What I Ate Wednesday: Sugar free before Easter

WIAW means different things to different people.  I was looking at my past posts and thought I should explain how I use WIAW to help me improve my eating.
I pick one day a week and plan my meals for this post.  I pick healthy, whole foods with very limited sugar and I ensure that I have all of the ingredients and time to prepare each meal. This means that for at least 1 day per week I eat really well and it stops me from getting in too many food ruts, i.e. eating the same thing over and over.
So how does a WIAW day of food compare to the other 6 days of the week?  I'd guess it is about 75% the same, but it does differ in few ways.  
The only time I really make something different for breakfast is for these posts; usually I stick to a bowl of muesli with chia seeds, weet-bix with banana and walnuts or the grated apple and oats jar I have posted here before.
Lunch and dinner basically look the same, but the amount of snacking is the big difference!  I eat things I bake such as these cranberry and white chocolate biscuits and this vegan chocolate cake.  I'm loving a hot cross bun at the moment and I always eat a lot of food when I go out e.g biscuits and cheese, wine and peanut M&Ms at our friends house for a BBQ on Sunday.  So by using WIAW I have a re-set, mini detox day to always help me get my eats back on track.

Breakfast: Quinoa flakes with almond milk and blueberries

I recently read Pete Evan's breakfast recipe using quinoa and coconut milk, but when I went to make it I saw I had almond milk and quinoa flakes I needed to use up so I came up with this instead.

How to make:  Place 1/3 cup quinoa flakes, 1 tsp vanilla and 1 cup almond milk in a bowl, cover and microwave for 4 minutes.  Add macadamia nuts, frozen blueberries, goji berries and cinnamon and extra milk to your taste.  I don't normally need to add sweetener to breakfasts but I did need to add stevia to this one;  so also add a little of your preferred sweetener (honey, maple sugar etc)

Lunch: Cauliflower and Chickpea curry

This is adapted from Scandi home's Cauliflower curry.  Now unlike Maria's beautiful restrained Scandinavian approach, here I stick to my 'more is more' approach to food.

This recipe made four big serves which gave me a week's worth of lunches.

How to make:  Using your stick blender or small food processor blend 2 tsp ground cumin, 2 tsp fresh ginger, 1 tsp ground turmeric, a pinch of cayenne pepper, 4 tbsp sesame seeds, 1/2 cup raw almonds, zest of one lemon,  400mL coconut cream or milk and 100mL of stock or water to blitz a mild curry sauce. 

Chop and saute 1/8 butternut pumpkin, 1/2 head of cauliflower, 1/2 large zucchini and 4 spring onions.  Cook for 5 mins then add sauce and simmer for a further 15 mins.  
Stir through 400g tin rinsed chick peas and a handful of baby spinach leaves and season to taste.

Snack:  Greek yoghurt, banana, strawberry and cacao peanut butter

I still cant get enough of this, this time with banana as well.

Dinner: Pita Pizza

                                      

This is a great healthy version of pizza.  We use a variety of toppings to cater to our individual tastes, this is a Chicken antipasto version.

How to make: Dice chicken breast and saute in pan until golden.  Roast 2cm diced pumpkin and/or sweet potato in the oven.
Spread passata over a pita bread.   Top with chicken, pumpkin, bocconcini, sun-dried tomato and roasted peppers.  Spray oven tray and base with oil to get a nice crisp base and bake in a very hot oven until golden and cheese is melted.

Tell me, how do you use WIAW?

Keep smiling
Dani xx