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What I Ate Wednesday (Vegan, Gluten & Oil Free, Daily Dozen)

May 17, 2017 By Penny

It’s time for another What I Ate Wednesday peeps! It’s all vegan of course and also gluten and oil free and completes Dr. Greger’s Daily Dozen.

BREAKFAST

For breakfast I made quinoa with blueberries and flax and topped it with walnuts, barberries, cinnamon, and maple syrup. When I cook quinoa, I usually bring it to a boil, then put the lid on, turn it down to low, and simmer for 15 minutes, and then turn off the burner but leave it on the heat for another 5 minutes, and then take off the lid and fluff it. But this time I forgot to take off the lid and ended up leaving it for a while (maybe an hour?), and it came out extra thick and fluffy–Lucas loved it and asked me how I made it. Yay for happy accidents!

LUNCH

For lunch I made one of my favorite easy meals–I call it sweet potato surprise. I add rinsed canned beans and salsa and whatever other condiments I’m in the mood for (like nooch, onion flakes, hot sauce, etc.) over a sweet potato on a bed of greens and avocado. It’s easy, tasty, and healthy!

DINNER

For dinner I made a brown rice stir fry with mushrooms, zucchini, red peppers, onions, and garlic cooked in gluten free Tamari soy sauce, turmeric, and other spices, served with steamed edamame.

DESSERT

For dessert I made a peanut butter cup smoothie bowl–I used High Carb Hannah’s recipe of bananas, cocoa powder, PB2, and soy milk, and I added a scoop of fresh ground peanut butter and cocoa nibs on top. It’s so good! I can see why she makes it practically every day, lol.

*I also take a b12 supplement.

DAILY DOZEN

Lately I’ve been using Dr. Greger’s Daily Dozen app to try to eat all of his recommended foods daily, so if you’re curious about how that breaks down, here it is:

Beans–2 servings of white beans, 1 serving of edamame

Berries–1 serving of blueberries

Other Fruits–3 servings of banana

Cruciferous Vegetables–1 serving of broccoli

Greens–2 servings of spinach

Other Vegetables–1 serving (actually more like 2-3) of sweet potato, 1 serving of mushrooms, zucchini, and peppers

Flaxseeds– 1 serving in quinoa

Nuts–1/2 serving of walnuts in oatmeal and 1/2 serving of peanut butter in smoothie

Spices–1 serving of turmeric in stir fry

Whole Grains–2 servings of oats and 2 servings of brown rice

Beverages–5+ 12 oz cups water

Exercise–P90x2 Yoga

Did you make any delicious vegan eats this week? Let me know in the comments!

Filed Under: Food, What I Ate Tagged With: avocado, barberries, beans, berries, blueberries, breakfast, broccoli, brown rice, chocolate, cruciferous vegetables, Daily Dozen, edamame, gluten free, grains, greens, high carb hannah, nice cream, nuts, oil free, peanut butter, quinoa, rice, smoothie bowls, smoothies, spinach, stir fry, sweet potatoes, turmeric, veggies

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Hi, I'm Penny! I'm a writer & photographer in Austin, TX. I blog about vegan food, cruelty free beauty, lifestyle, & more! Read More…

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