Someone needs to get What I Ate Wednesday a multi-pack of depends and some prune juice because it’s getting OLD! Ooh! and while we’re at it, we can also get it a shiny chrome walker with tennis balls on the bottom. Though I really just wanted an excuse to bring balls into the conversation. Clearly WIAW is old, but not very mature! Or maybe I’m the one lacking in maturity?
Well now that I’ve gotten that out of the way with, let’s talk about food!
Here’s what I ate… on Sunday!
|[snack] a cup or so of fresh + perfectly ripe heart-shaped cherries|
Speaking of cherries, OXO just made my love affair with cherries 1001x more intense with their latest gadget. It’s certified brilliant!
Nearly every gadget in my kitchen is OXO — and for good reason! They last forever and are designed to be easy to use, clean, and just overall rock my world. When they sent me their new cherry + olive pitter to test drive I pretty much fell over in hysterics.
It’s amazing. Ah. Maze. Ing. My ridiculously adorable niece had a blast showing off just how easy it is to use. It’s like a snazzy hole punch! Also, not one drop of cherry juice spilled on her in the process. That blows my mind considering if I simply look at a cherry the wrong way I get covered in juice. Like I said, brilliant. When you see cherries pop up in every single one of my posts you’ll know why. I cant keep my hands off them now that I can ditch the pits so effortlessly! Thanks OXO!
On to lunch! <3
[lunch] mixed greens salad with cucumber, tomato, chia, falafel balls and my beyond baller homemade zucchini-ziki sauce as a dressing. I thinned it out with some white vinegar to make it more salad-friendly since it’s a little too thick for salads and juuuuuust right for dipping!
[ACV shot!] This ACV Mocktail has one shot of Bragg’s apple cider vinegar and semi-equal parts ice water and gingerberry or trilogy kombucha. It’s tart and tasty! Kind of like a ginger-y apple cider with a jolt. I’ve been drinking this every morning [on an empty stomach] for the past week and it may a coincidence, but my skin has been positively radiant latley! The only new changes to my diet/routine are this bevvy and lots and lots of fresh cherries. Whatever is the cause, I’m hoping to keep this streak alive!
I’m not one to deny myself a small mountain of macaroni and cheese when the craving strikes, so finding a way to turn it into a balanced meal is a must!
|[dinner] a colorful pile of confetti mac and cheese with peas, carrots, and broccoli
If i’m going to go cheesy, you bet your butt there will be veggies involved! Go veg or go home.
Confetti Mac and Cheese
[click here] for the from-scratch version of this recipe!
As a sneaky shortcut, I’ll grab a few boxes of Annie’s Homegrown Deluxe Cheese and Shells when they go on sale, and save them for those beyond lazy dinners where I just want a bowl-o-cheese in my face. To pump up the nutrient density I warm up all the veggies I have on hand [fresh and/or frozen] and give this mac a makeover!
This batch had a cup of peas, a cup of carrots, and a few handfuls of broccoli thrown in the mix. To give the macaroni and cheese a flavor boost, I add a sprinkle of garlic powder, parsley, freshly ground black pepper and red pepper flakes. It’s shiny happy comfort food and makes enough for leftovers. Sold!
Now the typical 1 cup serving of macaroni and cheese is bulked up with an extra cup [or more!] of veggies, so instead of a small sad scoop, I can have a PILE of the stuff! I round out the meal with a big green salad and indulge without even the slightest inkling of guilt. Its balanced, beautiful, and freaking delicious!
update: I added spinach to it tonight and oh. my. gosh!!! perfection!
|[dessert] no little debbie’s snack cakes here… just good old fashioned fun in a wrapper|