What I ate Wednesday (recipe for miso cucumber salad)

Per Jen’s request (at Peas and Crayons) I am actually participating in today’s WIAW by showing you my typical days worth of eats (I usually just post a recipe). I guess I assumed who would really care what I eat all day but since she mentioned it I thought I would give it a try. Let me know what ya think.

So breakfast is the same pretty much everyday: oatmeal with some high fiber cereal mixed in, agave nectar, nut butter, a banana and sprinkled with cinnamon.

For lunch I decided to try something new. I found these vegan faux-meats at the grocery store the other day. Gardein products are made with soy, wheat, grains and veggies. I was surprised with how good they were and how similar they were to the taste of meat.

I tried the beef tips first sauteed in veggie broth for about 5 minutes. I ate them on top of a mixture of brown rice, black beans and frozen veggies. The meal was ready in under 8 minutes and was surprisingly delicious!

Not pictured I had some rice cakes and nut butter for a snack along with some grapes around 4pm.

For dinner I enjoyed an all green dinner – kale chips, cucumber salad, grilled asparagus and Szechuan green beans.

Sesame-miso cucumber salad (recipe found Alyssa at Fashion Fitness Foodie)

Ingredients

• 4 cups of thinly sliced seeded cucumber
• 2 teaspoons dark sesame oil
• 1 teaspoon crushed red pepper
• 1 tablespoon hot water
• 1 tablespoon agave nectar
• 1 tablespoon rice vinegar
• Optional: 1 1/2 sesame seeds, toasted and 2 tablespoons white miso (I didn’t have these ingredients so I omitted them but the salad still turned out fabulous!)

Directions

1. Combine ingredients (except cucumber) in a bowl, stirring with a wisk.

2. Seed cucumbers by cutting in half and taking a spoon to the middle and scooping out the seeds. Slice cucumbers and add to mixture. Toss to coat.