Today’s workout so far was a morning treadmill run.
I’m already done with the first season of Orange is the New Black so I had to go with the standard season two of Sex and the City. Three episodes were good for 10 miles.
It was a little rough getting going, but we’ve got big plans today so my motivation was getting through it to have a fabulous day with the boys.
Holy moly it was a sweaty one. I had to wipe sweat off the treadmill a couple times during the run. It was pretty gross.
You can check it out here.
My pace today was a little under 8 minutes per mile at 1.5 incline. I definitely wasn’t up for any speed work or anything.
I had a long day of teaching classes yesterday.
Naturally, I couldn’t wait to sit on the couch and chow down once I got home. Granted I didn’t get to do that until after 9:00 pm, but when I did it was with Bachelor in Paradise and some paleo mac and cheese since all the men were in bed.
I haven’t made my own big dessert concoctions for awhile, but last night was a different story.
Just in case you missed it Instagram, here it is.
There were so many things going on in one bowl. I made cold oats with Love Grown Foods Super Oats, a cup of unsweetened vanilla almond milk and a little Vega Sport vanilla protein powder. They had been sitting in the fridge since earlier in the day. I stirred in a cut up chocolate chip cookie dough Quest Bar and some Power O’s and let that sit for a bit in the fridge while I ate my dinner.
I ate that goodness up while watching the show. I couldn’t finish the show, but I COULD finish the dessert. Ha.
Okay, moving one to more food.
Let’s talk Pumpkin French Toast.
I actually have not had this for breakfast for over three days now. That will change very soon. I’m running low on my pumpkin supply though so I better get on that.
Here’s how this French Toast goes down over here.
Pumpkin STUFT French Toast
5-6 slices of bread
1 cup egg whites (or about 4 eggs)
3 tablespoons milk of choice (I use unsweetened vanilla almond milk)
1/4 cup pumpkin
1/2-1 teaspoon coconut sugar (or other sugar/sweetener of choice)
cinnamon to taste
pumpkin pie spice to taste
Mix all ingredients together until smooth. Let bread slices soak up mixture before adding them to a pan sprayed with nonstick spray or with melted coconut oil.
Cook over medium heat until set and slightly brown on one side. Flip and continue to cook until set. (I never time this, I just multi-task until it’s time to flip. Shockingly I have yet to burn this though.)
*You can add more sweetener if desired, but I I think it’s sweet enough with just minimal coconut sugar added because I add a lot of toppings.
*You can eliminate the pumpkin and pumpkin pie spice for regular French Toast also.
Lately the bread I’ve been loving to use is this Petit Pain Pauline whole wheat bread from Trader Joe’s.
They sell these mini loaves for $1.99 each.
Here’s how it all looks around here in my ginormous pan.
It usually looks a little like this with some molasses drizzled on there too.
And, that’s how it goes. And that’s more than enough pictures of darn French Toast.
Okay, we’re off. We’ve got a big adventure planned for today since summer is almost over. Ahhh……..
See you soon!
What’s you favorite kind of French Toast and/or favorite topping?
What are some of the last minute summer activities you’re doing before school starts?