It seems I’m back and forth between eggs with toast and smoothies for breakfast…
…this one had water, hemp milk, lemon juice, raw honey, blueberries, mango, apple, and pear. I always have leftover pieces of apples and pears because my daughters typically don’t finish a whole one, so I save the extra and add them to smoothies for extra sweetness and nutrition!
I’m in the midst of trying out for a food-related gig and am using my Black Bean Brownies as my ‘signature dish’, so, in order to practice, I’ve been making A LOT of them!
That’s a healthy snack, right?
All that brownie batter needed to be offset by a big bowl of salad for lunch. You can’t see them very well, but under that mix of lettuces, there’s chopped celery, chopped raw cauliflower, grated carrots, red onion, cucumbers, pumpkin seeds, and raisins. I topped it with a creamy cucumber basil dressing.
A bit later, I had a couple of eggs scrambled with sautéed onion and mushrooms. I like to throw in a bit of chopped kale at the end of cooking, just so the kale is lightly cooked by the heat of the eggs. Generous amounts of fresh black pepper make the eggs perfect for me.
For dinner, I tried something a bit different…
I made a meaty marinara sauce and topped some broccoli slaw (grated broccoli stalks) with it. I was not a fan of the slaw. It was a bit too pungent for me and had the consistency of grated apple, so I’ll be sticking to spaghetti squash and carrot or zucchini noodles from now on.
I LOVE peppermint bark, so I decided to make a raw peppermint bark brownie. They turned out better than I hoped for, and I’ve been eating them all week for dessert. Mint and chocolate are soul mates in my mouth! 🙂
What’s the best thing you’ve eaten this week?
Shared with: What I Ate Wednesday