What I Ate Wednesday

Top of the mornin’ to ya, pals!

Breakfast

I’ve been loving making homemade “cereal” now that the weather is warmer and hot oatmeal isn’t as appealing. To make a big batch, I mixed together cinnamon Puffins, Nature’s Path heritage flakes, dry old-fashioned oats, chopped walnuts, ground flax, cinnamon, and these banana chips in a big glass Tupperware bowl.

In the morning I dump a bunch in a bowl, top with a handful of fresh blueberries, and enjoy with almond milk. So crunchy and satisfying!

Lunch

I made avocado egg salad and it was a hit! To make, I chopped three hard boiled eggs and mixed them with a ripe avocado, big splash of lemon juice, spoonful of mayo, squirt of dijon, chopped cilantro, onion, and plenty of salt and pepper. I stuffed it a collard greens from our CSA box. It made two big wraps that I wrapped in foil to enjoy for lunch. I wouldn’t double it as it browns quickly!

On the side I enjoyed Triscuit thin crisps and hummus plus some cucumber slices and a Bubbies pickle.

Snacks

Snackage included a couple chocolate peanut butter protein bites (those bars but rolled into balls instead)…

…and a blueberry oatmeal bar that I shared on instagram! Wudya look at that stack.

I met Simi for an almond milk latte and some mid-day work at Pistacia Vera. My favorite!

Dinner

We busted out the grill this weekend. I almost forgot how amazing grilled veggies are! To get those going, I tossed a bunch of asparagus, bell pepper, and zucchini in avocado oil, balsamic vinegar, salt, and pepper. For the grilled sweet potatoes, I tossed them with Costco’s BBQ seasoning and avocado oil. Jeff does the actual grilling part.

For the tofu, I first drained and pressed two blocks of extra firm tofu. Then I whisked together soy sauce, rice vinegar, avocado oil, honey, and two tablespoons of cajun seasoning. I poured it over the sliced tofu and let it marinate for an hour, flipping here and there. Jeff did the same thing with chicken and loved it! We had a bunch of blue corn tortilla chips on the side, too.

I made a sauce for the sweet potatoes by blending an avocado, lime juice, water, cucumber, cilantro, and salt in the Nutribullet.

Dessert

I made a half batch of these chocolate chip cookies so we’ve been enjoying those or a So Delicious mini ice cream sandwich on the deck for dessert. Sweet endings!

We’ve been taking a CBD gummy before bed for about a month now. I have a whole post coming soon all about CBD and its benefits but I’ll tell ya now that it’s made a noticeable impact on my anxiety.

My favorite product so far may be this inflammation cream. I use it whenever my back is acting up (which is often) and it has been a miracle for relaxing the muscles and giving me some pain relief. Enter code ALEXIS at checkout for 15% off! (Do not take CBD–or anything for that matter–without consulting your doctor first!)

In other news, we just started the series Dead to Me and we LOVE IT! What are you watching lately?