My boss that I make breakfast for had dental procedures the day before so I decided to make soft pancakes for breakfast, just in case she was still sore. I am loving non-fat buttermilk these days, so I decided to make another pancake.
Banana Flax Seed Pancakes
- makes 10 pancakes, 2 pancakes per serving: 274 calories, 3.7 fat, 292 sodium, 50 carbs, 3.4 fiber and 8.8 protein
- 2 cups flour
- 1.5 cups non-fat buttermilk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 1 tablespoon agave nectar
- 2 tablespoons flax seeds
- 3 tablespoons applesauce
- 1 banana, sliced
Mix everything together and let the batter sit for at least 15 minutes. Mine sat for 30 minutes while I was posting my blog yesterday. I used my 1/3 measuring cup and once I poured the batter in a pan, I put 4-5 slices of banana in the pancake, pushing down so it would stay when I flipped it. The bananas get caramelized that way – so good!
Thanks to everyone who left comments yesterday telling me to get my ass to the gym. Before I left, I took all the names of people who commented and made Wordle out of it and hung that up as inspiration to make myself work harder, knowing that I have all of you as cheerleaders!
I did a new spin app, and this one was for “intermediate/advanced” spinners. Yikes was it hard. There was a five minute hill climb in a seated position! But I pushed through because of you guys. I told Carrie I felt like an asshole because she’s recovering from surgery and is dying to work out and hasn’t gotten cleared to run yet. And Lisa who is recovering from “runners knee” so I just need to shut the fuck up and get to the gym because I can.
I did a 7 minute cool down for a total workout of 45 minutes – nice! When I got back in the car I checked out the temps – crazy that just a few weeks ago it was snowing!
So over the weekend I made pickled radishes. They were part of my “tasting plate” I made yesterday, but I shared a couple with my boss, so only one made it on my plate. Even if you don’t like radishes, but love pickles, these are for you. The pickling takes out the peppery bite, but they are crunchy and pickly and dare I say it? Amazeballs.
- 2 bunches of radishes (I had about 20)
- 1 cup water
- 1 cup white vinegar
- 2 teaspoons sea salt
- 1 tablespoon pickling seasoning (or just peppercorns)
- 4 cloves of garlic
Wash the radishes and cut the top and bottom off. I decided to keep mine whole, but you can slice them if you want. Put in a quart mason jar with the garlic. In a sauce pan, add the water, vinegar, salt, pickling seasoning. Bring to a boil, until the salt dissolves. Pour into jar. Let cool and then refrigerate overnight.
Pickling could not be easier – I need to figure out what else I could pickle! Have you pickled anything before – do share a link!
My lunch was what I like to call a Tasting Plate. Or, throw shit in a bag! Shrimp cocktail, grapes, carrots, cucumbers, tzatziki dipping sauce. When I eat a lunch like this I have to split up my insulin because it takes me so long to eat!
So I decided to take on Tony’s fried rice. I mean, I’ve seen him make it dozens of times, how hard could it be? Well, I won’t make that mistake again. I didn’t get the crunchy bits that he does and I used . . .low sodium soy sauce. The horror! I am not a “salty” person, so I thought it was good, but Tony said “something is off.” That’s when I told him I used low sodium soy sauce. From now on, I’ll let Tony make it!
Here’s a trick to find out if your oil is hot enough. Not sure if you’ll be able to tell in this picture, but if you put a wooden spoon in oil and bubbles form around it, your oil is hot enough.
I also added sriracha and broccoli to mine. If it were up to me, I’d have 10x more veggies, but Tony likes just the carrots, bean sprouts and water chestnuts. I will never mess with your stir fry again Tony!
I have my quarterly diabetes doctor appointment this morning, so I am taking my lunch at 10:15! I’ll have to do something tonight to work out – it’s so nice out, I may walk or run.
And . . . it’s WI Wednesday. Not surprised by this number at all, and consider it still in the realm of maintaining . . . I am up .8 from last week and back in the dreaded 170s.
I know what to do, but turns out I really, really like cheese. And beer. And wine.
Make it a great day!