Ever wonder what a dietitian eats? Tune in every Wednesday to find out What The Foodie Dietitian Ate Wednesday (#WTFDAW) for recipe and meal planning inspiration, and well, to learn that RDs are human too!

Happy hump day!

Here’s a round-up of my eats from yesterday.


Warm water with lemon.

Two eggs sunny side up and a whole-wheat english muffin with butter.

Black tea with lemon and honey.

What The Foodie Dietitian Ate Wednesday | @TheFoodieDietitian


Chocolate Peanut Butter Banana Oatmeal Smoothie – this was SO delicious that you just might see the recipe on the blog sometime soon 😉

What The Foodie Dietitian Ate Wednesday #17 | @TheFoodieDietitian


Hummus & blue chips

Green tea with pomegranate

Dinner (post sweaty hot yoga)

Oh She Glows Vegan Butternut Squash Mac N’ Cheez (please excuse the horrendous artificial lighting in the photo below)

And water. Lots of water. (this weather is dehydrating itself so if you’re going to workout too make sure you’re drinking more water than you think you need)

I was browsing Oh She Glows website (whom I love, btw) for a recipe my friend was raving about in her cookbook which was a sweet potato red lentil curry stew when I came upon her recipe for butternut squash mac n’ cheez. Considering I had a can of pureed butternut squash that I needed to do something with – I thought why not give it a try! Especially because I heart mac n’ cheese this time of year.

It was good but not as good as I thought it would be. Mind you, I haven’t made many vegan mac n’ cheese dishes in my day so I really don’t have a good benchmark to compare it to. I had trouble getting the sauce to thicken despite following the directions verbatim. I attempted a second try at the sauce, creating a roux this time with the corn starch and “butter” first but then realized I didn’t have enough nutritional yeast to make a second batch. Luckily, as I hoped it would, the butternut squash helped to thicken the sauce a bit. Steve said he didn’t mind the consistency of the sauce and that he didn’t think it needed to be thicker. But we both agreed though that the taste could be a little better by maybe adding a touch of garlic powder and some cayenne. I definitely want to play around with cashew sauces on mac n’ cheese before I make any quick judgements.

What The Foodie Dietitian Ate | @TheFoodieDietitian

What’s on your menu today? Hope your Wednesday is filled with delicious eats! 

Hungry for more WIAW eats?

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  1. I really need to get to trying cashew cheese since I gave up dairy. I made Angela’s tomato barley risotto and it was one of the best things I’ve eaten. Her stuff is great!

  2. I feel like I could be the unofficial queen of vegan mac and cheeses. Even though I’m not vegan, I am always drawn to the idea of making mac and cheese- without the cheese. So, I’ve had my share of amaze! to ugh, I cannot even smell this. I haven’t made the OSG one before but I also am a firm believer in at least a few cashews in the sauce to help thicken things up a bit! And while I happen to think my own sweet potato mac is pretty delish, hands down my favorite vegan mac is from Isa Does It for her pizza mac! If you don’t have the book, email me and I’ll send you the recipe!

    Can’t wait to see that smoothie!

  3. I want that smoothie now! 🙂

    I’ve tried using butternut squash solely as the “cheese” for mac n’ cheese, and I agree, the consistency is too runny. Cauliflower makes a wonderful cheese sauce. Next time try blending the squash with cauliflower so you get the color and the thick and creamy texture you’re looking for. I also love adding a little smoked cayenne to the sauce, it gives it a little kick!

  4. That smoothie looks great! Looking forward to seeing the recipe.