Today’s photo food journal is part of “What I Ate Wednesdays” and shows a day’s worth of my healthy, whole food eats.
Yesterday’s breakfast was a green smoothie with some special fruits from the farmers’ market including Concord grapes and pear. I like how the high-speed blender pulverizes the grape seeds so I get the nutritional benefits without having to do the crunching myself. I used fresh kale for the green part:
My husband thinks it’s disgusting when I put my food on the floor to get the best light for pictures and the cats sniff it, so this one is for him, ha ha:
My morning appointment ran right up to lunch time, so I brought a brown rice and black bean salad with water-sauteed mushrooms and shallots, chopped bell pepper and celery, sunflower and pumpkin seeds, and avocado, served over romaine to eat in the car before heading back home. The apple was my dessert:
I needed just a little something else to tide me over until dinner, so I had some celery and bell pepper served with almond and peanut butter as a topper later in the afternoon and before I went to the gym:
Side note: I’ve been making tons of grain and bean salads lately, the combinations are endless. I like to make a huge batch on Sundays and then eat it for lunch the whole following week. I use my biggest glass bowl for mixing and storing:
I went to the museum on a bus tour and brought along yet another bean and grain combination salad for lunch. This one was my Vegetable Quinoa Salad with Herbed Hemp Dressing:
Soaking up the sunshine:
Strawberry Champagne Dressing:
One of the reasons I find these salads so satisfying is because I use a nut or seed-based dressing for flavor and healthy fat. One of my new favorites is a strawberry herb combination using champagne vinegar, walnuts, hemp seeds, and fresh mint and basil:
We are still getting fresh strawberries and herbs here in California, so this is part of my last grasp onto the flavors of summer. Here’s the recipe:Print
Strawberry Champagne Dressing
- Yield: 8
- Category: Salad Dressing
- 3 lemons
- 1 shallot
- 2 garlic cloves
- 8 large strawberries
- 12 mint leaves
- 12 basil leaves
- 2 dates
- ¼ cup walnuts
- 2 T hemp seeds
- ¼ cup champagne vinegar
- ¼ cup non-dairy milk
- ½ teaspoon coconut aminos (or low-sodium tamari)
- Juice the lemons and place juice in a high-speed blender.
- Chop the shallot, garlic cloves, and strawberries and add to blender.
- Add the mint, basil, dates, walnuts, hemp seeds, vinegar, non-dairy milk, and coconut aminos to the blender and process on high until smooth.
- Store leftover dressing tightly sealed in the refrigerator for up to five days.
Last night’s dinner included leftovers of a crockpot dish using adzuki beans and butternut squash served over salad with chopped onion and non-dairy yogurt. I’ll be sharing this recipe next week:
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