Today is “What I Ate Wednesday” where I share a day’s worth of my healthy, vegan eats.
As mentioned in my last photo food journal on October 30th, my favorite breakfast of late is to make a green smoothie, pour it into a bowl, and top it with cocoa powder, cacao nibs, and buckwheat groats. Yes, I am
anal super organized and have special, labeled containers for my chocolate fixins’:
The cocoa powder can get a little messy:
The buckwheat groats on top keep the powder in check until I stir it all up. I usually exercise fairly intensely in the mornings and this breakfast has enough staying power to get me through my workout and to lunchtime:
On Sunday, I went hiking with Alan and some friends. This was our view from the hilltop onto the ocean (ironically, it’s in the summertime when it’s all fogged in; the California coast is prettiest at this time of year):
We went to a local vegan cafe after our hike. I ordered a tempeh taco served on a corn tortilla and topped with this huge amount of lettuce, a creamy Vegenaise-based dressing, veggies, and avocado (with some salsa on the side):
Dessert included two Fuyu persimmons (the type you eat firm like an apple) and a Pumpkin Pie-flavored Larabar (I’m reviewing flavors for the company and planning a super fun giveaway. What can I say, it’s a tough job, but somebody has to do it?):
We’ve been having such beautiful fall weather in California so we decided to go kayaking after lunch. It was my first time, but I’ve really been trying to push myself out of my comfort zone lately and force myself to make more time for fun. Once I got over the fear of tipping over, being out on the water was a blast. Thank goodness Alan was in the back to help paddle; it was a lot more work than I anticipated:
After all that exercise, I was pretty hungry by dinnertime. I made my Mock Tuna Salad and served it over a bed of lettuce with some extra celery and chopped bell pepper:
With such a strong appetite, I made another healthy dessert using sliced apples, cinnamon, pumpkin pie spice, unsweetened soy milk, vanilla extract, and oats:
You wouldn’t believe that such simple ingredients without any dried fruit or added sweetener would taste so good, but it totally hit the spot (I sprinkled some coconut on top to try and make it look purdy):
I kind of liked the apples firm, as opposed to how they totally fall apart when I make my Slow-Cooker Applesauce.
Here’s the recipe:Print
- 5 large Fuji or Honeycrisp apples
- 1 teaspoon pumpkin pie spice
- 2 teaspoons Ceylon cinnamon
- 1 tablespoon flax meal
- 1 teaspoon ground chia seeds
- ¼ cup gluten-free rolled oats
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/3 cup unsweetened non-dairy milk (I use soy milk)
- 2 tablespoons water
- Preheat oven to 375° F.
- Spray an 8×8-inch glass baking dish lightly with non-stick cooking spray.
- Slice the apples roughly into large pieces. Combine the apples, pumpkin pie spice, cinnamon, flax meal, ground chia seeds, oats, almond extract, vanilla extract, non-dairy milk, and water in the baking dish and use a spatula to lightly stir.
- Bake for 35 minutes total, stirring once during the baking process.
- Serve hot with an extra splash of non-dairy milk or a sprinkle of dried coconut, if desired.
- Tip: if you don’t have pumpkin pie spice, just use more of the cinnamon. If you don’t have almond extract, just leave it out.
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