Hello, Hello!

It has been quite a while since I have been committed to this beautiful, work of love that is my website.  I am rested, relaxed, and inspired to get back to it now!

For starters, I am going to post weekly, “What I Ate Wednesday”.  Why Wednesday?

Well, it sounds catchy and it is smack dab in the middle of the week where I could be getting lazy or creative with my food choices.  I promise to share it all with you and not swap out pictures or stories of what I had another day (ha!).

So, lets get started!

Yesterday, March 20, 2013, I started as I do everyday with drinking water with lemon, first thing.  Next, I whipped up a green shake with Healthforce Protein Powder, Vitamineral greens, chia, flax, cacao
nibs, maca, coconut oil, bee pollen and half a frozen banana.  I only drank half of it, as I was headed to yoga in an hour and a half.  I do not do well on a full stomach in class, but I wanted to make sure I had something in me.

Post yoga, I was headed to meet a friend for a hike.  I had meant to bring the rest of the shake to drink between yoga and the hike, but I spaced.  So…I grabbed a Gluten Free Vegan Pumpkin cupcake from Babycakes for a little something, something.  I mean, it was right there on my walk back to my Vespa from yoga.

When I returned home from the hike, I was starving so I popped in two pieces of Food for Life brown rice bread to toast.  I eat this brand because I am allergic to both eggs and gluten, and they use minimal ingredients, unlike some gluten free breads.  I ate it smeared with avocado, drizzled with olive oil, and topped with smoked sea salt (amazing).

The toast filled me up enough but I was craving some greens, so I pulled out kale, romaine, cucumber, lemon, ginger, and a pinch of apple to juice.

For dinner, I did one of my favorite things.  I tossed chopped sweet potato and kabocha squash with coconut oil (melt on stove to turn liquid first), curry powder, tumeric and sea salt and then roasted for 50 minutes in the oven, stirring half way through.

I wanted to use up the remainder of a box of mixed greens that I had.  So, I used the roasted goods as a topper/accoutrement for a nice salad.

I started with the greens.  Then,  drizzled hemp seed oil and a touch of olive oil on top.  Next, I added pumpkin seeds, hemp seeds, avocado, torn nori, and a little sauerkraut.

It was delicious, if I do say so myself.

After dinner, I nibbled a small piece of uber dark chocolate (small piece because that was all that I had left).  Later, I was still feeling a little hungry.  Perhaps because of the back to back yoga and hike without a proper snack.  So, I whipped up some popcorn on the stove and jazzed it up with coconut oil, a spicy nori seasoning mix I got in Japan, and a little coconut sugar to balance it out.

So, there you go.  My first installment of WIAW.  My goal is to inspire you all in your own eating at home, wherever that home may be.  Also, to show you that I eat incredibly healthy, but I also indulge and allow myself to have fun with it.   I view my food as my health insurance.  It sustains me and nurtures me, yet sometimes I want pizza and a cupcake to nurture me.  When I do, I savor every bite, feeling NO GUILT at all.

Life is meant for living, after all.