Breakfast: Now this is the way to start the day. A Sweet Crepe stuffed with warm cinnamon dusted peaches and pineapple cottage cheese (SF Torani sweetened ricotta would be great too) I nuked some defrosted frozen peaches for 45 seconds with a squirt of SF Vanilla Torani and a dash of cinnamon.
8 oz. Vanilla Soy Milk
1 scoop Vanilla Protein Powder
2 Tablespoons Sugar-Free Torani Almond Syrup
Handful of Ice Cubes
dash of Cinnamon
Whiz in blender till frosty. Top with Homemade No Sugar Added Whipped Cream and a sprinkling of cinnamon, optional.
Dinner: I was going to go out for dinner but got busy. I'm so behind after being sick for a week. I have a to-do list a mile long. I ended up just tossing this salad together. It was soooo good.
1 can Tuna Fillets, packed in Olive Oil, drained (I use Roland Ventresca Tuna Fillets)
1 cup Grape Tomatoes, halved
1 Cucumber, diced
1 cup Fresh Mozzarella Balls
2-3 Tablespoons Pine Nuts, toasted
1 Tablespoon Fresh Basil, chopped
2 Tablespoons Storebought Pesto Sauce
2 Tablespoons Storebought Balsamic Vinaigrette
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Toast pine nuts in a dry pan for a few minutes till slightly golden. Mix all ingredients together and refrigerate for at least 1 hour before serving.
March is usually one of my favorite months. February with it's dreaded Valentine's Day (aka Singles Awareness Day) is outta here, spring is around the corner, flowers are starting to pop up. Here's a few pics from my garden this morning: