Over the past three-plus years, the Easter bunny has paid me a special visit via the UPS man. My thoughtful mother still assembles an Easter basket for me every year:

In case you can’t tell, there’s a definite theme among my Easter baskets—polka dots and candy. I never cared much for Peeps or those waxy chocolate bunnies, but when it comes to dark chocolate M&Ms (pretty pink ones, no less!) I just can’t resist popping a few.

What’s your favorite Easter candy?

Sadly, one cannot subsist on Easter candy alone. Here’s how I fueled myself today:

It’s been a while since my last smoothie-in-a-bowl, so I decided to make a peach pie flavored one this morning. Instead of my usual Almond Breeze, I used Silk’s Unsweetened Almond Milk. It worked just fine in the smoothie, and I like its extra calcium fortification. The real test will be whether it’s drinkable from the glass—I’ll try it at snack time tonight!

After last night’s lentil loaf, today’s lunch was a no-brainer.

Tonight’s meal was an Ellie recipe, Fettuccine with Creamy Red Pepper Sauce.

My tweaks:

-I used whole wheat spaghetti instead of fettuccine.

-I used reduced-fat feta.

This was a tasty enough pasta dish, but I think the use of “creamy” in the title is misleading. The feta flavor was detectable, but it lent more of a tang than creaminess to the sauce. Next time, I might add some silken tofu or maybe some other soft cheese to the sauce.

This recipe is available online: Fettuccine with Creamy Red Pepper-Feta Sauce.

Alright, I need some time to chill. Good night!

Filed under: Meals