Ramblings

July 12th

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Happy day of birth to me!

Today’s morning started off with:

That’s a card from dad and a card from mom 🙂

Last night, I cooked up some of my low-carb waffles.  I’ve been tweaking the recipe little by little, and each attempt gets better and better!

This time I mixed the dry ingredients in one bowl:

  • 1/4 Bob’s Red Mill Low-Carb Baking Mix
  • 1/8 tsp baking powder
  • 1/8 tsp cream of tartar
  • 1/8 tsp cinnamon

In another bowl, I whipped an egg white light and frothy.  Next, I added 1/4 cup of Almond Breeze Unsweetened Vanilla Almond Milk and whipped the two of them together. 

Then I slowly and gently mixed in the dry ingredients and added another tsp of almond milk, and cooked them up on the waffle iron for 10 minutes.

At work this morning, I popped the waffles in the toaster then topped them off with some fresh frozen strawberries and blueberries that I heated up in the microwave and some Smucker’s Sugar free syrup.

 

These waffles just keep getting better!  They were definitely fluffier.  Definitely tasty.

Good news/bad news: 

Good news is it’s birthday and vacation time!  Bad news is, I’ll be doing little-to-no cooking over the next week or so :-/

I’m going to keep my blog updated with all the delicious foods and restaurants I get to try, and also my attempts to eat healthy while out of town!

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What I ate

Veggie Wrap

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Oh Sunday night…  how bittersweet you are.  I love you, but I hate you.

I tried something a little out of the ordinary (out of my ordinary, anyway) for my lunch today.  I was in the mood for roasted veggies, but also didn’t want to eat too much since I was heading to my dad’s for an early dinner.   So, I seasoned some broccoli with black pepper and garlic salt, and roasted it in the oven at 400 degrees for 15 minutes. 

Meanwhile I spread a french onion laughing cow cheese wedge onto a mama lupe’s low-carb tortilla:

Added the roasted garlicky broccoli:

And topped it off with tomatoes and onions:

Since I’ve developed an obsession with roasted veggies over the past few weeks, I think it goes without saying that I found this wrap to be quite tasty!

Veggies rock 😀

I had a big bowl of grapes along with the wrap, but somehow they elluded my camera… 

Stats on the veggie wrap:  151 calories, 20g carbs, 5g fat, 11g protein, 8g fiber

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Ramblings

Early b-day dinner with the moms

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The older I get, the cooler and cooler my mom becomes.

Let me clarify – my mom has always been cool, and I’ve always known that fact, but I feel the older I get the more and more I appreciate what a cool lady she actually is.  Why is it some things can only be appreciated with age?  Fine wine, gourmet cheeses, black coffee… 

My birthday is coming up, so in honor of that momentous occasion I thought it would be fun to have dinner with my mom and my friend Tracy tonight.  Mom suggested she make her paella — which is one of the dishes she used to make when I lived at home and that I always really really liked. 

Paella is a Spanish rice dish that includes sausage, chicken, and shrimp.  Reminds me of the jambalaya I made a few weeks back.  You just know any dish that includes three types of meat is going to be amazing.

One GIANT paella:

One birthday cannoli  😀 

Ninni’s Bakery makes THE best cannolis, Italian cookies, and lemon ice.  Hands down.

Super excited to have the leftover cannoli with my morning coffee tomorrow 🙂

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Recipes, What I ate

A Truly Green Monster

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Maybe it was all the green grass around me, but all I could think about while mowing the lawn this afternoon was making a giant green monster!

Into the blender: 

  • 10 small fresh strawberries
  • 1/2 cup unsweetened almond breeze vanilla almond milk
  • 2 packets Truvia
  • 2 cups spinach
  • ICE
  • 1 tbsp oikos plain yogurt (would have used more, but that’s all that was left in the container)

 Gave it a thorough immulsification:

 That is a seriously green monster smoothie: 

 Stats on the GM:  64 calories, 15g carbs, 2g fat, 4g protein, 3g fiber

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Recipes

Healthified Buffalo Chicken Wrap

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I had a serious craving for some buffalo chicken this afternoon, so I thought I’d take a shot at a healthified buffalo chicken wrap.

I mixed up the following in a little bowl:

  • 2 tbsp oikos plain greek yogurt
  • 1 tbsp franks red hot
  • sprinkling of Black pepper, garlic salt, red pepper flakes, onion powder

Then I mixed in 2.5 ounces grilled chicken shredded (all that was left from last sunday’s big grill up):

I put this mixture on top of a Joseph’s Low-Carb pita, and topped with a thinly sliced mini babybell cheese round and some banana peppers.  Then cooked in a 350 degree oven for 15 minutes and topped with some tomato:

Up close and personal:

This was delicious!  I tried a few bites of the buffalo chicken when it was cold, and I think I actually liked it better cold than heated up because I could taste the buffalo sauce better.  So two thumbs up, and next time I’ll keep it in a cold wrap rather than baking.

I love when random concoctions turn out tasty 😀

Stats on the BCW:  213 calories, 12g carbs, 6g fat, 32g protein, 5g fiber

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