Happy Wednesday! Maybe just a little? Things are looking up here with the weekend getting closer, but I’ve been dragging and feeling a bit wiped from a chilly 3-mile run after dinner tonight. It was warmer and calm when I started, but I swear it dropped 20 degrees and the wind picked up by the end – dirty trick! While I was out braving the elements, this is how the cats were spending the evening.
Rough life. But, oh yeah, it’s What I Ate Wednesday! And this month’s veggie theme suits me nicely!
And made a huge breakfast smoothie for the road of vanilla pea protein, carrots, spinach, apple, and banana.
Snack: Then had a mid-morning snack of frozen grapes at my desk.
Lunch: Huge spinach salad dressed with a hemp seed curry dressing.
Followed by air-popped popcorn seasoned simply with lemon olive oil and salt.
Snack: An apple for an afternoon snack between long phone calls.
Dinner: When I got home from work, I grabbed some fresh chard, kale, and arugula leaves from the garden to juice with dinner.
And chopped some carrots to add.
This was my first time juicing raw chard leaves and it wasn’t bad at all, the sweetness from the carrots balanced the strong flavor from the chard and arugula nicely.
I used Brazil nuts, one of my favorite sources of selenium, to create a new salad dressing with dinner.
Brazil Nut Dressing
- 1/3 raw Brazil nuts
- 1/2 cup water, as needed
- 2 tbsp. lemon juice
- 2 tbsp. soy sauce
- 1 tsp. raw or toasted sesame seeds
- 2 tbsp. nutritional yeast
Place all ingredients into a high speed blender and blend to a smooth texture. Makes 4 servings.
And I generously coated a large dinner salad with the dressing.
It’s a little thinner than many of the hemp sauces I do, but it seemed to coat the salad nicely with a savory and hearty flavor.
And it was chihuahua approved.