I made one of my old favorites for breakfast…
…I mix homemade rice milk with about two tablespoons of oats, a bunch of frozen blueberries and raspberries, and a bit of both honey and stevia. I just mix it up in the morning and let it sit for about 20 minutes while I get breakfast ready for my girls. This little bit of time is enough to soften the oats, and it all tastes delicious together!
Potatoes are back…
I was on a potato kick for a few weeks, and it has recently returned. I like to roast them in some coconut oil, salt, and pepper, and then top them with a bit of nutritional yeast once they come out.
Lunch was a big salad with mixed greens, red onion, chopped cauliflower, pumpkin seeds, dried cranberries, feta cheese, and a creamy cucumber basil dressing.
I snacked on my Raw Peppermint Bark Brownies before the gym this afternoon…
…the chocolate and coconut gave me a nice boost for my workout. (I haven’t posted this recipe yet, but plan to soon!)
I ate my Chinese Quinoa Stir-Fry for dinner. I love this dish so much! It’s one of the few I eat consistently every week.
I indulged in some healthy chocolate fudge for dessert…
…no grains or nuts and low in sugar! I’ll be sharing the recipe next month. 🙂
What have you been eating this week?
Shared with: What I Ate Wednesday