When I felt hungry later in the morning, I ended up snacking on a bowl of goat’s milk yogurt, with a splash of pure maple syrup and cinnamon added.
For lunch, I was craving cheese. I started off with a marinated salad of chopped cucumbers, tomatoes and goat feta, tossed in a lemon dressing. Followed by a set of goat cheese “roll ups.” I simply roll my favorite sandwich ingredients into large romaine leaves, for a quick and easy gluten-free wrap.
Un-pictured: I ended up snacking on a few pieces of Raw Macadamia Nut Fudge when a sweet craving hit later.
Followed by a large steamed sweet potato, topped with grass-fed butter, and lightly-sauteed broccoli.
I’m back to these vanilla “slushies” in the evening– they’re so refreshing! It’s just a blend of almond milk, maple syrup, vanilla and ice, and it tastes pretty similar to vanilla ice cream.
Reader Feedback: What are YOU eating this week?