What I Ate Wednesday. . . Going Green For March!

Happy Wednesday friends! Jenn over at Peas and Crayons (who so graciously hosts this lovely party) came up with a wonderfully appropriate theme for this month– going green for March! I try to incorporate green veggies in every meal except breakfast– I still haven’t tried making a green smoothie although that’s on my bucket list. I adore this theme because I really do make a concerted effort to eat green veggies everyday, even if it is a sneaky way. Many of my meals this week were all greened out, so those are the ones I thought I would share!


While my breakfast wasn’t very green at all, it certainly was high on the raw factor. I purchased this new-to-me raw Kaia date and buckwheat granola from Whole Foods a little while ago, and I tried it for my morning meal this week.

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It had lots of great clusters, which is always a win in my book.

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This raw, buckwheat-based granola was so crunchy! I like how it featured sunflower seeds, which is a nice departure from my usual nutty granolas. While it was just a bit earthy tasting, it was sweetened enough from the dates– overall, I really enjoyed it!

Along with the granola, I tried this raw sprouted almond butter from Dastony.

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When I popped open the jar, I didn’t even have to stir it!  It’s incredibly drippy as is and very tasty– it has a nice, natural sweetness too it that many almond butters lack in my opinion.

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Drippy nut butter + crunchy raw granola +ripe banana + unsweetened coconut flakes + coconut milk kefir = perfection!

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Here’s a lunch I ate on Sunday.  As for the “green” element, I had sautéed spinach, raw TJ’s kale chips, steamed asparagus and a raw dill pickle.  In addition, I had some pickled cauliflower and broccoli (more green), raw rosemary crackers, raw Dr. Cow cheese, raw chickpea croquettes, an organic carrot with raw tahini herb dressing (even more green!).

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This is a recycled pic, but I did have this same exact dinner last night!  I cooked up a veggie-fied tofu scramble served over quinoa, and ate it along with a bunch of steamed veggies.  I heart tofu scramble. . . I love it when there’s almost as much green as there is tofu!

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For dessert 1, a sliced Honeycrisp. . .

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and for dessert 2, unpictured dark chocolate!

I love greens, and for me, they are pretty easy to incorporate into delicious meals.  Plain old lettuce definitely gets boring for me too, so I love to figure out ways to cook them into other dishes!

How do you incorporate greens into your daily eats?

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