For this WIAW morning, I ate a bowl full of fruit and a half of a gluten-free flat cornbread. I usually make this flatbread when I make chili, but for whatever reason, I was CRAVING it for breakfast.
It’s simple & easy–cooked in a cast iron skillet. I’m honestly not sure if anybody else would like it or if it’s one of those weird things I just love. It’s salty, but the coconut oil gives it a bit of sweetness.
On this day, I was especially hungry. I started running again, and since then, I just haven’t been able to fill up! Since going vegan about 2 months ago, I’ve had to be very intentional about what I’m eating. I’m lovin’ it so far 🙂
So, I ate two lunches!!
For the first one, I had a bowl of soup. I’ve been super busy and slightly unmotivated lately, so these Amy’s Organic Soups make for great lunches on those days (and to pack in the hubby’s lunch!)
This one bowl didn’t quite fill me up, so I roasted some leftover veggies I had in my fridge. I drizzled olive oil, salt, pepper, red pepper flakes, and maple syrup on these and roasted for about 15 minutes. I paired with a piece of rice bread and vegan butter. I wasn’t able to eat ALL of it, but it definitely hit the spot!!
For dinner on this day, I made this amazing Asian Kale Salad. It’s seriously one of the best salads I’ve ever eaten. It’s packed full of good stuff and lots of plant based protein!
I ate two large portions of this salad 🙂
For dessert, I ate way too many of these chocolate chip cookies that were leftover from earlier in the week. I was working late, and just nibbling. Bad choice! I have major issues with self control when it comes to sweets, especially chocolate. At least these cookies are somewhat guilt-free 😉
And that was this week! Lots of green (told you I rotate!), plant based protein, strong flavors, and CHOCOLATE!
Have a blessed day!