Oh hey.  Look who is posting about what I ate wednesday?! Me!  I’m bringing it back.

Today started with warm lemon water with a dash of cayenne.  Then a mug of green tea, and finally a green smoothie (surprise, surprise).  I made up this version on Monday, after returning home from a long weekend away to a home void of fresh produce.  I have since re-stocked, but was still wanting this yummy concoction I had made up.

1 cup almond milk
1 TBLS Vitamineral Green
2 TBLS ground chia seed
2 tsp bee pollen
2 tsp cacao nibs
2 TBLS Nutzo
big shake cinnamon
dash of green stevia powder
1 frozen banana

The frozen banana makes it cold, and the chia makes it thick, so you can add more liquid if you like.
For lunch I had a bowl of my curried squash and sweet potato soup, with some spinach added in.  The recipe will be in my upcoming ebook cookbook collaboration with Sophie at Philosophie Superfoods.   I ate my soup with a gluten free vegan grilled cheese.  This is not something I eat often, but it was a cold day and I was craving comfort foods.  I keep the bread and the Daiya cheese in the freezer because I use them both so rarely.

For dinner, I was at a lovely catered party and forget to take a picture.  There was a beautiful salad selection and Indian food.  I had a generous serving of a kale sale with a tangy dressing, and of a seaweed salad.  I also helped myself to a good serving of the Saag Aloo and rice.  It was all so delicious.

Guests were asked to bring dessert or wine and someone had brought these vegan macaroons that I have been wanting to try from Feel Good Desserts.  Seriously, they were insane.  The texture, the flavor, the consistency was spot on.

I made up a cardamom spiced raw almond, coconut, date truffle on my way out the door by throwing it all in the food processor and then using an ice cream scooper to scoop them into nice truffle balls.   I didn’t measure but it was almond, coconut, dates, vanilla, sea salt, cinnamon, cardamom.  I forgot to take a picture in my eagerness to get to the party.

So that was what I ate this Wednesday.