What I Ate Wednesday, Volume 5

I am back from a short but very fulfilling trip to Costa Rica. Where one of my best friend’s from college got married on top of a mountain in Arenal. On the land of a completely of the grid, organic, sustainable farm, Rancho Margot. I highly recommend staying there if you are headed to Costa Rica at an time!

Now, to what I ate this Wednesday. Oh and I want to give a shout out to the Detoxinista. She is the one who inspired me to do my own What I Ate Wednesday. I knew I had seen it somewhere a while ago and she just started her’s again, so I wanted to give her props. I found her via her amazing mac n cheese recipe (vegan and gluten free)!

The day starts with water and lemon. If you haven’t gotten on this train, why not at least try it????!!! I promise it will jump start your body and you can still have your coffee/tea too! Just after.

For breakfast I had a green smoothie:
1 cup coconut water
4 sprigs of celery
1 small head of romaine
2 big handfuls of chopped kale
1 big handful of spinach
1/2 of a lemon juiced
1 very small apple
1/2 frozen banana
shake of green stevia powder

This made almost two full glasses worth. I drank one up with bee pollen on top and put the rest in a togo cup that a sipped on my ride to the other side of town.

Lunch was at the Whole Foods Venice salad bar.
Arugula, Dandelion, Kale, Spinach.
A few cabbage salads.
Artichokes
Golden beets
Topped with sesame seeds and olive oil.

This really may have been plenty, but I had been craving Indian food, so I got a small box of two curries topping some quinoa.

I also grabbed a multi green black label Synergy Kombucha from the Whole Foods.

My friends and I had a little sweet tooth so we walked over to Cafe Gratitude for a couple of their delightful raw chocolate truffles.

Dinner, was back at home. I was starving and debating whether to just walk up the street for something delicious, but ended up whipping up a delicious pasta dish full of greens.

Boil water for pasta (mine is gluten free).
Set timer.
Add pasta.
Start timer.
When 2 minutes are left add greens to the boiling water.
I used kale and spinach.
Drain pasta and greens.

Melt coconut oil in pot.

I Added:
cooked pasta and greens
nutritional yeast
greek olives
capers
Rosemary sea salt
fresh basil from my garden!

I mixed it all around. Taste test and then served it up! You can add anything for your dish. I basically, just open my fridge and pantry and grab things that I think will compliment each other and add flavor.

I also whipped up some Brazil Nut Parmesian Cheese as a topper for extra flavor.