What I Ate in a Day #8

These posts seem popular, so I pulled another one together for you. A lot of this is leftovers, as usual--but leftovers can be reimagined, and life can look totally different when you shake them up.

First up, breakfast. You saw this in a recent breakfast compilation: Super seed stuffed dates. I had them with the last bit of a container of fresh raspberries, soy milk, and herbal tea.

I was glad to have something light to balance out the heavier dates/seeds/nuts combo, so raspberries were a good choice! I think next time I'll make just one of the stuffed dates and round things out with avocado toast or something, because this is super sweet, but I was glad I tried them. The hidden pretzels give these an amazing crunch, too.

For lunch, I made a discovery: Sometimes, things do improve with freezing.

This is leftover flatbread (which I'd frozen to keep it from going stale), baba ghanoush, fava bean hummus with some olive oil and everything bagel seasoning on top, and a bowl of veggies I can't really call a salad because there was no dressing or anything, just spring mix, cucumbers, and tomatoes with salt and pepper. (There was plenty of fat elsewhere so I didn't need dressing, and I usually prefer raw veggies with just salt and pepper--I know, I can be weird.) 

But this flatbread! I popped it in the toaster oven straight from the freezer and it was transformed by the experiences it had. It got a nice, crusty exterior and was so soft inside, plus it was all warm and toasty. So I have either learned that freezing helps matters here or the toaster does. Possibly both. But this bodes well for things like flatbread pizza in the future! I'm glad I have more flatbread in my freezer, and I'm glad that the recipe for flatbread was so easy.

Not pictured here, with lunch I had a multivitamin and a DHA supplement.

My dinner was not better left over and I should have tried harder to fix things but I was tired and in a hurry, so I made it up to myself with dessert instead.

This was that creamy orzo with chickpeas you saw recently, microwaved and topped with Violife Parmesan. It wasn't bad, but all the creaminess was gone. Usually when I reheat pasta I add a splash of liquid--in this case, it should have been non-dairy creamer and a squeeze of lemon juice--but I didn't this time for some reason. It turned out okay, but do as I suggest and not as I do if you want your pasta to taste good on a second round. Starches tend to soak up all the liquid that is stored with them and become oddly dry. Adding liquid when reheating them is a must.

But as I said, I made up for it at dessert.

These are some peaches and creme wafers from Voortman's Bakery, one of many things I really need to be putting in a "review of new things I tried" round up, but haven't gotten around to yet. I wouldn't say they are that reminiscent of peaches but they are sweet and crunchy and go nicely with soy milk, which I had because I felt I wanted to get some more protein in for the day. They were the last of a limited edition package and the flavor is no longer listed on their website, so I guess it doesn't matter what I thought of them, because you can't get them anymore anyway.

Am I the only one who actually likes soy milk? It was an acquired taste, really, but now I absolutely love it. It's not flavored, though I do get the kind that has been sweetened a bit. Lately even that seems perhaps too sweet but the unsweetened kind is not sweet enough and I haven't found a reasonable lazy solution so here we are. I don't really understand why soy milk isn't more popular but it seems like people gravitate toward all the other plant milks, when the soy has been there all along.


  1. Soy milk has a distinctive taste which most people do not initially like; thus to acquire the taste takes either dedication, a continual series of happy accidents [which cooking with soy milk can provide], or a roommate/family member/etc. who drinks soy milk *and* who lets you try it occasionally *but* [and this is exceptionally rare] does not insist you'll like it so vigorously that it effectively precludes the possibility of you liking it or being willing to try it repeatedly. And then there is the flotilla of people who can't digest soy well, plus the unknown but extant group of people who are trying to limit their soy intake for ~hormonal reasons and whose soy "quota" is met via tofu or other things.

    Thus: those who like soy milk: comparatively rare. The too-sweet/not-sweet-enough thing may also be a block for most people; I think there is a more universal expectation for almond, coconut, or oat to be acceptable within a range of sweetness, whereas soy is its own thing.

    Also, hooray for the flatbread! It is splendid when things work out well like that.

    Sorry the wafers are discontinued. I love that kind of layered wafery thing!

    (technically anonymous but presumably not anonymous to you. :-) )

    1. Not at all anonymous to me! Ha! I hope you're doing okay.

      You're probably right about the soy milk, but as I recall, long ago it was the only non-dairy milk option where I lived and one had to go to the health food store to get it. How the world changes.


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