I picked up some local kale recently and have been enjoying it immensely…
…this delicious smoothie contained a large handful of said kale, banana, dates, walnuts, hemp milk, and ice. I find that by using a room temperature banana and ice I actually get a better consistency than by using a frozen banana. I’m also able to cut a few calories with the ice.
My daughters are crazy about tortilla chips, so I’ve been working on a pinto bean dip that they can eat alongside them. There’s a Mexican restaurant that I grew up with that served a delicious bean dip that I’m trying to replicate…not there yet, but it’s in the works!
A large salad was on the menu for lunch. Chopped greens, red cabbage, red bell pepper, red onion, cucumbers, grated carrot, pumpkin seeds, and dried figs all under a creamy Italian dressing. Dee-licious!
I had another smoothie a bit later in the afternoon…
Hemp milk, kale, apple, pear, avocado, and raw honey all blended in my Nutribullet. This turned out incredible! I only used about one teaspoon of honey, so I thought I might need some stevia, but I think the sweetness from the ripe pear made it perfect!
This dinner may seem weird, but in an attempt to use up some of the ingredients in my refrigerator, I made a huge tray of cheesy zucchini…
I topped the zucchini slices with some leftover pizza sauce and then grated a combination of yogurt and cheddar cheeses over the top. Baked to cheesy perfection and topped with extra black pepper, yum!
Cookies ended my night. I took my 82 Calorie Snickerdoodle recipe, eliminated the cinnamon sugar mix, and added in a handful of chopped dark chocolate for some healthy chocolate chip cookies! 🙂
What have you been eating this week?
Shared with: What I Ate Wednesday