Hii there! How’s your week going? Hopefully, pretty quickly – we’ve got a long weekend coming around here! (which I have to admit, I completely forgot about. Family Day – kind of a random one). But it is Wednesday, which of course means WIAW.
Thanks to Jenn for hosting!
So although the theme right now is loving your veggies, currently, I’m loving on the healthy fats. I think we can all be glad that we’re past the fat-phobias of yesteryear, right? While trans fats are still something to be avoided, people now accept healthy fats with open arms. Which is a good thing, because healthy fats definitely have their benefits:
- improved blood cholesterol
- decreased risk of heart disease
- can help decrease blood sugar levels
All important, considering that February is heart health month! Research also suggests that fats are important for hormone regulation, making healthy fats an absolute priority in my diet right now. So, I’m focusing on including lots of nut butters, salmon and fatty fish, avocado, eggs, dairy, animal protein, coconut and olive oil - all foods I love, so not a problem for me at all!
So, Monday’s deliciously fat-filled eats:
Fats: Avocado, egg yolks, and oil used to roast the squash.
A smoothie made with a frozen banana, almond milk, spinach, North Coast Naturals ISO Protein in Chocolate and Daily Greens, maca powder and spinach.
the bottom of a bag of baby carrots:
And one of Amanda’s Flourless Double Chocolate Chip Muffins.
Fats: oil that I cooked the veggies in, chicken, Parm.
Yogurt mixed with chocolate casein and topped with Justin’s Maple Almond Butter.
Fats: almond butter.
So I’m definitely working on including fats in each meal and snack, but I’m getting there!
Have a good one!
<— Do you make a point of including healthy fats in your meals and snacks?
<— Savoury or sweet breakfast? I’m sweet 95% of the time, so even I’m a tad confused by that breakfast…
<— Do you usually have a morning snack?