Happy Wednesday friends! I hope your week has been going well so far. It’s so hard to believe that this weekend is Halloween. Do you celebrate? We typically do not get many trick or treaters where we live since there are very few kids in our development and none want to trek up our driveway!
Without further ado, let’s jump into this week’s What I Ate Wednesday!
Breakfast: This Blueberry stack was the bomb- no other way to put it! I used Original Buttermilk Stack’D mix and added some frozen blueberries. I left the batter thicker and added a tablespoon of apple cider vinegar for some extra volume. The fluff factor for this stack was unreal! I’ve recently switched out my turkey sausage for bacon. I’m a huge fan of Applegate Uncured Good Morning Bacon.
Mid-Morning Snack: The Lion’s Choice Star Crunch Brownie Bar. I bought these bars on a whim since I had read some pretty good reviews on social media. I plan to do a future Friday Food Finds with a review of the bars as well as some of their other products.
Lunch: This is the last installment of the October Soup Series. I wanted to end it with a favorite of mine- Butternut Squash Soup. I had a feeling everyone might be “pumpkined” out so I decided to go with squash. I enjoyed a bowl of this soup along with a grilled cheese sandwich for a light lunch last week. Some butternut squash soup recipes are laden with calories and heavy cream. By using a light coconut milk, you can keep the calories down but still keep that reach creamy flavor. My healthier version is also gluten free, dairy free and soy free! I hope you give this a try- you will not be disappointed.
- 1 large butternut squash, halved, seeds removed
- 2 large shallot, quartered
- 1 TBS olive oil
- 2 cups chicken broth
- ¾ cup light coconut milk
- 2 tsp nutmeg
- 2 tsp ground cinnamon
- optional garnish: plain greek yogurt or low fat sour cream
- Preheat your oven at 375 degrees.
- Place the squash face down onto a baking sheet.
- Bake for approximately 30 mins or until your squash is soft to the touch.
- Remove squash from skin and discard the peel.
- Add olive oil to a medium sized stockpot.
- Add the shallots and cook for about 2-3 minutes.
- Add squash and chicken broth.
- Stir in coconut milk and nutmeg.
- Blend in a high powered blender or use an immersion stick.
- Season to taste with salt and pepper
- Garnish with plain greek yogurt or low fat sour cream.
Dinner: This one pan stir fry with shrimp was a winner! I used 1 whole bag of broccoli slaw, some already prepared jasmine rice, cooked shrimp, coconut amino’s and BBQ sauce! This was a huge portion and I’m all about the volume!! This took 10 minutes to prepare. Who says you cannot eat healthy in a pinch!
Evening Snack: One of my favorite combinations- Arctic Zero Vanilla Maple and a Lenny & Larry’s Macadamia Cookie! I’m now a Lenny & Larry’s Ambassador! If you have not tried these cookies, they have several amazing flavors like Pumpkin Spice, Snickerdoodle, Lemon Poppy Seed and more. To receive my discount, use code LLOCT25. This will give you 25% off your entire order! Click here to check out some of the other flavors and the brownies! They will also be releasing some new flavors that I cannot wait to get my hands on.
What have you been loving lately? I’ll be starting a new series for November! What would you like to see- healthy holiday recipes, cookies, breads? Please share- I would love to hear from you.