WIAW #3 On The Fly...

It's been busy 'round here...no surprise...

Only SIX more days till we head to the Big Island for some Ironman fun and even more relaxation!!!!  AHHHHH!!!

I'm more excited then I could ever explain...but prior to the vacation comes lots of planning...and working...

So today is another What I Ate Wednesday...I'll highlight some of the fab food I've been cooking up lately as well as give you a long awaited recipe....at the end ;)



I've been digging breakfast lately...in any form...at home or out and about...

Breakfast on the Boardwalk at the Wavehouse...good food, great views

This morning's tofu scramble at good ole' standby Snooze...no pic of the bloody Mary...but it was great too!



The usual morning standby at home...soyrizo with veggie galore!

Can you see a theme in my breakfast choices??  A little spice and a whole lotta veg...but occasionally I do splurge on some pancake love....

Smores pancakes anyone?????  Recipe's at the end...keep reading...

I've also been loving on salads for my work dinner...especially during Powercakes challenge (join us!)...

Or if I'm not at work I'm possibly at Casa De Luz eating from their fabulously vegan and gluten free menu...

And when all is said and done I enjoy my version of "ice cream"...frozen bananas, almond butter, and almond milk thrown in the Vitamix until creamy...talk about a treat!!

So there you go...lots of my goodies from the past week or so...now I'm hungry and need to go make some dinner...on the menu??  Roast cauliflower, broccoli, lentils, and I'm not sure what else yet...what are you eating tonight?

Oh yeah...here's the recipe...maybe you can eat dessert for breakfast tomorrow morning...hmmm...maybe I will too!

Smores Pancakes

by Jaclyn Trosper

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients (6 pancakes)

• 2 cups multipurpose gluten free flour (try to find a brand that includes xanthan gum)
• 2 scoops protein powder (I used Sprouts generic soy vanilla)
• 1/4 tsp xanthan gum (only if your flour doesn't include it)
• 2 tbsp flax
• 3 tbsp warm water
• 2 tbsp applesauce
• 1 tbsp honey (not considered vegan but needed for that graham taste, use agave if you avoid honey)
• 8 drops liquid stevia
• 1/2 tsp vanilla
• 1/2 tsp cinnamon
• 2 C almond milk
• 8-12 vegan marshmallows
• 1/2 bar organic dark chocolate (you can also use carob chips but the flavor is a bit different)
• 2 tbsp coconut oil

Instructions

In a large bowl mix flour, protein powder, xanthan gum (if using), applesauce, honey, stevia, vanilla, cinnamon, and almond milk. In a separate small bowl mix flax and warm water. Add flax "egg" to large bowl, mix well. In a well greased pan drop large spoonfuls of mixture to form pancakes. Cook on medium heat, flip when bubbly and brown. Meanwhile in a double boiler heat marshmallows with 1 tbsp of the coconut oil, stir often to create a creamy mix. In microwave (or another double boiler) heat chocolate with other tbsp coconut oil until melted. Serve marshmallow and chocolate between layers of pancakes...you can even sprinkle cinnamon on top!

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All in a day's work...WIAW #2

Today is an abnormal What I Ate Wednesday (WIAW) since it's between 2 work nights for me (worked Tuesday night and work tonight).  I also had a breakfast gathering with coworkers right after work...so here is my day...work and all (starting at 2 am!). 

(FYI...It's now 9 a.m. and I'm heading for bed but I know what I'm eating all day and what I've already had...since I'm a super planner...so here is my day so far and what it will soon be!)

My first "meal" of the 24 hour period was a snack at 2 am.  A Van's waffle topped again with Powercakes chia jam (I made a bunch the other day and am semi obsessed with it!).

Breakfast was had at my favorite AM eatery...Snooze.

It's a common hangout for the nightshift crew...and if I don't get some of their fab gluten free pancakes I for sure get their tofu scramble with soyrizo and veggies (I pass the bread off to friends). I also split the "Donuts and Coffee" gluten free pancake...clearly not vegan but with a coffee flavored maple syrup I couldn't pass up some of the deliciousness!  It's what I was craving this morning...so it's what I had!

Now that I'm it's officially time for a shower and bed!  Night world!!

I'll be up at 5 pm to get ready for another night with the best coworkers ever!!

The rest of my meals are premade so I can eat something yummy before I head out the door tonight (yes, I eat very often).  Stuffed portabella mushrooms are a fav of mine and one of the first recipes I created when I went vegan...I now have them perfected!

Stuffed Portabella Mushrooms

by Jaclyn Trosper

Prep Time: 30 min

Cook Time: 20 min

Ingredients (6 mushroom caps)

• 6 portabella mushrooms caps (cleaned)
• Olive oil for brushing
• 1 cup quinoa (I used red and white)
• 2 cups water
• 2 cubes vegan boullion
• 12 oz fresh basil
• 1/2 C olive oil
• 10 cloves garlic, peeled (you can use more or less depending on your love of garlic!)
• 1/2 C raw almonds
• 1/2 C nutritional yeast
• 1/4 tsp kosher salt
• 1/4 tsp fresh groud pepper
• 1 C raw green (kale, chard, spinach, etc)
• 6 slices daiya mozzarella cheese

Instructions

Preheat oven to 350 degrees. Clean mushrooms by breaking off stem and scooping out inside. Brush inside of mushroom with olive oil and place on baking sheet. Bake mushrooms for 10 min. Cook quinoa according to package directions or in a rice cooker (2:1 ratio of water to quinoa). Add vegan boullion to water to flavor.

Meanwhile blend remaining ingredients in a high power blender or in food processor. Scoop blended pesto into cooked mushroom caps and place slice of daiya cheese on top.

Bake for another 20 min until bubbly.

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I'll grab some coffee at Coffee Bean and Tea Leaf on my way to work (I'm feeling the Amaretto Soy Latte)...

Then the rest of my meals are packed in my large cooler...I have some coconut yogurt for a snack usually around 8 pm (with granola and figs of course)...

My fabulous 2nd dinner (which I always eat at 11pm) was premade the other day (also when I took the picture)...and boy will it be even better after a day in the fridge!  The entire recipe was from Scott Jurek's book Eat and Run...it is an amazing, inspiring book that I will definitely be talking about in the next few months once my own ultra training ramps up again (plus it also has great recipes).  So here it is!  Tempeh with a side of cabbage salad and a miso/thai dressing.

And that's all there will be for my day!  Phew...it's gonna fuel me through the next few busy days (and a bike workout tomorrow morning!)...but so full of yumminess!  Hope you enjoyed it cause I know I will!

XOXO

 

Jackie

My First WIAW!!

What is a WIAW you ask??

Well...WIAW means "What I Ate Wednesday"

I know, I know...now you are asking..."Why the heck do I care what she ate on Wednesday?  I don't even pay attention to what I eat on Wednesday!"

That's the point!!

Jenn over at Peas and Crayons created this amazing idea as a way to hold herself accountable for what she ate...and it just snowballed!


    She even themes each month!  This month is about falling into good habits (get it...it's fall???  Smart girl, eh?)

But really, go to any great food blog (hello...I have a ton of links for you here!) and you will see a WIAW post somewhere. 

I want in!

I want to share my food with the world (duh...I'm sure you know that by now).

But I want to do it in this real, honest way...not the sugar coated recipe that's been tried a million times way...

Nope, the way I eat...sometimes really well and all veggie/crunchy/vegan.

Sometimes not so well...kinda veggie...not so crunchy...so not vegan.

I'm human, I'm not perfect...I'm a mom, wife, nurse...geez, I'm just plain busy and I struggle with my diet too.  I want to share that with you all.  I want other busy moms, wives, nurses, etc to be inspired to keep trying despite that darn doughnut setting you back for breakfast.  There is always another meal...another chance to eat well...to fuel your body correctly.

So here it goes...

First, I should express the habit I wish to fall back into is regular training...I have goals and I have to work hard (and regularly) to reach them...so this fall I recommit to this goal...alright...ONTO THE FOOD!

My Wednesday in pictures (and of course some words cause if you know me you know I don't stay quiet long!)

Started the day with my favorite cup (full of awesome coffee) and my favorite creamer...what better way is there to start??

Almost had a rice cooker explosion!  But all was well...it worked out fine in the end...

 

Yummy Aloha Oats with almond milk and blueberries...and some veggies...

 

 

Lunch was on the go after the gym.  Bento box with almonds, cherries, grapes, blueberries, huumus, carrots, figs, and tomatoes.  And a smoothie with kale, spinach, banana, mango, peach, almond milk, and Life's Basics green vegan protein powder.  Great post workout meal (see, got the training in today)!

  

 

I may or may not have snacked on these little goodies during my day...hey...the chips are Chilean, it's like a salute to my heritage!  I had to!

 

 

Dinner was amazing (see for yourself with the following recipe)...vegan mexican bowls with cashew sour cream (though I added more cashews then this recipe says), daiya cheese, and guacamole.

 

I cheated and made it the easy way with premade lentils and rice from Trader Joes.  I really see this recipe as an easy weeknight meal that is hearty and filling but quick to fix in a time crunch...but if you aren't crunched for time you could easily make that all from scratch as well (though not gonna lie, premade frozen brown rice is my friend!).

To top it all off I made a batch of these (using vegan butter and applesauce instead of eggs)....

And then topped them with So Delicious coconut vanilla bean ice cream...hello vegan ice cream sandwiches!


And there you have it!  My first WIAW!!  Hope you enjoyed it...or at least got some ideas...until next time :)

Oh yeah...here's that recipe!



 

 

Vegan Mexican Bowls

by Jaclyn Trosper

Prep Time: 10 min

Cook Time: 20 min

Ingredients (Serves 5)

• For the lentil "meat":
• 1 package lentils (or approx 3 cups cooked lentils according to directions on dry lentil bag)
• 2 red peppers diced (any color is fine)
• 1/2 large yellow onion diced
• 2 cloves garlic diced finely
• 2 tsp cumin
• 1 tsp salt (I used sea salt)
• 1 tbsp olive oil
• For the rice:
• 3 packages frozen brown rice (or approx 2 cups dry brown rice cooked according to directions)
• 1 tsp salt
• 1 tsp cumin
• 1 tsp cumin
• Vegan sour cream (I made one with cashews but you can buy this in stores as well)
• Guacamole (I made my own but again you can buy this in the store)
• Salsa (I bought this from the store)
• Cilantro to taste (I sprinkled it in the bowl)
• Daiya cheese

Instructions

For the meat:

Heat oil in a large skillet. Place peppers and onions in pan and saute until onions are clear. Add lentils and mash gently with a fork or potato masher. Add cumin and salt. Mix together and warm through, set aside.

For the rice:

In a saucepan mix cooked rice with oil, salt, and cumin. Cook until warmed through.

To assemble bowls place rice on the bottom, put "meat" mixture on the top of rice. The rest of the toppings are to taste (I used all of them for my bowl!).

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