It’s day 2 and we’ve made it!

This morning I started my day with a banana smoothie and a cup of coffee.  If you’ve ever tried banana soft serve, that’s basically what I made.  To make you freeze cut up bananas until they are frozen solid (overnight is best) and blend in a food processor or blender.  I also added water to thin it out and PB2 to give it some flavor. 

In case you were wondering, PB2 is roasted peanuts, sugar, salt.

Yesterday’s cup of black coffee was a big adjustment so I bought organic half and half and creamed honey.

Yum!  It made a huge difference.  I’m planning on adding different flavors in the future but I wanted to see how it was with just half & half and honey first. 

For lunch I packed another big salad.  It was pretty similar to yesterday’s salad and included:

• mixed greens

• spinach

• carrots

• cucumber

• beets

• parsley

• bulgar

• chickpeas

• feta cheese

I also packed a few grape leaves, flavored tea and some fresh pineapple.

Oh, and I also packed chili and lime mixed nuts that I shared with my coworkers. 

The recipe that I started yesterday before work was Skinny Taste’s turkey stuffed peppers.  I packed one for dinner and have plenty of leftovers!

The only change I made to the recipe is that I used fresh mozzarella instead of cheddar cheese and I added a little fresh cilantro on top.

When I got home I had a small serving of ice cream that is made locally.  I actually have an ice cream maker so I am going to have to make some!

So far it hasn’t been too challenging.  It definitely helps that I love fruits and vegetables and both are plentiful this time of year.  I can imagine that it is a lot harder in the winter.  I have noticed that I am craving different snacks but I’ve been able to come up with creative alternatives.

If anyone else is following along or would like to share ideas, please do!