What Kat Ate #20

Hey my Spectacular Morning Rays of Sunshine! <3

I’m back for another What Kat Ate — #20!

Thanks to Jenn for hosting this awesome party!

BREAKFAST: 6:00am

Reese’s PB Cup Oatmeal: Oats, Unsweetened Cocoa Powder, Cinnamon (optional), and Vanilla extract, cooked with either milk of choice or water and topped with a big dollop of Peanut Butter to melt on top. (I have seriously had this every morning for a long time…. Heheh.)

SNACK: 10:00am

A batch of my Reese’s PB Cup treat and a baked spiced apple, alongside a glass of unpictured soymilk.

LUNCH: 2:00pm

A bowl of lentil soup with black beans and spinach, alongside a bowl of French style green beans (topped with smart balance lite buttery spread) and a sliced orange.

DINNER: 6:00pm

Whole wheat pasta with a mixture of beans (I cooked a bag of 15-bean soup beans in my crock pot and love to eat them just like that), a steamed broccoli and cauliflower, topped (or pretty much drenched) with lots of chunky vegetable spaghetti sauce.

SNACK: 8-9:00-ish

If I’m hungry (or had a really intense workout that day), I’ll have a snack in the evening, i.e., a frozen banana topped with cinnamon alongside a glass of soymilk. (Unpictured.)

My meals really vary depending on the day. My last one is an example of a 5-6 meals a day, while this one is a 4-5 meals a day. It really just depends on my schedule that day and where everything fits. It might also change this next semester since I’ll have different classes at different times and places.

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Btw, Katherine is holding another 7-Day Green Smoothie Challenge – 2013 Spring Cleaning Edition. 

What do you do? Just add one green smoothie to your daily eats each day for a week!

I think this will be fun and a great way to start off my next semester of classes — in a vibrant, energizing green way. Since my classes are starting back up this next week I won’t be able to post about my smoothie every day, but I hope you’ll join me in a little green party action.

With lots of hugs,

A Single-lady’s treat: Reese’s PB Cup by the Spoon.

Since finals are this coming week, I wanted to share a very special recipe with you.

I have been dying to share it with you, and now you can dive into some peanut butter chocolate heaven with me this week. (I will definitely have this throughout the week as I take my tests. )

It doesn’t take a lot of ingredients (you know how I like short ingredient lists)

Very college-living friendly (only requires a spoon and bowl).

AND, before I go on, I must warn you: This beyond delicious.

It. is. DEADLY!

You might even call it devilish.

Therefore…

Proceed with caution, if you dare.

Measure out the peanut butter and scoop it into a small cup/bowl. (If you refrigerate the peanut butter, you may try microwaving it for a couple of seconds to help the peanut butter mix.)

Add the vanilla, cocoa powder, and stevia.

Integrate the cocoa into the peanut butter, stirring until combined.

Take your spoon and DIG IN!

A Single-lady’s treat: Reese’s PB-Cup by the Spoon

Ingredients

• 1 ½ Tbsp. all natural peanut butter*
  
• 1 tsp. unsweetened cocoa powder
  
• ½ tsp. vanilla extract
  
• 1 packet stevia*
  

Directions

Measure out the peanut butter and scoop it into a small cup/bowl. (If you refrigerate the peanut butter, you may try microwaving it for a couple of seconds to help the peanut butter mix.) Add the vanilla, cocoa powder, and stevia. Integrate the cocoa into the peanut butter, stirring until combined. Take your spoon and DIG IN!

*Notes (for alternatives):

1. I usually just eyeball all the ingredients when I make it (‘cuz sometimes I want a more dark-chocolaty experience and others I want a sweeter treat). I’ve used a couple different kinds of stevia with this and I like the more powdery kind for this. The granular kind (like True-Via) is delicious but gives a granular texture to it; I prefer the smooth consistency that comes from the more-powdery stevia or a little honey, agave, or brown rice syrup (to taste).
   
2. For those with peanut sensitivities, you can try using almond butter or sunflower seed butter (Sun Butter) in place of the peanut butter. I personally haven’t tried them yet, but I can see no reason why they wouldn’t work, especially using my homemade sun butter since it has a peanutty-taste to it.
   

Print This!

I hope you enjoy this as much as I do! <3

With lots of hugs,

What Kat Ate# 19 – TFC edition

Hey My Colorful Autumn Leaves!

Thanks for all of your comments on my last post. You’re support really means a lot to me and always brightens up my day. I’ve been really enjoying the convenience slow cookers can bring into my life (and the deliciousness too!). It’s helped me start adapting to a college-thinking mindset and get into the groove of it.

As a part of ThisFitChick’s program, I’ve been following these guidelines, which are pretty adaptable for any kind of diet (from gluten-free to paleo to vegan to whatever!).

Thanks for hosting these WIAW parties, Jenn! They are always so much fun!

BREAKFAST:

This morning I found a bag of mushrooms that need to be used, so I sautéed them up in a little olive oil and had them with an egg w/ a few egg whites (seasoned with chili powder, garlic seasoning, and a mix of herbs), a big handful of almonds, and a large apple.

LUNCH:

A vegan burger with chickpeas, almonds, and homemade kale chips! I made the kale chips by rinsing the leaves, removing the stems, tearing the leaves into bite-size bites and laid them out on a dry baking sheet. (I use enough kale leaves to fill the sheet.) I sprayed them with oil olive and topped with ground pepper and a little garlic salt. I then baked them at 400*F for about 10 minutes until they crisp up. They don’t take long to prepare and are a delicious addition to any meal (or snack).

SNACK:

Bowl(s) of frozen strawberries.

(This picture is cropped from another picture because I always seem to eat my strawberries before I ever get the chance to take a picture.) My parents bought a HUGE 6lb bag of frozen strawberries from Costco a few days ago and I feel like I am in heaven! I am an absolute strawberry monstah! They are my favorite fruit EVER! I can seriously go through an entire 2-lb bucket of them all by myself (not that I would know… ). That’s why we buy frozen ones now — they take me longer to go through.

DINNER:

A big bowl of my Slow Cooker Quinoa with Black Beans topped with coconut oil and a little garlic salt alongside a 10oz package of frozen spinach cooked and topped with smart balance light buttery spread.

Note: There’s almost always some unsweetened vanilla almond milk in my day too cause I love it so much. Also, some mornings I have oatmeal, a smoothie, or pancakes, or what I have pictured above  – my meals just really depend on what I’m in the mood for and/or have the time for. 

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Favorite food pictured?

I’m loving strawberries right now, so I’m going to go with them. <3

Which recipe do you want next: Cake-Batter Almond Butter? Homemade Evaporated Milk? Or Copy-Cat Great Harvest Honey Whole Wheat Bread?

I always love nut butter, but that’s just me.

With lots of hugs,