It really feels like winter now – while my west coast friends are dying in the heat, winter has dabbled here the last couple of days – the wind was really blowing so it felt like it was in the 20s yesterday on the train platform.
It was my bosses birthday yesterday, and I tried to make him banana muffins using the Bolthouse farms plant based milk, but they didn’t turn out too good – the flavor was amazing, but the muffins were gummy. I didn’t have time to make anything else, so I picked up fruit! And also some muffins from Corner bakery – the muffins and cinnamon crisps were all gone, and only a couple people took the fruit, so I am set for the rest of the week. At the French Market they had honeycrisp apples for .99 cents!
I did use Bolthouse Farms plant protein milk for my pumpkin waffles, and they turned out delicious. The milk is made from pea protein, so it’s dairy free, gluten free, lactose free, soy free and nut free. While it doesn’t taste like milk, it is delicious. I am not sure I’d drink a whole glass on its own, but I will definitely incorporate them in my cooking.
I used the unsweetened one – Hannah tried the chocolate milk in the picture, and she liked that too.
These came out super fluff – I got 9 waffles out of this batch, and putting the recipe into the WW app, they came in at 4 smart points each.
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons McCormick cinnamon sugar
- 2 large eggs
- 1 cup Bolthouse Farms protein plant milk
- 1 tablespoon vinegar
- 1 cup pumpkin
- In a large bowl mix the dry ingredients together. In a separate bowl, add the Bolthouse farms protein plant milk and the vinegar together and let that sit for a couple minutes. Add in the eggs and pumpkin and mix until combined. Add that to the dry mixture and mix just until combined.
- Cook according to your manufacture waffle maker - I have a cheap $10 Oster waffle I got at Walmart - one day I'll get a belgian waffle maker 😀
- I used my 1/3 cup measure for each waffle to get 9 waffles.
- These freeze well too - place on a cookie sheet and let them freeze individually for about 20 minutes, then store in a ziploc bag - they won't stick together - just go straight from the freezer to the toaster like you would any other frozen waffle.
Another busy day in the books yesterday, so much so that I couldn’t take a lunch if I wanted to leave on time, which I was determined to do. I had leftovers from dinner the night before – I will be posting the sweet potato mash tomorrow because it’s a keeper – creole seasoned mashed potatoes with only 1 tablespoon of butter and more of the Bolthouse Farms protein milk. I love the sweet/spicy combo of these.
I left work at 5:20 literally working from one thing to the next until I left. I am pretty sure I could sit at my desk 24 hours and still have a constant stream of work – job security though, right?!
Hannah doesn’t like pork and while Jacob loves pork, he doesn’t like how it makes him feel for some reason, so dinner was all me! I bought a $4 marinated pork tenderloin and sliced it into medallions for a quick and easy supper. I served the pork medallions over more sweet potato hash, and made a quick 1 point creamed spinach with Weight Watchers whipped cream cheese, then made a quick pan sauce: 1/2 cup chicken broth, 1 teaspoon cornstarch, 1 teaspoon champagne dill mustard with mushrooms. While this won’t win any food photography photo contests, the flavor was amazing if I do say so myself. Hannah always laughs at me because she says “Mom, I am pretty sure there isn’t anything you don’t make that you don’t love.” That’s not true – I’ve made plenty of mistakes over the years, but just many of them weren’t blog worthy! You know, to keep up the appearance that I know what I am actually doing?!
The reason I had to make a quick dinner was because I had an 8:00 p.m. webinar regarding the Medibolic Reset I am doing with Steve Weatherford. I am in the first group to try his new program, and because of some technical difficulties (they are creating custom made programs for each participant) they thought they were going to be able to roll out the program tomorrow, but now it’s set for Monday, November 6. We’ve been given a list of “approved” foods, which is basically lean protein, complex carbs, fruits and vegetables. I am still going to be counting points, but the only difference is going to be the workout schedule and how that pairs with what kind of food you eat – say maybe more protein after a strength workout, starting out the day with a leafy smoothie, etc.
I am excited about it – the webinar was 90 minutes long, and some people were like “Steve – get to the point” but it wasn’t boring at all – he and his team have put in so much time into this program, I really want to give it 110%.
Happy Halloween! I don’t get any trick or treaters, so I didn’t buy any candy, although I noticed that Hannah and Jacob bought a big bag of mixed chocolates – snickers, milky way, etc. because they will be home if we have any. I can’t know if there are leftovers – too tempting!
Make it a great day!