Squash Stir Fry for WIAW

What I Ate Wednesdays are great for me because they mean the work week is halfway over and that’s big this week since I’m ready for it to end!

I’m on call for work this week and have already had my precious beauty sleep interrupted by server problems too many times, running on about 5 measly hours of sleep now. But elections are over and after this week I won’t be on call until after Thanksgiving and that’s a good thing! Whoa, Thanksgiving is just around the corner. And I have no clue what we’re doing for it yet and not stressing about it. So let’s get to my eats!

Breakfast: A hemp protein powder smoothie with kale, banana, kiwi, carrot, ginger, and a dash of stevia for sweetness.

I assure you it tasted much better than it looked! Kiwi adds a bright and slightly tart sweetness that is wonderful blended with fresh ginger.

Lunch: Leftover salad from last night with my Raw Vegan Sour Cream dressing.

I added fresh kale and cabbage to make it heartier and topped with nutritional yeast.

Then followed it by a bowl of air-popped popcorn seasoned with a dash of sea salt and olive oil.

Snack: I munched on some lightly salted and roasted pumpkin seeds for an afternoon snack, so simple and delicious.

After work, I dashed to Costco for some office essentials for hubby and smoothie essentials for me.

Dinner: I still have half of the banana squash in my fridge from the other night and chopped up another huge chunk for a simple dinner veggie stir fry.

I stir fried it in coconut oil with chopped broccoli, tomatoes, and artichoke hearts. Then covered and simmered over medium-low heat until the squash chunks were soft, about 15 minutes. Then seasoned the mixture with salt, pepper, Trader Joe’s 21 seasoning blend, and a splash of balsamic vinegar.

For a simple but filling dinner also topped with nutritional yeast. :-)

Dessert: A banana and a glass of wine. :-)