In this WIAW, I’m showcasing my eats from a Saturday that included a short morning run, one of my closest friends’ bridal showers, and dinner at my family’s house in Connecticut. About 45 minutes before my run, I had a mug of warm lemon water and an apple with peanut butter.
I’ve been looking forward to this WIAW for several days, because it’s a chance to show some creativity with Thanksgiving leftovers. On Friday, also known as “the morning after” the big feast, I kicked things off with a double dose of leftover dessert. A slice each of grain free Pumpkin Pouffle and Pumpkin Apple Spice Loaf. One topped with peanut butter, both dotted with chocolate chips. I figured the time to start my lower sugar attempt was not the same time I cut out most grains. One step at a time! You may have seen photos from this morning on Instagram…
It’s Wednesday, and that means it’s WIAW. Even though tomorrow’s Turkey Day dishes are sure to be more exciting, I figured I’d share anyway. It’s become such a habit! So, diving right in to Tuesday’s eats – for breakfast, I tried Arman’s Microwave Pumpkin Chocolate Chip Scone. Even though it didn’t look at all like a scone, it was indeed delicious, and I chalk up the lumpier facade to the fact that I am just not a pro at the pretty food thing like he is. I made it entirely grain free and tree nut free by using quinoa flour in place of the recommended almond meal, and dairy free by using coconut milk.
For those of you who follow me on Instagram, you saw my little dessert for breakfast morning on Friday. Well, that actually happened the day before, too…and the day after. My Grain Free Pumpkin Poufflé is just so tasty and easy to slice up for a short and sweet meal if I want to have the luxury of eating at home before I head to work. Of course, as I mentioned, that little luxury was sort of accidental on Friday, but I’ll take what I can get. Now, on to the rest of this WIAW!
When I went to type in the title of this post, I was taken aback. The fact that I’ve been doing What I Ate Wednesday, or WIAW, for 30 weeks is just crazy – not to mention the fact that my one year blogiversary is fast approaching! More on that when the time comes, but for now, for everyone who’s enjoyed following the eats of a gluten free, tree nut free, orange and pineapple and avocado free, and still discovering the best way to eat for herself runner – on to a day of eats! Like my first week at work, I started with breakfast when I arrived at my office around 8:30am, a bowl of berries and a slice of smoked salmon quiche that I packed myself.
Happy Wednesday! As usual, I’m sharing a day of eats with you all, although this is a snapshot of last Friday rather than the usual Tuesday, since my first week of work has been all about orientation with no time for food photography – yet! I’m still eating a bit differently to figure out what’s disagreeing with my tummy, as I was last week, mostly free from (cow’s) dairy and grains. Which doesn’t mean I can’t still eat delicious meals, like this simple but tasty breakfast of a turkey and spinach omelet with a baked sweet potato.
This Wednesday, my eats may look a little different. As I mentioned when I shared my recipe for Paleo Pumpkin Chocolate Chip Cookies, I’m cutting back on dairy for the next few weeks (not permanently I hope) and when I do add more in I’m going to try and keep it to about half what I have been consuming. If you read Renaissance Runner Girl regularly, you know I eat a lot of dairy, between multiple servings of Greek yogurt, the healthy helpings of cheese, and near-daily scoops of ice cream in the warmer months, so I’ve had to replace all that goodness with something. Like pumpkin and chocolate, which I enjoyed before I became a blogger. And coconuts and chia seeds, new discoveries in the past year or so.
I woke up this morning to a world hit by freezing weather and firmly entrenched in law school finals season. After my usual run, I was ready for a bowl of breakfast to warm my chilly self and prepare me to attempt a study session.
My usual go-to breakfasts are Greek yogurt, gluten-free oatmeal, and eggs with fruit, but since I didn’t need to run to class I was able to take twenty minutes to whip up a breakfast bowl. I love making big bowls – you can throw in whatever ingredients you have on hand and come up with some pretty delicious combinations. As a girl with severe allergies, bowls are a great way to mix it up and use all kinds of gluten-free, nut-free ingredients that often prevent fancy orders when I go out to breakfast or brunch.
I couldn’t decide if I was in the mood for sweet or savory, creamy or cheesy – so I went with one of my favorite Bodacious Breakfast Bowls, combining a bit of every flavor! And here it is, the Sweet Potato and Savory Parmesan Quinoa Bowl.
Sweet Potato and Savory Quinoa Bodacious Breakfast Bowl
Ingredients:
2 medium eggs
1 small sweet potato (4-5 oz)
1/4 cup dry quinoa (I love tricolor for the combination of textures, here I used Roland Tricolor Quinoa)
1/2 cup chicken broth
2 tbsp Parmesan cheese
1 1/2 cups raw spinach
Olive oil or cooking spray
Optional: regular, turkey, or vegetarian bacon, or breakfast sausage (I am pretty much a pescetarian, but feel free to toss in whatever you like!)
Instructions:
Preheat oven to 400 degrees Fahrenheit. Poke holes in sweet potato, wrap in foil and bake for 40 minutes. (Alternatively, if you’re short on time, steam the potato in the microwave for 5 minutes.)
Fill a small pot with 1/2 cup chicken broth and 1/2 cup water and bring to a boil.
Rinse 1/4 cup dry quinoa. Pour into pot of broth and water and reduce to low heat. Let cook for 15 minutes.
While the potato and quinoa are cooking, lightly grease a pan with olive oil or cooking spray and scramble the two eggs. Just before the eggs are fully done, toss in the spinach and sauté while the eggs finish cooking.
Pour the cooked quinoa into a bowl. Next, add in the eggs and spinach. Take the sweet potato out of its skin and cube it, then toss in the cubes.
Sprinkle with Parmesan cheese.
Enjoy!
(And just in case you’re wondering – I eat different versions of my breakfast bowls whether it’s morning, noon or night – I am a big fan of many foods our society deems “for breakfast” and I believe in eating them whenever I please!)
© 2014 Renaissance Runner Girl. All rights reserved.
I woke up this morning to a world hit by freezing weather and firmly entrenched in law school finals season. After my usual run, I was ready for a bowl of breakfast to warm my chilly self and prepare me to attempt a study session. My usual go-to breakfasts are Greek yogurt, gluten-free oatmeal, and eggs with fruit, but since I didn’t need to run to class I was able to take twenty minutes to whip up a breakfast bowl. I love making big bowls – you can throw in whatever ingredients you have on hand and come up with some pretty delicious combinations. As a girl with severe allergies, bowls are a great way to mix it up and use all kinds of gluten-free, nut-free ingredients that often prevent fancy orders when I go out to breakfast or brunch. I couldn’t decide if I was in the mood for sweet or savory, creamy or cheesy – so I went with one of my favorite bodacious breakfast bowls, combining a bit of every flavor! And here it is, the Savory Sweet Potato & Quinoa Breakfast Bowl.
[yumprint-recipe id=’3′]
Just in case you’re wondering – I eat different versions of my breakfast bowls whether it’s morning, noon or night – I am a big fan of many foods our society deems “for breakfast” and I believe in eating them whenever I please!
© 2014 Renaissance Runner Girl. All rights reserved.
renaissancerunnergirl 