As always, where did this weekend go? Too bad we didn’t get to do too much outside due to the dreary weather we’ve been having in Milwaukee.
Did my usual Sunday morning thing–meditated, ate breakfast and watched CBS Sunday Morning.
Breakfast was an egg on a TJ’s sandwich thin with jack cheese, jalapenos, and Frank’s Red Hot sauce. Yum! I love eggs with jalapenos.
I really want to get back to doing Body Pump on Sunday mornings, but with my nose now being so stuffy, I figured it wasn’t the best thing for me today.
Instead, I showered and decided to run my errands. I went to Target and Pick N’ Save. I needed some produce, so I picked up a bunch of it at Pick N’ Save. I also got lunch meat, skim milk, Sun Chips, blue corn chips, and yogurt at Target. Oh and gummy bears and Milka chocolate somehow made it into my cart!
I wasn’t feeling the whole shopping thing today even though the stores seemed empty to me.
I ate this when I got home. Just can’t seem to get sick of the Vegetable Masala burgers this week.
Then it was time to bake! I had three dark bananas and had been waiting to make banana bread with them.
Please excuse the big hole I created by testing the middle with a knife!
Even though I knew I was going to make banana bread, I didn’t have a recipe picked out yet. Luckily, myrecipes.com tweeted a bunch of banana bread recipes this morning and I bookmarked the tweet. I used the Classic Banana Bread recipe from Cooking Light.
The only alterations I made to the recipe below were that I used whole wheat flour and not all-purpose, I added three heaping scoops of ground flax seeds, and I used Chobani plain greek yogurt instead of regular plain yogurt.
* 2 cups all-purpose flour
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup sugar
* 1/4 cup butter, softened
* 2 large eggs
* 1 1/2 cups mashed ripe banana (about 3 bananas)
* 1/3 cup plain low-fat yogurt
* 1 teaspoon vanilla extract
* Cooking spray
* Preheat oven to 350°.
* Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
* Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
It turned out really moist and delicious! I definitely recommend this recipe.
After watching a movie in the afternoon, I finally got my butt to the gym. I wasn’t feeling it because of my stuffy nose, but I went anyway. Glad I did because once I am there, I am always fine. I did 25 minutes on the elliptical, a full circuit of weights, squats on the bosu, and crunches on the Swiss ball.
It was late when I got home and I didn’t have much of an appetite, but I put together a nice salad that contained spinach, chickpeas, feta cheese, tomatoes, cucumbers, & artichokes. I topped it with balsamic vinegar and olive oil.
Dessert was gummy bears and a slice of banana bread.
And now I am watching one of my favorite movies because I am a big bird lover, Winged Migration. I usually turn on the TV while I blog and I still had PBS on, which just so happened to start that movie at the exact time I turned the TV on.
Better read some blogs, catch up on the Sunday newspaper and then get to bed early. Another week awaits!
With another work week upon most of us, it’s good to remember this quote from Onward by Howard Schultz (of Starbucks).