Happy WIAW, food lovers! Today I’m sharing a day of eats from over the weekend while I was unpacking. This week captures week 27 of pregnancy as well. No further intro seems to be needed, lets just get in to the food?
WIAW: 27 Weeks Pregnant
2 gluten free blueberry waffles. One with peanut butter and honey and the other with vegan butter and maple syrup. Clementine on the side with some coffee which had french vanilla coconut milk creamer in it!
Part 1: I was starving after church and had to eat something immediately while my actual lunch cooked. There was one spring roll left from our Vietnamese lunch on Friday, so I finished it off with some of the peanut dipping sauce!
Part 2: This was my official lunch. I had baby kale/baby spinach with pickles, tomatoes, and a veggie burger with some unattractive vegan mayo blobs and Dijon mustard.
Part 3: My 3 part lunch ended with two Enjoy Life Double Fudge Brownie cookies. If anyone’s looking for a good store bought allergen friendly cookie, these are yummy! They’re vegan, peanut free, dairy free, and gluten free!
Sandwich made with Roasted Portobello mushrooms, sesame crusted tofu, and guacamole on gluten free bread. I also had some Late July tortilla chips and some random leftover tofu on the side. This combo was excellent and I’ll definitely be making more with Portobello mushrooms soon! If you want the tofu recipe for this, let me know!
I was craving something sweet a little while later so I made these little health-ified cookies. I mashed 2 ripe bananas and then added 1 cup of oats, some cinnamon, vanilla extract, and dairy free chocolate chips. Bake them for 15 minutes at 350 and eat them warm! I had half of these! So yummy!
Go-to Sandwich combo? Favorite store bought cookie?
Tell me in the comments below!