I mean, Valentine’s Day or whatever.
(Parks and Recreation is still one of my favorite shows. Leslie Knope for President. Insert praise hand emoji here.)
May
It’s Wednesday and I’m here to show you my eats!
This is actually more like what I’ve been eating recently. Aka a compilation of all the food that did (and didn’t) make it on Instagram, Twitter, or every other social media platform there ever was. Onto the food!
Breakfast
Breakfast sandwiches (on spelt english muffins) are back. Mainly because Rudi’s Organic Spelt English muffins are back in stock at my Whole Foods. They’ve really done some sweet renovations to the Whole Foods in Mt. Pleasant – I mean, a glass of wine while I shop? Oh, okay. I guess it’s fair a trade off for the lack of spelt english muffins these past few weeks. I love these spelt muffins because they are the perfect size for my mornings – not too big or small. They toast up nicely and double duty as either toast or sandwiches – super versatile!
So, avocados were on sale other week and I always feel the need to stock up – not an issue except for the fact that avocados don’t store that well when you’re grocery shopping for one. Like, you know when you slice open an avocado and hold your breathe because you’re praying that it’s the perfect non-blemished surface? That’s been me for the past two weeks. But seriously avocados are my favorite food, so avocado toasts have been pretty common around here! (what’s new?)
Oh, and smoked salmon. Because smoked salmon + avocado…is seriously a hell of a combo. Currently buying the smoked salmon from Trader Joe’s.
An au lait with almond milk via Caviar and Bananas. Double agendas at work..which means I’m productive Patty.
You know how I feel about local coffee shops, but I couldn’t resist the Valentine’s Day cups from Starbucks. Those hearts! I usually for for a soy misto with a dark roast.
Lunch
Verde. Verde. Verde. I’ve talk about this combination before but I’ll talk about it again because sometimes I catch myself dreaming of this salad combination. It’s romaine + chickpeas + roasted red peppers + feta cheese + lemon tahini dressing + squeeze of lemon juice – sometimes I’ll add chicken to it. It’s a dreamboat – I had this 3 times last week for lunch!
Stopped by Black Bean Company the other day – got a “beach burrito” with guacamole, mixed greens, mango salsa, sprouts, tofu, and black beans/rice – love how fresh everything is there!
Dinner
Basically, my dinners look a lot like this all the time.
Salmon/ tempeh/ or eggs + greens + quality carb time a la squashes and sweet potatoes. Oh, and this sesame ginger dressing is still on rotation. Pretty much still put it on everything.
I make big batches of vegetables to eat throughout the week – saves me so much time for those days I get home later.
Just a big batch of cauliflower + broccoli..simple and quick to cook! I toss it in coconut oil spray, garlic, and black pepper. 425F for 25 minutes and you’ve got an easy snack/side for the week.
Veggie mix + seared tempeh.
Leftover veggies + kimchi salmon a la Earthfare.
The usual + this awesome red beet and red cabbage sauerkraut.
Crispy sweet potato wedges. My Vitamin A intake is on point.
Snacks.
Mama Nutrition Happens passed through town the other week and brought kiwis! Lady knows the way to my stomach. Snacks have been lots of berries, kiwis, pears, apples….aka all the fruits.
Oh, and Siggi’s, all the Siggis.
Whole Foods had a Siggis sale this weekend – Siggis were a dollar. A dolla. Holla. I stocked up!
The new mango jalapeño flavor is perfect – there are little chunks of mango in it with just the right amount of spice. Wish they would keep this as a year round flavor!
Anddd this KIND Snacks banana nut clusters granola —
Got special something coming on the blog for ya next week with this bag of love. It’s bananas!
Oh, and CITRUS.
Grapefruit, oranges, and blood oranges. Oh em gee. Citrus is the best around this time of year – you literally cannnot get a bad (aka tart) batch of oranges currently. Very refreshing!
Random.
Gotta get in my smoothie fix at my favorite juice bar in town – Blend Juice Bar! This is a green sweetie (bananas + apple + dates + almonds + kale/spinach + coconut/almond milk).
Obsessed with these cut beets from Trader Joe’s. I’ve got through numerous jars of these in the past month. I love to snack on them plain – nature’s candy at its finest! It’s also great roasted, tossed into salads, and juiced.
Going through a big sauerkraut kick. Trader Joe’s never disappoints me!
But this one has to take the spot for me. Red Beet and Cabbage via Wild Brines. Pretty much in love with their entire line.
Favorites.
This soap from Whole Foods smells DEVINE. Oh and it’s only $2.50 a bar. You know I love my LUSH butttt this one is super creamy and smells like I just got back from my tropical vacation, still holding pineapples and sippin’ out of coconuts. Love!
AKA candles that smell like vegetables because you know I am a veggie lovin’ hippie. These are made based out of a local company here in Charleston, SC – but you can order them online! (you reallly should.)
And that’s a wrap! Photo spam for the week. Come back tomorrow for a knock your socks off new recipe!
Oh my banana bread.
I’ve got a good one for you today. And bonus: it makes your house smell SO good. Just in time for Valentine’s Day too, in case you wanna spruce up your place a bit before your significant other comes over for dinner. Like burning a banana bread candle but better because you get to eat it too (I got you covered with dessert part!!).
Hashtag, WIAW, hayyy.
I’ve been meaning to participate in What I Ate Wednesday since the start of my blog, and as active as I am on Instagram giving you a peak into my daily eats, I am quite terrible at taking pictures of a FULL day of eats. I think it’s probably because I snack so often. Story. of. my. LIFE.
But hey, better late than never. Cheers to today’s edition of What I Ate Wednesday!
My day always starts with a breakfast that is nutrient packed and tasty (and a glass of warm water and lemon) – this day included a breakfast sandwich made using Artizo spelt toast – with avocado + egg & Trader Joe’s hummus + sprouts + cucumber mango salsa from Whole Foods. Do you wake up to the sound of your stomach growling from hunger, or is it just me? Oh, okay.
I actually poached this egg in the microwave – which, I thought I had perfected the technique until this morning. As you can see, total fail. But it was still so delicious.
Mid morning snack was a tupperware of berries and a lemon ginger Kevita. Since berries are not in season around this time of year, I don’t usually pick up a ton unless they are on sale – I can’t wait for summertime again!
Lunch was leftovers from the night before – Trader Joe’s Organic Superfood Pilaf (kale, red quinoa, sweet potatoes, red bell peppers) and roasted garlic & broccoli (that I already ate before the picture..I blame the hangries).
Afternoon snack before my workout was a container of 2% Fage greek yogurt + toasted coconut chips + goji berries + raw pumpkin seeds (aka one of my favorite topping combinations!)
Dinner after my workout (shoulder circuit + 4 mile tempo run) was leftovers (I’m all for them) – spicy roasted sweet potatoes, garlic roasted crispy broccoli, and batch of baked garlic-y shrimp (coming soon to a post near you) with cucumber mango salsa. I also added some sesame ginger dressing from Whole Foods to dip my sweet potatoes in….it is my current obsession! I love the entire line of “no oil added” dressings from Whole Foods – I have not been disappointed by any of them.
Andddddd dessert was a slice of this bad boy (Soaked 6 Grain Banana Bread) I whipped up from the Purely Elizabeth Oatmeal Challenge. Not this slice in particular but you get the picture. I’m having so much fun on the panel of judges – I get to make the eats and then eat them. You guys totally made the most fabulous creations!
And that’s a wrap! Come back next week for another full day of eats. In the meantime, you can always catch me over on my Instagram, @nutritionhappens.
Soooo I get you. You made my last cauliflower dish and still have a ton of cauliflower leftover because it was damn delicious. But just like how you kinda wanna repeat that last outfit from Tuesday, you actually kinda don’t cause we all know we can’t be “that” girl.
Yeah, I get you.
Here is another really fabulous way to spice up (literally) your favorite pale cruciferous vegetable – with lots of hot sauce!
I used the habanero mango hot sauce from Target (Archer Farms) for this one, but really, you can sub in your favorite. Everyone’s got time for some Cholua action!
Combined with honey for some sweetness to balance out the kick – plus some savory notes from the coconut aminos – it’s the perfect combination for those of you who want it all (who doesn’t?)
And if you think it’s not spicy enough for ya, the red pepper chili flakes got your back. (insert salsa dancing lady emoji here)
Sweet and Spicy Honey Roasted Cauliflower
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A little bit of sweet, and lot of spice to add some heat to your favorite cruciferous vegetable. Love you, cauliflower!
Prep Time
5 min
Cook Time
25 min
Ingredients
- 1 medium head of cauliflower, cut into florets. (or one pack of the prepacked florets)
- 2 tbsp coconut oil
- 2 tbsp hot sauce (I used Archer Farms Mango hot sauce)
- 2 tbsp honey ( plus extra, as needed for garnish)*
- 1 tbsp rice vinegar
- 1 tbsp coconut aminos (or Bragg's Liquid Aminos)
- 1/2 tsp each cayenne pepper + garlic powder
- Red pepper chili flakes
Instructions
- Preheat oven to 425F.
- Mix together all ingredients and ensure even coating.
- Bake in the oven for 25 minutes. (oven time varies depending on your oven).
- Drizzle extra honey prior to serving, as desired.
- Garnish with extra red pepper chili flakes, as desired.
- Dance around a little like that salsa dancing lady emoji.
Notes
- *Can sub maple syrup for honey.
Nutrition Happens https://www.nutritionhappens.com/
It’s really no secret that I’m a devoted Trader Joe’s fanatic – I’m there so often I can navigate the aisles blindfolded, and the employees there are pretty much on first name basis with me (heyyyy Susan!)
But what’s not to love about TJ? The red baskets, Hawaiian shirts, funky snacks…I’m in love and I want to tell everyone about it.
Also, it’s where you can grab a pack of organic carrots for a whopping 89 cents.