I was feelin’ fancy this morning and made myself a parfait!
The night before, I put together the ingredients for a chia and oat carob pudding, so I layered that on the bottom of the glass and topped it with my Grain-Free Granola, fresh blueberries, and some crumbled coconut butter. I also drizzled a touch of honey over the top.
This was so delicious, but I’m not sure I’d have the patience (or time) to make it often. 🙂
My parfait came later in the morning, so it held me over until lunch time when I made a big salad…
…this one was filled with leafy greens, red cabbage, red onion, baby cucumbers, red bell pepper, dried cranberries, pumpkin seeds, and some shredded organic chicken. I topped it with a lemon mustard oregano dressing.
A very ugly smoothie…
…I bought a Nutribullet a while back and just love it! My husband and I both abuse the crap out of it, and it works great when I want a smaller smoothie.
This little treat contained frozen peaches, frozen raspberries, half of a green banana, a handful of goji berries, a handful of walnuts, water, and stevia.
I made a batch of Quinoa ‘Mac’ and Cheese for dinner…
…the cauliflower cheese sauce is so delicious. I definitely see myself smothering some spaghetti squash with it in the near future.
Oh, I have such a treat to share with you in next week!
I’ve been working on Valentine’s Day recipes, and, since my husband loves Andes’ Mints, I made a raw Andes’ Mint pie for him. It turned out so well, we’ve devoured two pies in the course of the last week! I’ll be posting the recipe Monday for those of you that might like to try it.
What are you eating this week?
Shared with: What I Ate Wednesday