It’s been pretty chilly in the mornings this week, but smoothies are still the easiest thing for me to prepare for breakfast… so I drink them with a blanket wrapped around my shoulders. It looks pretty ridiculous, but it works! This smoothie contained fresh spinach, cucumber, frozen peaches, dates, avocado, hemp protein powder, and water. The cucumber was a refreshing addition!
I usually feel hungry a couple hours later (thank you, breastfeeding), so I snacked on a sliced banana with homemade almond butter.
As a late-afternoon snack, I ate a couple of pumpkin bars made with coconut flour. (This recipe isn’t up yet, but will be posted later this month!)
While preparing dinner, I sipped on a green juice of cucumber, pineapple, lemon, coconut water and aloe.
Then we enjoyed an experimental “spaghetti” casserole! It included 2 lbs of zucchini noodles, tomatoes, onions, eggs and goat cheddar, and Austin and I split the entire pot between the two of us. Pretty good, but it needs some more tweaking before it’s recipe-worthy.
For dessert, we had our usual banana milkshakes, but made with cashew butter.
And even later in the evening/early morning, I snacked on a couple pieces of my Nutella Fudge Bites during a feeding. I added extra coconut oil to this particular batch, so it’s more filling.
Reader Feedback: What are YOU eating this week?