Teddy Bear Turkey & Cheese Sandwich! Full details are up on the blog
The teddy bear was cut with a teddy bear shaped cookie cutter and has a bowtie made of 2 heart shaped candies. I used a little black food coloring for his face.
The balloons are watermelon that was cut with a cookie cutter and I used a candy strip for the string.
The flowers are strawberry Jell-O with a white flower sprinkle cut with a small cookie cutter. The stems are vanilla pudding with green food coloring and the bunnies are Annie’s Bunny Grahams.
Blueberries for the cloud.
Watermelon, Pomegranate & Raspberry Spinach Salad with a Balsamic & Mint glazed Chicken breast topped with toasted Pine Nuts & crumbled Feta cheese 330cal/23carb/7fat/36pro.
5oz raw chicken breast
30grams pomegranate seeds
85grams baby spinach
7grams pine nuts
7grams crumbled feta cheese
1tbsp balsamic vinegar
2 fresh mint leaves chopped
Fresh Ground pepper
Preheat oven to 400 degrees. In a small bowl mix the balsamic, stevia, mint and the add raw chicken that has been seasoned with fresh ground pepper. Allow raw chicken to marinate 5-10 minutes while the oven is preheating. Cook on a foil lined baking sheet for 20 minutes. While chicken is cooking cut up the watermelon and toast the pine nuts over medium-high heat. Once chicken is done cooking, allow to rest for 5 minutes. Layer spinach, watermelon, raspberries, pomegranate seeds. Slice the chicken breast and place on salad. Top with pine nuts & feta cheese.