Such a better day!!

Getting back on track always feels so good.

After I got off work, I went to the farmer’s market and picked up a few things.

I went to the gym and ran 3 miles then I went to the grocery store and got the items the farmers didn’t have.

Now I’m ready to have a healthy week!

I didn’t eat a lot of bananas on Day 7. But eating too many bananas is better than eating too many French fries or too many chocolate chip cookies.

Here’s what I ate on Day 7:

7:45 a.m. - whole wheat banana bread (recipe below); coffee, black

10 a.m. - banana, Larabar Uber Apple Turnover

12 p.m. - leftover coconut chicken satay (recipe below); cauliflower and sugar snap peas

7:30 p.m. - veggie lentil salad: zucchini, red pepper, orange pepper, cucumber, grape tomatoes, lentils, unsalted sunflower seeds, feta cheese

8:30 p.m. - banana “ice cream” with toasted coconut (recipe below)

Whole Wheat Banana Bread - http://www.100daysofrealfood.com/2011/05/02/recipe-whole-wheat-banana-bread/

Coconut Chicken Satay - http://www.100daysofrealfood.com/2012/02/23/recipe-coconut-chicken-satay/

Banana “Ice Cream” -slice two bananas, put in a plastic bag or container and freeze. When completely frozen, place in food processor. Add a tablespoon or two of milk. (I used almond milk). Pulse until the consistency is smooth like soft serve ice cream. You may have to use a spatula to scrape down the sides and pulse again. Eat immediately for soft serve-like ice cream. Put ”ice cream” in the freezer to give it a firmer texture. When ready to eat, take it out of the freezer and give it a few minutes to soften.

To toast coconut, place coconut on a dry saute pan on medium-low heat. Coconut will toast quickly so keep an eye on it and stir often.

*Other options: Add cocoa or natural peanut to the food processor. Top with berries or nuts.