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.
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.
The result was a maple-cinnamon masterpiece! It is seriously the best homemade nut butter ever!
This is definitely something to make asap!