Yesterday was a snow day! Everyone in our house ended up staying home. We spent the day catching up on things around the house and some time outside digging out! The kids dug tunnels and enjoyed the fresh air too! We ate lots of good food too! I’ve added some recipes to this post!
Breakfast: Since we were all home and had time, we built a big breakfast: poached eggs on rye toast, sausage and a few hashbrowns
a.m. Snack: we all drank plenty of water and got moving!
Lunch: The kids tried the new rice macaroni and cheese that I’d picked up for them to try. They didn’t even notice anything different about it. I had left over chicken breast and spaghetti squash
p.m. Snack: we had about 5 of these crackers that Bruce picked up from Costco – they are wafer thin, you can see the seeds and nuts and grains in there too. They don’t have any sugar – they pretty much are these nuts and things stuck together into a crunchy wafer. We also had homemade hot cocoa that had zero refined sugar too!
Supper:I made a vegetarian chili and fresh guacamole that everyone seemed to love because there wasn’t much left over!
- Add 1 tsp raw cocoa and 2 tsp agave nectar to your mug
- Add 1 tsp hot water and stir until smooth
- Add 1 cup steamed milk
- Heat 1 tbsp organic canola oil in your chili pot
- Add 1 chopped onion, 1 chopped green pepper (or whatever color you have), 2 diced carrots and chili spices (your preference for this!)
- Stir and cook until onions are clear (about 5 minutes)
- Add 1 large can of stewed tomatoes, 1 can black beans, 1 can kidney beans (you can really use whatever beans you want – the mixed ones would be good too)
- Cover and simmer for at least 15 minutes – stir occasionally
- Mash 2 ripe avocados in a bowl
- Add 2 tbsp of Greek yogurt and a splash of lemon juice
- Add 2 tbsp Epicure Guacamole spice mix – I love this and it’s additive free compared to the ones you buy in the store
- Stir together and chill for at least 10 minutes (while the chili is cooking!)