Happy Hump Day!

I’m getting in on the WIAW action today and am linking up with Jenn! As always, I am recapping some of my eats from the whole week and looking back, I packed in lotsa fruits and veggies. Love it!

This colorful salad: mixed dark greens, broccoli, zucchini, pinto beans, shredded cheddar, red bell pepper, sliced almonds, and cottage cheese. SO GOOD! One of the best salads I’ve made in a while.

Red, yellow, and orange bell peppers have been my go-to veggie this week. They are so crunchy and sweet and amazing.

Banana and peanut butter wrap in a brown rice tortilla with a sprinkle of cinnamon and drizzle of honey. Always a winner.

Organic cottage cheese with blackberries and sliced almonds. 

Lots of smoothies as always.

Gluten-free sweet potato pizza crust!

Asian chicken slaw!

My go-to fruit this week: Driscoll’s raspberries.

My contribution to a work potluck: turkey bacon wrapped pineapple with a sprinkle of brown sugar on top!

My potluck plate: roasted red pepper soup, pb and j, tuna noodle salad, red velvet cookie, and strawberries. We had a Valentine’s red and pink themed potluck! So many delicious treats. We don’t mess around with food at our work meetings.

The sugar intake has gotten out of hand once again so I am planning to stay clear of refined sugar for two weeks starting now!

Have a happy day!