This Wednesday’s menu is definitely more substantial than usual, as I’m literally eating for two now (even more so than when I was pregnant!).
This morning, I made a batch of protein pancakes, made primarily with oats, yogurt, and eggs…
I topped it with cinnamon and a peanut butter ‘syrup’ that I made by mixing peanut butter, water, maple syrup, and a splash of vanilla. I probably could have made a meal out of the PB syrup alone, it was so good!
I just love the fruits of summer, so I’ve been eating them like crazy. Grapes, cherries, and berries galore!
For lunch, I made a huge salad…
…filled with spinach, lettuce, red cabbage, grated carrot, cucumber, pumpkin seeds, raisins, and chopped chicken, all topped with a yummy curry mustard dressing.
A bit later in the afternoon, I made myself an open quesadilla using my Homemade Spelt Tortillas.
I topped it with some sautéed veggies, including onion, broccoli, kale, and tomatoes and sprinkled some raw white cheddar cheese over the top. Once it came out of the oven, I folded it over to more resemble a traditional quesadilla. 🙂
For dinner, I tried something new…
…I mixed quinoa, red beans, vegetables, and a few Mexican spices to create a kind of vegetarian lasagna (minus noodles).
I layered it with more raw white cheddar cheese and sprinkled the top with olives and scallions. I thought this was delicious, and I was surprised that my girls actually seemed to enjoy it too (usually, I’m the only one digging quinoa in this house).
For dessert, I was craving oatmeal raisin cookies, so instead of the baked variety, I made my own nut-free raw version…
I processed oats with some coconut oil, maple syrup, cinnamon, and applesauce to create a delicious treat! I also threw in a dash of baking soda to make them more like actual cookie dough (I love the taste of baking soda for some odd reason).
What are you eating this week?