I loved this day of eating. For me it was a perfect balance between healthy and delicious. I really haven’t been feeling salads for lunches this week. Some weeks are salads for lunch weeks and other weeks nothing sounds less appetizing than a salad. Salad with dinner was still fair game though.
Lately we’ve been having less carbs at dinner. Not that I think carbs are bad for dinner, we’ve just been going more veggie-heavy rather than rice/pasta/potato-heavy. There will definitely still be burgers and pizza on the weekend, but less carbs during the week have been working for us lately. Especially because I’ve shifted my strength workouts to right before dinner so I usually have a belly full of water and don’t want a ton of carby things.
So here is a delicious day of food!
I started the day off with Anne’s Protein-Packed, Flour-Free Pancake. I love this recipe and have been making it all the time!
I used her recipe for a base, but I made a pumpkin version. I added 3 tablespoons canned pumpkin puree, 1/4 cup mashed banana (in place of the medium banana) and 1/2 teaspoon cinnamon. The rest of the recipe was the same.
The chickpeas were tossed with olive oil, rosemary sea salt and black pepper. Roasted at 400F for 35 minutes, stirred halfway through the cooking time.
I had a squat workout planned for the afternoon. After I got home I made this mug cake, put on my workout clothes and then…fell asleep for an hour. whoops. I didn’t get much sleep the night before so the nap was much needed.
This mug cake reminded me of the chocolate chip cookies they served at my middle and high school. That means nothing to you since you didn’t go to my school, but it’s good. I’ll probably microwave it a little less next time so it stays ooey, gooey (my fav). I think I wanna write an eCookbook on ooey, gooey desserts. Because gooey dessert are where my heart is.
- 2 tablespoons whole wheat pastry flour
- 1 tablespoon almond flour
- 1 tablespoon dark chocolate chips
- 1/2 teaspoon baking soda
- 2 tablespoons milk
- 1 tablespoon almond butter
- 1 tablespoon unsweetened applesauce
- 1/4 teaspoon vanilla
- tiny pinch salt
- Combine all ingredient in a bowl. Scoop batter into a greased mug or small bowl. Microwave for 45 seconds (for gooey) or 1 minute (for fully cooked).
- You could easily replace the whole wheat pastry flour with oat flour.
For dinner we had a flank steak that was stuffed with feta & spinach. We picked it up from HEB this weekend as a fun treat.
Served with a salad piled high with carrots, strawberries, tomatoes and walnuts. Topped with Brianna’s Strawberry dressing. Love that dressing.
I really want to have a wine & chocolate party. Especially now that the weather is getting nicer.
Andrew and I don’t spend money on nice wine. Two buck chuck is fine by us. But my parents, who I adore so I say this lovingly, are huge wine (and margarita) snobs. So they help stock our bar cart with wine. I’ve only tried one white wine that I’ve ever liked, for me it’s dry red wines all the way.