I can’t believe it’s my FOURTH WIAW! It was a pretty low-key day for me – nothing on the to-do list! Just wish the weather was nicer + warmer! One thing the cold and semi-rainy weather made me finally do was to make a Facebook page for my blog! I’ll put up all my posts from now on there so it’s an easy way to stay updated with my site!
I started out the morning with a cup of Green Tea with a little soymilk. I had some steel-cut oats + flax with peanut butter, a little granola (recipe to come soon!) and a Gluten Free Banana Power Muffin – yum! I also had a dish of blueberries – which I would say are my favorite berries. I love that they finally do not cost a small fortune! I also may or may not have left the soymilk container out all morning since I moved my breakfast away from the counter for the picture… whoops!
Leftovers from last night… definitely a trend from the last few WIAW’s! Cheezy Lentils (cooked lentils with a vegan cheez sauce from Appetite for Reduction), roasted potatoes + carrots and some greens on the side. I love roasted veggies this way. I just washed them and put them on a pan with cooking spray, and roasted in a 350* oven for about an hour – makes the carrots so sweet and tasty!
Grind-Your-Own Peanut Butter (Whole Foods) with a banana and a Gluten Free Banana Power Muffin. I love this peanut butter – it is definitely unlike any other peanut butter I have had. It’s super think and tastes almost like peanut butter cookie dough.
I also had a few blue corn tortilla chips + baby carrots later on in the afternoon.
This meal idea came from the cookbook Appetite for Reduction. Sweet Potato and Apple Mash (with a little almond milk, cinnamon and ginger), kale & pinto beans in a spicy tomato sauce. It was supposed to be a southern meal with black eyed peas instead of the pinto beans and collard greens, but alas, Trader Joe’s didn’t have black eyed peas and we like kale better.