Well…this week is certainly flying by! And while we’re on the subject…so is this month! Can you believe May is already almost at the end?!
I hope you guys are having a great week so far! In case you’re catching up from last week, here’s what we’ve been up to:
- Listen To Your Body
A post about listening to your body when it needs rest
- Mixed Berry Almond Muffins
A vegan and gluten free recipe
- Thoughtless Thursday
Finally making some progress on those Pinterest recipes I’ve pinned to make
- Berry NuttZo Pancakes
Only 5 ingredients, fluffy, protein-packed, decadent pancakes
- It’s All About You
A post full of photos I’ve received from readers
- Sunday Food Prep: Week Of May 19, 2013
A road trip edition food prep
- Weekend Recap: Emily’s Wedding And Link Love
My weekend traveling for a wedding and my version of Cooking Light’s spicy grilled shrimp with quinoa salad
- Super Food Triple Berry Smoothie
A super delicious smoothie packed with super foods and served in a superhero glass ;)
- Workout Schedule
A post about my weekly workout schedule
What I Ate
I’m still going strong with the “meatless Monday” goal, so today’s eats are all vegetarian friendly!
Last week when I had my mixed berry French toast oatmeal, it sparked my French toast oatmeal craving to repeat over and over again! So Monday I made my apple version, which was fantastic!
I let it cool a bit before removing it from my bowl and I just loved how it popped out like a real baked French toast! You could also bake this in the oven for the same result if you have a little more time on your hands!
Dunkin’ Donuts Coffee
It was Monday so coffee was required. I drink my coffee black with cinnamon and a couple ice cubes…best way in my opinion!
I’ve been loving this popcorn snack!!
I made a massive salad full of romaine, spinach, kale, cucumber, tomato, bell peppers, edamame, Great Northern beans, and pinto beans.
I also had a pear Chobani to end my meal for a little sweetness and a little extra protein!
Veggie power, healthy fats, and protein perfecto!
I saw Kristen blog about these eggplant tempeh burgers, and asked her to send me the recipe. She included some tempeh and swapped out the liquid smoke for barbecue sauce. I took her up on these change-ups and made these burgers just like she did!
I served my burgers in romaine lettuce cups, a sweet potato and peanut butter on the side, along with some fresh asparagus from Matt’s mom’s garden!
The burgers were super tasty!
Yes, I am still 6 years old and really enjoy bite sized food! It’s so easy to snack on and pack up…plus things are cute mini sized :)
Thank you to Jenn for hosting this great WIAW party! Head on over to her site to check out more daily eats!