Breakfast
It seems I'm back and forth between eggs with toast and smoothies for breakfast...
...this one had water, hemp milk, lemon juice, raw honey, blueberries, mango, apple, and pear. I always have leftover pieces of apples and pears because my daughters typically don't finish a whole one, so I save the extra and add them to smoothies for extra sweetness and nutrition!
Snack
I'm in the midst of trying out for a food-related gig and am using my Black Bean Brownies as my 'signature dish', so, in order to practice, I've been making A LOT of them!
That's a healthy snack, right?
Lunch
All that brownie batter needed to be offset by a big bowl of salad for lunch. You can't see them very well, but under that mix of lettuces, there's chopped celery, chopped raw cauliflower, grated carrots, red onion, cucumbers, pumpkin seeds, and raisins. I topped it with a creamy cucumber basil dressing.
Snack
A bit later, I had a couple of eggs scrambled with sautéed onion and mushrooms. I like to throw in a bit of chopped kale at the end of cooking, just so the kale is lightly cooked by the heat of the eggs. Generous amounts of fresh black pepper make the eggs perfect for me.
Dinner
For dinner, I tried something a bit different...
I made a meaty marinara sauce and topped some broccoli slaw (grated broccoli stalks) with it. I was not a fan of the slaw. It was a bit too pungent for me and had the consistency of grated apple, so I'll be sticking to spaghetti squash and carrot or zucchini noodles from now on.
Dessert
I LOVE peppermint bark, so I decided to make a raw peppermint bark brownie. They turned out better than I hoped for, and I've been eating them all week for dessert. Mint and chocolate are soul mates in my mouth! 🙂
What's the best thing you've eaten this week?
Shel@PeachyPalate
Those peppermint bark brownies sound divine!!! Recipe? 🙂
Lauren
Lol, thanks girl! I'll be posting it in the near future. 😀
Kim @ Hungry Healthy Girl
Yum.... I would love some of the peppermint bark too!
Susan
Cocoa powder is great in chili - I used to make the Chili ! recipe on allrecipes.com, which has cocoa in it - and coffee, too, I think - and it was the best chili I've ever made. The only reason I no longer make it is the nutritional profile. The mole vinaigrette uses finely grated Mexican chocolate, and the amazing thing is that when you get the proportions right, it emulsifies instantly. There are other moles that don't use chocolate at all. The only one I've made, which I love, is the Hibiscus and Pecan Mole from Pati's Mexican Table. That recipe says it serves 10, but I think it's more like 20+ servings. You could swim in 1/10 of the recipe. 🙂
Susan
The best thing I've eaten this week was last night's dinner. An omelet with chorizo and panel cheese, flour/corn tortillas with guajillo chile powder, and salad with my attempt at recreating the mole vinaigrette we had in Mexico. The attempt turned out very well - my husband was enthusiastic about it, and that is something that rarely happens.
Lauren
Yum! I've never tried a mole sauce...the idea of chocolate in savory food is one I haven't quite swallowed yet. I've heard cocoa powder is great in chili though!
Anne
The dessert looks great! Have you posted the recipe?
Lauren
Thanks Anne! It's not up yet, but I'll be posting it soon. 🙂
Marianne
Looks like some yummy stuff. The munchers in your house must be happy 🙂 Good luck on your food-related gig!
Lauren
Thanks Marianne! 😀