I’ve been enjoying smoothie bowls for breakfast lately…
I blend hemp milk, avocado, dates, raw walnut butter, cacao powder, frozen berries, and raw honey together and then top it with cacao nibs, goji berries, and some homemade granola (recipe coming soon!). It makes a delicious and filling breakfast that truly energizes me for the day.
I made a batch of my Easy, Cheezy Kale Chips for snacking on…
Crispy, crunchy and so healthy!
More greens for lunch…
In addition to the lettuce, I added grated carrot, red onion, cucumbers, red cabbage, alfalfa sprouts, pumpkin seeds, and raisins. I topped it all with a tangy lemon-Dijon dressing that complimented all of the flavors nicely.
I wish I could say I ate all of this green food in honor of St. Patrick’s Day, but I just craved vegetables this day!…
I always enjoy when asparagus is back in season, as it makes such a delicious side. I like to roast mine in olive oil with a bit of salt and pepper and then top it with some nutritional yeast. So good!
For dinner, I made a tray of Eggplant Pizzas…
So healthy and delicious with this Homemade Pizza Sauce, sautéed mushrooms and kale, and a sprinkling of black pepper. What a great dose of vegetables to end the night with!
Actually, what ended the night was a piece of mint chocolate fudge…recipe soon to come. 🙂
What have you been eating this week?
Shared with: What I Ate Wednesday