WIAW - More carbs!

If you read Monday’s post, you’ll know why you’re seeing more carbohydrates in my day’s worth of eats today! I’m happy to be linking back up with the WIAW team after a few weeks off in between vacations to Mexico City and Virginia.

BREAKFAST

I grabbed a prune dipped in a little almond butter before heading out the door to teach spinning. The class ROCKED and the energy level was great. I then stopped at Whole Foods on my walk to work to pick up some kombucha and eat the overnight oats I had prepped the night before.This was oats with chia seeds, almond milk, cinnamon and almond butter. Strawberries and coffee once I got into the office.

SNACK

I noshed on a gluten free blueberry zucchini muffin that I had made over the weekend - will share the recipe soon! I forgot to snap a picture so here’s one post-recipe testing on Saturday. I have to say, I LOVE baking with almond flour. You’d think it would be super dense, but I find that my baking goods will still rise and and have a good texture to them, and they have this delicious nutty flavor too.

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Saturday afternoon recipe testing!

A photo posted by Dani Nemzer (@danicaliforniacooks) on Jul 9, 2016 at 6:24pm PDT

LUNCH

I grabbed lunch with a previous colleague who just moved to the Bay Area at Eatsa! Have you heard of Eatsa? It’s a quinoa bowl restaurant that you order on these iPads, and then it’s prepared and your name pops up on these interactive robot cabinets and you grab your lunch. Their tagline is “if you don’t like meat or people, we’re your lunch spot”. Well I like meat and people, but I still enjoy their food too! And it was SO great to catch up with my girlfriend - what a nice thing to do in the middle of the day. I love not traveling for work anymore :)!

I had the “hurry curry” quinoa bowl that had sort of a stir-fried quinoa with egg, apple vinegar coleslaw, pickled onions, spaghetti squash, arugula, and curry. It was delicious! I wish the portion was bigger…maybe the quinoa robots in the background were feeling stingy.

SNACK

After running around all afternoon and working from all sorts of bizarre places (hello client lobby bench) I was pretty hungry when I returned back to the office. I made a yogurt bowl with Chobani black cherry, a small banana and a small handful of chopped cashews. My office kitchen is pretty well stocked, although I wish they did have just plain yogurt! I also had some of the kombucha and some hot green tea.

DINNER

I snacked on some cut up veggies from my CSA while I prepped dinner. Dinner was homemade stuffed peppers - I used quinoa (yeah, more quinoa. Sunday food prep…) and black beans and chopped swiss chard and onions. I gave them a Mexican-twist by spicing them up with chili powder and cumin and tomato paste. We topped them with avocado, and then had corn on the cob on the side. Nate unfortunately had to work late so while I had set up the table all nice I ended up eating in front of the TV. Definitely a guilty pleasure of mine!

DESSERT

Dessert was a small slice of homemade blueberry pie from the weekend. I had made a blueberry pie over the weekend thanks to the 3 quarts of blueberries Nate had brought home from his family farm! Continuing the ramble on from my love of almond flour - we were both kind of “meh” on the white flour/butter crust. Definitely prefer the complex flavors of grains and seeds and nuts flours. My mom had sent me the pie recipe from the NY Times this weekend and I have to say, it was really fun to make a pie! No pictures of last night’s slice, but here’s one from Sunday!

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Just call me martha! Who wants to come over for blueberry pie? Or maybe @natewapner wont want to share 😊

A photo posted by Dani Nemzer (@danicaliforniacooks) on Jul 10, 2016 at 5:59pm PDT

And that was all! Early wake up tomorrow to drive out to San Ramon for my client. I’ll be doing more driving than I’m used to for this client, and could use lots of podcast recommendations!