This week went by so fast! I can’t believe it is the weekend already. I’d love to get some baking in at some point- I’ve rekindled my love! I just can’t get over how much I love Dreena’s book!!

I started my day w/ 1/2 a banana and almond butter- this combo is just dynamite. The banana was perfectly ripe too- not too little, not too much- perfect.

I also snacked on some trail mix while I made my breakfast- the original plan was to put the mix in my cereal… haha!

I made Quinoa flakes again but this time I made them with DHA Silk soy milk- I really like these flakes. I think it’s important to switch up the grains we eat. I find it is pretty easy to only eat wheat and oats (which both contain gluten)- there are so many options out there! I whipped the other 1/2 of the banana into the flakes while cooking (I got this idea from Kath) and topped it w/ walnuts and maple syrup. Yummerz.

I had leftover chili again! It is so good I can’t get over it- I still have a little bit left over so it will be making one more appearance!

I had two slices of sprouted grain bread w/ 1/2 an avocado on the side. I just love the combo of chili and avocado!

I also had some of this organic dark chocolate bar from Bernard Callebaut (my younger sister works there and got it for me!) later on in the day.

We drove out to Cochrane (a town 20 minutes from our house) and went to Mackay’s Ice Cream for fun! I forgot my camera so I don’t have a picture but I got the mango sorbet in a cup- just picture… orange sorbet! =)

I was pretty full from lunch and treats so dinner was pretty simple tonight. I just made some whole wheat pasta (4 oz) w/ pureed butternut squash, Earth Balance, salt and a little organic cheddar cheese (a bit of a splurge!).

Tonight I decided to make some soup! I kind of just put stuff together hoping it would turn out well… it did!

First I sautéed 1 carrot and 1 parsnip with I white onion and 2 cloves garlic in ½ tbsp EVOO. Once they veggies were softened up I added 14 oz butternut squash soup and 14 oz chicken broth. I let it all simmer for about 10 minutes and then added ¾ cup butter beans and 1 tsp garlic/onion powder seasoning. I then took my immersion blender and blended it all together leaving a few chunks. It was quick and easy and it tasted fabulous. I paired my soup with a slice of sprouted 16 grain bread w/ some Earth Balance spread. It wasn’t a large meal so I’m sure I will be hungry in a bit. Stay tuned for snack/dessert!

I am such a hungry girl! Around 10 I started to get hungry again so I decided to have some skim milk to hold me over until lunch. It did an OK job- I ate lunch around 12.

For lunch I used all convenience foods! I didn’t even realize until after I made it. Canned beans, frozen butternut squash and bagged spinach! The meal turned out really well. I used another one of my wraps and added some mashed butter beans (w/ EVOO and some spices), mashed butternut squash, Parmesan cheese, and baby spinach. I also had a red pear on the side. It was a really good lunch, and more relaxing than usual. Sienna is off at my mom’s for the day which means cleaning and cooking for me! I’m going to roast a spaghetti squash and bake some cookies in a bit… it can be difficult to bake when Sienna’s around. She always seems to want to eat within a few minutes of the oven timer going off!

I also thought I’d add another picture of Sienna- I can’t help but want to show her off! =)