Welcome to Fall!
Woke up this morning and saw on the tv that is was only 50 degrees outside! Yikes! I think the high here today should be almost 70; which is crazy considering it was just 85 like two days ago. But that’s our weather, seasons can change literally overnight.
I was watching “Behind the Music” on my DVR this morning, New Kids on the Block! It was so nostalgic, reliving my childhood. But weird at the same time. It doesn’t feel like it’s been 20 years. Good lord!
Ok, so now what you are really here for…
Breakfast – Banana/soymilk/chocolate instant breakfast smoothie; two scrambled eggs in pita pockets with ketchup.
Lunch: Tuna with mustard on whole wheat; carrots & hummus; Soy pudding.
All afternoon, I avoided the candy corn that has been sitting on the table in my work area. It is still there this morning and perhaps later on, if I feel an urge and it’s still there, I will have a few pieces. But I fought it well yesterday 🙂
Afternoon snack: Banana bread Larabar, orange.
After trying this latest flavor, I made a list of the other Larabar and Jocalat flavors I have not yet tried and hope to soon (I’m such a nerd):
Went to church and played volleyball for 2 hours! It was a great time, our teams were pretty evenly matched and some of the games were really close. I really felt like I got a workout. I noticed I was breathing harder than normal through a lot of it. I really want a heart rate monitor!!
When I got home, I was soooo hungry and I had to bake something for tomorrow night’s potluck. I wanted to do that and then taste those and have it be my snack but I could not wait until the oven was done!
So I heated up 2 Gingerbread Pop Tarts (eek)…I never should’ve bought these again but it’s one of those seasonal comfort things…
I easily could’ve eaten both and that would’ve been fine but I ate one and drank 2 big glasses of water and felt like I could go to bed and be satisfied enough. So I saved the second one for a later day. And just fyi, that saved me 200 calories!
Here are the Pumpkin Chocolate Chip muffins that I made. I don’t know how I managed not to try one of these, hungry or not! 🙂
Pumpkin Chocolate Chip muffins (adapted from allrecipes.com)
3/4 cup white sugar
1/4 cup canola oil
3/4 cup canned pumpkin
1/4 cup water
1.5 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips
Preheat oven to 400 degrees and grease 12-cup muffin tin. Mix wet ingredients and sugar in a medium-sized bowl and set aside. Mix all dry ingredients in a separate, larger bowl. Add the wet mixture and mix well; fold in chocolate chips last. Fill muffin cups as evenly as possible, leaving a little room at the top. Bake for 20 minutes.
Happy Wednesday and October!