Monday: Almond Butter Toast & Buffalo Chicken Sweet Potato

DAY 1 (MONDAY)

Almond Butter & Fruit Toast

BREAKFAST: Almond Butter, Banana & Blueberry Toast

This is one of my go-to’s for breakfast. It is so easy and healthy and keeps me full until lunch. It’s a great breakfast for when you don’t have much time to throw something together.

What you need (for one serving):

  • 1 slice of multi-grain bread
  • 1-2 scoops almond butter
  • 1/2 banana, sliced
  • handful blueberries
  • honey

What you do:

  1. Spread the almond butter over your bread.
  2. Place banana slices on top of almond butter.
  3. Do the same with blueberries, spreading out evenly.
  4. Drizzle honey over top of bread.

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That’s it! Seriously, so easy and one of my favorites. It’s like a better version of a peanut butter and banana sandwich. If you haven’t had almond butter before, I really recommend trying it. It’s sweeter and less salty than peanut butter. And while peanut butter certainly isn’t bad for you in moderation, almond butter has about half as much saturated fat as peanut butter, and also has more fiber and vitamins. Unfortunately, it’s quite a bit pricier, but is a great staple to have in your pantry when you just need a change from the regular ol’ PB&J.

LUNCH: Buffalo Chicken Sweet Potato

This is a new one for me this week and it turned out amazing. What’s not to like with buffalo chicken? The saltiness of the buffalo and ranch compared to the sweetness of the potato, and the tangy taste of the blue cheese is a great combination. Sweet potatoes are exceptionally good for you and rich in vitamins and minerals. I’m sure you can go a step further and make your own buffalo sauce, but I was lazy and used Frank’s in a bottle.

What you need (for one serving):

  • 1 sweet potato
  • 1-2 tbsp buffalo sauce
  • 1/2 cup pulled chicken (cooked)
  • handful blue cheese
  • 1 packet Hidden Valley Greek Yogurt ranch dressing (dry mix)
  • 1 cup plain Greek yogurt
  • 1/2 cup milk (1% or 2%)

What you do:

  1. Preheat your oven to 425 degrees.
  2. Clean sweet potato and poke holes with fork.
  3. Place directly on center rack of oven and bake ~45 minutes, flipping halfway through.
  4. While potatoes are baking, mix together the ranch dressing, according to packet, using the Greek yogurt and milk.
  5. In a separate bowl, mix together chicken and buffalo sauce. Be sure the chicken is coated well, but not soaked. (I used pulled chicken from a rotisserie chicken, so there was no baking or cooking involved. You could also boil or bake your own chicken breast and pull apart, or use canned chicken.)
  6. When potato is done, remove from oven and slice in half, lengthwise. Use a fork to mash up some of the potato inside the skin.
  7. Place chicken inside the potato.
  8. Top with blue cheese.
  9. Drizzle with ranch dressing.

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As I’ve said before, I’m really obsessed with anything buffalo chicken, so I really loved this recipe. The potato is very filling so it was enough of a lunch for me on it’s own. But I could see pairing this with some carrot and celery sticks to get your fill of vegetables, as well.

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