WIAW #10

Welcome to another What I Ate Wednesday where I link up with Jenn at Peas and Crayons and show you some of the meals I ate in the past week.


The past 7 days, I’ve been on an anti-Candida diet, so it’s been a challenge to figure out what I could and couldn’t eat.  But, that doesn’t mean my meals were any less delicious than they always are.  Just check out this photo montage of some of my meals.

LOTS of Revised Mexican Black Bean Soup

Mexican Black Bean Soup Easy Vegan Recipe

Marilyn Diamond’s Basic Cream Soup with a Mission carb balance whole wheat tortilla and Earth Balance.  To drink: Sparkling Lemon Water sweetened with stevia.

An Everything But the Kitchen Sink Wrap with quinoa, black beans, zuccini, broccoli slaw, red onion, Kidney Bean Sandwich and Wrap Spread, lettuce, etc.

Mexican Black Bean Soup

Brown rice pasta with Basil and Cilantro Pesto

Corn tortillas with Kidney Bean Sandwich and Wrap Spread, tomatoes, and lettuce (not shown)

Mexican Black Bean Soup

Zucchini Quinoa Cakes with homemade tomato sauce

Mexican Black Bean Soup

And, of course, I can’t forget the ever-present Hugh Jass salad:

Mexican Black Bean Soup

Mexican Black Bean Soup

Happy (What I Ate) Wednesday!

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