I LOVED reading through all the comments on yesterday’s post. I’m so glad to hear that most of you do your best to listen to your body and give in to true cravings, but it’s also nice to know I’m not the only one who gets a little confused sometimes.
In an effort to be more in tune with my body, I’ve been doing my best to take notice of my cravings over the last couple of days…and they’ve led me into some pretty delicious AND filling eats!
So just in time for this week’s edition of What I Ate Wednesday, here’s a look into what I’ve been craving AND eating over the last few days…
Be sure to head over to Peas & Crayons and give our lovely hostess a bit of comment love for putting together our links of deliciousness each and every week! We love you Jenn!
Now onto those cravings!
Lately, it’s gotten a bit chilly in the mornings. I couldn’t believe it when I left the hospital the other day and could see my BREATH! Needless to say, all I’ve wanted on these particular mornings is something warm and comforting…
I stirred some peanut flour into this bowl and THEN topped it with a spoonful of peanut butter for double the nutty fun and I also added a bit of FROG jam!
By the way, check out Sarah’s homemade version of my beloved FROG…I’m trying that out just as soon as I finish my jar!
And perfectly poached eggs!
When Laura posted her tried and true method for the poaching eggs, I couldn’t help but give it a try…
It doesn’t get any easier! Just put a tablespoon of vinegar in the water and boil like usual, reduce the heat to simmer, drop in your egg, and in 2-3 minutes you get this:
#yolkporn at it’s finest!
And I have to say this was one amazing breakfast!
Mashed chickpeas, roasted eggplant, this sun-dried tomato spread, basil, and of course our lovely star of the show…I swear I may never fry an egg again!
But come afternoon, once the temperatures rise, the craving strikes for something cool and refreshing…
Like SUPER thick and creamy smoothies!
This one had a bit of everything in it…mixed baby greens, mangoes, avocado, ginger…it was kind of a “clean out the fridge” smoothie!
And if you’ve never added avocado to your smoothie, you just haven’t LIVED! It brings on a WHOLE new level of creaminess!
And even BIGGER veggie-packed salads!
This one had romaine, chick peas, red bell pepper, roasted eggplant, olives, and some tomato basil mozzarella. I topped it with the same sun-dried tomato spread as I did the eggs and it was PHENOMENAL!
Seriously, one of the best salads I’ve ever made!
Yet even with the deliciousness of unseasonal eats, fall is now upon us, and there is no denying those cravings that come with the changing of the leaves…
I’m sorry, but I just can’t seem to get enough pumpkin!
Whether it be adding it to big bowls of yogurt with crunchy granola and crack nuts…
Or in sippable form, giving me that little pick-me-up midway through a shift.
But the one that tops them all?
The one I think you guys will be most excited about?
This morning’s breakfast:
How about a nice slice of pumpkin cake for breakfast?
Or better yet, how about a WHOLE pumpkin cake for breakfast?
And guess what…it’s ready to eat in 3 minutes or less!
Peanut Butter Pumpkin Cake for One
Prep Time: 5 minutes
Cook Time: 2-3 minutes
Keywords: microwave breakfast snack dessert high protein no sugar added low-carb gluten-free pumpkin peanut flour fall
Ingredients (Serves 1)
- 1/4 cup peanut flour
- 1/4 teaspoon sodium-free baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup pumpkin puree
- 1 egg white
- 1 tablespoon applesauce
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 5-7 drops liquid stevia or other preferred sweetener
1. Combine all ingredients. Stir well.
2. Coat a microwave-safe dish with coconut oil or cooking spray.
3. Transfer batter to dish and microwave on high for 2-3 minutes.
4. Serve drizzled with healthy chocolate sauce, chopped nuts, and/or anything else your heart desires!
Nutrition facts for just the cake:
Low in calorie, but PACKED with protein…you know what that means…
BRING ON THE TOPPINGS!!
What would you top your pumpkin cake with?
What’s the best thing you’ve eaten lately?