I was browsing through my email the other when I came across something very interesting from the one and only, Hungry Girl.
Apparently there is a new all natural sweetener on the market called Nectresse.
“Move over, stevia… There’s a new calorie-free natural sweetener in town! It’s from the makers of Splenda, but it does NOT contain Splenda or any other artificial sweetener. Nectresse is made with MONK FRUIT (which sounds like prayerful produce but is really just a small vine fruit). Each packet has 0 calories, 0g fat, 0mg sodium, 2g carbs, <1g sugars, and 0g protein (PointsPlus® value 0*). (Note: These carbs, from a natural sugar alcohol, have a lower caloric value than standard carbs.) We’ve tried it, and IT’S REALLY GOOD! On shelves and online.”
You can go HERE to find out more about it and get a free sample sent to you. I already did it and have to admit I’m pretty excited to try!
Anyways, on to important Wednesday things, It is of course time for…
*A collection of eats from the past few days, per usual*
egg white pumpkin oats with protein frosting and berries
soft eggs, kumato tomato, soy sausage, english muffin with jam and butter
bean and avocado ‘dillas with roasted brussels
wrap attack + baby cukes
pumpkin ice cream with peanut butter (1 cup greek yogurt, 1/2 cup pumpkin, stevia, vanilla extract)
cottage cheese + Kashi asiago crackers
2% Fage greek yogurt with 2 tbsp cocoa powder and stevia, raspberries
cookie dough dip with 34 Degree crackers and a fuji apple
hamburger with cream cheese, ketchup, mustard, roasted japanese sweet potato wedges
My favorite marinara to date: Victoria Trading Company—>They use imported italian plum tomatoes and the taste is fantastic. Even better? It can be found at Walmart for pretty cheap. Um yes please.
I use that delicious stuff on meals like this:
roasted broccoli slaw, marinara, chicken nuggets, fresh basil, english muffin with butter and garlic powder
same thing but with roasted zucchini noodles
cheesy ground chicken green chili enchiladas. recipe soon!
with steamed veg
Avocado Ice Cream! Based off the lovely Meg‘s recipe I used: 1 cup greek yogurt, 1/2 avocado, 1/2 scoop chocolate casein protein powder, dash of almond milk, stevia. Mix together, freeze for 2 hours, and re-blend with a stick blender for ultimate ice cream consistency. So so good!!!
fudge sludge with ice cream: 1 scoop cookies and cream casein, 3 tbsp dark cocoa powder, 1/2 cup blended cottage cheese, 2 tbsp cream cheese, 1/4 cup almond milk, stevia.
What I Worked Wednesday:
Or rather, what I will work wednesday…today i’m going for some nice steady cardio to give my body a break from the weights and high intensity training. It’s a rainy day here today so the plan is to head over to the gym later on and hop on the treadmill for a 3 milk rulk (run + walk). I have been enjoying throwing in one steady state cardio day a week lately. I think it rounds out all the other crazy stuff I do the rest of the week.
I worked the early shift at the dining center today so I’m thinking a nap sounds pretty perfect right now. And on a nice rainy day like this? Even better. I may have to whip out my Kindle and read a little later, too. Here’s to a relaxing rest of the day!
Have you heard of the new sweetener?
What was your workout today?