what i ate in a day in spring

Baby artichokes

Hello friends!  It’s a rainy spring week here, and a few new things are starting to pop up at the market- peas, artichokes, strawberries, and asparagus.  So exciting!  Here’s another “what I ate in a day” style post- you guys seem to enjoy them so I keep posting them, but I’d like to say that the “best” way to eat is the way that YOUR body likes to eat.  I eat intuitively, which means I eat what I feel like that day, and also means that it looks totally different day to day- but the basis is always a variety of whole, plant foods- locally grown and/or unpackaged because I’m privileged to have access to that.  Your body may need more, less, or different kinds of food than what I personally eat to feel good.  I’m here to share ideas, not shame anyone.  You can check out my post on overeating/eating philosophy here and also check out other “what I ate” style posts here.  I will do one of these for the kids and husband next to share the variety, but we generally eat about the same.

Here’s what I ate in a day this week:

breakfast:  

I always start the morning off with a quart of fresh filtered water (reverse osmosis that we get in bulk in a glass carboy at our co-op- our tap water tastes yucky to me and is questionable as far as regulation, we call it “Davis gin” lol).  I also made myself some reishi “coffee” with some old herbs I’m trying to use up.  The taste is bitter and deep, similar to coffee but different and also boosts immunity.

reishi coffee

A little later on, I had oats, which is rare for me because they sometimes irritate my joints, but sometimes with the rainy weather I crave a bowl of them.  I had them with local kiwi, chia and flax seeds, and a spoonful of macadamia nut butter.

Kiwi oats

lunch:

I taught gardening at the elementary school this day and brought some leftover kale salad- recipe here– with added chickpeas, carrots, and red cabbage + toasted pumpkin and sesame seeds.  Also, another quart of water I brought with me in a son jar.  My two tier tiffin was full on bow levels with the salad but I forgot to take a picture till I was almost done- oops!  Definitely was a giant bowl of it, it’s so good and filling, and kale is abundant and cheap at the market and my backyard.

kale Salad

snack:  

After class, I had to run some errands, and ate a carrot, Fuji apple, and some bulk black pepper cashews.  I brought my insulated kleen kanteen with some peppermint tea, too.

 

 

 

When I got home later, I was still hungry, so I made a quick bowl of sliced mango (fair trade/organic from Peru- I’ve reduced imported fruit a LOT but these were on sale and so good) and local Cara Cara orange with (not local) cacao nibs, coconut, and more macadamia butter LOL.

fruit snack

dinner:

bowls!  I cooked local pintos in the crockpot with oregano, garlic, smoked paprika, onion, and liquid aminos.  Alongside, mixed quinoa and a slaw of local veggies: carrots, cabbage, cilantro, green onions with dressing of coconut yogurt, tamari, garlic, and lime.  California avocado on top.

bean Quinoa bowl

dessert:

this is a horrible photo; but I had a scoop of local bulk bought vegan chocolate sorbet from the Good Scoop with a homemade gf brownie.  Don’t ask me why it’s a recipe for CBD oil brownies lol- personally I don’t put that in (get down with it if you have some) but I love the fudginess of the recipe and that it’s gf/v.

Gluten free brownie and ice cream

FIN

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