Hi Everyone! Another week past, and another day of awesome plant based meals. I always base my WIAW on my Tuesday meals. Today, we had lots of variety and managed to squeeze in some healthy meals into a really busy day.
Breakfast was a tofu scramble.
It was chock full of veggies, onions, sweet potatoes, spinach, hot peppers, sweet peppers, shitake mushrooms, diced tomatoes and tofu. Seasoned to perfection with nutritional yeast, garlic, onion, sea salt, turmeric, and some Braggs.
Stats for this huge plate: 240 calories, 6g fat, 19g protein, 10g fiber, 25% daily calcium and 31% daily iron!
This was very filling after a cardio and HIIT workout. It had to keep me full through some dessert recipe testing. I was working on Superfood chocolate cherry energy balls and banana cream pie that will be part of an upcoming post.
Lunch was started at 7am, so I could include it in Mya’s lunch too. One of her favorites, Chickpea “Tuna” Salad.
For Mya’s lunch, I served it on whole wheat. For Andy and myself, it was on a Trader Joe Reduced Carb Wrap with spring mix, tomato and onion.
Stats for 1 wrap: 180 calories, 5g fat, 9g protein, 12g fiber, 8% daily calcium, and 11% daily iron.
After lunch, we had a bit of running around to do. When we arrived back home, my recipe for Cashew based Banana Cream Pie in a Raw Nut Crust was ready to taste. (YAY!) It was worth the two hour wait to firm up. The layer of banana cream was rich, creamy, and full of banana flavor. The crust was so delicious with the crunch of raw nuts and the sweetness of dates.. I swear I will never bake or buy a regular crust again. Raw nuts and dates are the way to go nutritionally and for flavor and texture. The crust is like a dessert on it’s own. check out the stats for this decadent dessert.
Stats for 1 slice (10 slices in whole pie): 254 calories, 15g fat, 11g protein, 4g fiber, 8% daily calcium and 12% daily iron.
After school, we were in a mad rush to get work done and prepare for the Strings Concert Mya was performing in.
Dinner was made in a hurry. I made a stir fry over quinoa with dumplings on the side. I find quinoa is so much easier than rice, it cooks in less than half the time, you get more volume and much superior nutrition. I also had a bag of frozen Asian vegetables that I cooked along side a bag of Gardein mandarin orange crispy chick'n. That is Mya’s favorite chick’n. My wok was no where to be found, so I used my double skillet. I put the veggies on one side, chick’n on the other, they both cooked up perfect. Everyone cleaned there plates and off to the concert we went.
Stats for my dinner plate with two dumplings: 409 calories, 5g fat, 17g protein, 4g fiber, 8% daily calcium and 8% daily iron.
It was a beautiful performance. Mya is first year, so they only played a small part in the concert, but the middle school and high school students performed like an well seasoned orchestra. You can see the time and effort the students and there instructors put in to achieve that kind of professional performance. I am excited to see if Mya continues with the violin, she really has improved so much through this year.
I rounded out my nutrition for the day with a small bowl of whole grain (Uncle Sams) cereal in coconut almond milk. I also enjoyed two cups of coffee that are not pictured here.
Thanks for reading about my crazy day and all the meals along the way. Have a great Wednesday!