Archive for January 15th, 2012

It’s 10 degrees in Michigan and I only ventured out of my house this weekend to get the mail on Saturday and today I took out a bag of trash, it is bitter cold out there. I love winter because I get to catch up on projects. Being a scrapbooker and an avid photo taker, I have lots of albums so today I did some organizing, which I love to do. Yesterdays post I told you about my photo collage project, well it got me thinking, I don’t ever want to lose any of my old photos so I thought I would scan pictures that mean everything to me, I have too many books to do them all, so I got right on it after breakfast. I do hope to scan all of them in the future, but for now I like my priority process.

So back to breakfast I made a Protein Pumpkin Breakfast Cake. I found this recipe months ago on Sweet Tooth Sweet Life healthy living blog.  She has so many great recipes.

Fresh From The Oven

Protein Pumpkin Breakfast Cake

Topped with vanilla yogurt and a drizzle of maple syrup, this is both filling and full of protein.

Here’s the recipe

Protein Pumpkin Breakfast Cake

Makes 9 servings @ 180 Calories Per Serving


  • 1.5 cups liquid egg whites
  • 1 can pumpkin
  • 1/3 cup light coconut milk
  • 2 packets Truvia
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 scoop vanilla whey protein powder
  • 2-2/3 cups slow cook oats
  • 1/2 cup low-fat cottage cheese
  • 1 medium apple, finely chopped
  • 3 tbsp pecan pieces


Preheat oven to 325 degrees. Mix all ingredients in blender except apple and nuts. Fold in apple.

Spray a 9×9 pan with non-stick cooking spray. Pour mixture evenly in pan and sprinkle with nuts on top.

Bake 50 minutes or until center of cake is dry.

Now since I baked this morning I thought lunch and dinner are going to be easy by cleaning up leftovers, I like to start the week with a fresh menu plan. So the rest the day will be me relaxing and having a much-needed rest day. Although I do have  just one more chore to do, I have to prep my breakfast and lunch for tomorrow. I always prep the night before. I eat both my breakfast and lunch at my desk Monday-Friday, I tend to eat the same breakfast and lunches all week but I try to mix it up so I get a variety of nutrients. Here’s what my bag looks like.

Breakfast and Lunch on the GO

So to complete the hate portion of my title on today’s blog, I hate winter because on certain days you really don’t want to go outside, but being from the mid-west we do get use to the cold and the snow and the ice and we suck it up and go out, we don’t have a choice really, we have to get groceries and go to work!

Monday I’m going to be posting a workout I am obsessed with.

Check ya Later

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Balancing Life

Today was one of those days that was filled with both laziness and productivity. I am addicted to movies so when I received the Planet of the Apes from Netflix yesterday I knew that is what I wanted to watch when I woke up. We enjoyed our breakfast watching it, we each had a bowl of vanilla yogurt topped with some pumpkin millet bread that I crumbled along with some frozen blackberries which I sprinkled with cinnamon, it was perfect. I make the pumpkin millet bread ahead and saved it in the freezer. I slice the loaf  prior to freezing into chunks so when ever I’m hankering I pull out a few chunks and add away.

Pumpkin Millet Bread with Yogurt and Berries

Then once the movie ended I got prepped to do my workout, I power walked 60 minutes on the treadmill, I am not a runner, I am a power walker.  For some reason walking makes me very happy, I find that when I jog/run I get to hot and my hips really bother me so I listen to my body and I power walk. Every now and then I’ll add a sprint to my walk.

When my walk was done I stretched and got right into leg presses. I did 4 sets of 12. I also did a set of 10 burpees, which I’m really loving right now, when I first saw them on other people’s blogs I didn’t think much of them, but gave them a try anyways and I love how challenging they are.  I also completed a small circuit of abs, which I hate to admit, I normally never do. Trying new workouts is my goal this year.

Lunch was thrown together after my work out, a quick one it was, I was starving. So I grabbed a piece of pita bread sliced it open and stuffed it with hummus and apple slices, I also had a mozzarella cheese stick on the side. With that done I sliced up a lemon and added it to my tumbler of water and ice.

After lunch I got back on tract on a project I have been working on, a photo album that is made up of collages of all the vacations I ever taken, it’s a really big project, because 50% of the vacations were before digital cameras so I have been scanning pictures out of my albums in chronological order by date. What a process this is, but worth it. Tonight I am proud to say I completed 90% of said project. I have some pictures I need to get from my mothers albums and I can scan those and print out those collages to be caught up to date.  I have kept a travel journal since my first trip in 1982, I was 13 years old and I flew to California by myself to spend the summer at my cousin’s house, she gave me the journal when I arrived and I have been journaling in it for each and every trip since.

I was getting a bit stiff from sitting so I got up and started dinner. I found this great recipe on the Nasoya website that I been anxious to try, I purchased all the ingredients earlier this week so I was prepped and ready to go.

Mexican Egg Rolls

 Servings: 25, 1 per serving

Dish Type:

Product Type: Egg Roll Wraps

Diet Type: none

Recipe Source: Nasoya


1 pkg Nasoya Egg Roll Wraps
1 (20 oz.) ground turkey
1 can whole kernel corn, drained
1 can black beans, drained & washed
1 1/2 tsp garlic powder
1 tsp cumin
1/2 tsp red pepper
1 can rotel, drained
1 (8 oz.) pkg monterey jack cheese
handful chopped cilantro, chopped
1 egg, beaten
olive oil cooking spray

Preparation Method: Preheat oven to 425 degrees. Cook ground turkey on medium heat. Mix together in a large bowl corn, black beans, rotel, spices, cheese, and cilantro. Spoon 1/3 cup of mixture in center of egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Brush remaining corner with egg and tightly roll filled end toward the
remaining corner, and gently press to seal. Grease baking sheet with olive oil. Place egg rolls on baking sheet and spray tops of egg roll with olive oil. Bake at 425 degrees for 18 minutes or until
golden brown.

I loved them, I also made a side of refried beans but we hardly ate them, I packed them up for tomorrows left overs. So I’m off to relax and watch some TV, and complete the cycle of today’s theme, Balancing Life.

Think I'll eat the rest of my apple from lunch while I watch TV

Goodnight and I’ll check ya later

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