Hi guys. Happy Wednesday. I first learned about WIAW from Mai-Lis at A Sunshiny Day and for the last 4 months have been reading her posts everyday and anticipating a WIAW post every wednesday. I’ve grown to enjoy reading what others eat and finally I decided to give the whole WIAW movement a try. WIAW, started by Peas and Crayons, is “about food and fun! It’s about making new friends, breaking out of a food rut, noting changes in your diet/lifestyle, inspiring yourself & others, embracing fruit & vegetables, nourishing your body with the foods that work for you, finding new ways to eat your favorite foods, and so. much. more. <3″. So here is my attempt at WIAW and a glimpse of what I ate.
My day starts out pretty much with the same meal every day. Nothing exciting, just two hard boiled eggs, yolks removed and some sort of fruit on the side. Usually it’s a banana. I am a coffee junkie, so I must have coffee every morning. I sit in traffic for at least an hour every morning and simply can not imagine my commute without it. Yesterday I spend most part of the morning at a meeting and needed a little treat afterwards – Trader Joe’s Dark Chocolate Roasted Pistachio Toffee. I LOVE this stuff. Keep it away from me.
My lunch was actually somewhat exciting. Monday night we had caprese chicken for dinner with roasted vegetables and quinoa. Perfect ingredients for a great salad the next day. I combined left over roasted veggies, quinoa and greens for a total powerhouse salad.
First I made my simple quinoa salad. I mixed rinsed black beans with a cucumber, tomatoes, cilantro and left over quinoa. Dressed it with a little home made italian dressing and Vola! – the Simple Quinoa Salad was born.
I didn’t stop there. I was in the mood. I felt adventurous. So instead of simply shredding the carrots, I made a Spicy Shredded Carrot Salad – shredded carrots combined with a Siracha dressing.
To put it all together I topped salad greens with leftover roasted butternut squash, zucchini, spicy carrots and simple quinoa salad and a Power Salad was born.
For dinner Hubby requested a savory stew as I have been feeding him lots of veggies lately, so I had a little of that.
- 1 cup cooked quinoa
- ½ seedless cucumber, cubed
- ¼ pint grape tomatoes, halved
- 1 tsp cilantro
- 1-2 tbsp low fat italian dressing
- Combine all ingredients and mix them together.
- Serve chilled.
- 2 carrots, peeled and shredded
- 1 tsp siracha
- 1 tsp chili oil
- 1 tsp vinegar
- 1 tsp garlic chili paste like Sambal Oelek
- Combine carrots with the rest of the ingredients.
- Serve chilled.