Welcome to another round of What I Ate Wednesday where I document a day’s worth of healthy, vegan eats (see all my previous photo food diary posts here). This past weekend, I was a travelin’ woman as I went to the ten-year reunion of my master’s degree in business at the University of Southern California:
It also happened to be homecoming weekend:
Alan and I left our house early that morning to beat the traffic. I had to eat en route so breakfast was this holiday-themed Pecan Pie Larabar the company sent me (giveaway tomorrow!!!):
Oh yes, and I also downed a mugful of tea with soy milk before leaving the house (isn’t the gargoyle cute? Alan bought it at the farmers’ market in Seattle):
I brought leftovers for lunch, including some of the spaghetti squash I had made the night before. Making spaghetti squash is easy, you just poke a bunch of holes in the skin and then bake it in a dish for about an hour at 375 degrees:
Let it cool and then use a sharp knife to slice it open:
Scoop out the seeds and then use a fork to scrape out the “spaghetti”:
I made a dinner out of the squash with a tempeh marinara and a salad:
The lunch I brought to eat on the road was pretty much the same, a salad on the bottom topped with more squash and leftover sauce (eaten quickly at a coffee shop during a pit stop):
Dessert included two Fuyu persimmons and a bag of homemade kale chips:
The day’s events on campus were a lot of fun, although I didn’t get any photos to share other than this one:
We stayed in LA for the night so we could go to the reunion picnic on Sunday. I definitely try to frequent vegan-friendly establishments when traveling (read about our recent trip to NYC), but we were both really tired after a long day and so we hit a local Whole Foods for dinner.
I generally follow the same pattern at a salad bar, starting with a mess of salad greens:
Then, I pile up on the raw vegetables and beans:
This one was new to me, watermelon radish; so pretty!:
This particular salad bar had four different types of tofu. I got some of the plain and tomato flavor:
My next step at a salad bar is to find something hot, whether it be grilled veggies, soup, or one of the prepared vegan hot dishes. On this trip, I found all of the above, including some potato slices (fried, so I considered it dessert). My favorite is when they have baked sweet potato chunks, but, sadly, those were not available.
Lastly, it’s time for some flava’. I am currently in love with the Health Starts Here Sesame Ginger Dressing:
The final product really hit the spot:
I should note that as a compulsive overeater, I find food buffets to be a very challenging experience. I always get too much and feel compelled to eat it, especially when at a fairly expensive place like Whole Foods Market. This visit was no exception and I just thought I would share that with you. In fact, I have been experimenting with intermittent fasting again, although not on this day, and plan to write about it more soon and how it’s helping me with not overeating. Note: If you’re currently suffering from an eating disorder, please consult your health professional. I know this is a sensitive area of discussion and my intention is to share my experience only.
I feel like I’ve gotten really good at this vegan traveling thing, despite the challenges to not overeat. Since last May, I’ve had the opportunity to visit Portland, San Diego, Seattle, San Francisco, NYC, and LA. Granted, these are all big, cosmopolitan cities, but it still takes some effort to figure out how to stay plant-based and reasonably healthy in the midst of so many options. I’m happy to say that I don’t have any travel plans outside the state for at least a few months, although I do have some local travel including a temporary re-location to Southern California and a Whole Foods cooking demo in Los Angeles (my first “real” one, I’m so nervous; details forthcoming).