I’m trying to avoid buying anything new from the grocery store this week (although I might crack and get some spinach tonight) since I’ll be gone all weekend and I don’t want anything to go to waste. I planned on having an entire basket of peaches to work with, but since that didn’t work out, I’ve had to dig into my freezer a little for some inspiration.
Breakfast today was a batch of somewhat-vegan overnight oats (1/3 cup oats, 1 tbsp chia seeds, 3/4 cup almond milk, 1/4 scoop vanilla whey protein) that was made a few nights ago. This morning I stirred in the end of a bag of frozen strawberries, and topped it with some vanilla yogurt and cacao nibs. The strawberries were still half-frozen when I was eating it, and paired with the vanilla flavour, it tasted almost like strawberry ice cream!
Lunch today also had some new flavour combos
The last of the jumbo spinach container, topped with some chopped celery, raisins and a salmon salad made from canned salmon, light mayo, plain yogurt, dijon mustard and s+p.
I had some grainy crackers on the side to eat with some of the salmon salad.
And a snack of fresh cucumber slices, carrot sticks and apple slices, with almond butter for dipping. I’ve seen the carrot + almond butter combo before but never really tried it, and I have to say that it was really good! Almond butter goes with almost anything I was even brave and dipped a cucumber in the almond butter, and it was a little weird but not entirely terrible.