Good morning and happy “What I Ate Wednesday“! Today I’ll be showing a picture of everything that I ate yesterday. It is always an interesting exercise to document everything I eat in a day, plus I hope you find it helpful in some way.
Breakfast was some leftover green smoothie with some buckwheat groats and almonds on top:
I went for a hike in Palm Springs around 9 a.m. Despite cloudy skies, I thought the mountains were so pretty:
Alan and I hiked further than we have ever gone before:
We then went to Costco to try and beat the holiday rush, but it was still craziness. I stocked up on all kinds of fresh fruit, frozen fruit, frozen edamame, etc. It was a huge load:
After all of that, lunch was much appreciated. I make a big romaine and vegetable salad with my Wild Blueberry Zinger Dressing, edamame and mandarin oranges for dessert:
Here’s a closer view of the salad:
Yesterday afternoon was spent catching up on work and doing a few errands. I decided to try using the pressure cooker again after my successful experience last Saturday night. This time, I just used brussels sprouts, collard greens, mushrooms, onions and water:
I checked with Jill Nussinow’s fantastic book, The New Fast Food, for the cooking times on the sprouts and the greens (don’t forget to enter to win a free copy of the ebook here!). I settled on a cooking time of two minutes for everything and I estimated about a cup of water. I added it all to the pot:
The chopped collards went on top:
I locked on the lid, set the timer to two minutes on high pressure, and sat back and hoped it would turn out okay. I figured the worst that could happen would that the sprouts would be undercooked:
While I waited, I also made a really easy cream sauce for the veggies. After all, who wants to eat plain steamed greens? To make my typical cashew cream sauce less fattening, I substituted garbanzo beans for half the nuts in this recipe. I was so pleased with the results, the sauce was still very, very creamy and flavorful:
Here’s the recipe:
Cashew & Bean Sauce
1/2 cup raw, unsalted cashews
1 cup cooked garbanzo beans, rinsed and drained
1/4 cup nutritional yeast
2 teaspoons dried onion flakes
1/2 teaspoon garlic powder
1/4 teaspoon turmeric
1/4 teaspoon dried mustard
1/4 teaspoon red chili flakes
1/2 cup unsweetened soy milk
1/2 cup white wine vinegar
Combine ingredients in a high-speed blender and process until smooth.
I used the quick-release setting on the PC when it was done and here’s what it looked like:
I was so happy that everything was cooked to perfection! It’s not exactly a beautiful dish, but here’s what the final product looked like:
I’m telling you, this was a hit and I’ll be making the same exact thing tonight for dinner.
For dessert last night, I made a version of my Chocolate Cherry Bomb that I’ll be posting in ice cream form on Friday. It was so decadent and yummy:
That’s it! I hope you enjoyed this photo food journal.
To wrap up today’s post, I’m doing another giveaway of my recipe app Vegan Delish! I received 50 promo codes from Apple when we did our last update and I want to share them with you. If you already own Vegan Delish, you can still enter and you can give the code to one of your friends or family members. So, I’m giving the code to 50 readers selected at random who leave a comment on this post and who do any of the following things:
1. Tweet this message to your followers on Twitter “Check out Vegan Delish, the healthy #vegan recipe app for iPhones and iPads: http://bit.ly/TNOWnc.”
2. If you already own the app, leave a review on iTunes. Note: if you downloaded the app using a promo code, then Apple won’t let you leave a review.
3. Do something else to help me promote Vegan Delish, like tell your co-workers about it. Tell me what you did. I trust you.
You can do any or all of these things, just leave a separate comment telling me what you did. You have until Sunday, December 23rd, to enter.
Thank you for all of your support!!! I hope you have a great rest of your week and I’ll see you back here on Friday.