Happy Hump Day! The fact that it is already Wednesday is really making this week more enjoyable… even with the 50 degree weather + rain. I give up on Mother Nature and I’m reallllly over you, May. Since it’s WIAW I’ve linked up with Jenn. Here are my Wednesday eats!
Breakfast: Protein Waffles with Peanut Sauce — This is my new favorite breakfast! 34 grams of protein, 230 calories and 19 carbs. Delicious.
Morning Snack: Apple & Almond Butter
Lunch: Dirty Rice & Beans with homemade Guacamole
Snack: Coconut Yogurt with Homemade Granola & Strawberries
Dinner: Zucchini Noodles with an Avocado Pesto Sauce
Dessert: Funfetti “Ice Cream”
So as you may or may not notice from the above pictures… I went vegan! I’m testing it out for health reasons right now and see if it helps with some of my issues. I’m only on day 10 today but it seems doable as long as I am prepared with foods for the week (or I convince my husband to go to a Vegan restaurant in NYC – review tomorrow). My toughest part of this journey will be NO FRO YO. I might cave in once in a while but for now, I’m holding out strong. When my friend Ashley sent me a picture of her frozen yogurt last night – I instantly craved a bowl. I whipped up this mock funfetti ice cream for Adam and I and we both agreed that it tasted exactly like cake batter. Vegans can have fun too 
Funfetti “Ice Cream”
Ingredients
- 2 bananas, frozen and broken into chunks
- 1/3 cup Vanilla Almond Milk
- 1 tsp Vanilla Extract
- 1.5 tbsp Sugar Free Jello Pudding Mix – Cheesecake Flavored
- Sprinkles
Directions
- Blend bananas and almond milk until creamy
- Add vanilla extract and sugar free cheesecake pudding mix
- Blend until smooth
- Pour into bowls (or cups) and sprinkle away ( Don’t add sprinkles to the blender – They will bleed and turn your ice cream colors)
Enjoy!
