Oh what a beautiful Friday, in more ways than one. First, the sun is finally shining, which I was not sure was ever going to happen again. Second, weigh-in Friday was a success. Down 2.4 pounds for a total of 2.48 lbs leaving me with only 27.52 to go, and as Phil Robinson would say, “Happy, Happy, Happy.” Now, here is where I have to be careful. I have often lost a little weight, which in my mind gave me the thoughts of “So, I got a little room to splurge since I lost some weight.” Trying to make super sure I do not get this mentality. There may be something to those cursed burpees after all.
I have a hard time with breakfast. I like breakfast and have always eaten something. When my children were at home they had a cooked breakfast every morning before school. My mom always did and so did I. Oatmeal, homemade pancakes and waffles, eggs, cinnamon rolls, grits, etc, all the basics. I seem to be in a rut so I am going to make homemade waffles this weekend and freeze them. A wonderful breakfast is to pop 2 in the toaster, spread about 1 ½ Tablespoon peanut butter on one, drizzle with a small amount of honey, and add sliced apples, then another waffle. This is a great, filling breakfast. I have learned if I don’t have anything handy for breakfast I tend to pick something up and there isn’t much for breakfast at a drive-thru that is not loaded with butter and grease. Ever tried to order a chicken biscuits at Chik Fil A without a buttered biscuit? Blows their mind. My guess is the purpose of the butter it to keep the grease from the fried chicken making the biscuit soggy. There is a visual for you.
Hope everyone has a great weekend filled with sunshine.
Scrambled eggs with small biscuit
Coffee with creamer
Lunch Zaxby’s House Salad with grilled chicken & 1 packet of Mediterranean Dressing
Dinner 2 left over pieces of homemade vegetable pizza.
Multi Grain Waffles
Adapted from Eating Well Cookbook, 2004
2 cups buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1/4 cup toasted wheat germ, or cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/4 cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract
- Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
- Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
- Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
- Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.
Tips & Notes
- To freeze let waffles cool off completely and lay in a single layer on a baking sheet and place in freezer. When froze, remove off sheet and place in Ziploc freezer bag.
3 large tervis water & Metamucil
247 Days to Disney Wine & Food
-2.48 lbs only 27.52 to go.