So today I thought I’d switch things up a bit… How about a What I Wore Wednesday?!
What I wear when I wake up… Fuzzy Shrek-like slippers, courtesy of Steve Madden.What I wear to the gym… Typically stretchy pants and a tank-top. I received these yesterday from pv.body [my first pink package].
Who am I kidding, I can’t do a WIWW post! I live in slippers and stretchy pants, regardless of whether it’s morning, noon, or night. Unless I’m at work and then I manage to put on a dress or a skirt. I commend all of y’all who can do fashion posts, but I’ll stick to sharing my Pinterest fashion finds Moving onto food…
Thanks to Jenn from Peas & Crayons for hosting another tasty link-up!
Coffee is a morning must.While Charlie oftentimes will choose chicken for breakfast… I much prefer pancakes.
At first bite I wasn’t all that enthralled with almond butter, but after devouring this breakfast it may have redeemed itself. Despite being the the crunchy variety, it’s still super creamy and makes for a perfect coating all over the pancakes.
I used this recipe but added strawberry preserves into the mix.
Peanut Butter and Jelly Oatcakes topped with peanut butter frosting and a slather of almond butter and a spoonful of strawberry preserves. Snacky style lunches are my favorite. They take little effort to put together at the crack of dawn and they allow me to have a little bite of everything- crispy and crunchy, savory and sweet. Side note: I heart VitaTops but VitaCakes are itty-bitty and gone in 2-bites, which leaves me wanting more.Fresh fruit and veggies, yogurt, a turkey sandwich, crackers, and a mini VitaCake .
I’m not entirely sure what to call this, but by the time I ate it as my afternoon snack all of the cereal had absorbed the milk-yogurt mixture and it reminded me of bread pudding… Berry Good Cereal Pudding?!
3 different varieties of cereal + TJ’s Very Cherry Berry Blend + a mixture of Silk light soymilk and plain Chobani .As if my pancake obsession couldn’t get any more predictable, brinner was what was for dinner. But this time I switched things up and made my first batch of salsacakes, inspired by this girl’s comment on my breakfast pancake picture posted on Instagram . I was blown away with how tasty they were and cannot wait to try making more savory styles in the future!
Whole Wheat Salsacakes
¼ cup oats
¼ cup white whole wheat flour
1 teaspoon baking soda
2 eggs [or ½ cup egg whites]
2 tbsp- ¼ cup water
a spoonful of salsa
*use less water for thicker pancakes, more water for thinner pancakes*
Directions1. In a bowl, add all of the ingredients and whisk until the batter is smooth. Note: I add the dry ingredients first, then the wet ingredients.2. Spray a medium-sized skillet with non-stick cooking spray and place over medium heat.3. For each pancake, spoon 2 generous tablespoons of batter into the pan. Cook each pancake until a few bubbles form and burst, approximately 1 to 2 minutes. 4. Flip the pancakes with a spatula and cook until browned on the underside, 1 to 2 more minutes. 5. Serve the stack of ‘cakes with your favorite toppings and enjoy!Salsacakes topped with plain Chobani + salsa + avocado.
And as always, I have to end the day on a sweet note.
A crumbed Pumpkin Coconut Oat Muffin + dark chocolate chips + Joe’s O’s + Silk.
P.S. Since I had a double dose of pancakes yesterday, I switched things up this morning and tried my hand at stuffed french toast. One word: heavenly!
Almond butter raisin stuffed french toast with plain Chobani + strawberry preserves.Question: What’s the tastiest thing you’ve eaten lately?Question: What type of clothes do you tend to wear? Comfy and casual, simple and stretchy for me!