I’ve been breaking out of my smoothie rut a bit lately and trying a few new recipes…
This one is very similar in taste to a creamsicle pop, which I love. It had a combination of Greek yogurt, fresh orange juice, frozen peaches, ginger, cinnamon, molasses, and stevia. I put in a decent amount of spinach as well, so I felt pretty energized after drinking it!
I’ve been attempting to make my own bread more lately…
This oatmeal toaster bread was loved by everyone in our house, and is low in both fat and sweeteners. I also loved how soft and moist it turned out, and it was an added bonus that it was yeast-free. I slathered mine with some peanut butter, a drizzle of honey, and a sprinkle of cinnamon.
I was craving guacamole this afternoon, so after making a batch, I decided to go the full nine and make a burrito bowl, complete with lime cilantro rice, spicy black beans, homemade salsa, and a little bit of Greek yogurt (aka, healthy sour cream).
My daughters and I enjoyed this immensely!
A bit later, my daughters and I enjoyed bowls of fresh strawberries and real whipped cream. I like to sweeten my cream with a bit of stevia and a splash of vanilla. I topped it all with a sprinkle of cinnamon.
For dinner, we enjoyed my Spaghetti Squash Lasagna, one of my favorite, vegetable-centric meals.
I changed up the veggies a bit, opting for more mushrooms and spinach in lieu of zucchini and broccoli, and used a tasty raw white cheddar cheese that really made the dish!
For dessert, I was in the mood for chocolate and peanut butter…
I mixed together cocoa powder, peanut butter, milk, maple syrup, and oats and then froze the batter for a bit, creating a frozen peanut butter cup cookie of sorts.
These were so good! My husband and I devoured them all. If I haven’t gone into labor beforehand, I will post them Friday. 🙂
What have you been eating this week?