Not surprisingly, I started off my day with a green smoothie. This one included frozen bananas, a whole romaine heart, hemp protein, sunflower seed butter, water, cinnamon and vanilla.
I started off my lunch with a chopped romaine salad, topped with shredded carrots, avocado and this orange basil vinaigrette. Followed by two eggs fried in coconut oil, and topped with nutritional yeast for a “cheesy” flavor.
As a late afternoon/pre-dinner snack, I had some homemade coconut yogurt, made in my slow cooker.
We split dessert, too. I had never tried this raw almond butter tart before, and since there was a sale at Whole Foods the other day, I had to give it a shot! It was tasty, but I actually prefer Hail Merry’s lemon tart more.
Reader Feedback: What are YOU eating this week?