Hello my sweet friends!
As per usual, we have another What I Ate Wednesday, plant based vegan style.
Hope your week is going fab! Let’s get into my yummy eats.
HYDRATION:
Every single morning, water, water water, before anything else, as you guys already know!
I make sure to drink 24 ounces (3 cups) of filtered water every single morning, sometimes with 1/2 lemon. I use this ginormous mason jar all day every day because no one cup is ever big enough?? Plus, I can measure out my water intake and try to drink 3 mason jars filled with water per day. Water helps to rehydrate the body after a long night’s rest when we get dehydrated and is so essential to wake up the body and start on the right track. Also, my skin looks so much smoother and stays clear!
Forgot to add spirulina powder like last week, but oh well. Read more on that here.
Then a couple cups coffee… hashtag coffee addict, with my fave non-dairy creamer and you guys ask me all the time which I use – the Silk Almond Vanilla Flavored Creamer (check out my superfood coffee elixir recipe too!).
BREAKFAST:
My typical berries and greens smoothie with:
2 huge handfuls of baby kale
2 ripe & spotty bananers
1 cup frozen mixed berries
1 scoop Vega Protein and Greens
1 teaspoon maca powder
1/2 cup filtered water
1/2 cup unsweetened vanilla almond milk
SNACK:
A little while later, when working on my Meal Plan eBook (!!), I snacked on blueberries (not pictured) and a few no-bake energy balls, except instead of the PB Fit Peanut Butter Powder
LUNCH:
Lunch was a similar version of my Hippie Macro Glow Bowl, with kale, quinoa, tempeh, steamed broccoli, cucumber and ginger tahini sauce. SO BOMB. Macro bowls are giving me life.
Here’s the recipe for my Ginger Tahini Sauce (makes 4 servings for the week! 1/3 cup per serving):
- 1/2 cup tahini
- 1/2 cup lemon juice (about 1 lemon)
- 1/4 cup water
- 2 tablespoons maple syrup
- 1 teaspoon ground ginger (or more, to taste)
- pinch of sea salt
*Whisk all ingredients together until creamy!
SNACK:
For a little pre-workout fuel, I snacked on a fuji apple with a cinnamon toast rice cake! Obsessed. All the sweet snacks today 🙂
DINNER:
After a brutal back workout at the gym with Terry, he came over for dinner so I made lentil tacos, which I’ve been testing for my meal plan eBook. So yummy! Just a mix of lentils, bell pepper, zucchini and taco spices in corn tortillas with romaine, avocado, red cabbage and jalapeño. We also snacked on chips and salsa while I was making them!
I snuck in a handful of vegan chocolate chips
♥
Hope you enjoyed this What I Ate Wednesday!
Did you make anything yummy this week?! Leave me a comment below!
Also, if you’re ever wanting to look at past ‘What I Ate’ posts, they’re archived under the ‘What I Ate‘ category.
I love seeing your creations! Let me know if you tried any of my recipes and snap a pic of your gorg creation on instagram with the hashtag #theglowingfridge! Tag me in your pics on Facebook too so I can see them!
Love you guys!
Everything looks really tasty–vegan tacos are life! Also I’m gonna have to get some of those cinnamon toast rice cakes! 😀