We LOVE What I Ate Wednesday, a weekly food diary “party” hosted by one of our favorite bloggers, Jenn of Peas and Crayons. What I Wish I Ate Wednesday is Healthy Way to Cook’s roundup of the best What I Ate Wednesday posts from the previous week.

Posts from March 5:

quinoa kale mushroom vegan bowl

Are you ready for a powerhouse energizing vegan dinner? This vegan bowl, from Char of Char Eats Greens, is composed of a sprouted quinoa base generously topped with sautéed kale and mushrooms, raw red bell pepper, purple cabbage, shredded carrot, and avocado slices. The bowl is topped off with crispy tempeh strips pan-fried in olive oil and tamari, and a light drizzle of lemon tahini sauce. This is the perfect post-workout dinner to replenish your energy, and leftovers will provide a fresh and healthy next-day lunch. Get the recipe here.

bean pumpkin chili

This Bean and Pumpkin Chili from Runnin Sri Lankan is possibly the perfect comfort food, and healthy to boot! The dish’s primary ingredients include pinto or kidney beans, pumpkin puree, chipotle peppers, and onion. Ginger cubes, garlic cubes, cilantro cubes, basil cubes, cumin, and paprika add robust flavor, and garnishes of avocado and tomato offer a fresh balance. Get the recipe here.

tortilla pizza mushroom arugula

If you are in need of  a super easy and fast homemade lunch that you can still call “healthy,” look no further. This “easy, peasy pizza” from Yuliya of Mommyhood In Holland uses a whole wheat tortilla as the crust, a bit of tomato paste, some sliced mushrooms, a dash of green onion, a few shavings of cheese, and a handful of arugula. Yuliya boasts that it only took three minutes to prepare, and four minutes to cook. An absolutely delicious and light pizza lunch. Get the recipe here.

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Tucker is a junior at Fordham University studying Political Science and Art History. He enjoys food, historical nonfiction, and Netflix marathons.