Wednesday, November 26, 2014

It is too early for snow and #WIAW



Well they weren't lying about the snow.  Not long after we arrived in Maine it started snowing. About two hours later the trees were covered. A beautiful thing when you are sitting inside.  I hope everyone can be where they planned to be safe and sound for Thanksgiving. 



Per the norm nowadays I had two breakfasts on Tuesday.  First a bowl of yogurt, granola and raspberries around 7 am and then a second breakfast with a green smoothie at 10 am.  I got two packages of raspberries on sale last weekend.  They were fantastic. 


Lunch was leftover pasta bolognese.  Super filling and comforting.  Extra cheese on top.


Dinner was a whatever you can find in the fridge kind of night. I opted for eggs with cheese and toast.  Mr. J had hot dogs.  Saving room for the big turkey day and all. 



Have you been watching what you eat this week in order to account for Thanksgiving?

What did you eat Wednesday?


Tuesday, November 25, 2014

Thanksgiving Day Menu

Thanksgiving is right around the corner and I am busy packing for our trip up to Maine.  I am not looking forward to the snow storm that is on its way. However I am looking forward to wearing sweat pants all day long and eating lots and lots of goodies.  



We pretty much eat the same things every year. I like it like that but in case you like to switch it up a bit each year here are some suggestions.




Sides
Brussels Sprouts with Honey Vinaigrette 
Brussels Sprouts au Gratin
Fancy Green Bean Almond Saute
Cranberry Chutney
Apple Cranberry Sauce
Honey Roasted Carrots
Potato Gratin
Caramelized Brussels Sprouts
Stuffing with Sausage
Sweet Potato Cobbler




Desserts
Cranberry Cobbler
Pumpkin Pie
Apple Pie
Cranberry Orange Sweet Buns




Bread
Pretzel Rolls
Anadama Bread
Texas Roadhouse Rolls


Monday, November 24, 2014

Dairy Free Banana Almond Butter Milkshake #SecretRecipeClub

This month for the Secret Recipe Club, I had the joy of looking at Without Adornment. Bean's recipes are gluten free and it was interesting to see all of the baked goodies she is still able to create. 





After looking at all of the recipes I chose the Dairy Free Banana Almond Milkshake.  This one was the one for one reason. The coconut ice cream. I have been wanting to try coconut milk ice cream for forever. I love coconut milk so I figured the ice cream would be fantastic. The only thing that has stopped me is the price. The little containers are well over $5.  Since I look the Secret Recipe Post as a little blog assignment each month I granted myself a little leniency with the food budget. 



I haven't had too many cravings with this pregnancy. In fact 26 weeks in and I still don't have much of an appetite.  The one thing that does hit me every once in a while is ice cream. Sure enough not long after I saw this recipe I had a hankering one night for some ice cream. I whipped up this little shake and it was so good. 

I have made it several other times since. I figure it is pretty nutritious given the almond butter and banana.  Almost like a smoothie right?  The only problem is not that I have tried the coconut milk ice cream I know it is good.  I have to find a way not to make that pricey purchase a common occurrence. 





Dairy Free Banana Almond Butter Milkshake

by Emily Morris
Prep Time: 5 minutes
Keywords: blender almond butter coconut
Ingredients (serves 1)
  • 1 banana
  • 1 Tbsp almond butter
  • 1 large scoop of vanilla coconut ice cream
  • 2 large ice cubes
  • Almond Milk, enough to make the consistency you want
Instructions
Add all ingredients to blender.

Blend until smooth, about 3 minutes.

Add more or less ice cream, ice or almond milk to get the desired consistency.
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