The luck of the Irish…

18 Mar

HAPPY ST. PATRICK’S DAY!!!!!

Oh boy did this morning feel amazing! We got to sleep as late as our bodies would let us, then wake up with nothing much really on the plate to do. So we took our time making and enjoying breakfast. This mornings breakfast was a Superfood Blueberry Pie Smoothie in a cup, with some toast.

Smoothie:

  • 1 Yoplait Thick n’ Creamy Blueberry Pie Yogurt
  • Almond Milk
  • Silken tofu
  • Blueberries
  • 1 banana
  • Spinach
  • Wheat Germ
  • Flax Seeds
  • Vanilla Whey protein

The toast were so good. The Bread was apple cinnamon flavored from Sprouts, and all natural ingredients. One slice was topped with homemade raw cashew butter, and the other side was raspberry preserves.

After breakfast, we did our Insanity Recovery day workout, and then baked.

It is not only St. Patrick’s Day, it is our older sister Karstee’s birthday. So we made her favorite cake Cherry Chip into some really cute Cupcakes. And we made them really healthy by using apple sauce in place of oil, and all egg whites. They were super moist!

And then decorated to perfection of course=) Cohitney could so open a bakery… What do you think ehhh? lol

For lunch we met up with Karstee, and went to Subway. We both enjoyed an Oven Roasted Chicken breast sandwich on flatbread with tomato, bell peppers, onion, and spinach. So good!

Afternoon Snack: We split the Maple Cliff bar(Taste just like a stack of pancakes with maple syrup) We heated ours in the microwave, so much better. mmm

Lookey what finally came in the mail, our Vegetarian Times Mag, yay! There are so many good recipes I can not wait to try out.

For dinner tonight, since we are Irish, we honored that by making Shepherd’s pie from this recipe:

Yield: 4 servings (serving size: 1 cup)

Ingredients

  • 2  cups  prepared mashed potatoes (such as Simply Potatoes)
  • 3/4  pound  ground sirloin  (Instead used Morning Star Soy Crumbles)
  • 3/4  cup  picante sauce
  • 1/3  cup  water
  • 1  tablespoon  ground cumin
  • 2  teaspoons  sugar
  • 1/8  teaspoon  salt
  • 1  (15-ounce) can kidney beans, drained and rinsed
  • 1/2  cup  (2 ounces) preshredded reduced-fat extrasharp cheddar cheese

Preparation

Prepare mashed potatoes according to package directions; keep warm.

Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in picante sauce, water, cumin, sugar, salt, and beans; bring to a boil. Reduce heat; simmer until mixture thickens (about 5 minutes).

Remove from heat. Spoon mashed potatoes over meat mixture, and sprinkle with cheese. Cover and let stand 2 minutes or until cheese melts.

Nutritional Information

Calories:
279 (19% from fat)
Fat:
6g (sat 2.2g,mono 2.2g,poly 0.5g)
Protein:
25.7g
Carbohydrate:
30.5g
Fiber:
8g
Cholesterol:
48mg
Iron:
2.2mg
Sodium:
699mg
Calcium:
88mg

 

Dessert: One of K’s cupcakes and some Breyer’s natural Butter Pecan Ice cream

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