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Waffles with Peanut Butter Ricotta and Maple Syrup

Posted Jun 24 2008 8:04am
Good morning! I am feelingmuchbetter today! I can't believe how down-in-the-dumps I was yesterday. It was so strange! I'm feeling back to "normal" this morning! :)

Breakfast this morning was something new:Van's Organic Waffleswith Peanut Butter-Ricotta and sugar-free maple syrup. The ricottaplumped-upthe peanut butter and gave it quite a lot of volume for minimal added calories.

Peanut Butter-Ricotta

How to: Mix 1 tbsp of ricotta with 1 tbsp of peanut butter in a small bowl. Mix until blended well as a paste. Spread on top of waffles, bread, English muffin, etc.

Also, on the side, I had 3 organic dried Turkish apricots...

and fresh cut strawberries. I love that strawberries are finally in season! My fav! :)

Amightybreakfast from above...

Breakfast also included iced coffee with soy milk and half a packet of French vanilla-flavored Splenda that I received as a sample in the mail. If you're into Splenda, the French vanilla "Flavor Blend" is actually pretty good-- it addeda tonof vanilla flavor to my coffee... and I only used half of the packet.

Beforemy workout this morning, I ate my lastbaked oatmeal snack bar. It had been in the fridge for about a week, so it was stale, but I ate about 3/4 of it anyway.

Question of the Day

How do you deal with snacky/"bottomless pit" days?

Me: I usually give in a little. If my body is truly hungry, I will feed it. If I just ate a good size meal or snack, I'll snack on fruit, chew gum, drink a mug of tea, or chug some water. One (or a few of these tactics usually do the trick.
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