can’t get enough

Posted on April 20, 2010 by Jen

I love waking up to the sun shining through my windows! It makes waking up so much easier, even though it means that I slept through my alarm and missed my run! Oh well.

Breakfast was a little different today! I had an opened container of cottage cheese that needed to be used up. So, I had the following:

2 slices of Millet toast with nut butter, cottage cheese and jam & a grapefruit.

One slice was spread with my homemade sunflower seed butter, cottage cheese and blueberry jam. The other was spread with homemade pistachio coconut butter and cottage cheese.

This was my first time trying the nut butters (besides eating them straight out of the jar!), and I was shocked at how good they were! Tonight, I am trying out another nut butter creation, so stay tuned.

Mid-morning, I was hungry so I snacked on a homemade granola bar.

Due to my late snack, I was not hungry for lunch until almost 2pm, which was leftover Lentil Almond Stirfry! Picture is from last night.

It was still just as delicious. I love lentils. I rarely cook them, but I definitely have to start having them more often. Lentils are great for your heart, and very high in iron.

After dinner, I went on a 5.5 mile run. The sun was shining and I needed some fresh air before dinner. I ran along the water and there was a great cool breeze. Very refreshing!

We kept dinner simple tonight with Kale Chips and Sauteed Veggies with brown rice.

I sauteed the veggies in a little olive oil. It was a mix of onions, red and orange peppers and broccoli. Then, mixed in the rice and made up a little sauce of orange juice, ginger and soy sauce.

Simple, delicious weeknight dinners are the best.

After dinner, I whipped up another nut butter – Roasted Maple Cinnamon Almond Butter!!

My absolute favorite almond butter is Justin’s Maple Almond Butter, so when Ashley from Edible Perspective had a recipe for Roasted Maple Cinnamon Almond Butter yesterday, I knew I had to make it right away!!!

I followed her recipe exactly, but doubled it because I knew that I would love it. See recipe here.

She bakes the almonds drenched in maple syrup in the oven which I think really makes the recipe.

All you do is dump the roasted almonds, maple syrup, cinnamon and salt into a food processor and blend for about 10-15 minutes. Instead of grapeseed oil, I used coconut oil. You can’t even taste it, but it makes the nut butter blend much easier.