Get ready loves, I have a lot of goodness to share with you!

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And what better a time than What I Ate Wednesday.

Make sure you head over to Jenn’s at PeasandCrayons and check out everyone’s delicious eats, but I have some pretty amazing things to share with you as well!

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First I will fulfill my promise of sharing with you my wonderful new creation.

My new version of my Protein Plantain Bread.

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plantainbread

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It started as a blank canvas.

Ingredients:

- 1 ripe medium plantain

- 1/2 scoop vanilla protein powder

- 1 tbsp coconut flour

- 1/2 cup liquid egg whites

- 1 tsp vanilla nut extract

- 5-7 drops liquid vanilla NuNaturals Stevia

- 1/2 tbsp cinnamon

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Directions:

- Blend all ingredients

- Bake in pre-heated oven at 350 degrees for 20-25 minutes

- Become incredibly indecisive on which toppings to use

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- Start with homemade banana coconut butter

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- Follow with homemade almond butter, Click protein frosting and Plant Fusion protein frosting.

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- Admire your indecisive masterpiece.

Plantain bread may have been one of the most amazing things I have discovered lately. Plantains definitely went from something I never bought, to something I will be buying a lot of in the near future. Hopefully I don’t become as addicted as I am to kabotcha squash.

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Seriously, it’s becoming a problem. Once I roast it, I just can’t stop eating it.

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But on to other new creations.

Matt and I are really working on having more family meals. We got so use to eating separate meals and not cooking together anymore, and we both really want to change that. So we scoured the inter-webs for dinner ideas, both chose a few and decided to take turns cooking meals.

I went first and chose a Sweet Potato Lentil Enchiladas.

I based it off of this recipe, but instead of cooking them as enchiladas, I just cooked up the filling, pre-cooked some rice, and figured we would just make what we were feeling that night.

Matt made his into corn tortilla tostadas and I made quesadilla’s out of mine.

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Of course topped with avocado goodness.

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These turned out absolutely amazing. I used Trader Joe’s enchilada sauce, which seriously that stuff is so amazing on it’s own, that I knew it would make this dish.  But the combination of the sweet potato, lentils and veggies was so so good.

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The good thing about cooking family meals? Leftovers!

The bad thing about family meals, I have to share with Matt.

I need to learn to start doubling things like this, but there is always next time right?

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Well loves, that’s all the deliciousness I have to share with you for now. Have a lovely rest of your week.

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Are you an indecisive eater? Or can you make up your mind?

What are your favorite leftovers?