Today is Hannah’s fiancés birthday – Happy Birthday Jacob! We are celebrating tonight at Ruth’s Chris and I cannot wait. It’s been over two years ago that I’ve been there and I just love their beef. Well, and the sizzling buttery platter they serve it on! And I will probably have one glass of pinot noir to go with my steak. I’ve been good all week with my 21 Day Detox, and I am using the 90/10 rule, and it is a special occasion.
Yesterday morning I looked at the clock and I had 25 minutes to go before I had to leave for work and I was like “I have time to make pancakes!” I totally threw this together with what I had on hand, and I seriously had doubts if it was going to work or not. This batter takes a bit longer to cook than regular pancakes. I had to cook them on medium low heat so that they bottom didn’t burn before it was set enough to flip. I had time to cook exactly two pancakes before throwing the rest of the batter in the fridge and hitting the road.
I heated them up about 45 seconds at work. My syrup was 1/2 teaspoon almond butter mixed with 1 tablespoon sugar free pancake syrup, then drizzled with 5 chopped pecans.
Still plenty fluffy and so good. I normally don’t gravitate towards sweet breakfasts, but the almond butter and pecans gave it just enough salty savory flavor to offset the sweetness. And because there’s only 3 tablespoons of brown sugar in the batter, the pancakes in and of themselves weren’t too sweet. Best part? The stats! Each pancakes comes in at 99 calories, 2.2 fat, 13 carbs, .8 fiber and 6.1 protein. These are a keeper!
It was party sunny yesterday, and even though it was only 40 degrees, I put on an extra jacket and got my steps outside – I am hoping that if I walk outside more it will feel more like spring than winter! This is at a forest preserve a mere 3 minute drive from my office – nice!
Then more lasagna soup for lunch – except this time I grated a medium size zucchini into the soup while it heated up – delish!
I finished getting my steps in after work, just a 5k because I had to make a cake for Jacob – his favorite? German Chocolate Cake – just like my Dad! The recipe was super easy to follow, and even though I was a bit worried about my frosting, once I cooled it in the fridge it was fine.
Since I was busy making cake and frosting, dinner was on the fly, just heated up buffalo chicken chili and some cheese and I had a serving of tortilla chips for dipping.
I will admit I did have a couple licks and tastes while I was baking the cake and making the frosting. Um, let’s just say that on more than half a dozen occasions I’ve forgotten to add sugar to cake and/or muffin batters?
So I am killing it with my steps these last couple days!
I’ll post a picture of the German Chocolate Cake on Instagram tomorrow. I haven’t frosted it yet because I had the frosting in the fridge overnight. Hope you have a great weekend! Other than dinner tonight I don’t have anything planned, but of course, you know I’ll be Bizzy in My Kitchen on Sunday. The kids have requested my rosemary sea salt artisan bread, and when I looked at the picture I realized its been a while since I made it!
Make it a great day!