I guess it’s because I haven’t been home for a full weekend in at least 3 weeks, but I had quite a baking/cooking bonanza.
Here’s what I made and ate:
Cinnamon Banana Pancakes (and some weird bacon that tasted delicious but fell apart on me). They were amazing. Filling, nutritious, and gluten-free!
After breakfast, I loaded the crock pot with a roast. I rubbed some garlic, salt, and pepper into the meat, threw the lid on and forgot about it. I heart crock pot meals!
Confession: I’ve been extremely lazy haven’t been eating breakfast for the last couple of days. I HATE not eating breakfast. I feel gross and I’m ravenous by lunch. In order to combat this problem, I made On The Go Egg Bites. I sliced sweet potatoes, browned some italian sausage and whisked together 12 eggs. I layered everything and baked it for 15 minutes. Waa laa! Easy, protein-filled breakfast!
While I was waiting for the Egg Bites to cook, I juiced a bunch of our fruits and veggies that were about to go bad. Kale, spinach, carrots, an apple, a cucumber, and a lime. I threw in a small chunk of ginger and it turned into a magical drink of deliciousness. Mark agreed, it tasted straight out of Whole Foods. I drank some green juice and did some personal training certification studying.
After cleaning up the massive mess I made in the kitchen, I couldn’t help but open these gems. OMG! Word of warning, these almonds are incredible. I could have poured the entire canister right into my mouth. Why isn’t everything I eat coconut flavored?
I had some sliced sweet potatoes left over from my Egg Bite recipe. I wasn’t sure exactly what to do with them, but cinnamon sweet potato chips sounded like a good idea. So that’s what I did. I drizzled coconut oil and cinnamon over the sweet potato slices then baked them at 350 degrees for approximately 15 minutes. Post oven baking, I crisped them up a bit by setting them under the broiler for about 3 minutes.
To round off my Saturday of eating, I pulled apart my crock pot roast and topped it with BBQ sauce, threw chopped tomatoes and cucumbers on top of a bowl spinach, then indulged in ice-cold watermelon.
Sunday morning began with some scrambled eggs and organic, spicy sausage, and a chocolate, berry smoothie.
Then I whipped up a batch of Almond Butter Banana Cookies (some butterscotch chips may or may not have ended up in the batter…)
A couple of loads of laundry and lots of kitchen clean up later, I was feeling snacky so I threw last night’s leftover salad veggies together and chowed down.
Then I prepped a bunch of carrots for tomorrow night’s Baked Parmesan Carrot Fries. (More pics to come on this tomorrow…)
My weekend of food ended with some leftover pulled pork and about 1 cup of watermelon. I should have eaten a vegetable but I just wasn’t feeling it…a salad for a snack counts as something though, right?
Happy Monday morning!
I can’t wait for the 4th of July holiday this week- it’s one of my favorites! 
xo