WIAW #2

I had so much fun sharing with you in last weeks WIAW post so I am here for round 2! Here is a look at my Tuesday eats.

I started my day with my Protein Pancake. It tastes so good that I find myself wanting to make one for every meal.

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Next up was Chobani Mango yogurt. I opened it for my daughter but ended eating almost the whole thing. (Whoops)

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For lunch I made a salad with apples, egg, carrots, strawberries, sunflower seeds, spinach and Annie’s dressing.

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Snack time was a large apple and homemade cashew butter. Such a perfect combination!

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Dinner was a taco salad with free range beef, spinach, lettuce, avocado, carrot and a side of scrambled farm fresh eggs. I topped it with plain Greek yogurt and salsa. It was very satisfying.

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And dessert was a chocolate covered marshmallow. I like to keep them in the freezer and then they do not melt in your hands. Yum!

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That is a wrap for today yesterday.


Thank you Jenn for hosting WIAW. Be sure to head over to her site for lots more.

QUESTION:

Do you eat dessert after dinner?

What is your favorite?

I usually always crave something sweet and I think it tastes better if it comes out of the freezer. See you next time.

 

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Cashew Butter Cookie Balls ~ grain free, gluten free, refined sugar free & guilt free

Here is our latest ‘cookie ball’ obsession that I promised to share with you.

Cashew Cookie Ball

They are so simple to make and full of natural, healthy ingredients that you can feel good about eating. It is a little ball of energy when you need one!

INGREDIENTS:

1 cup cashew butter (see recipe below)

1 tbsp. coconut oil

1/2 tbsp. honey (more if you like sweeter)

1/2 scoop protein powder

1 tbsp. coconut shreds

1 tsp vanilla

Dash of cinnamon

Splash of coconut milk

DIRECTIONS:

Melt coconut oil and honey and mix it with cashew butter, protein powder, coconut shreds,  vanilla, cinnamon and coconut milk. Roll into balls and chill in the refrigerator or freezer. They are so good that you might want to eat them all up!

My daughter little z loves them as much as I do and if she sees me eating one she will say “hey, why didn’t you get me one?”

HOMEMADE CASHEW BUTTER

Puree 8-16 ounces raw cashews in a food processor for 10-15 minutes (the longer you go the smoother it becomes). Stop to scrap down the sides every few minutes. When you get toward the end, you can add coconut oil, honey, vanilla, cinnamon and/or salt to your liking. We like ours a little on the thick side with oil, honey and vanilla. So delicious and much less expensive then the store bought kind. ENJOY!

 

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TODDLER EASTER CRAFTS

Here is a peek at some of our toddler easter crafts:

paper egg

easter bunny

paper egg

lamb

homemade peeps and last but not least here is our version of easter peeps! We will post this homemade peep recipe soon. We had so much fun and lots of laughs!

Have you ever made your own nut butter?

What is your favorite kind?

We are experimenting with new flavors but right now this cashew butter with coconut oil and honey is my favorite! My daughter does not like almond but she will eat cashew and peanut butter. Maybe it is the color she likes?