After rubbing the sleep out of my eyes this morning, my off day yesterday had me completely re-energized. I managed to tackle an hour and 15 minutes of cardio and strength before making myself run late for school today. I did a 1.25 mile warm up run, followed by 30 minutes of lower body strength training. I then did a 2 mile speed walk with the puppy.
Before I got breakfast started, I decided I should give Barkley a treat, since I yelled ‘treat’ to get him to look at me for that picture above. While he hasn’t learned rollover yet, I have taught him a simpler one, which is leaving the treat on his head….which hopefully will progress to balancing it on his nose.
He always looks soo happy post-treat. It makes me forget (for a few seconds) about the comforter, bed skirt, and purse he most recently chewed and destroyed.
But seriously, now that I have a dog, I don’t know what I did without one.
On to the good stuff.
Last night I was craving breakfast for dinner. Usually that entails eggs and bacon. Not this time. I had some opened pumpkin puree in the fridge from a failed pumpkin fro-yo recipe I tried last weekend, so I experimented with some pumpkin pancakes. After making three different batches (I am now pumpkin-ed out), this recipe turned out the best.
- 2/3 cups old fashioned oats
- 1/3 cup pure pumpkin
- 1/4 cup yogurt
- 1 tablespoon milk
- 1 egg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla
- Mix all ingredients together in a blender. Batter will be thick.
- Over medium heat, place a skillet. Spray with non-stick cooking spray once it is hot.
- Pour three medium sized pancakes onto skillet. Cook for 3 minutes on one side, until it starts to cook through.
- Flip and cook for an additional 3 minutes.
- Serve with sugar-free syrup or peanut butter. (3 pancakes without topping is about 350 calories)
I may or may not have had these for breakfast again this morning… In my defense, I needed to use up the pumpkin before it went bad.
A little bit burnt-looking on the tops of them, but they didn’t taste burnt at all. They tasted wonderful. I used less than one serving of sugar-free maple syrup to top them off. I debated whipping up some yogurt with a little bit of syrup, but maybe another time
when I eat this for dinner again tonight.
Are you pumpkin-ed out? Or do you want to keep the pumpkin in your life flowing? The next pumpkin I tackle will hopefully be with a carving knife. (Jack-o-Lantern’s, sillies!)