HomeBlogWhat I Ate Wednesday

I started the day with brewed coffee with So Delicious brand coconut milk creamer – a mix of original and French vanilla varieties.

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Breakfast was blueberries and (local Connecticut!) strawberries and So Delicious brand coconut milk yogurt.

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George was watching me photograph my food. “What’s up Rachel? Are you trying to be a hipster?”

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Lunch was a burrito: a flour tortilla filled with fat free “refried” beans, brown rice, salsa, avocado and Daiya cheese shreds. I heated it in a pan to warm and crisp it up.

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I worked at night so I made up a salad to bring with me. (I plated it up before photographing it to show it off first). The salad consisted of: green and red leaf lettuce, golden cherry tomatoes, avocado, cucumber, red beans, crunchy sprouts, craisins and sunflower seeds. I also packed a little jar of┬áhomemade <a href=”http://theveganroad.com/recipes/engine-2-diet-oil-free-dressing/”>Engine 2 oil free dressing</a>.

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After dinner I had a banana.

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I also cleaned and packed some grapes that I ate on my way home.

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This is my submission for What I Ate Wednesday.


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