Happy Wednesday! I’m linking up with Jen again at Peas and Crayons for “what I ate Wednesday.”
We all woke up early yesterday, thanks to someone working on her 2 year old molars, so we had extra time to make whole wheat blueberry pancakes. I like to top mine with almond butter and banana in place of syrup.
There was leftover couscous-zucchini salad and grilled chicken from Monday night, so I ate mine over spinach and added feta cheese. (Yes, we rarely have meat- but the spinning extravaganza weekend and lack of meal planning for the week led to a quick and easy marinated chicken on the grill. Every once in awhile my body asks for a little extra protein!)
Snacks: wasa crackers with Neufchatel cheese and salsa; mango; and molasses “tea” (great source of iron: hot water, spoonful of molasses and a splash of milk)
L helped me throw ingredients together for split pea soup this morning, so it was a quick easy dinner. We had good, crusty bread on the side.
I headed to the gym to practice my spinning class in front of an empty room, and came home to do a little more snacking… a couple of L’s banana cookies and some pineapple. Unfortunately, there is no dark chocolate in the house, but I managed to get my cocoa fix with this:
Homemade chocolate-nut butter. I used to love Nutella but now find it way too sweet. This is a much healthier version, but can be made sweeter to suit your taste. Use it the same way you would use Nutella- on crackers, as a dip, or (if you’re like me) eat it by the spoonful!
Here’s the recipe: (printable version)
- 1 1/2 c. nuts (I used mixed nuts)
- 1/4 tsp salt
- 1 tsp coconut oil (or mild tasting oil of choice)
- 2 Tbsp cocoa powder
- 1 Tbsp agave nectar or liquid sweetener
- (optional- for thinner “icing”) 1 Tbsp chia seeds soaked in water for 15 minutes OR 2-4 tbsp milk
Blend first three ingredients except chia in a food processor until well blended (could take up to ten minutes, until it begins to bind together and look like nut butter).
Add cocoa powder and sweetener and blend until desired consistency, similar to nut butter. If you prefer a creamier texture, add chia gel and blend another minute. Add additional sweetener to taste. Store in the refrigerator.
The creamier, chia version is much easier to spread, and could even serve as an icing alternative. Adult and toddler friendly.
Are you a Nutella fan?