Gooooood morning, folks!
I am happy to announce that I made it through this hellish school week unscathed. However, a combined 6 hours of sleep for 2 days definitely takes a toll on the ol’ bod. I slept in a little this morning, but for some reason, I feel like I got hit by a train. I didn’t work out the last two days, and I think today is going to need to be a day off, as well, because I’m feeling a cold trying to take hold of me!
Yesterday’s breakfast was berry beautiful 🙂
I topped 3/4 cup of Fage Total 0% Greek Yogurt with a lot of sliced strawberries, and a sprinkling of cinnamon.
I spent the day studying, and next thing I knew, it was already 4 o’clock and I hadn’t eaten lunch! I went to the kitchen to make something, and decided a simple bagel sandwich would do the trick. However, I couldn’t decide if I wanted to go with a sweet sandwich or a savory sandwich, so I made both!
I toasted 1 Thomas’ Whole Wheat Bagel Thin, and topped one half with 1 tablespoon peanut butter and banana slices, and I topped the other half with 1 wedge Laughing Cow French Onion Cheese and homemade tuna salad.
The best of both worlds!
Before I left for class, I got out my trusty slow cooker, and followed this recipe for Smokey BBQ Pulled Chicken. I set it on High for 4 hours, and when I came home, it was ready for pullin’!
To round out the meal, I turned it into a healthified plate of southern BBQ by serving it with Steamfresh Lightly Sauced Rotini and Broccoli with Cheese Sauce, in place of the usual macaroni and cheese.
After dinner, I was really craving some dessert. I knew we didn’t have anything good in the kitchen, and I couldn’t convince Corey to go with me to get frozen yogurt. It looked like I was out of luck, but after some brainstorming, I came up with a healthy dessert that I am now obsessed with.
Cinnamon Sugar Chips with Peanut Butter Creme
3 Whole Wheat medium-sized tortillas, cut into points
2 tablespoons Splenda, divided (or other calorie-free sweetener)
2 teaspoons cinnamon
2 tablespoons Fage Total 0% Greek Yogurt (plain)
1 tablespoon peanut butter
sliced fruit of your choice (optional)
Preheat oven on BROIL. Lay the tortilla points on a cookie sheet, making sure they don’t overlap too much. Spray with nonstick spray.
Sprinkle with 1 tablespoon Splenda, and the cinnamon.
Place the cookie sheet in the oven and broil for 2-3 minutes, or until lightly browned. (Don’t walk away from the oven- they burn very quickly!)
In a bowl, add the yogurt, peanut butter, and other tablespoon of Splenda, and mix together until well combined. (Adding sweetener or sugar is a MUST, or else the result will be very salty!)
Serve the chips with an individual bowl of peanut butter creme, and fresh fruit on the side.
Peanut. Butter. Creme. I may have invented the greatest thing since simple carbohydrates. This would make a great fruit dip, a great spread in place of cream cheese, or you could even just make a bowl of it and eat it! Obsessed. In fact, I’m going into the kitchen right now to whip up a batch and put it on a bagel!
See ya lata!