I'm still on a Smoothie Bowl trip! This one was filled with the normal recipe (dates, walnut butter, cacao powder, raw honey, and chard), but I used entirely frozen blueberries for the berry component. The blueberries added an extra layer of sweetness that really hit the spot!
I made a batch of my Sweet Potato Breakfast Bars to snack on throughout the week...
I'm a bit addicted to these! They're so healthy and are great to take along when I'm running errands and/or need something to tame my sweet teeth. 🙂
My daughter Jade just loves chili, so I made a batch of her favorite tomato-less bean stew for lunch this day...
One of the best ways I have to get my kids to eat vegetables is to add them into chili or puree them in soups, so you bet your bottom dollar I cram in as many as I can!
Onions, green peppers, garlic, celery, carrots, and zucchini are all abounding, and I'm just happy to have them both eating something so nutritious.
This photo of an orange makes its way on here so often because I eat so many!
My daughter Natalie and I split this before heading to the gym.
Dinner was absolutely delicious! I used our crock pot to cook some chicken thighs with onions, garlic, green peppers, oregano, and paprika, which was delicious in its own right.
I also soaked and cooked a big pot of pinto beans for the week (I can't believe how much better beans taste when you cook them yourself), adding in some caramelized sweet onions for extra flavor. I then layered fluffy brown rice with the beans, chicken, fresh cherry tomatoes, and lots of cilantro. The above picture doesn't do this meal justice for how delicious, healthy, and filling it was! I could seriously eat beans and rice every day.
Despite my dinner's heartiness, I needed a sweet treat to balance out the savory-ness of the rice bowl...
It's been in the 90s here in Tucson, so a creamy Chocolate Pudding Pop was in order! This was a great end to the night.
What have you been eating this week?
Shared with: What I Ate Wednesday