It was 102 flippin degrees outside today! Blahhhhhh….
Peyton woke up and immediately asked for pancakes. Ok, no problem. We had about a cup of leftover mashed sweet potato in the fridge (plain, boiled sweet potato blended with cinnamon). So I made Sweet Potato Pancakes with chocolate chips.
1c Oats (1 minute works best)
1c Whole Wheat flour
1tsp each Baking Soda / Powder
1 tbsp Sugar
2 Egg Whites
1 c Sweet Potato
1tbs Dark Brown Sugar
In one large bowl stir together oats through chocolate chips. In another smaller bowl mix together sugar through vanilla. Add the wet ingredients to the dry. Makes about 15-18 pancakes. These freeze really well. Let them cool completely and put them in a zip lock bag with a paper towel.
This recipe is great with banana, applesauce, pumpkin and nuts and dried fruit. You may have to fudge with the measurements and sweeteners, but it’s a good base.
I completed my workout by 9 am and even with the air conditioning on, I was a hot mess! Today’s workout consisted of 30 minutes on the treadmill and Arms & Shoulders. I followed this with a 4 egg white omelet with 2 oz deli turkey, spinach and a sprinkle of low-fat italian cheese. Sorry no pic, I was HUNGRY!
By 10 am it was too hot to even take the kids in the pool, so we ran over to my office so I could grab a few things and headed to the mall. We had to get birthday presents for a few people this weekend.
Lunch was super simple: eggplant, bella mushrooms and roasted red peppers sautéed in garlic, onion and a tsp of grapeseed oil. I also threw in some italian herb seasoning and balsamic vinegar for good measure.
Not sure what happened with the fuzzy picture here…
With that I made a simple salad with green leaf lettuce, chickpeas, tomato and green onion (and a bit more balsamic vinegar) and topped it with a salmon burger. The burger was..meh. I have a few more, so I may have to get creative with the accoutrements.
Topped the veg with an ounce of low-fat feta and voila! Perfection!
After Bugga’s nap we made a quick visit to the BFF’s to see the bebbies. I don’t know what I’m gonna do when she goes back to work. No more afternoon coffee!? No more morning power walks?! Gah! I might have to find a replacement!
Just kiddin Jess 😉
My snack was quick and cold – 1/2 a multigrain sandwich thin with a smear of raspberry jam and 1oz low-fat cheddar:
And because it was hot and I felt very lazy, my dinner consisted of Protein Ice Cream. This is by far the greatest discovery EVER. I found multiple recipes on a few different sites (Fitnessista, Meals and Moves, Heather Eats Almond Butter). Here is my adapted version:
Maple Walnut Protein Ice Cream
1 Scoop Vanilla Syntha6
1/4 c FF Milk (or whatever you use)
1/2 c water
2 tbsp sugar-free Maple Syrup
1/2 tsp Guar Gum
1/2 tsp Xanthan Gum
2 c Ice (crushed works best for my crap blender)
Walnuts for garnish
Mix everthing but the ice and walnuts until incorporated. Add ice slowly until you get a thick creamy consistancy – kind of like a Wendy’s Frosty – and top with walnuts.
Guar and Xanthan are both thickeners most commonly used in gluten free baking/cooking. I got the xanthan at my local farm/fruit stand (Bob’s Red Mill brand – pricey but it’ll last a loooong time). The guar I got at a health food store (no brand name and pretty cheap). You must use both for it to come out like a frosty.
Have a great night!