Thanks so much for all your sweet comments on my Hunter update yesterday! I’ve gotten away from some of the “mommy” posts lately, so it was a fun change up for me. And really, what mom doesn’t love talking about their kid(s), am I right?
I have a bunch of FOOD to show you today! You should be excited.
It’s Wednesday (just in case you didn’t know), so I’m joining in the What I Ate Wednesday link-up where I show you all the things I shoveled into my mouth yesterday.
A couple side notes about yesterday’s food: 1) It was very fall-ish. Lots of pumpkin, apple, sweet potatoes. Yup, I’m officially in the fall spirit over here. 2) I usually take a rest day on Tuesdays and don’t teach any classes, so I’m not nearly as ravenous as other days. I really should document my eats on a day I teach BodyPump. I want to eat all.the.things!
Let’s start with breakfast… It was a really good one. On non-MOPS Tuesdays (we meet every other Tuesday), I typically have some extra time in the morning so unless I’m feeling lazy, I like to put a little extra effort into breakfast. I had some leftover pumpkin I wanted to use up, so naturally I added it to my protein pancakes (I used this recipe). It was a really good choice. These bad boys were large, dense, filling, and oh-so-good!
I topped them with some Jif Maple Brown Sugar Whipped Peanut Butter and just a little drizzle of pure maple syrup. It was like dessert, I tell you! Maybe a little more sugar than I typically like to intake for breakfasts, but it was so worth it.
Moving right along to lunch… My beloved combination of eggs + smashed avocado on toast happened. Except this time it was even better than usual. I got my eggs pretty much perfect thanks to Brittany’s miraculous trick. Another key to this combo? Using an entire half of an avocado + TWO eggs. This way you will ensure that every bite is glorious.
And an apple cinnamon Greek yogurt. I got the off brand and it was just OK. Lesson learned.
The little man was having a rough day. Let’s just say there was lots of whining, a few temper tantrums, and he grabbed a little girl’s FACE at the library. Yeah, I’m the mom with that kid. Chocolate was needed. I dug into my stash of Lily’s Dark Chocolate Chips and all was right again.
I won’t lie, after the “fun” morning we had, I was counting down the seconds to nap time. Once Hunter went down, I instantly got out the nail polish, cranked the Pandora tunes, and broke out MUFFINS! Thank goodness for carbs, right? P.S. Pair these with the aforementioned Jif Maple Brown Sugar Whipped Peanut Butter, and you have yourself a winner of a combo.
Except, these muffins are pretty awesome because even though they taste like a sugar-packed-not-good-for-you-muffin, they’re actually pretty darn healthy and packed with protein. Best of both worlds, right?
Here’s the recipe, you know, just in case you need more pumpkin in your life:
Pumpkin Protein Muffins
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Keywords: bake bread breakfast snack vegetarian fall
Ingredients (About 1 dozen)
Preheat oven to 350 degrees Fahrenheit.
Add all the ingredients to a large mixing bowl or stand mixer and mix together well. Line a muffin tin with cooking spray or muffin cups.
Pour batter to fill each muffin cup about 2/3 of the way full.
Bake for 18-20 minutes. Let cool. Enjoy!
My days pretty much always end on a sweet note. Yesterday it was a dessert that one of the gals in our small group brought to share. They were these yummy s’mores desserts. No photo, but you know they have to be good when s’mores are involved!
Cheers to a great Wednesday (with no temper tantrums or face grabbing)!
What kinds of fall foods are you eating this week?
Pumpkin – yay or nay?
If you had to choose: muffins or donuts?
Do you like s’mores?