I feel much better eating protein in the morning, and since protein powders don’t agree with me the best, eggs are often on my morning menu.
I like to eat the eggs with lots of black pepper and a slice of sprouted wheat toast spread with coconut oil.
I’ve been working on a spinach and artichoke dip, but instead of a cheesy cream sauce, I’ve been attempting to use a parsnip or cauliflower puree…
…it’s still a bit ‘off’ in taste, but I’m hoping to perfect it this month.
I had a large salad for lunch complete with mixed greens, grated carrot, cucumbers, red onion, sugar snap peas, alfalfa sprouts, pumpkin seeds, and crumbled goat cheese. I’ve been using a dressing made with olive oil, lemon juice, cucumber, and a fresh herb (either basil or parsley).
I snacked on a few Raisinet Truffles after lunch, which made a nice contrast to all the savory and acidic flavors in the salad. 🙂
Chicken, vegetable, and brown rice casserole was the highlight of our night!
I try to make this at least once a week, as it is a meal that everyone enjoys. Baked chicken cutlets mixed with sautéed vegetables and brown rice all come together in one pan for a delicious and nutritious meal. I like to top it with some yogurt cheese and bake it for about 15 minutes to let the flavors blend better.
If you make my Black Bean Brownies, pleeeeease put some in the fridge overnight and try them the next day. They are even more delicious when cold!
What’s the best thing you’ve had this week?
Shared with : What I Ate Wednesday