I can’t get enough of this chia pudding for breakfast. Topped with a whole sliced banana, it keeps me full for hours!
A light green smoothie, made with a whole Romaine heart, avocado, banana and frozen organic strawberries. Romaine definitely gives this drink a more “green” flavor than spinach, but I like switching up my greens whenever possible.
A little later, I had a mixed green salad, topped with more avocado, steamed beets, roasted red peppers, and a lemon ginger dressing.
Un-pictured: I snacked on some fresh pineapple while preparing our meal!
Followed by an entire pan of experimental “cheesy tots.” I mixed together half a spaghetti squash, 2 eggs, and some shredded sheep Pecorino Romano, and baked them into tater-tot-like mounds. These definitely wouldn’t fool anyone, but they were still pretty tasty!
I haven’t been in the mood for sweets lately, so I’ve just been sipping on hot peppermint tea in the evenings. It’s so comforting with this chilly weather!
Reader Feedback: What are YOU eating this week?