I’ve been enjoying the same dessert hummus spread on sprouted wheat toast ….
…(sorry for the repeat picture). It’s basically beans, peanut butter (Sunbutter this week), honey, and cinnamon blended together to make it lower in fat and higher in protein and fiber. Many of you have asked about it, so I’ll have it up on Friday for those that are interested. 🙂
My allergies have flared up a bit the past week or so, so I’ve been taking it easy on the chocolate (high in nickel).
In an attempt to satisfy my sweet tooth, I’ve been munching on these vegan oatmeal snickerdoodles…
…I added raisins to a few of them, but I like them better without.
For lunch, me and the girls had vegan burrito bowls (spread onto a plate to show the contents).
I made a batch of long-grain brown rice and added a bit of lime and cilantro, then I topped that with some black beans, avocado cubes, and a little bit of homemade salsa. I have to make these more often! They gave me a nice boost of energy to get to the gym this particular day. 🙂
I made a delicious blender sorbet out of mango and blueberries for my pre-dinner snack. I only added water to the point that it would blend, and it turned out thick and creamy. Yum!
For dinner, we had spaghetti squash spaghetti (squa-ghetti?). No.
I made a great sauce using both packaged and fresh tomatoes that complimented the squash nicely and then topped it with some parmesan.
Having sworn off chocolate for a week or so, I’m employing carob and making a few dessert recipes more allergy-friendly for myself…
….I patterned these cups after my Snickers Bars, but used sunflower seed butter and carob instead. They are a great alternative, and I like that my little girls don’t get hyper like they do when they consume chocolate. 😀
What are you eating this week?
Shared with: What I Ate Wednesday