Lemon Cupcakes

Last night, my unit gathered, off the clock to say good-bye to Mike. He will be transitioning to another unit after the first of the year, so we gathered our rainy Saturday night at Timothy’s on the Riverfront.

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After arriving home, mom and I hit the cookies hard! I woke up feeling uneasy with guilt, but was determined to get back on track, and super thankful that my cookies don’t have as many calories as most home-baked cookies!

I rushed to Frank’s room with an idea to try to kick the scrooge out of my mom. “Let’s put up the tree!” For some reason, my parents were possessed and decided to buy a FAKE tree! Ba-Hum-bug! Thank goodness for my dad’s belief in REAL tress, which we get every year at his house. Frank and I rushed to the basement and quickly set up the tree. I bought some pine scented ornament thing to hang on the tree so it smells like Christmas.

Getting in a better mood and getting back on track, and loving to celebrate National Food Days, I made breakfast. Today is National Lemon Cupcake Day. Rather than making a shake, I opted for something a little more cupcake-esque. No, not a cupcake or a muffin, but pancakes!

Lemon Cupcake Protein Pancakes

serves 1WP_004930

  • 2 Tbsp cottage cheese
  • 1 Tbsp sugar free, fat free Lemon pudding mix
  • 1/4 cup liquid egg substitute
  • 1 scoop vanilla protein
  • 2 Tbsp water
  • 1 packet Splenda
  • 1/8 tsp vanilla extract

Blend it all in a food processor until smooth and scoop onto a sprayed griddle pan over medium heat. Cook and flip accordingly.

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They poofeed up sufficiently after I flipped them, before settling down. Still impressively floofy! Yes, floofy… its a word I use often. I topped mine with sugar free Blueberry preserves. MMM I love blueberry and lemon!

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Hot Chocolate

Seriously, though, who doesn’t love hot chocolate? I mean, the whole concept of hot cocoa, next to the fire place, with cookies just screams Christmas!

December 12 was National Cocoa Day. I, therefore, made pancakes….

WP_004887Hot Chocolate Protein Pancakes

serves 1

  • 1 scoop chocolate protein powder
  • 1 packet hot chocolate, reduced calorie, diet or fat free
  • 2 Tbsp cottage cheese
  • 1/4 cup liquid egg substitute, or 2 egg whites
  • dash cinnamon
  • 1/4 tsp vanilla extract

Blend in a food processor until completely smooth. Spoon the batter onto a warm pan, over medium heat, sprayed with non-stick cooking spray. Flip and cook accordingly.

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Marshmallows are a classic hot chocolate topper, so I tried adding a few mini marshmallows to the pancakes and found that the mallows melted when you flip them. SO, out came the fluff! I topped these chocolatey pancakes with some fluff, that melted over the cakes and added the perfect sweetness!

Heck! Hot Chocolate is so good, Tom Hanks sings a song about it!

Hope that made you smile  🙂

Protein Pancakes Two Ways

While picking up some things at the farmers market, in preparation for Thanksgiving, I ask Barry what kind of fruit he wanted in our pancakes, since his initial craving for raspberries was no longer an option. (They were out of raspberries.) “Blackberry,” he said. I’m not usually a fan of blackberries, but I gave in since Barry wanted them and thought of a way to incorporate the fruit into brunch.

Since I use cottage cheese in my pancakes, I thought about the time I made blueberry lemon ricotta pancakes and how delicious they turned out! I threw a bag of lemons in the cart and when we got home, I got to work. The pancakes I made for Frank and Barry, a little heartier and stick to your ribs kind, were based off Julie’s Banana Bread Protein Pancakes.

Blackberry Lemon Oat Protein Pancakes

serves 2WP_004686

  • 1 cup old fashioned oats
  • 1/2 cup blackberries
  • 1/2 cup cottage cheese
  • zest of 1 lemon
  • 1/2 cup liquid egg substitute
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 3 packets Splenda

Blend all ingredients in a food processor, until completely smooth, about 5 minutes. Pour the batter on a skillet, sprayed with non-stick spray, over medium heat, and pour batter by the 2 Tbsp, and cook accordingly.

Nutrition: (1/2 recipe)

Calories: 256, Fat: 3.4g, Sat. Fat: 0g, Cholesterol: 4.5mg, Sodium: 362.5mg, Carbs: 36g, Fiber: 6.7g, Sugar: 3.4g, Protein: 20g

This recipe made lots of pancakes and were quite filling, as Frank and Barry left three on the serving plate.

The ones I made for myself were based off my Chocolate Peanut Butter Protein Pancakes. I little softer and lighter, but every bit as delicious.

Blackberry Lemon Protein Pancakes

serves 1

  • 1 scoop vanilla  prWP_004688otein
  • 2 Tbsp cottage cheese, fat free (about 80 calories per 1/2 cup)
  • 1/4 cup blackberries
  • 1/4 cup liquid egg substitute
  • 1 packet Splenda
  • 1/2 tsp lemon zest
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon

Nutrition:

Calories: 88, Fat: 1.1g, Sat. Fat: 0g, Cholesterol: 1.5mg, Sodium: 264.5mg, Carbs: 8.8g, Fiber: 1.2g, Sugar: 4.5g, Protein: 10g

I liked the texture the blackberry seeds gave the pancakes. I really loved the occasional sweet, but tart, bite of lemon zest!

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No one needed any butter for these babies. Frank ate his plain, in fact! Barry and I did a smidge of a drizzle of SF syrup.

And we were super full! Plus, I adore the purple hue!!!

It’s Bacon… Brunch!

Today’s brunch features yesterday’s chicken soup, and a recipe I found on Wholefoods.com, that I immediately knew I needed to make!

I woke up nice and early to get the soup back on the stove and  and the bread in the oven, only to find Frank had used the last of the grated Parm! He was a good sport, though, and quickly ran out to the store to pick some up.

Bacon Bread

altered from Wholefoods

makes 24 thin slices

  • 8 slices turkey bacon, choppedWP_004611
  • 1 3/4 cup organic 100% whole wheat pastry flour
  • 1 cup finely chopped baby kale
  • 1/2 cup reduced fat grated Parmesean cheese
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8-1/4 tsp ground thyme
  • 1/3 cup flax milk
  • 2 Tbsp unsweetened applesauce
  • 1/2 tsp extra virgin olive oil
  • 1 cup liquid egg substitute

Preheat oven to 425°F. Spray a 9-x5-inch loaf pan, heavily, with non stick cooking spray; set aside. Cook chopped bacon in a skillet over medium-high heat until just crisp, 8 to 10 minutes. Transfer bacon to a medium bowl, and add flour, greens, cheese, baking powder, salt, pepper, and thyme. In a large bowl, whisk together milk, oil, applesauce, and eggs. Add flour mixture and fold together just until combined. Transfer to prepared pan and bake until cooked through, 30 to 35 minutes.

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Set aside to cool and settle until warm. Flip the loaf from the pan and carefully slice.

Nutrition: (per slice, 1/24 recipe)

Calories: 54, Fat: 1.3g, Sat. Fat: 0.3g, Cholesterol: 4.6mg, Sodium: 140.2mg, Carbs: 7.7g, Fiber: 0.8g, Sugar: 0.2g, Protein: 2.8g

The soup and bread combo was a hit and almost everyone had seconds! I was lucky to have both my little brothers over for brunch, today, and they went to town on the bread. Wholefoods recommended serving the tea bread with fig jam, I figured the apple butter in the refrigerator would suffice.

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The next time, I’d like to try a little liquid smoke or something to add a little flavor to the turkey bacon…

Following brunch, dad and I squeezed in a catch before the Eagles/Redskins game! Go EAGLES!!! We won!

Around dinner time, I got smacked with a hanckering! Ever since dad and I split “The Julian” from Fresh Thymes, I’ve been thinking about sauerkraut. And with Frank making black beans and rice the other night, I wanted beans. I would up creating an odd quesadilla that hit the spot!

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I threw fat free refried beans, sauerkraut, fat free shredded cheddar cheese, and salsa on a sun-dried tomato wrap! I topped it with chili powder and hot sauce!

Emotion-Coaster

It was rather a rollercoaster of a day. It started out great, then got bad, then it got better, and then it was just okay.

Before I get into that, I have to share with you some of my mad scientist brain. My hot chocolate did not quite satisfy my sweet tooth last night. I popped a mini bag of popcorn, for crunch, drizzled a bit of SF chocolate syrup, for the sweet, and a handful of raspberries for juice and tartness! Sounds crazy but it was pretty awesome and did the trick!

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I got up to make dad breakfast before he headed off to work. Today is National Scrapple Day, so I made his favorite: scrapple, egg whites, and cheese on a toasted everything bagelthin with hot sauce!

After a mug of coffee and some resume sending, I thought scrapple sounded great! How dare I, a Delawarean, not celebrate National Scrapple Day?! Right as I was about to toss a slice of toast in the toaster oven, it hit me! While picking out my bell peppers, yesterday, at the farmers market, a woman mention stuffed peppers. I could totally make a breakfast stuffed pepper! I could stuff it with anything! Its genius! (If you want stuffed peppers for dinner, try out my Quinoa Stuffed Peppers!)

Breakfast Stuffed PeppersWP_004540

serves 2

  • 1 medium bell pepper, sliced in half
  • 1/2 cup liquid egg substitute, divided
  • 2 oz scrapple (or meat of choice), divided
  • hot sauce (or condiment of choice)
  • cheese (optional)

Spray a pan with non stick cooking spray, and lay the pepper halves, boat style, and bake at 350 F for 15-20 minutes. Meanwhile, brown 1 oz of scrapple, or meat of choice. Once browned, roughly dice the meat, spray the pan with non stick cooking spray and pour 1/4 cup egg over top. Top egg with condiment (and cheese). Quickly, fold the eggs over to just barely cook. Transfer the egg mix into a pepper half. Repeat with the remaining meat, eggs, and pepper. Bake at 350 F for another 15 minutes.

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I sprinkled mine with reduced fat grated parm! MMMMM!

It really was a great idea! A few hours later, I knew I needed to get food in my stomach before work. There was no way I could run my shift with some little calories in my system. Some peanut butter and pretzel sticks later? An anxiety attack!

Not only was I frustrated, for some reason, about eating lunch, I was frustrated with myself for this stupid anxiety attack! I had been doing so well! Why now? Darn it!!!!

I pulled myself together, enough, to get ready for work. My thinking was Sammy, if your at work, your moving, which means you’re burning calories…

As always, work pulled me out of my funk and I threw myself into my patients. I kept myself busy until, my stomach told me it was time to eat. Amy and I headed down to the caf and I was pleased to find steamed broccoli on the menu. I dug into some steamed broccoli, sprinkled with Old Bay, and raw mushrooms and baby corn. I grabbed the plum for mom.

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WP_004543Around 830, I sat down, once more, to the last slice of Sweet Pumpkin Quiche, which I topped with toasted coconut and raisins! I felt a little leery about eating, but I knew that it was best for me! How can I take care of my patients and set an example if I’m not healthy and taking care of myself? 

I had to have been the most hydrated I have ever been, tonight! Early in my shift, I grabbed a 32 oz cup so I could refill it throughout the night. I drank FOUR of these! FOUR!

Savory and Sweet Sunday

Since this is my weekend off from work, its another Brunch Sunday with the family. Barry and I woke up and headed over to my moms house.

I had planned on making Hungry-Girl’s Crustless Pumpkin Quiche Supreme. I though about it, and realized I needed to make two pans. So rather than two of the same, I played around in the kitchen to create a  Sweet Pumpkin Quiche to match HG’s savory one!

Sweet Pumpkin Quiche

makes 8 slices

  • 4 Laughing Cow Light Swiss Cream Cheese wedges, room temperature
  • 1/8 tsp ground gingerWP_004486
  • 1 1/2 tsp Splenda brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 tsp vanilla extract
  • 2 Splenda packets
  • 1 15oz can pure pumpkin
  • 1/2 cup frozen whole cranberries
  • 1 Tbsp chopped pecans
  • 1 1/4 cup liquid egg substitute
  • 1 1/2 Tbsp sugar free pancake syrup

Preheat the oven to 350 F. In the meantime, break up the cream cheese wedges and use the back of a spoon to smooth it out. Add the Splendas, spices, and vanilla. Once combined, mix in the pumpkin. Fold in the cranberries, then mix in the eggs.

Spray a 9-in pie pan with non stick cooking spray. Pour the pumpkin mixture in the pie pan and bake for 30 minutes. Remove from the oven, and evenly coat the top with syrup. Place back in the oven and continue to bake for another 30 minutes. Move the pan to the broiler and broil for about 10 minutes, until the top begins to brown and caramelize. Remove from the oven and allow the quiche to sit for a few minutes before slicing into it.

It was like breakfast pumpkin pie!!!

MMM Savory and Sweet!

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I put syrup out on the table, but I don’t think it needed a darn thing! I served breakfast up with some breakfast potatoes with garlic, onions, peppers, and spices (sort of like a Potatoes O’Brien).

Brunch was a hot according to my panel! I guess its time to formally introduce you to the panel:

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My dad, Tom, Frank, my step-dad, Dom, one of my little brothers, and Barry, my boo 🙂

They all have different taste preferences, except my dad and Barry… they put hot sauce on everything!

The Sunday got even better, when Barry joined dad and I for a post-brunch catch! Luckily, I had an extra glove!

The day was a typical Sunday. Barry and I watched a movie. Since the weather was chilly, Barry and I were in the mood for chili! While he ran to the closest Wendy’s for chili, while I browned up some 97%  fat free hot dogs, and onions. I snuck a soy dog on Barry’s plate and he really enjoyed it!

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The evening was finished up with some job hunting, hot mocha, gingersnaps, and the Eagles/Raiders game!

I love Sundays!

Pumpkin Pie for Breakfast

During the crock pot challenge, I made crock pot Pumpkin Sticky Buns! Based off of that recipe, here is the perfect October breakfast for those brisk Fall mornings.

I just can’t get enough of pumpkin! Especiallyon National Pumpkin Day!

Pumpkin Pie Cinnamon Buns

makes 12 buns

The Dough:

  • 2 cup plus 1 Tbsp milk of choice (I used unsweetened flax milk)
  • 1/4 cup plus 1 Tbsp water
  • 1 Tbsp sugar
  • 1 packet dry, active yeast (to help activate the yeast)
  • 2 1/4 cups whole wheat flour
  • 1/2 cup all purpose flour
  • 1/4 cup granulated Splenda
  • 1/4 cup water
  • 3/4 cup Libby’s pure pumpkin
  • 1/2 cup unsweetened apple sauce

The Filling:

  • 3/4 cup pure pumpkin
  • 1/4 cup granulated Splenda
  • 2 Tbsp sugar-free pancake syrup
  • 1 Tbsp Splenda brown sugar
  • 1/2 tsp. pumpkin pie spice
Glaze Ingredients:
  • 3 Tbsp sugar free pancake syrup
  • 1 Tbsp granulated Splenda
  • 1/4 tsp plus 1/8 tsp pumpkin pie spice
  • 1 Tbsp pecans
  • 1 Tbsp hulled, unsalted pumpkin seeds
Warm milk and water in a bowl in the microwave for about 45 seconds. Let it sit for a few minutes. You want the liquids warm, not hot. Sprinkle the sugar into the liquid, followed by the packet of yeast. Set aside and allow mixture to bubble and foam.
Sift the flours, baking powder, Splenda, salt, cinnamon and pumpkin pie spice into a large bowl and set aside. In a small bowl, warm the applesauce and pumpkin in the microwave for 20 to 30 seconds. Stir the vanilla into the warmed mix, then stir this to the milk and yeast bowl. Pour the bowl of liquid ingredients into thelarge bowl of dry, and together to form a dowl. The dough will be moist and tacky. Cover the ball of dough with a towel and set in a warm place to rise for 20 minutes. (My trick: microwave an empty microwave for a minute, then place the covered bowl in the microwave to sit.)
While the dough is rising, stir together the filling ingredients and set aside. You can also chop the pecans and pumpkin seeds and tossed them together, and set aside. When the dough has risen, preheat the oven to 325 F. Sprinkle 1Tbsp of all-purpose flour over the ball. Sprinkle another 1 Tbsp over the clean, flat surface on which you will be rolling the dough. Flip the ball of dough onto the floured surface and sprinkle another 1 Tbsp of flour on top. Use your hands to press out the dough. Flour the dough in 1/2 Tbsp increments, as needed. Flip the dough over, after its been pressed with your fingers, sprinkle with flour and roll it out into a large rectangle.
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Using a spoon or basting brush, brushthe filling ingredients to every edge. (I suggest brushing onto the table to make sure every piece is coated!) With finger tips, carefully roll the dough into a long log. Using a non-serrated knife, cut the log into 12 equal portions, cleaning the blade after each slice. Carefully transfer the 12 rolls into a baking dish, sprayed with non-stick cooking spray.  (For really large buns, cover and return the buns to a warm place for another 30 minutes. For regular sized, bake now.) Top the rolls with chopped pecan and pumpkin seed blend and bake for 25 to 28 minutes.
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While baking, stir together the remaining glaze ingredients. Once baked, drizzle the glaze over the buns and serve.
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When I opened the oven, it smelled like a pumpkin pie was baking! After the buns were glazed, I sat down to a cup of Tiramisu coffee (one of the new coffees I bought yesterday) to which I added SF Italian Sweet Cream creamer. What a combo! The creamer totally picked up the sweet notes of the coffee! I pulled apart the first piece of pumpkin bun to see a beautiful orange filling, and warm moist dough. I love that contrast of the firm outer shell with the soft inner layer of sticky buns!
Mom said it was just the right sweetness! My only critique is to make a thicker glaze…
I stared brain storming toppings… Obviously, nuts are a no-brainer, but what about crumbled bacon? Sounds like I might have to make these again in the near future!
Nutrition: per bun
Calories: 151, Fat: 1g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 278mg, Carbs: 30, Fiber: 4g, Sugar: 1, Protein: 4g

Good Ideas with Daddy

Once again, I woke up with a recipe in my head. Dad, too, woke up with a breakfast in mind. We combined our ideas and it was fantastic!

I prepped everything at my house and walked to my dads to start our Sunday. By the way, “Get Ready” by the Rare Earth is a great power walking song.

Dad bought these Honey Ham steaks off the managers rack for like 69 cents and really wanted that with eggs. That sounded pretty darn tasty to me and I knew this concoction in my head would play perfectly with the sweet and salty ham.

Blondie Protein PancakesWP_004361

  • 1 scoop vanilla protein powder
  • 2 eggs whites, or 1/4 cup liquid egg substitute
  • 1/2 Tbsp SF FF Butterscotch pudding mix
  • 1/2 Tbsp PB2, or 1 tsp creamy PB
  • 2 Tbsp cottage cheese
  • splash of water
  • 1 tsp Toffee bits (optional)

Blend all, except bits, in a food processor until smooth. The PB and pudding makes this batter a bit thick, so I recommend a splash of water. Spray a heated and sprayed skillet. Fold in toffee bits if desired,  and dollop the batter and use the back of the spoon to spread batter.

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In my opinion, these dollar stacks did not need butter or syrup. I drizzled the slightest bit of SF syrup over it. Just like I expected, the salty sweet honey ham paired perfectly with the salty sweet butterscotch and peanut butter!

Breakfast was packed with protein and deliciousness, and was completed with a mug of coffee.

Following breakfast, I dove into household chores, like laundry, flipping the mattress, changing the bed linens, and over all, house cleaning. We then ran a few errands, while listening to the Eagles/Dallas game on the radio. Upon arriving back home, I had a bit of a chill. Its a beautiful sunny day, but still breezy. I really don’t know I’m complaining about a little 10 mph wind, when yesterday I had 120 mph wind whipping at me body…

Either way, another daddy-daughter combo idea came into fruition. “Have you had those pumpkin pie pop tarts, yet?” dad asked. Nope. “Why don’t you throw one in the toaster to hold us over until dinner.” Hey, want to split a mug of hot chocolate? “Sure.”

Two words: Good Ideas!

The pairing of the warm, toasted poptart, which actually did taste like pumpkin pie, and the warmth of my special hot chocolate was absolutely perfect to warm us both up! I mean, it sounds so simple but I’m still impressed. Haha!

After watching a terrible Eagles performance and finishing up a bunch of cleaning, dad had another good idea. I say its a good idea because I’ve been craving sushi! He had been craving the Chinese Buffet. And, after all, it is International Foods Week. Mexican yesterday, Asian today. We met Barry for dinner at the Hibachi Grill and Buffet. Sunday dinner is the best time to go because they amp up the seafood selection! I loaded up on sashimi and vegetables! I hit up the raw bar and I hit it hard! Mussels, tuna, salmon… and then green beans, shrimp, mushrooms, spinach and such from the hot plates.

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I was starving and, oh, so, happy, with our decision to some out to the buffet! MMM I was in veggie and sushi heaven… times 3!

 

Tools at Walmart and Shopping Fun

I wound up crashing on the couch last night, but I crashed hard. I guess I needed it. I woke up with a plan for my morning and I stuck with it. I offered dad a Red Velvet Cake Shake. “If I’m going to have a shake, I don’t think I’m in the mood for Red Velvet.” Well, whatchya want, pops? “Are you able to make a Banana Creme Pie?” OK, see you in 10!

Banana Creme Pie

  • 1-2 scoop vanilla protein powder
  • 1 frozen banana
  • 1 Tbsp SF FF Banana Cream pudding mix
  • 1 Tbsp crushed graham crackers

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Dad said it was the best shake I’ve made him! Dad was double-fisting this morning with his shake and a mug of coffee.

Before I lost my motivation, I cut my conversation with dad short, suited up, and ventured into the beautiful breeze in Wilmington, this morning, and did a little refrain running for about 2 and 3/4 mile. My destination was to the ACME. They were having a big dollar sale on celery, mushrooms, and assorted produce, and wanted to stock up.

I took my sweet ole time in the store and found some interesting items. I was picture snapping machine:

Oh no! Which to choose? I was a good girl and maintained my self control.

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Interesting… convenient… but how spoiled are we that we need flat marshmallows?

Shut the front door! My jaw dropped!

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The tiny pepperoni! I had to laugh and just imagined myself giving those out to trick-or-treaters. The poptarts? Both my dad and Barry insisted on the purchase. I have not tried them yet. And the cookies? I’m waiting for an oreo surround by chocolate chip cookies… then I’ll faint into a cookie wonderland.

Speaking of cookies, I found this link that I thought was really interesting! It all makes sense, now! No wonder I love oreos!

Oreos and Cocaine

Frank picked me up at the store and we hit Walmart for a few final items. When walking out of the store, I could not believe my eyes! Not about food, but about the complete tool that was parked next to us. Who the heck makes these stickers, let alone has the audacity to put them on their car. Unexceptable in my book!

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Tools at Walmart: I’m going to guess you graduated the bottom of your high school class, spend most of your time looking at yourself, work at McD, have the IQ of that pile of dog waste on the lawn, and probably aren’t the the prettiest sight, yourself…

Okay, off my pedestal. Despite this butthead, I was still in a great mood. I decided to switch up my post-jog routine. Instead of a shake, I remembered Julie’s protein pancakes and made the following:

Chocolate Peanut Butter Protein PancakesWP_004336

  • 1 scoop chocolate protein powder
  • 2 egg whites
  • 2 Tbsp cottage cheese
  • 1/2 Tbsp Chocolate PB2

Blend in food processor until smooth.

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I topped mine with SF Strawberry preserves and loved every bite!

My day continued to be great when Barry called and asked if I wanted to meet up with his mom and sister. Katie is pregnant and was maternity shopping. As she was trying on mommy-to-be jeans, I wandered around the maternity. First, I through a shirt at her. Its Eagles… what did you expect? Next, a small selection of Luna bars caught my eye. As my eyes traveled along the shelving, another variety of bars caught my attention: Belly Bar Boost. First of all, how cute is that name? With my protein bar impulse, I wanted to grab one, but I have no need for it! (You hear that dad? I don’t need it!) Anyway, still full of curiosity, I checked them out and couldn’t help but smile at the names of the flavors: Baby Needs Chocolate, Lemon Lovey, S’More to Love, and Berry Nutty Cravings. I think its awesome that these pre-natal nutrition bars were made for the mommy-on-the-go!

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Then, Mrs. Preggers, as Barry calls his sister, began with the cravings… “I want froyo. Let’s get frozen yogurt.”

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You can tell who’s bowl each belongs to.

To end this day, Barry and I headed back to my place and caught up on some episodes of Chicago Fire. Thank you, OnDemand. Since my dinner was left-over from the night before, I heated up my spaghetti and microwaved a frozen meal for Barry. Both were yummy. What a great way to start my weekend!

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After tomorrow’s planned event, I hope theres a post for you tomorrow night.

Be Sure To Drink Your Ovaltine

Today is National Dessert Day. It is also National Chocolate Covered Insect Day. I think I’ll refrain from the latter and begin my day with a classic dessert-inspired shake bowl:

Chocolate Mint Malt:WP_004296

  • 1 scoop Chocolate protein
  • 3 Tbsp Chocolate Malt
  • 1 Tbsp SF Creme de Menthe
  • water
  • ice
  • xanthum and guar (optional)

I topped this with one of my favorite shake bowl toppings: Gnu Espresso Chip bar!

Since Ovaltine was a feature in breakfast, I just couldn’t help myself:

 

I kept thinking about what the heck chocolate covered insects would taste like. I remember my mom said that when she was a kid she accidentally tried chocolate covered ants. And they were good, apparently!!! Light bulb! I remembered theres a dessert called Grasshopper Pie, though I’ve never actually had it.

Grasshopper Shake:

  • 1 scoop Chocolate protein
  • 1 Tbsp SF Creme de Menthe
  • 1 Tbsp SF fat free White Chocolate pudding mix
  • spinach
  • water
  • ice
  • guar and xanthum (optional)

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I topped this bowl with Kashi cereal and my latest addiction, Goldfish. My friend told me about French Toast Gold fish Grahams. I would have loved to top this bowl with one of the chocolate varieties. So, some SF chocolate syrup sufficed.

With the mass quantity of ice in my body, I spent the rest of the day curled under a blanket until Zumba! Zumba, Zumba, Zumba! Since my mom keeps backing out of going with me, Barry was kind enough to offer to go with me the next time I went. I was so surprised when he actually came! Like, I thought he was just saying it to be nice.

He was a trooper. By the end of the class he was tired, hungry, and sweaty. “Every muscle in my legs hurt, but they’ve never felt better.” To me, thats a compliment!

With all this talk of Zumba, I found this article both interesting and helpful: Best Shoes for Your Workout.

Following class, we headed to Wawa. We were both hungry but not. The shopping center around the Wawa also contains a Buffalo Wild Wings, Barry’s favorite restaurant, not mine. But the longer we were in the parking lot, the more we could smell food, and the more we wanted something. Barry grabbed a meal from Wawa… I may have stole his apples. Upon arriving home, Barry introduced me to Buffalo Cheddar Popcorn. Usually, buffalo flavored foods are over powering, taste gross, or don’t taste anything like buffalo, like Buffalo Wing Pretzel Crisps… disappointment. But this popcorn was soooo good! It had the perfect amount of kick. I had to grab a drink after a handful but I wanted more! Good find, Barry!