Day 16 — Grateful

Inspiration Bible Verse:
Psalm 100:4, NKJV “Enter into His gates with thanksgiving, And into His courts with praise. Be thankful to Him, and bless His name.”

Breakfast: Peanut Butter and Banana Smoothie

Ingredients:

• 1 banana
• 1 cup almond milk
• 2 tablespoons peanut butter
• 1 tablespoon honey

Instructions:

1. Blend banana, almond milk, peanut butter, and honey until smooth.
2. Pour into a glass and serve immediately.

Lunch: Spinach and Quinoa Stuffed Peppers

Ingredients:

• 2 bell peppers, halved and seeded
• 1 cup cooked quinoa
• 1 cup fresh spinach, chopped
• 1/4 cup feta cheese
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix quinoa, spinach, feta cheese, lemon juice, salt, and pepper.
3. Stuff bell pepper halves with the mixture and place in a baking dish.
4. Bake for 25-30 minutes until peppers are tender.

Dinner: Chickpea and Cauliflower Curry

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 head cauliflower, cut into florets
• 1 can (14 oz) coconut milk
• Salt to taste

Instructions:

1. Heat coconut oil in a pan over medium heat. Add onion and garlic, sautéing until soft.
2. Stir in curry powder, chickpeas, cauliflower, and coconut milk. Simmer for 20 minutes.
3. Season with salt before serving.

Snack: Celery Sticks with Hummus

Ingredients:

• 2 celery stalks, cut into sticks
• 1/2 cup hummus

Instructions:

1. Serve celery sticks with hummus for dipping.