Good morning! I hope you are having a great week so far. Today’s post is going to include a picture of everything I ate yesterday for “What I Ate Wednesdays“. I started with something I’ve never done before but was inspired to try at Dr. Fuhrman’s Getaway in August and that is to serve lettuce with breakfast. I soaked some rolled oats with some cinnamon and ground chia seeds overnight with a little unsweetened soy milk and pomegranate juice and then heated up with some frozen blueberries and just plopped it all on top of some lettuce leaves. Here’s what it looked like:
I think this is a great alternative to a green smoothie and it took a lot less time to prepare in the morning. Honestly, you can’t even taste the lettuce and it adds a cool texture to the meal. Here’s the basic recipe:
Oatmeal Breakfast Salad
1/3 cup rolled oats (choose gluten-free oats, if desired)
1/4 teaspoon cinnamon
1 teaspoon ground chia seeds
1/3 cup unsweetened soy milk
2 tablespoons pomegranate juice
1/2 cup frozen blueberries
handful of fresh lettuce
The night before, combine oats, cinnamon, chia seeds, soy milk and pomegranate juice in a container and stir until combined. Place in the refrigerator overnight. The next morning, heat frozen blueberries separately in the microwave until warm and stir into oatmeal. Serve over lettuce leaves.
Yum! I love starting my day with greens in any amount.
Lunch was a standard big salad with jicama, romaine, broccoli slaw, tempeh, onion, avocado, and my Wild Blueberry Zinger Dressing made with walnuts:
I had some locally-grown passion fruit for dessert that I found at my local farm stand. These were beautiful and fragrant but a bit on the tart side!
Dinner was steamed kale topped with water-sauteed mushrooms, onions and garlic, plus a special addition using these guys:
These are called delicata squash and, after last night, they are my new favorite squash!!! They are easier to prepare than butternut squash because they don’t need to be peeled and, quite frankly, I think they are even tastier than butternut. I pre-heated the oven to 400 degrees and cut them like so (removing the seeds, of course):
After about 40 minutes in the oven, they looked like this:
I ended up having two big slices served with my kale and mushrooms (and, yes, you can eat the skin of this squash):
Dessert was some frozen cherries that I heated up and served with some ripe kiwi for extra sweetness:
Sorry for the bad lighting in my evening pictures; this is a hard time of year for food bloggers due to the lack of natural lighting.
Overall, it was a fantastic food day; I got in all my greens and was very satisfied with my meals.
Also, there is another giveaway for the app going on right now on my friend JL’s website, JL Goes Vegan. I am so appreciative that JL is featuring the app and said that she found it super easy to use. She also said “The photos are gorgeous and the shopping list feature is fantastic (I can email it or, because I have a wireless printer connected to my iPhone, I can send the list from my handheld device to my printer!). It’s a great tool.” Thanks, JL, for the kind words!
Lastly, did you know that Dr. Fuhrman’s annual Holiday Challenge starts this coming Monday? You can read about it here. It’s free, you get tons of awesome recipes and support and it’s a wonderful way to get healthy before the new year! This will be my 3rd year participating and I am really excited; join me!!!
Have a great rest of your week and I’ll see you back here on Friday.