I’ve been eating a lot of lentil granola this week…
For this batch, I left out the pumpkin seeds and sesame seeds, just to simplify it a bit. It tastes great with rice milk and fresh blueberries, and it is very filling!
My daughter, Jade, started preschool this week, so I’ve been taste-testing different muffin and snack recipes for her to bring along and munch on…
These are made with oats, applesauce, eggs, stevia, salt, and cinnamon, but, unfortunately, she didn’t care for them, so I’ll have to try again!
This salad was particularly delicious and filling. It’s filled with a combination of green and iceberg lettuces, red cabbage, red onion, red bell pepper (a favorite of mine lately), chopped fennel bulb, cucumbers, dried cranberries, raw pumpkin seeds, feta cheese, and some organic chicken breast pieces. I topped it all with my Date Dijon Dressing for an absolutely scrumptious (and colorful) lunch!
I used my Nutribullet to make a delicious smoothie full of frozen strawberries, frozen peaches, frozen blueberries, half the juice of one lemon, one green banana (I’m attempting to try adding these back into my diet, though I previously showed up allergic), a large handful of kale, a handful of goji berries, stevia, and water.
I like using green bananas for various reasons, some of which include 1) less sugar, 2) less ‘banana’ flavor (I like the creaminess it adds, but not necessarily the banana flavor), and 3) more fiber.
Dinner was one of my favorites…
…spaghetti squash topped with my favorite marinara sauce and yogurt cheese. I also added in some chopped zucchini and mushrooms for ‘meatiness’ and extra nutrition.
A batch of Black Bean Brownies were in order for dessert. I love that these have so much protein in them, and they taste so delicious and fudgy when eaten cold!
What’s the best thing you’ve eaten this week?
Shared with: What I Ate Wednesday