EDITED TO ADD: Don’t forget to check out Meghann’s Blogging Bake Sale!!
I can’t believe it. Snow in April?! What are you thinking, Mother Nature?!
I’m glad you all enjoyed the almond butter video. I will definitely take some of your suggestions for the next time to get a creamier consistency.
Today has not been as productive as I originally intended, and I am blaming it on the weather. I slept in a little bit this morning and when I woke up to clouds, I decided it was a day to catch up on Gossip Girl, do laundry, grocery shop, chat and workout. Oh, and blog, of course 😉
For breakfast, I made a scrambled egg wrap. I’m finding that in the mornings I am becoming either an egg person or an oatmeal person (I know Caroline, it’s crazy!) lately.
I used 2 egg whites + 1 whole egg as usual, plus a big handful of spinach. Once everything was scrambled, I sprinkled on a handful of reduced fat Mexican cheese and threw everything into a FlatOut wrap. Simple and delicious.
On the side, I had a mug of Coffee Cocoa sans whip.
A little while later, I realized I was still a little grumbly, so I made myself a small bowl of Greek yogurt (maybe 1/2 cup) with 1 tbsp. PB2 mixed in. But the best part was that I threw some Homemade Maple Almond Butter shavings on top. The thing about this nut butter is that it’s very dry. If I heat it up, it becomes spreadable, but if I just grab some from the jar, it’s crumbly. So I decided just to go with it and sprinkled roughly 1 tbsp. on top of the yogurt. It was amazing!
Lunch today was part of the first day of Leng’s Salad Challenge. It sounded easy enough to make salads every day for two weeks, and since it’s something I should probably be doing anyway, I’m in!
Following the rules of the challenge, I incorporated:
- At least 1 cup of raw green leafy vegetables (I used spinach)
- At least 1 serving of 1 other vegetable of a different color (I used white mushrooms)
- A source of protein (I used rotisserie chicken breast leftovers)
- Dressing is optional (see below)
- One serving of something else you’re feeling at the moment (I chose barbecue sauce!)
I loved using barbecue sauce instead of dressing. This salad was very filling!
Dinner tonight was on the “uninspired” side. Again, blame it on the fact that there is now lake effect snow “pouring” outside my window! If there was ever a person whose mood was determined by the weather, that person is me 😳 I went with what I know works and tastes good: 1 cup Nature’s Path Puffs, 1 cup Kashi Go Lean, and 1/2 cup unsweetened vanilla almond milk. But for a little extra oomph, I added 1/3 cup of Peanut Butter Puffins and a handful of CAROB CHIPS. Yes, that’s right! I jumped on the carob bandwagon (VeggieGirl, Erin, you know you love me – and can you tell I spent the whole day watching Gossip Girl?!). I loved these on cereal! Holy yum!
I also had an apple topped with PB2, pumpkin pie spice and cinnamon. It was a nutty day, what can I say? This combination really cures a sweet tooth!
And finally, for dessert a little later:
Garbage Water. But don’t worry, I paid $2.50 and it tastes like carbonated fruit juice to me 😉
- Bobbi is giving away a super cute pullover!
- This post and this post are hilarious.
- If you still want to join the Food Blogger Book Club, click here! We’ve just started!
That’s all I’ve got for now! Another weekend has come and gone – enjoy your Monday!
Crossing my fingers for a “Snow in April” day,