What I Ate Wednesday – Cool Slaw Edition!

25 Jul

Hey Happy What I Ate Wednesday!

This is what I ate yesterday!  Happy What I Ate Tuesday!

My food was not all that exciting on Tuesday, but it was pretty tasty.  I started work at 8 instead of my usual 9am start, since I was quitting earlier to go to a doctor appointment. I woke up and scarfed down some Ezekiel toast with chunky natural peanut butter and a smoothie made with mixed tropical fruits, plain unsweetened almond milk, vanilla brown rice protein powder, and stevia. Good stuff!

Around midmorning I got really sleepy and not so great feeling. I sort of moped around for a while until lunchtime.

Guess what? I ate a salad! Yep, I always eat a salad. This one had lots of veggies, edamame, and red pepper hummus. I picked up a random tub of hummus at the not-so-great grocery store across the street and I think I might throw it out. Not so great.

I went to my doctor appointment and didn’t really think I’d be out long. But I ended up sitting in the waiting room for a long time, which was no big deal. Like three ladies were in labor. I wasn’t in labor. I can wait!

When I got home though, I was hungry. I had a run coming up, albeit a short one, so I had some fruit to try to keep my belly calm. Nectarines are so good!

I forgot to take a picture of my pre-run coconut date roll. Whoops!

Paul and I ran our short three miles at around 7. I felt like I was working way harder for the speed I was going at. But it was super windy and wind makes me breathe funny. We both felt, well, winded when we were done. But we got it done and that’s what counts! Tonight is five miles. Whoop whoop.

After watering/fertilizing the garden, we came in to make dinner. I had this idea that portobello mushrooms and guacamole would go together well, and Paul wanted cool slaw. I hadn’t made cool slaw in a while, so we both got what we were craving!

So we grilled portobellos, sliced them and ate them in pitas with guacamole, lettuce and tomato. Yum! The cool slaw was awesome both on the side, and tucked inside the pitas Baha-style. You might be wondering what cool slaw is. Well, it’s only the most awesome low-fat vegan coleslaw recipe around. It’s Cool Slaw!

Cool Slaw
adapted from Appetite for Reduction

Ingredients
1/4 cup raw almonds, soaked at least one hour
1/2 cup water
2 Tbsp. chopped shallots
5 tsp. apple cider vinegar
1 tsp. dijon mustard
1 tsp. agave nectar
1/2 tsp. sea salt
fresh ground black pepper
2-4 Tbsp. reduced fat Vegenaise, to taste
1lb. packaged cole slaw mix or shredded cabbage

Directions
Add the drained cashews, water, shallots, vinegar, mustard, agave nectar, salt and pepper to a blender. Blend on high until the mixture is smooth, scraping down the sides with a rubber spatula if needed.

Combine the coleslaw mix or cabbage to a bowl, and add the dressing from your blender. Mix well to combine. Add Vegenaise to taste.

So good! I like the recipe without the Vegenaise, but with it is a whole ‘nother level. But I put Vegenaise on lots of things, so. Blush.

So there we go. I capped the night off with a skinny person beer.

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