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| Breakfast |
Beans (on Spinach) on Toast, Half Grapefruit, Tankard (half) filled with Pumpkin Spice Latte a'la Chocolate-Covered Katie.
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| Morning Snacks |
Grape Tomatoes, Snap Peas and Carrots (guess who forgot to snap the picture straight away) and a Pear.
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| Lunch |
Zippy Yams with Bok Choy... but combined with barley, broth and some left-over broccoli slaw I had into a soup. Was feeling soupy that day.
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| Afternoon Snacks |
Banana with tea, some grapes, GG Bran Crispbread and Soy Crisps (1 serving)
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| Dinner |
Chunky Ratatouille Sauce, over farfalle and covered in cannellini beans (got that idea from Vegan Crunk.
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| Dessert |
Ended the day the way I began it: Chocolate-Covered Katie and her Raw Chocolate Fudge Cake ...
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| It was my version, I dared to dream! |
I did modify the recipe to my tastes and to what I had. This was dreamy, so here is the recipe I used!
Chocolate Fudge Goodness
Ingredients:
80g Banana
4 Tbsp Almond Butter
4 Tbsp Unsweetened Cocoa Powder
Scant 1/16th tsp Salt
1 Tbsp Maple Syrup
Instructions:
Blend all ingredients until smooth.
Portion out into tiny square dishes.
Top with 1 almond.
Place in the fridge overnight or freezer for a few hours.**
Serve garnished with raspberries and a The Husband grown mint leaf.
Enjoy!
(**If you freeze, take them out for 20 minutes to thaw before serving)
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*Tee-hee. "Monkey Do". (Yes, I am immature.)
That tankard is sooooo 3/4 filled.
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