What I Ate Wednesday #128

It’s What I Ate Wednesday time again and I’ve got some delicious random meals to share with you! Enjoy! You can check out every one else’s WIAW posts here.

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Cheesy Smokey Spicy Black Bean SoupThis amazing recipe from Vedged Out. I’ve misplaced my notes on this recipe, but I know that this soup has awesome flavour! I pureed it about halfway, but I wasn’t a huge fan of the texture, until I stirred in some leftover brown rice. Then it was perfect! This is the best black bean soup recipe that I’ve tried and I will absolutely be making it again. I also froze half the batch and it was just as good a couple months later.
Lentil & Rice Burrito – with Daiya Cheddar Style Wedge and avocado

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Berry Green Vega Smoothie – 1 scoop Berry Vega One, 1/4 cup fresh orange juice, 1 1/4 cups water, 2 frozen greens cubes, 1/2 cup frozen blueberries, 1/4 cup frozen cranberries, 3 slices frozen banana.
Warm Brown Rice Porridge – leftover brown rice heated with some unsweetened almond milk and coconut sugar. Sprinkled with raw cacao nibs. Tastes like rice pudding, but is super fast if you have cooked rice on hand!

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Avocado Toast with Balsamic Vinegar – not so pretty this time because the avocado was too ripe to slice, but still super good!
Balsamic Cucumber Salad – cucumber, balsamic vinegar, lemon juice, Vega Antioxidant Oil, and fresh ground black pepper.

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Creamy Matcha Smoothie – 1 1/2 tsp matcha powder, 1 1/2 tsp coconut sugar, 4 frozen greens cubes, 5 slices frozen peach (1/2 a peach), 1/2 small avocado, 1/2 scoop French Vanilla Vega One, 1/2 cup unsweetened almond milk, 1 cup water.
Salad – Red leaf lettuce, cucumber, yellow pepper, arugula, and thinned out Nacho Cheez White Bean Spread. With a whole wheat naan bread.

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Apple Cinnamon Oatmeal – with almond butter
Salad Bar Salad
– spinach, romaine, cucumber, orange pepper, chickpeas, tofu, peas, carrots, green olives, banana peppers, and balsamic vinaigrette.

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Mexican Sausage Skillet – Sauteed sliced Field Roast Mexican Chipotle Sausage, yellow flesh potatoes, corn, parsley, yellow pepper. With avocado.
Salad – Mixed romaine lettuce, cucumber, lemon juice, Vega Antioxidant Oil, balsamic vinegar, cooked short grain brown rice and brown lentils, Sriracha, red grapes.

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3 thoughts on “What I Ate Wednesday #128

  1. Those look like some good eats! I love avocado toast… so good. I never thought of putting balsamic on it.
    I’ll have to try out black bean soup & nacho cheeze white bean spread =)

  2. Pingback: What I Ate Wednesday #129 | One Small Vegan

  3. Pingback: What I Ate Wednesday #134 | One Small Vegan

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