I am excited to share with you my first WIAW! I love to see what other people are eating for ideas and inspiration. I hope that I can do the same for you. Here is a look at my day:
What I ate Wednesday #1
I woke up early with my little love bear z. She had her milk and I had my favorite protein smoothie. It was delicious and made me feel energized.
Next up I heated up a cup of chai coconut coffee while we snuggled and watched cartoons. I love the idea of having something warm after my cold smoothie. The black thing is the Chai tea bag. Doesn’t look very good but it is.
I few hours later I was craving a little snack so I went with my favorite… almond butter and a banana. It totally hit the spot and keep me running after my two year old until lunch time.
Not quite as hungry for lunch so I had a little chicken, asparagus and yam. Another power combo and quick and easy to throw together because we had leftovers. (we love leftovers)
Dinner was chicken stir fry which is my go to dinner with a side of carrot slices.
And I always want something for dessert so I had my latest cookie ball creation. Little z and I are obsessed so we each had 2. Recipe coming soon. Here is a different cookie ball recipe to hold you over!
I felt pretty good about every bite!
If you are interested in linking up to Jenn’s What I ate Wednesday then head on over to Peas & Crayons for more information and to get started. Thank you Jenn for hosting!
Have you jumped on the raw cookie ball craze? What is your favorite?
Do you love almond butter and bananas as much as I do?
I am so excited to share with you my first post! I hope you enjoy…
I was having a craving for crumb cake/coffee cake the other day so I decided to give it a go. I had rhubarb and raspberries in the freezer and decided that the tart and sweet would make the perfect combination. It turned out so yummy! It is moist and delicious…and the best part is that it is healthy!
Rhubarb Raspberry Crumb Cake
3/4 cup almond butter
1 very ripe banana
1/4 cup honey (you can add more or less depending on how sweet you like it)
2 farm fresh eggs
1 tsp vanilla
1/2 cup sour cream (or yogurt)
1 scoop protein powder
1/4 cup coconut flour
1 pinch salt
1 tsp baking soda
1/2 cup rhubarb
1/2 cup raspberries
1 tsp coconut milk (more if batter is too thick)
Topping: 1/4 chopped nuts, 1 tsp cinnamon, 1 tsp coconut oil (or butter)
Mix almond butter, banana, honey and vanilla. Add eggs and sour cream. Mix in protein powder, flour, salt and soda. Stir in rhubarb, raspberries and milk as needed. Batter should be slightly runny. Pour into square greased baking dish. Sprinkle with topping. Can also be made into muffins or loaf. Bake at 350 for 38 minutes. Let is cool before slicing.
Tastes yummy on its own or slather with almond or coconut butter. Enjoy!