A September day

This is an attempt at a “what I ate” full day of food.  I think I got everything.


Cantaloupe.  With this, I get credit for vitamin C, vitamin E, riboflavin, folic acid, & B vitamins…it satisfies both a fruit and leafy green requirement as per What To Expect.  Efficiency in my nutrition – I like it!


For breakfast we were out of iced tea AND eggs.  Basically a mini disaster.  I made decaf tea in as little water as possible and cooled it down to room temp with a ton of almond milk.  It was okay. 


In place of eggs, I made my favorite creamy dijon cashew sauce.  And then dumped it over quinoa and carrots.

I had a late-morning snack of dried pineapple rings.


Held me over until after yoga.


Lunch was a classic hippie fave.  Sweet potato and carrots with BBQ sauce and hummus.


Snacked on home-made kale chips (if you want a “recipe” let me know, but it wasn’t very complicated).

Dinner was early, but eaten in two parts.


As you an see, I cut them into two portions to force myself to stop and pause for an hour or so in between.  It helps me not get uncomfortably full while still satisfying my appetite.


I change my opinion about this lasagna by the way.  Previously, I said it didn’t hold together as well due to the silken tofu and rice paper “noodles” but that was just because I served it while it was still warm.  When you cut into it when it’s cold, it stays perfectly layered and together.




Not much left.

For dessert, mini peach crumbles


These were so good.


Vegan and gluten free and downright sublime. 

And that’s it.  And average September day. 

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Comments (13)

  1. Katie @ Peace Love & Oats

    Ahhh I NEED to make those peach crumbles! I’ve been waiting until tomorrow’s farmers market to see if they have peaches!

  2. Chelsie @ Balance, Not Scale

    Okay, so definitely making the crumble STAT!
    Also, lasagna ALWAYS tastes better cold. I think I’m going to need to attempt that one too!!
    Could you let me know how to make those kale chips? Do they keep in the cupboard for very long? Or do they need to be refridgerated?
    Finally — do you think that your perfect pudding recipe would taste alright with avocado instead of tofu??

    Ps. Recently introduced to your blog by the lovely Peace, Love & Oat-loving Katie. As a new gluten-lactose-fructose free eater, I’m finding your recipes to be new life-savers. Thank you SOOOO much!! 🙂

  3. Elise (Post author)

    i just keep the kale chips in a tupperware on the counter. they last a couple of weeks, but are better if eaten within a week (the crunch dies a bit after ~7 days). ive never refrigerated them.

    the tofu pudding will be a totally different recipe with avocado. im sure itll be great, but i cant compare it to the perfect puddin’ recipe because the tofu is the main ingredient. avo is awesome with everything, cocoa included.

    glad you found me and said hi!

  4. Abby

    Don’t take this the wrong way, but I thought you would be eating more 😉 Perhaps that little one is cramping your voracious hippie much style. The horror!

    For some odd reason, I cannot eat carrots in the morning. It makes me nauseous and I have no idea why. Then again most people wouldn’t try to eat carrots in the morning, but I almost always have veggies with breakfast. Go me!

  5. Melissa @ A Girl Called Cake

    Umm yea I agree, those peach crumbles look amazing!

  6. Courtney

    Yum! Your day of eats looks delish. But wait, how does cantaloupe count as a green?! Did I miss something?

  7. Elise (Post author)

    pregnancy thing. for the purpose of vitamin/mineral content.

  8. Elise (Post author)

    i did too! its shocking how INSANELY uncomfortable it is to feel even remotely full. it brings on nausea and is just so so miserable. im only supposed to up my kcals 10-20% or something like that, so im not too worried. some days i eat more, some days less. i just try to get nutrient dense foods in my meals – thats my main priority.

  9. moira

    How do you make your kale chips? I’ve made them a few times but if I try to put them in tupperwear they get all soggy (if they even make it that far)

  10. Courtney

    Hahaha…I was thinking that we definitely did not cover that cantaloupe counts as a green in my nutrition courses 🙂

  11. Melinda

    I LOVE your peach crumble recipe! I made it using apples & craisins for the fruit, pecan pieces (instead of almond flour), and half white/half brown sugar (instead of coconut sugar). It was stellar. Something so delicious should not be so easy to make. Thanks for a great recipe!

  12. Elise (Post author)

    ill post a recipe/tutorial soon!

  13. Elise (Post author)

    awesome! glad you enjoyed it 🙂

Comments are closed.