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!
Last Wednesday was definitely a “let’s use up all the leftovers” kinda day. I’m obsessed with leftovers and repurposing them to be fresh and delicious.
I had some naturally sweetened cranberry sauce left over from my Tempeh Pumpkin Hash so I decided to use it as a topping for my morning oatmeal so it wouldn’t go to waste. I’m always looking for new oatmeal toppings and this one didn’t disappoint.
Quick steel cut oats (made with coconut milk), topped with cranberry sauce, walnuts, chia seeds, and cinnamon.
And of course, warm water with lemon and black tea 🙂
Leftover Pumpkin and Kale Pasta Bake – recipe by The Adventures of MJ and HungryMan. This was so delicious and flavorful, and the best part about the recipe? It lasted us all week! This dish is reason #82736 why I love Min from MJ and HungryMan.
Had a few bites of this vegan peanut butter chocolate chunk cookie from our neighborhood bakery. Steve and I split it 🙂
Oh yeah, we also had some polenta bites with thyme-marinated mushrooms as an appy 🙂
Hope your hump day is filled with delicious and nourishing eats!
I’ll be taking the day off from the blog tomorrow so I wish you and yours a beautiful Thanksgiving, full of presence and deliciousness.
I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.