Today was a good day.
Breakfast: A pumpkin pancake topped with peanut butter and banana. It was good, but I found the toppings made it to taste a little to rich for me.
The pancake recipe was a Martha Stewart recipe:
"For a spiced breakfast treat, whisk 1 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, ground ginger, and salt; 1/8 teaspoon nutmeg; and a pinch of ground cloves. In a separate bowl, stir together 1 cup milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg; fold mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup. Makes 8 to 10."
Exercise: 45 Minutes of Yin Yoga. Yin yoga, according to iyogalife.com, is "characterized by long-held, passive poses that work your connective tissues and train your mind rather than muscles."
This type of yoga was perfect for me today because my joints were aching after yesterdays half marathon.
Snack: apple and half a banana
Lunch: open faced salmon sandwich with spinach leaves and garlic and herb brie cheese. Also, a mixed baby greens salad with cucumbers, sharp cheddar cheese, and strawberries! This is definitely one of my favorite lunches so far! And a cinnamon raisin cookie for dessert. :)
Dinner: Tuna Noodle Casserole and some grated carrot on the side. Kind of boring, but it filled me up.
Dessert: Strawberry Yogurt Cake! It's amazing! It reminds me of something you would eat with a fancy cup of tea in your fanciest tea cups! Hmm...I may have to start having afternoon tea in my "fancy" tea cups!
As promised, here is the recipe. (There is a glaze that goes on top but, I did not put a glaze on mine. It tastes delicious without it.)
1 cup (2 sticks) butter, softened
2 cups sugar
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar
Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 and 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.
Homework to do! Goodnight!