Breakfast: Egg boost oatmeal with butternut squash and cinnamon.
I had leftover butternut squash, so why not throw it in my oatmeal! Cinnamon, a dash off sea salt and drizzle of pure maple syrup brought the dish together.
For the egg boost oatmeal component: whisk 1 organic egg, 1/3 cup unsweetened vanilla almond milk, a heaping 1/3 cup old fashioned oats plus other ingredients of choice and microwave 2 minutes.
Morning snack: Pumpkin dark chocolate chip energy bites. The recipe is on previous posts. This is one of my favorite snacks. I prefer them over any bar I can buy at the store.
Lunch: 1 Pan Mexican Quinoa http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/. Thanks to my cousin Ashley for suggesting this one! Super simple to make, only requires 1 pan, and delicious. I made a batch to have for multiple lunches during the week. In place of the corn, I added 2 chopped bell peppers. This is a great dish to try if you are new to cooking with quinoa!
Enjoyed with cauliflower and hummus.
Afternoon snack: Pear and skinny pop popcorn. The pear was so juicy~ yum!
Dinner: Veggie turkey burrito bowl with squash. I used leftovers for dinner tonight and turns out it was pretty similar to lunch. Ground turkey, zucchini, bell peppers, and rice were incorporated in this one. Flavored with chili powder, cumin, garlic, lime juice, and cilantro. Squash is a common side for us: sliced and sautéed in just 8 minutes.
Then I enjoyed a small bowl of soy milk ice cream with cinnamon and dark chocolate chips.