in the summer, I hated how easily they would break. Granted, that’s what you get when the ingredient list is minimal and the product contains no preservatives (similar to 365 brand organic corn tortillas at Whole Foods). After I finally read the instructions on the back of the packaging, I noticed it said recommended use is to toss the tortillas on a dry skillet BEFORE rolling. Once I did this, it was like a whole new world opened up.
I threw my pre-sauteed mushrooms from Trader Joe’s into my skillet to heat up, removed them and put the tortilla on each side for a minute or less and then put the ingredients together. I also roasted a quite large batch of broccoli and chickpeas. The inside of the wrap was the roasted veggies, organic grape tomatoes and 365 brand regular hummus from Whole Foods (my fave). Super tasty 100% guaranteed.
On Wednesday for lunch I finally made the trek over to Native Foods Café since I had a $25 gift card from my Vegetarian club at school AND they sent me an email with an extra $5 put onto my rewards card. As a poor college student, free Native Foods is like a calling from God. I ordered the Butternut Polenta Bites ($5.95) and the Caribbean Jerk Kale salad ($9.95). The appetizer of bites was 3 chunks of polenta piled high with caramelized onions, squash and arugula. As for the salad, it was the largest amount of shredded kale one could ever imagine, smothered in avocado, mango, coconut and tempeh a.k.a all things divine. Dressing can come on the side and I only needed about half of it but it really does make a difference.
After going two weeks without stopping at Whole Foods, I finally caved and went to grab some hummus, Purely Elizabeth granola (I’ve been out for 2+ weeks… so unfortunate) and a Kevita Tonics drink. I really am obsessed with these drinks… a little more than I probably should be but it sure beats any soda on the market (one glass only has 8g of sugar and it is from the organic apple and beet juice) PLUS they have apple cider vinegar and probiotics as the second and third ingredients. Probiotics are great for your gut and are known to fix the negative stress and toxins are bodies take on, along with supporting one’s digestive health. I pour it over ice and it seriously tastes like soda to me (without all of the added junky corn syrup and refined sugars). It looks like it would be artificially died since it is SO pink but it’s just the beet juice, trust me! All organic too, not bad.
As for my last breakfast of the week (and probably without a doubt the best), I had cranberry pumpkin seed oatmeal from Purely Elizabeth (what a surprise, I know) topped with a banana, strawberries and tahini sauce from Trader Joe’s. Once I mixed it all together it was the creamiest bowl of oats I ever tasted. I seriously recommend it. The tahini sauce made it taste as if you dumped cream into the bowl. One could never tell it was dairy-free. I will absolutely be making it again, as you should too!
The night before I prepped a chia fresca drink based off of the recipe done by Angela from Oh She Glows. I put 2 cups of filtered water into a mason jar with 1 tbsp chia seeds and some fresh raspberries to refrigerate overnight. In the morning they swelled up but only towards the bottom, most likely because I added a minimal amount of chia seeds but once I got to the bottom of the glass it tasted thick and similar to a chia drink you’d grab at the store. The next time I make it I might add a date or maple syrup to sweeten it up but it’s a great morning refresher and the chia seeds pack in added protein aside from the oatmeal to start your day off right. (And it looks good – that doesn’t hurt)
After a crazy and hectic week of a ton of fruit, oatmeal and sweet potato fries, I’m ready to bus it back to Cleveland this Sunday and have a ton of time off to cook up some recipes I’ve posted onto my Pinterest boards. Definitely expect to see some muffins, holiday cookies and homemade veggie burgers… and chicken tacos because I have been craving organic meat (not from a dining hall) for a LONG time. Sounds way too good.
Until next time foodie friends!