Thanks to my recent trip to the produce place, this week’s What I Ate Wednesday is full of fresh fruits and veggies!
***Before I get to the food, just a quick reminder that today is the LAST day to enter my Gluten Free Tasterie Box giveaway!
Good luck everyone! I will be selecting a winner tomorrow, 3/28.
Raspberry Chobani with blueberries and strawberries.
Adding fruit makes yogurt much more of a “meal” food in my opinion. It fits perfectly in my soup mug. 🙂
Raisins and sunflower seeds. Salty and sweet!
I totally stole this idea from Andrea!
Salad in a jar!
I have seen people add dressing to the bottom of their salad bowls when prepping lunch, however when I attempted, everything got too soggy. The bottom of the jar is smaller than a bowl so there’s less salad touching it which = less sog. I put the peppers and carrots closest to the dressing in an effort to soften them up!
I prepped this the night before and the next day at lunch I just poured it into a bowl and a perfect salad emerged.
I loved that all the toppings stayed at the top! I hate when they all sink to the bottom.
A rainbow snack platter with yellow and red peppers, cucumbers, and carrots and 1 serving of Sabra hummus. Oh, and some blueberries. 🙂
For dinner I made my favorite meal, breakfast for dinner! I don’t know why I don’t do this more often.
To be honest, they were…surprisingly vegan! They certainly didn’t have the same texture and flavor of Aunt Jemima, but with some added fruit they were a decent substitute! The batter was a bit thick so it took a few practice pancakes to get the correct batter-fruit-pan ratio.
Something else that made them so good was this spicy maple syrup we got in Vermont.
Overall it was a good day of eats! I am so siked to finally have some decent fruit flavors to incorporate into my cooking. Spring and Summer produce just cannot come fast enough!
Question of the Day:
If you were making a snack platter like mine, what would you fill it with??