“What I Ate Wednesday” posts are what I look forward to each week on my favorite bloggers. It’s a nice glimpse into the lives of others (because I’m nosey) and a unique high-technology way to come up with ideas to create something new in my kitchen. Lately though it has been hot (You must be tired of me saying that now), so I have stayed away from the appliances that utilize heat as much as possible. Thus, raw vegan has been my go-to this last week or two for my own personal meals. Genki Husband prefers to have a cooked meal at the end of the day, an occasional salad, so I lean towards only cooking at night for him. His other two meals of the day I prepare ahead of time but I will get into that later on another post. So on to what I made Wednesday.
Photo Above: Breakfast was a few bananas and a few California grown apricots, as these are in season. This doe not look like a lot however due to the heat and lack of sleep the night before, my desire for food was minuscule.
Vietnamese Noodle Salad and Vegetable wraps: Leftover Lunches can be exciting when you mix a few different meals together. These were created yesterday, recipes here. To tell the truth, I was hungry about this time of day so I ate a few tiny bowls of the noodle salad and left the vegetables for another meal.
Vegan Sweet Potato Wraps and some fresh vegetables: You will probably notice I am a bit lazy when it comes to my own meals. I had these leftover wraps so I had them for dinner – there are a few leftover too. Genki Husband had some leftover BBQ tempeh, brown rice and some sweet potatoes.
Dessert Time: Tonight was so delightfully surprising with the decrease of temperature to 92F/33C at night, a light breeze included. We headed outside to enjoy our desert of California grown apricots and mangos with some homemade vegan oat cookies. These cookies I made ahead on a cooler day and froze for Genki Husband to enjoy at work as a snack. These have protein powder, cranberries and vegan chocolate chips. Perfect frozen!