What I Ate Wednesday

Posted on October 26, 2011



Pancakes from Vegan with a Vengeance with organic blueberry syrup from the “sweet” jam and jelly lady at my farmer’s market


Whole Foods hot bar between my dentist appointment and my daughter’s dance class with Cinderella.

Organic Raw Cherry Chia Kombucha.  I discovered today that chia has:

  • 8x the amount of omega 3’s than salmon
  • more antioxidants than blueberries and
  • more fiber than oatmeal!


Stir-Fry over Noodles made a little differently this time.  I’ll share below…

Steamed Stir-Fry Lo-Mein:

  • 1 box whole wheat angel hair noodles
  • 3 carrots, sliced (I used my nifty wavy blade chopper)
  • 1 head broccoli, cut into bite-size pieces
  • 2 tablespoons olive oil
  • 1 package mushrooms
  • 1 scallion, sliced
  • 4 tablespoons soy sauce or tamari, divided
  • 1 head bok choy, chopped
  • 1 cup raw sprouts of choice (I used alfalfa sprouts)
  • Bragg Liquid Aminos (optional) (Bragg LA is made from non-GMO, healthy soybeans and water and contains 16! amino acids)

Boil noodles according to package directions.  Steam broccoli and carrots (I used a steamer basket in the same pot as I cooked the noodles).

Saute’ mushrooms and scallion in olive oil.

Remove steamer basket from heat and add mushroom-scallion mixture to top.  Keep covered.

In same saute’ pan, stir-fry bok choy in 2 tablespoons of the soy sauce until tender.

Drain noodles and add bok choy with remaining 2 tablespoons soy sauce.

Plate noodles and add vegetables to top.  Spritz with liquid aminos for extra nutritional value.

Any other big kombucha fans out there?

Have you tapped in to the health benefits of chia seeds or liquid aminos yet?

Check out the WIAW link party here…