Tag Archives: breakfast

Smooth(ie) Tuesday

Well, it’s another icy morning here in Maryland but since I’m working at home today, I took advantage of my blender and whipped up a smoothie. I didn’t have much to use in one so I threw some things together but it works. Perhaps it’s a little sweet for a breakfast smoothie but I’ll be keeping this one in mind for a sweet treat in the future.

Caramel Apple Cherry Protein Smoothie

1 Grove Square Caramel Apple Cider K-cup
1/2 c unsweetened applesauce
1 c dark frozen sweet cherries
1 scoop vanilla protein powder

Blend it all up!

Mine made just over 1 serving of my smoothie cup so you could easily make 2 smoothies out of this I think.

Nutrition Details:
Calories – 260
Carbs – 37
Fat – 0g
Protein – 27
Sodium – 235
Sugar – 27

What a Workout! (and a smoothie)

My trainer is forever keeping my workouts different and exciting. She knows what type of workout I prefer (cardio circuits) and tries to sneak those in on occasion when I’m needing more than some strength. Yesterday afternoon she texted me asking me if I wanted my butt kicking workout that night or Friday morning. Um? Great. So I opted for last night because Friday morning I train after Spin and I’m half dead. Thank goodness I chose that option. I would’ve been on the floor to stay if I did it after Spin!

It was 3 circuits of 3 exercises. I did each circuit for 7 minutes seeing how many rounds I could do. The idea is that you can see your improvement over time so I’ll be doing it again in a couple of weeks. Plus, the workout FLEW by since you only take a 1-2 minute break in between circuits.

Circuit 1:
10 push-ups
20 walking lunges
30 jump ropes (I didn’t actually use a jump rope)

Circuit 2:
5 burpees
10 barbell chest presses
15 sit ups/roll ups (knees can be bent or extended)

Circuit 3:
15 squat pulses
10 jumping jacks
5 TRX pull ups

It may be you can’t do some of them depending on your access to equipment but you get the idea of what muscle groups are working and could switch out. I thought my abs were gonna give out on the last set of roll ups. I ended up doing 4 rounds of the first 2 circuits and 8 of the last one. So that breaks down to:

40 push-ups
80 walking lunges
120 jump ropes

20 burpees
40 barbell chest presses
60 roll ups (dying)

120 squat pulses
80 jumping jacks
40 TRX pull ups

All in a half hour’s time.

In other news, this morning I decided I’d try a pumpkin pie shake as part of my breakfast. Last night I froze pure pumpkin in ice cube trays so I could just pop out a couple for smoothies. This is what went in to the delicious breakfast treat:

Pumpkin Pie Smoothie
1 c unsweetned vanilla almond milk
2 Tbsp frozen pumpkin (use more if you want it thicker)
1 scoop vanilla protein powder
pumpkin pie spice

Blend it all up!

Monday Meals

Well, I had a longer night away from my house and laptop than expected so I only have my breakfast, lunch, and afternoon snack to show you. I ate my dinner before taking a picture because blogging wasn’t the focus of my meal tonight…a friend in need was. Life happens, right?

I had Dunkin Donuts for breakfast, Panera for lunch, Nilla Wafers for a snack, and Baja Fresh for dinner.

Pretend I didn’t scarf down the mac and cheese from Panera before I remembered I was supposed to take a picture. I know mac and cheese from there is a lot of calories and WW points but some days, you just need it. Not my best day overall, but I had a good Curves workout followed by a fun Zumba workout and I feel good about the day.

Monday Meal: Hashbrown Quiche

Today’s meal is a good one for a brunch. It’s probably my favorite quiche. The crust is made from shredded hashbrowns, which I think keeps it from getting too soggy if you reheat the leftovers. It’s super simple to make.

Hashbrown Quiche
3 c shredded hashbrowns, thawed
1/4 c butter, melted
3/4 c ham, chopped
1/2 c green onion, diced
3 eggs
1 c half and half
1 c shredded cheese
salt and pepper to taste

Preheat oven to 450 degrees. Pat harhbrowns dry. Toss melted butter and hashbrowns in pie plate and then press hashbrowns to the bottom and up the sides of the pie plate. Cook the hashbrown crust in the oven 20 minutes until golden brown.

Lower oven temperature to 350 degrees and remove pie plate. Combine the remaining ingredients in a mixing bowl until well combined. Pour mixture into the hashbrown crust and bake for 30 minutes until eggs are puffy and only slightly jiggly in the middle of the quiche. Cool until just set before slicing into the quiche.

Busy day of fun

I have quite a busy day planned for my second and last day of my staycation. I started with making some cupcakes, which I’ll share once they’re frosted. Then I started making my breakfast. I’ve been craving a wafflewich breakfast sandwich. Don’t ask me why because I’ve never actually made one…or had one come to think of it. But the thought of it over the weekend sounded great. This morning it looks great:

All I did was toast up 2 Kashi waffles, make 2 eggs over easy and slide them on the waffles with a slice of cheese. Easy and quite delicious. It hit my craving for sure.

I used to buy frozen waffles a lot. But that was when Trader Joe’s had banana waffles and I could make peanut butter banana waffle sandwiches to go! Then I just stopped buying waffles because, they’re really not my thing. I’m more a french toast girl than I am waffles or pancakes.

I have a lot I want to do today. I need to return some boots and I’d like to go do some other clothes shopping. But I’d also like to be home by early afternoon so I can just do a bunch of nothing. I’d intended to workout this morning but the baking bug bit me earlier than I thought. So I’ll probably do a workout once I’m home.

The good news is that my shoulder/neck feels better. It’s still sore but nothing like the past few days when I’ve woken up. So I think it’s on the mend. A little easy workout today and tomorrow and I’ll hopefully be good as new!

What did you have for breakfast?

Staying Occupied with a Hurricane Coming

This morning I slept in a little and then we got moving to take advantage of no rain this morning. In case you haven’t heard (and live under a rock) hurricane Irene is headed this way. Personally, I don’t expect a lot of issue from it but I do expect a lot of rain, which we’re getting now.

We headed to Eggspectations (my favorite breakfast place) to get a nice hearty breakfast. I had banana french toast and bacon. Yummy! Then I did the only logical thing to do when a hurricane is coming. I went shopping. Clothes shopping. I found a pair of black flats and 3 tops perfect for switching into fall. Then we went with all the crazies and went to Target. We already had water and a giant jar of peanut butter and bread but if we don’t lose power, I need to clean the apartment this weekend. I also had to buy these since I had a coupon and because a hurricane is coming:

NEEDS for survival


Once we got home I decided it was time for me to watch Toy Story 3. I don’t know why I haven’t watched it before but I do know I did a lot of crying during this movie. I loved it, but geez, what a tear jerker.

We plan to spend the rest of the day vegging on the couch with movies. Tomorrow I’ll clean and do my real job work that needs to get done.

Hope y’all stay safe out there!

What do you do to prepare for weather?

It’s a Smoothie Kind of Morning

This morning I was up early and ran through a quick Upper Body Workout. After showering I decided I needed a smoothie to cool me down. I don’t know about y’all but trying to get ready in the morning during the summer is the pits. I get so hot from dressing and drying my hair that I look ridiculous before I’m even done. This smoothie definitely cooled me down and kept my rumbling belly happy.

Peanut Butter Banana Cheesecake Smoothie

1 frozen banana
1 c of skim milk (or milk of your choice, I like to use almond milk)
2 Tbsp peanut butter
2 Tbsp sugar free cheesecake flavored Jello pudding mix

Place all of the ingredients in the blender and blend until smooth. Slurp it down.

I love using Jello pudding mixes in my smoothies. For a while I used chocolate pudding mix in the recipe above. Now that is a delicious smoothie! But I always use sugar free pudding because there’s just no need for the other stuff. I love the banana peanut butter combo so I use that as a base for most of my smoothies. Find whatever works for you, but definitely give the cheesecake flavor a whirl.

It’s Finally Friday

I didn’t think Friday would ever get here this week! Not only because, well, it’s Friday, but it’s also the day Verizon was coming to install my cable and internet! I woke up so excited you would’ve thought it was Christmas morning.

This song has been in my head all morning though:

Anyway, this morning before I logged in to start working I drank coffee and had breakfast while perusing a magazine. After staring into my empty fridge I came up with a simple breakfast.


Seriously, y’all, it’s an amazing combination. The Laughing Cow cheese is way better than any ol’ cream cheese (and it’s lighter).

After Verizon came and went, I ran out to drop my old Comcast equipment off and stopped by Chick-fil-A for lunch. I had a hankering and nothing would do if I didn’t get my fix.

A little more work and then Curves tonight. Then it’s officially my weekend. I have a whole weekend with nothing to do. I don’t have to move, I don’t have to work. I can just play and do whatever I want. But I can say, baking will be involved.