October is here!….but it’s still in the 90s in Arizona, so I’m still enjoying cold smoothies for breakfast…
This one was packed full of pear, orange, frozen mango, frozen cherries, hemp seeds, raw honey, and (unpictured) water.
I have seriously turned into a potato fanatic lately and am thinking up new ways each day to make them…
…these are an upcoming recipe I’m working on, and they’re delicious! My husband and I kept snacking on them throughout the day.
My lunch consisted of a leftover chicken and quinoa stir-fry…
I used chicken thighs for more flavor and added in extra broccoli along with a sesame orange sauce. It was filling and delicious!
My lunch held me over until dinner, when I made a spaghetti squash ‘lasagna’ of sorts…
I used the squash flesh in place of the typical lasagna sheets and layered a vegetable marinara and light mozzarella in between.
I added in plenty of vegetables to my marinara, including broccoli, bell peppers, carrots, and celery, which made this a nutritious meal for the kids too.
A couple of Healthy Oatmeal Raisin Cookies were on the agenda for dessert.
I haven’t had a strong sweet tooth lately, but these are hard to resist!
What are you eating this week?
Shared with: What I Ate Wednesday