WIAW: Valentine’s Edition!

Happy Wednesday! I used to be really on top of the “What I Ate Wednesday” trend, but I think after doing so much “what I ate….” daily logging during my cleanse, I was not as excited about it. Well, there’s nothing like hearts–even just pictures of hearts—to turn my feeling from ‘meh’ to “YEAH!” Peas and Crayons, the blog hostess of the “WIAW” craze, decided to make February a “WIAW: Love Your Veggies Month.” And the new logo has hearts! Adorbs. I’m in.

As usual, I had green juice between my HIIT workout and yoga. Stock photo, because it looks the same every morning. (Note, I have about half of the amount in the cup. It’s strong stuff and I don’t like going to yoga with a too-full belly).


After yoga (&a shower), I made my favorite breakfast oats, something I’d been missing a lot on the cleanse. You can’t tell in the picture, but they are sort of pink because I added frozen strawberries! Yumm!

In an effort to step up to the veggie-heavy challenge, I decided to bring a shot of green juice to school, along with some almonds. This is my new thing, I’m sitting here with one at the coffee shop as I type. And, yeah, it’s sort of in a paint-like jar, but, whatever, it works. I didn’t shoot the juice, I sipped it, but, again, even a small amount does wonders! Much better than that horrifying 5 hour energy stuff. Gah, that stuff gives me the creeps!

I also indulged in a not-so-healthy cookie, sharing it with my students for whom I baked in honor of the holiday. To my delight, the real-sugar cookie did not taste very good to me. Too sweet! (This is not pictured, sorry folks).

After I was done TAing, around 9pm, Mike picked me up and brought me home for our “fondue-ish Valentine’s dinner.” Truth be told, it was nothing like fondue. But that’s another supposedly “romantic” food, so I tried to make something at least “dippy.” I made a bean/cauliflower dip (recipe forthcoming), and a sweet potato hummus, based largely off of Kathy’s recipe. We dipped a beautiful array of veggies in these dips! And yes they are spread out on a heart plate, nbd! :)

I also made a super easy gluten-free flat bread. Recipe for that also forthcoming.

I am pleased to say that Mike made my Valentine’s heart a-glow with a box of vegan, fair trade, BEET sugar-sweetened chocolates. I fucking love assorted chocolates! And in a heart-shape box! Yes! So yummy.

How were your eats yesterday? I hope they were full of veggies….and also pink or red. For theme’s sake.

7 thoughts on “WIAW: Valentine’s Edition!

    • raechel says:

      and to you! glad you found the blog, because that means i now found yours…i like finding other academics in the healthy food world. : )

  1. anne says:

    Raechel, I found your blog through the Clean site and I am motivated to get off the junk and back on Dr. J’s Elimination Diet (I followed it for several months last year) with loose plans to do the actual Cleanse in a couple weeks after I’ve done ED again for a little while. On Day 4, feeling okay after a couple days of headaches.) That super easy gluten-free bread above–is it Clean?

    Thanks for the always inspirational posts, and all the awesome recipes.

    • raechel says:

      Hi Anne! Thanks so much for reading and for the kind words! : )

      Sticking to the ED is so difficult–you would think after three weeks of even heavier restrictions that we all manage to do on the actual cleanse. I find that I eat an ED about 85% of the time, making exceptions for oats, bananas, sweet potatoes, and the occasional non-refined sugar treat.

      Anyway, yes, that bread above is Clean. I’ll make a more formal post for it next week, but I’ll give you a sneak peek. All you need is:
      1 c garbanzo flour
      1 tsp salt
      2 T olive oil
      1 T rosemary

      Preheat oven to 400 degrees. Put flour in a bowl and mix in salt. Slowly whisk in 1 1/4 c water until you have a thin pancake-batter like consistency. Pour olive oil into either a skillet or pie pan, then place in the heated oven for a couple minutes, until oil begins to pop. Add your rosemary to the pan, then CAREFULLY pour your batter into the pan, swirling around to mix the rosemary and evenly distribute the batter. Return to oven for about 45 minutes (or until sides are browned).


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