What I Ate Wenesday

Happy Wednesday, lovely souls!  It’s starting to feel more fall-ish around here and I’m not mad about it. Pumpkin is coming!


Can we talk about how UNREAL this combo is?! We got the most divine peaches in our CSA this week and I’m loving them on absolutely

This gem was sprouted legume and grain bread (I like the Simple Truth one from Kroger in the frozen section) with avocado, kosher salt, peaches, and tahini.


Leftovers! I roasted a pan of zucchini, tomatoes, and peppers and combined it with
Banza pasta, salt, pepper, and EVOO.

Simple and delish! I paired it with leftover kale and Brussels sprout salad.


I made pumpkin muffins and
chocolate pb protein bars for Jeff and I to snack on during the week because yes, I’m already craving pumpkin!


I made an epic vegan shepherd’s pie over the weekend using a recipe from
this cookbook as inspiration. I added tomato paste, soy sauce, and
nutritional yeast for extra oomph.

For the topping, I steamed a big head of cauliflower and two potatoes in the Instant Pot (I made the lentils in there, too!).

I then mashed them with garlic sautéed in a few tablespoons of butter. We loved it!

We had salad on the side with this apple cider vinegar dressing.


I made another batch of my favorite
Almond Flour Chocolate Chip Cookies using 1 tbsp coconut oil and 5 tbsp butter. Amazing with dark chocolate chunks!

Style Inspiration

I’ve been on the hunt for comfy shoes because when I travel and wear business casual clothes, I’m at a loss. I wanted shoes where I could stand for hours and not be in pain!

I found these nude pointy toe pumps and black pointy flats that are Naturalizer brand, AKA very comfy.

I also got these heels to wear to weddings where I want to dance all night! I love these strappy nude ones as well.

Just ordered this ruffle dress, which comes in tons of colors. Planning on wearing this adorable apricot dress while it’s still warm! Have a stellar week, friends.