What I Eat

Nog Smoothie

Serves: 1

Ingredients:
1 banana
3 oz. French vanilla yogurt
1/4 cup whole milk
2 ice cubes
pinch nutmeg
dash ground cinnamon

Directions:
Put ingredients in a blender and blend until smooth and frothy.

What I Eat

PB Honey Bars

Serves: 36

Ingredients:
1 cup clover honey
1-1/2 cups 100% all natural peanut butter with sea salt
2 tablespoons organic whole ground flaxseed meal
6 cups o-shaped multi grain cereal
unsalted butter for greasing pan

Directions:
In a microwave-safe bowl, microwave peanut butter for 1 minute or until melted. Add honey and flaxseed. Stir until well combined. Pour over cereal and stir until well coated. With a rubber spatula, press mixture evenly into a buttered 9″ x 13″ pan. Refrigerate for 1 hour. To keep each serving under 10g sugar, cut into 36 bars. Have with a glass of water.

What I Eat

Scalloped Potatoes & Ham

Serves: 3

Ingredients:
3 russet potatoes, peeled and thinly sliced
3 oz. fully cooked boneless ham steak, diced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cup whole milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
1/2 cup shredded mild cheddar cheese
1 teaspoon parsley flakes

Directions:
Preheat oven to 350 degrees. To make the white sauce, melt butter in a saucepan over medium heat. Wisk in flour. Gradually add milk. Cook, stirring occasionally, until thickened. Remove from heat and stir in garlic powder, onion powder, and pepper. In a large bowl, combine potatoes, ham, white sauce, and cheese. Put mixture in a greased casserole dish. Bake for 75 minutes or until potatoes are tender. Sprinkle with parsley and stir. Have with a glass of water.

What I Eat

Crunchy Cauliflower Bake

Serves: 3

Ingredients:
3 cups frozen organic cauliflower florets
1/4 cup Italian style breadcrumbs, preferably not made with enriched flour
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter, melted

Directions:
Preheat oven to 350 degrees. Follow microwave or stovetop package directions to cook cauliflower. Drain. Mix bread crumbs, cheese, and butter together. Put cauliflower in a small casserole dish and top with breadcrumb mixture. Bake uncovered for 25 minutes or until topping is golden brown.

What I Eat

Carrots with Honey Butter

Serves: 3

Ingredients:
3 carrots
1 tablespoon honey
1 tablespoon unsalted butter

Directions:
Wash, peel, and cut carrots into coin shapes. Fill a saucepan with enough water to completely cover carrots. Bring water to a rolling boil. Cook carrots for 15 minutes or until desired tenderness. Drain. Microwave butter in a microwave safe dish for 30 seconds or until melted. Add honey and stir until well combined. Pour honey butter mixture over carrots and toss to coat. Serve with a good source of protein, such as: beef, pork, or chicken.