What I Ate Wednesdsay

This post may contain affiliate links. Please read my disclosure and privacy policy.

I don’t know what it is about October, but I usually find myself eating lots of raw foods during this particular month.

It may be, in part, thanks to the unusually warm weather we have here in LA at this time of the year, but I have a sneaking suspicion that it has more to do with my desire to make lots of raw desserts with Halloween just around the corner.

Raw almond butter cups and blonde macaroons, here I come.


Un-pictured: Lots of filtered water, a cap-full of raw aloe juice, and two cups of coffee with homemade almond milk creamer.

pressed juice bottleI’ve had a busy week preparing for my next business trip, so Pressed Juicery has been a life-saver lately.

Because their green juices tend to be a bit apple-heavy for my taste, I like to mix them up to create my perfect blend–> this one was a mix of Greens 3, Greens 4, and Roots 2. There are a LOT of different veggies in this 16 oz bottle, plus a kick of cayenne and ginger!


bowl of salad with avocado slices on top

Romaine salad, topped with shredded carrots, 1/2 an avocado and a homemade sun-dried tomato dressing. I’m pretty sure this dressing isn’t good enough to share yet, but I can’t seem to get enough of it. I’ll definitely be experimenting with it more in the coming weeks!

cherry chocolate avocado pudding in a small bowl

After my salad, I enjoyed a serving of Cherry Chocolate Avocado pudding, sweetened with honey.

I don’t normally make my food look so pretty before eating, but I figured this was a good opportunity to update the photos posted with the original recipe. (The old ones were taken with my cell phone!)


mounds truffle cut in halfI realized that I’m seriously lacking in Halloween-themed recipes, so it seems some homemade candy is in order ASAP. These experimental “Mounds Bar” truffles turned out delicious– and I sampled more than my fair share, just to be sure.


salad in a bowlA large mixed green salad topped with shredded carrots, and smothered in creamy tahini dressing.

Followed by an individual portion of raw almond butter fudge which I ate too quickly to take a picture of!

Reader Feedback: What are YOU eating this week?

Get more recipes + meal plans in my books:

detox book and meal plan

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Danielle @ Clean Food Creative Fitness

I’m getting excited for your raw themed treats! I can’t wait to see what you come up with! I can always count on you for some healthy recipes!


I LOVE the dressings you make and have a question: How do you store them (i.e. in what kind of container) and how many do you keep on hand at one time? I am always feeling like I need a bunch of time to pull together a bunch of dressings to have nice variety, but then I know if I make too much, it’ll go bad. So then I have paralysis and don’t make anything and therefore don’t eat enough salad. ๐Ÿ™‚


    Hi Susan! I use 12-ounce glass storage containers to store my dressings in the fridge. (I have these, from Crate & Barrel: http://www.crateandbarrel.com/storage-bowl-with-clear-lid/s380512)

    I’m kind of a creature of habit, so I’ll make one or two big batches of dressing and use one for lunch, and another for dinner, all week long. If I feel like changing it up, I’ll whip up a simple mix of lemon juice and dijon mustard on the spot for one meal, but usually I don’t get sick of using the same dressings for an entire week. I made two 12-ounce containers of my sun-dried tomato dressing on Monday, and only have half a container left today, so it goes pretty quickly around here!

    Alternatively, you could freeze any extra dressing you know you won’t use within the week, and then thaw it the evening before you’ll want to use it again. Hope that helps!

Brittany Leigh Reese

I can not wait to make some raw treats for Halloween! I am munching on your 3 minute chocolate pudding right now and I must say it’s delicious.


I Love the dressings too, but how long will they last? They are to yummy to throw out


    Mine usually last about a week in the fridge (if I don’t polish it off before then), but extra can be stored in your freezer and thawed when you need it!


Do you not eat any solids at breakfast? If so, how come? Does it keep you full until lunch? Just a few things I have been wondering. Thanks ๐Ÿ™‚


    Hi Lilly! I fluctuate with my breakfasts– sometimes I am perfectly happy with just my coffee with cream and green juice, and sometimes I want something heavier, like an omelet. When I learned about the concept of eating “light to heavy” throughout the day, I started experimenting with just juicing as my breakfast, and found that it helped keep me more focused during my early work mornings. (It’s similar to intermittent fasting, which is popular with the Paleo community.)

    However, on days when that doesn’t feel like enough, I’ll eat something heavier after my juice!


Hi Megan,
I loooove your recipes. I started the SCD 2 months ago and I frequently come across your website when I look for recipes. I live your grain free chocolate chip cookie recipe. Although I am not allowed chocolate, I sub raisins for the chocolate and use honey instead of maple syrup. I have been suffering with inflammatory bowel disease for 12 years and for the past month I have NEVER felt better. Diet is everything for bowel disease and I am living proof! Anyway, lve your blog and recipes. Be well and thank you!

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter