I’m not a vegetarian. In fact, for the first month or so I was pregnant, I couldn’t STAND vegetables. I lived on carbs and meat. Thankfully, that phase is over and I’m back to eating veggies – so much so, that I’m still incorporating the occasional Meatless Monday into my lifestyle. So these eats are courtesy of my Meatless Monday. Enjoy my What I Ate Wednesday!
Breakfast was my usual these days – overnight oats. Topped with some cinnamon and about half a banana.
And followed by an apple for a mid-morning snack.
Lunch was breakfast! Or I guess brunch? Egg whites, a veggie burger, some avocado and sautéed spinach. SO good. I used to eat this for breakfast daily but lately have been feeling more of the oats or fruit and yogurt for breakfast, so it was nice to have this for lunch.
Lots of fruit for snacks. A cut up nectarine and cutie. Followed by a pear later on in the afternoon.
For dinner, I made some baked spaghetti squash and topped it with some homemade tomato sauce, ricotta cheese, parmesan, spinach and arugula. Here’s the ugly pic (includes a little hunk of bread too).
And here’s a less ugly pic – well it was a Snapchat but you get the idea.Yes, I posted it to my story so if you happen to follow me you saw me making this.
And of course some dessert! I made some coconut flour peanut butter banana bread on Sunday and it was SO good for my after dinner treat. With some warm almond milk.
And that sums up my day of eats from yesterday. Now, some questions for you:
- Do you like almond milk? Ever have it warmed up?
- What’s your go-to breakfast?
Apparently this is the summer of me baking breads. It started with strawberry bread. And then blueberry lemon bread. And this week? Peanut butter banana bread. That’s right – peanut butter + banana, baked into a dessert-like bread.
It tastes as good as it sounds (but not was good as it looks – sorry the pictures are not that good. The bread is just not photogenic with my phone camera).
If you like peanut butter and/or bananas, this bread is for you. Even if you don’t really like bananas, but enjoy dessert/quick breads, this is for you. It’s moist (#sorryimnotsorry) and dense, with the perfect amount of sweetness to make it a great snack, breakfast, or dessert. Promise me you’ll try it out sometime, okay?
Peanut Butter Banana Bread
Here’s what you need:
- 1/2 cup (1 stick) butter, room temperatre
- 1/2 cup peanut butter
- 1 cup sugar
- 2 eggs, beaten
- 4 overripe bananas, mashed
- 1 1/2 cups flour (+1 Tbs flour, which you’ll use below)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup peanut butter chips, tossed in 1 Tablespoon flour
For glaze (optional):
- 1/3 cup powdered sugar
- 1-2 Tablespoons milk (I used a little over 1 TB to achieve the consistency I liked – an I had only coconut almond milk on hand and it was perfect!)
- 1 tablespoon peanut butter
Here’s what you do:
- Cream together butter, peanut butter and sugar.
- Add eggs and mashed bananas. Combine with an electric mixer.
- Sift together flour, baking soda and salt. Add to creamed mixture.
- Mix in peanut butter chips tossed on flour
- Spray loaf pan with Pam or other cooking spray. Pour banana batter into greased loaf pan.
- Optional – sprinkle additional peanut butter (or chocolate!) chips on top of uncooked loaf.
- Bake at 350 degrees for 60 minutes or until toothpick comes out clean.
- To add glaze, let cool for 30 minutes or until cool to the touch. Whisk together sugar, milk and peanut butter and drizzle on top of bread. Enjoy!