Breakfast was my (gluten free) banana sweetened oatmeal made with unsweetened vanilla almond milk and topped with chia seeds, organic blueberries, banana and a tablespoon of organic peanut butter. With a mug of my precious coffee and almond milk.
For lunch I made a huge organic salad with mixed greens, baby kale, cucumbers, shredded broccoli & carrot mixture, avocado and cilantro with Whole Foods Health Starts Here Balsamic dressing. and a cup of Amy's Lentil Vegetable soup! (soup can pictured below) I also added in extra veggies from the freezer: kale, chard, and peas. I always have frozen organic veggies on hand to throw into soups, eggs, etc for added veggies in my meals!
For dessert I had two of these almond flour chocolate chip cookies my roommate made! (okay who am I kidding I had two more as I was writing this blog last night...)
In between I snacked on some Skinny Pop. GMO free popcorn that I forgot to take a pic of but it's delicious and I highly recommend it! I find it at Whole Foods
Breakfast take 2 for dinner! Or brinner as I like to call it. I scrambled up some organic eggs with organic spinach in coconut oil and topped them off with half an organic avocado. Also had a delicious chia waffle (package pictured below) topped with organic blueberries.
and I am currently sipping on my favorite Cab Sav, Stellar Organics, as I write this. Sulfite free, reasonably priced and tastes great!
Until next Wednesday!
Courtney
looking at the almond flour cookie reminded me of a different recipe.. have you ever tried chocolate chip cookies made with chickpeas/garbanzo beans? they are so good! and full of protein! also, the recipes for them are so alterable that you won't have an issue being stuck to certain ingredients!
ReplyDeleteactually I have been meaning to try that. But I made brownies with black beans recently and they were insanely delicious!
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