Green Smoothie Challenge Day 2 & WIAW

Green Smoothie Challenge: Prep
Green Smoothie Challenge: Day 0.5
Green Smoothie Challenge: Day 1

Yesterday was Day 2 of the our Green Smoothie Challenge it was full of lots of good food! Check out what I ate, including two new smoothie recipes!

For breakfast I made a Blueberry Peach Green Smoothie, which is sort of a combination of the Blueberry Vanilla and the Spotted Peach.

My smoothie was followed by a cup of rooibos tea, and later on by some more vanilla rooibos tea.

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Blueberry Peach Green Smoothie
1/2 cup greens puree (or 2 cups packed greens)
1/2 a banana
1/2 cup frozen peaches
1 cup frozen blueberries
1 tbsp hemp protein powder
1 cup unsweetened almond milk
1/2 cup water
6 drops liquid vanilla stevia

Just put everything in a blender and blend until smooth. Enjoy!

After being out in the damp foggy air without a proper jacket (my own fault) I was way too cold to have something cold for lunch, so I made a quick stir-fry. It included broccoli, bok choy, orange pepper, edamame, garlic, red pepper flakes, Bragg’s Liquid Aminos, and a spoonful of leftover Gomae sauce on top.

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Around 2:30, after Jem got home from school and had finished lunch, we went for a 1 hour walk through some trails by our house. I’m loving the cool & sunny fall weather!

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After our walk I had another little portion of Gomae, and some more vanilla rooibos tea.

For dinner we made Hot & Sour Soup. We were really looking forward to trying this one and it definitely lived up to our expectations. I actually said while we were having it that it was the best thing I had eaten in at least 3 days. I’m looking forward to leftovers today!

We did make a few little changes to the soup.
– We used cremini mushrooms instead of shitake mushrooms.
– We used red pepper flakes instead of cayenne powder.
– We used medium-firm tofu instead of extra-firm. It falls apart a little in soup, but we like the softer texture.
– We also left out the scallions but added one diced carrot and a bunch of bok choy. (We added the stalks in with everything else and added the greens in with 4 minutes remaining.)

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It was also really nice how easy this soup was to make. Just throw everything in a pot, bring to a boil, turn down and let it simmer for 10 minutes. Easy peasy.

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After dinner I made some more Greens Puree, this time with one large package of baby spinach, one huge head of romaine lettuce, and 1 1/2 cups water. All set for another few days of smoothies! I’m finding it really handy having this in the fridge for green smoothies. My blender likes it better than the Frozen Greens Cubes, and it does make for a smoother texture.

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Jem and I were craving some sweet snackage so we came up with this minty chocolate smoothie, based on the Chocolate Covered Blues Smoothie, to help us get to bedtime. It definitely did the trick. This makes 4 cups, but is a thicker smoothie (more stuff and less liquid) so we split it between us.

Minty Chocolate Covered Blues Smoothie (Yields 2 servings)
2 cups frozen blueberries
1 handful fresh mint leaves
1/2 a banana
2/3 cup greens puree (or 2 cups spinach)
2 tbsp hemp protein powder
2 tbsp cocoa powder
1 tbsp carob powder
1 1/2 cups unsweetened almond milk
1/2 cup water
Vanilla stevia to taste

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I also had a cup of ginger mint tea to warm me up a bit after the smoothie.

Water Intake Today: 12 cups!

As you can tell from today’s log, Jem ate the same thing as me for breakfast, lunch, dinner, and evening snack. She had her Gomae in the mid-morning, rather than the afternoon, along with some citrus mint tea.

Green Smoothie Challenge: Day 3

I’ve also shared this post with What I Ate Wednesday #144.

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What I Ate Wednesday #143

Welcome to another edition of What I Ate Wednesday!

I have more random vegan eats, as per usual. You can check out everyone else’s What I Ate Wednesday posts here. Enjoy!

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Salad: Baby spinach, quinoa, a Baked Falafel Burger, orange pepper, broccoli sprouts, Sriracha, and thinned lemon dill hummus.

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A Chickpea Flour Omelette with orange pepper, spinach, black olives, mushrooms, and Daiys wedge cheddar.

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So Delicious Vanilla Coconut Yogurt with frozen blueberries (thawed by the time I ate this), chia seeds, cinnamon, and raw cacao nibs.

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Salad: Baby spinach, orange pepper, cucumber, a Perfect Veggie Burger, lemon dill hummus, and Sriracha.

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Ryvita with tahini and fig jam.

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A Field Roast Frankfurter, cucumbers, orange pepper, and lemon tahini dip (just tahini, lemon juice, water).

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Mocha Vega Smoothie – frozen blueberries, 3 greens cubes, 1 scoop Chocolate Vega One, 1/2 tbsp cocoa powder, almond milk, cold coffee.

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Oatmeal with chia seeds, cinnamon, ginger, chopped dates, and peanut butter.

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Warm taco-spiced lentils and quinoa with artichoke hearts, raw cucumbers and red pepper.

You May Also Enjoy:
What I Ate Wednesday #138
What I Ate Wednesday #137
What I Ate Wednesday #136: Vegan In Victoria

What I Ate Wednesday #138

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Vegan MoFo 2013 #6 & What I Ate Wednesday #138

IMG_3558Falafel Salad – Green leaf lettuce, broccoli sprouts, yellow pepper, cucumber, lemon juice, Sriracha, falafel burger, and hummus.

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A baked potato with hummus, Sriracha, yellow pepper, broccoli sprouts, and Daiya cheddar. With a Field Roast Frankfurter.

IMG_3595Quinoa, lime juice, Vega Antioxidant Oil, pickled jalapeños, cucumber, and yellow pepper.

IMG_3596Part of a raspberry lime mini-loaf with almonds and walnuts.

IMG_3605Chocolate Blueberry Oats – I made these as overnight oats, but really didn’t like them cold, so I warmed them up a bit. Just oats, chia seeds, blueberries, cocoa powder, and unsweetened almond milk.

IMG_3607Toasted Silver Hills Squirelly Bread with avocado, lemon dill hummus, Sriracha, broccoli sprouts, and spinach.

You May Also Enjoy:
What I Ate Wednesday #137
What I Ate Wednesday #109: Salad Love 
What I Ate Wednesday #136: Vegan In Victoria
What I Ate Wednesday #130

What I Ate Wednesday #137

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Vegan MoFo 2013 – Post #2

It’s time for What I Ate Wednesday #137! Enjoy!

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Quinoa, zucchini, avocado, and Cajun seasoning.

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Quinoa, green lentils, carrots, zucchini, and taco seasoning.

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A Spicy Vegan Chili Burger on a whole wheat bun with Daiya Jack Wedge, hummus, Sriracha, and green leaf lettuce. With my Basic No-Mayo Coleslaw.

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Green leaf lettuce, cucumber, red pepper, fresh ground pepper, balsamic vinaigrette, and a crumbled veggie burger.

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Toasted Silver Hills Squirelly Bread with avocado tossed in lemon juice, hummus, Sriracha, green leaf lettuce, and a crumbled mini Spicy Vegan Chili Burger. With a side of cucumber with fresh ground black pepper.

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Cooked short grain brown rice, defrosted frozen blueberries, coconut sugar, cinnamon, unsweetened almond milk. Warmed up.

You May Also Enjoy:
What I Ate Wednesday #136 – Vegan In Victoria
What I Ate Wednesday #130
What I Ate Wednesday #121

What I Ate Wednesday #134

You know the drill by now. What I Ate Wednesday #134. Random vegan meals. Enjoy!

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Hummus & Veg Sandwich – Toasted Silver Hills bread with roasted red pepper hummus, cucumber, spinach, and lots of black pepper.
Coleslaw (cabbage, Vega Antioxidant Oil, red wine vinegar, black pepper, Dijon mustard) with a falafel burger, red pepper hummus, and cucumber.

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Yogurt Bowl – So Delicious Vanilla Coconut Yogurt with blueberries, hemp hearts, chia seeds, and raw cacao nibs.
Spinach Burger (from Veggie Burgers Every Which Way) on toasted Silver Hills bread with roasted red pepper hummus, Sriracha, and coleslaw (same as above).

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Chickpea Wrap – Chickpeas mashed with balsamic vinegar, italian seasoning, and black pepper, with Daiya Jack Wedge, and cucumbers.
Brown Rice Fruit Salad – Cooked brown basmati rice, sucanat, vanilla extract, cinnamon, blueberries, peach, and hemp hearts.

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Potatoes & Salad – Roasted yellow flesh potatoes (olive oil, Greek seasoning, and paprika). Salad is romaine lettuce, cucumber, orange pepper, pickled jalapeños, red grapes, and balsamic dressing.
Brown Rice Fruit Salad 2 – Cooked brown basmati rice, cinnamon, sucanat, pineapple, blueberries, and hemp hearts.

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Chick’n Strips & Salad – Gardein Chipotle Lime Crispy Fingers, my Easy Hot & Sour Refrigerator Pickles, and salad (romaine, red pepper, avocado, lime juice, Vega Antioxidant Oil).
Red grapes, blueberries, hemp hearts. Half of a Raspberry Lime Mini-loaf (based on this recipe).

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Chickpea Flour Omelette – with yellow pepper, green pepper, spinach, pickled jalapeños, and Daiya Cheddar Wedge.

Like what you see? You may also enjoy What I Ate Wednesday #128, #129, or #130.

What I Ate Wednesday #130

It’s time for What I Ate Wednesday #130! Its a very green one this time and I’ve finally worked my way through the backlog of random meals I had photographed and not shared! Enjoy!

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Pizza – Whole wheat pita bread, lemon dill hummus, spinach, sliced Field Roast Italian Sausage, yellow and green pepper, and Daiya Pepperjack shreds.
Bagelwich – A toasted Silver Hills Squirelly Bagel with spicy chilli pepper hummus, cucumber, and romaine.

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Mint Chocolate Chip Vega Smoothie – We followed the recipe, except used greens cubes in place of the spinach and the ice. I love the idea of using peppermint tea to make minty smoothies! I could have done without the chocolate chunks, as most of them sank to the bottom, and chocolate doesn’t have much flavour when its so cold anyway, but this was a great healthy treat!
Field Roast Frankfurter – On a whole wheat bun with Vegenaise, spicy chili pepper hummus, and romaine. With dill pickles.

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Salad – Romaine lettuce, black olives, pickled jalapeño peppers, sliced almonds, cucumber, avocado, lime juice, Vega Antioxidant Oil.
Frankfurter Wrap – Avocado, chilli pepper hummus, Field Roast Frankfurter, Hot & Sour Refrigerator Pickles, and romaine lettuce on a whole wheat wrap.

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Falafel Salad – Green leaf lettuce, broccoli sprouts (grown with the help of my handy Sprouts app), red pepper, cucumber, balsamic vinaigrette, baked Casbah Falafel, and  Sriracha.
Mediterranean Chickpea Burger, with spicy chilli pepper hummus, romaine lettuce, and cucumber.

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Salad – Green leaf lettuce, broccoli sprouts, black olives, avocado, red pepper, carrot and cucumber Hot & Sour Refrigerator Pickles, balsamic vinaigrette, and black pepper. Toasted Silver Hills bread with red pepper hummus.
Basic Chickpea Taco Bowl – red quinoa, lime juice, taco spiced chickpeas, and avocado.

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Trail Mix – A mix of a bunch of nuts, seeds, and stuff I have in my cupboards. I kept this in my locker at work for a couple of weeks for quick nibbles. I always have stuff like this in my cupboards, mostly for baking, so I never buy trail mix, just make my own little mixes that are always different. Almonds, walnuts, pumpkin seeds, sunflower seeds, dried currants, raisins, peanuts, and raw cacao nibs.
Taco Chickpea Bowl Take 2 – With cabbage and Daiya Jack Wedge added this time.

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Pasta – Whole wheat penne with spinach, artichoke hearts, bell peppers, grape tomatoes, olive oil, lemon juice, balsamic vinegar, chill flakes, and italian seasoning. Garlic bread is french bread spread with Earth Balance and minced garlic, then browned in a pan.
Crazy Saute – Barley, sprouted red lentils, parsley, cooked yam, red pepper, and zucchini, all sautéed in a pan with Bragg’s and Sriracha.

What I Ate Wednesday #129

It’s been quite a while since I’ve done a WIAW post actually chronicling my eats over the course of an entire day, but I got smart and took (some) photos yesterday. Here’s what I ate yesterday!

Good thing I had a pretty good supply of leftovers in the fridge, because as a result of recovering from some very recent dental work, not only was I in pain all day (and trying not to move around too much and make the pain worse), super tired, and not up for doing any actual cooking, I was also starving ALL DAY! Fun, fun

Breakfast:
2 pieces Silver Hills Little Big Bread, toasted with Crofter’s Superfruit Spread and Daiya Jack Wedge. Organic red grapes. Coffee with unsweetened almond milk.
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Snack:
An un-pictured home-made Tropical Creamsicle.

Lunch:
A whole wheat wrap with 1/2 an avocado, chickpeas mashed (with balsamic vinegar, italian seasoning, and black pepper), romaine lettuce, and Sriracha.
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Dinner #1
Jem and I were heading to a bridal show (first one!) at 4pm where I knew I wouldn’t be able to eat anything so I had a really early dinner right before we left.
Quinoa, falafel burger patty, cucumber, Sriracha, and lemon tahini sauce (just tahini, lemon juice, and water).
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Dinner #2
I normally try to only have bread once a day, but I was really hungry again when we got home from the bridal show, and this was the quickest and easiest thing I could think of.
2 pieces of Silver Hills Little Big Bread, toasted with almond butter, Crofter’s Superfruit Spread, and 1/2 an apple.
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Snack
Cinnamon Heart tea with unsweetened almond milk and a couple squares of Green & Black’s 70% Dark Chocolate.

I also drank a tonne of water and cold herbal iced tea throughout the day!

You can check out everyone else’s What I Ate Wednesday #129 eats here.

You May Also Enjoy:
What I Ate Wednesday #128
What I Ate Wednesday #121
What I Ate Wednesday #119