I had a minor case of the Mondays today.
I’m usually a morning person–the earlier the better! But for some reason getting out of bed was ROUGH today.
Thankfully, work ended up being super busy and I was
kept awake distracted by my project list.
I did manage to snap a few pictures of my breakfast and lunch, both of which were deeelicious today. Isn’t it amazing how looking forward to and enjoying your meals can truly enhance the quality of your day?
Breakfast was a toasted whole wheat English muffin (schmeared with a bit o’buttah), a banana and one of my favorite combos–cottage cheese and jam!
Our firm orders the delectable Bonne Maman Strawberry Preserves!
One day, I randomly added a dollop of this jam to some cottage cheese for a touch of sweetness, and you bet your bottom dollar…IT TASTES LIKE STRAWBERRY CHEESECAKE. I actually haven’t tried it with other jam flavors, but I’m sure your favorite flavor would work just as well!
I poured my strawberry cheesecake mixture on the English muffin halves before digging in. YUM.
Lunch was another smashing success. I order this same egg salad sandwich on multigrain bread every week (it’s a Monday special) from a local deli on our Seamless menu. The egg tastes fresh, the bread is chewy and slightly sweet, and they use just enough mayo to bind the chopped eggs together. I personally don’t love the flavor of mayo on its own, but I don’t consider it an unhealthy ingredient when used in moderation. In cases such as this, I think it’s key.
No fancy additions, just good quality ingredients. I added a bowl of veggies drizzled with balsamic to round out the meal. After a few minutes of digestion, I enjoyed a hunk of Noi Sirius Pure Icelandic chocolate.
The rest of the day flew by and photos took a backseat! I stopped at the Graybar Equinox after work, intending to do a Cardio Kickbox class that I thought I saw on the schedule. Turns out, the class was taking place at another EQ location. Bummer! Instead, I completed this 30-minute incline treadmill workout, courtesy of Julie. Recently, I’ve tried to stay away from treadmills/running as much as possible, because I’ve noticed that it’s already taking a toll on my shins and knees. Intervals and inclines, however, are a great alternative when a treadmill is the most viable option (elliptical + a bumbling beanie = disaster) .
Onto the good stuff…
Yesterday, I made a WONDERFUL, MAGICAL mistake.
Yesterday morning, I discovered some pumpkin butter in the back of our fridge and mixed it with a bit of almond butter and cinnamon to use as a pancake topping. Post-breakfast, I couldn’t get the flavor out of my head, so I ignored the fact that the combo had a somewhat mealy, sticky texture, and I set out to make a large batch of Pumpkin Spice Almond Butter. I first whipped up some homemade pumpkin spice mix (<3)
I used the following ratio:
- 4 tsp cinnamon
- 2 tsp ginger
- 1 tsp allspice
- 1 tsp nutmeg
I then threw the following into my food processor:
- 1.5 c almonds
- 1/4 c pumpkin butter
- 1.5 tsp pumpkin spice mix
- 1 tbs honey
- 1 tbs coconut oil (canola would work)
and I let that baby go!…and go…and go…
20 minutes of whirring and some alarming smoke fumes from my FP later, I admitted defeat–the mixture just would not smooth out into a luscious, nut-buttery texture. When I emptied it out of the processor, it practically thudded onto the countertop in one large, doughy chunk.
Disappointed, I deleted my pictures of the process (take THAT, failed recipe!), rolled the amorphous hunk into some Tupperware, and stuck it in the fridge to go lick my wounds.
Later that night, while rummaging around for something to satisfy my post-Furrito sweets craving, I noticed the TJ’s chocolate bar that I had found less-than-impressive on its own.
IT HIT ME LIKE A MAC TRUCK.
Melt the chocolate, add some extra suga’ to it, and take advantage of the pumpkinalmondcreation’s ability to maintain it’s form by making Healthy Truffles!!!
I greedily took the Tupperware from
time out the fridge and rolled the ‘dough’ into balls.
I broke the chocolate bar into small pieces and melted it in the microwave–30 second intervals, stirring in between until ready.
To the melted choc, I added a generous tablespoon of honey and stirred. For the truffle coatings, I instantly knew I wanted to use a mixture of coconut flakes and cocoa powder. I poured a small bowl of each topping and set them near the melted chocolate.
Then, I just plopped each ball in the chocolate, lifted it out gently on top of a fork, rolled it in one of the toppings, and placed it on a mini baking sheet.
I covered my pan of coated truffles with some saran wrap and placed it in the freezer. Twenty endless minutes later, the coating had hardened and it was time to taste…
Oh, my lordamerci. These Little-Engines-That-Could are OUT OF THIS WORLD. Not only are they outrageously tasty, they’re full of good fats and protein and taste so rich that you feel satisfied after one or two (please confirm, if you try the whole just-eating-one thing).
I shared them with my awesome roommate Carina, and she agreed that they’re phenomenal.
On that note, I’ll leave you to bed and visions of truffles dancing in your head.
I won’t be posting tomorrow, for reasons that I will reveal on Wednesday :). Night night!