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

Weekend Warrior

The title of this post has many meanings...I can't really consider myself a "weekend" warrior since I tend to work many weekends (working tonight actually).  My weekends usually occur during the week. 

Also, if you know me IRL (in real life) you know that I'm in the process of joining the Navy Reserves...and they are frequently called weekend warriors...but that's another post for another day.

This weekend however I felt like a weekend warrior...super busy, over planned, lots of tasks...

But I got it all done!!

My weekend started on Friday morning after I got off work.  My friend Alli and I headed over to Bonita Cove down in Mission Bay...what a beautiful morning it was!

We were really excited to get in the water!

After a swim/run combo we headed out to breakfast...only problem?  I forgot alternate footwear and ended up sporting my work shoes (love my Danskos!) to the cafe.

Oh well, no harm, no foul...though I may have gotten a small parking ticket...parking signs are much harder to read when you are sleep deprived!

Saturday was spent cleaning, chauffering, circuit training...

See...working out is fun!  Wheelbarreling reminds me of being a kid, but it's harder then I remembered!

Picnicing...(with my monstrous vegan, gluten free portabella mushroom sandwich and cilantro pesto tofu from Whole Paycheck Foods)...

And bbq'ing/playing around with our circus friends (Shanne's got this 2 high down!).

This morning though was when the real warrior'ing began (Angel was really, really trying to help).

Daddy took on a project (he likes to take things apart, what can I say?)...

Addy wanted to "reorganize" her room...

And of course, I cooked!

First on the menu was a chia jam recipe by Powercakes...

Then I thought to continue her recipe an easier way for a busy mom and stuffed the jam in Bob's Red Mill gluten free cornbread mix muffins.  I veganized the muffins by using vegan "butter", almond milk, and applesauce instead of eggs...they turned out WAY better then I planned!  Though I do plan on making her full recipe as I'm pretty sure they will be AMAZING pre-race (ANY race)!

Next up was my favorite chocolate pudding.  I adapted it from this recipe...and it worked so well! 

You could sweeten it up with more stevia if you want, or maybe some agave, but I prefer it not too sweet with more richness...hint, it's better once it sits in the fridge for a bit to really blend the flavors...just saying.

Now it's nap time for me and a few nights of work...seriously busy week ahead...I'll post on that later...lots of good things coming!  Night y'all!

Vegan Chocolate Pudding

by Jaclyn Trosper adapted from the Rawtarian

Prep Time: 10 min

Cook Time: N/A

Ingredients (Serves 4)

• 4 ripe avocados peeled and cored
• 6 figs (ends cut off)
• 4 T organic cocoa powder (unsweetened and plain)
• 16 drops liquid stevia (you could use agave or honey if you want, or even a flavored stevia would be amazing!)
• 2 tbsp almond milk to help blend

Instructions

Place all ingredients in blender or food processor. Mix well. I have a Vitamix so the consistency is super creamy...results may differ in other machines, but the idea is all the same. You can sweeten it up more if you want! Place in the fridge to set and let the flavors meld...what a treat!

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