Another Monday has snuck up on us. These weekends seem to be flying by. But maybe it’s just because I’ve been keeping so busy. We had gorgeous weather on Friday and headed out to the arboretum for a bird watching program. Cupcake loved using the binoculars to see birds and nests.
Pumpkin took a nap in the Ergo. We also spent some time in the backyard on the swing set and digging in the sand and water table (without water). And hubby took the convertible for a spin so I grabbed the sawhorses and did some jigsawing while I had the garage space.
On Saturday I had a sorority event, which meant I got to get dressed up! My poor dress had those weird hanger sticky uppy things on the shoulders from hanging up so long. I had to bust out the iron and work a little magic. It was so fun to chat with adults, eat lunch without someone yelling at me and enjoy a fashion show. And I did a little shopping by myself on the way home. I sure was happy to see my girls when I got home, though.
Sunday got started with a heck of a run.
A gal in my running group, who also lives in my neighborhood needed to get in a 9 miler for her marathon training and her usual running partner was sick, so I told her I’d go as far as I could with her. Not bad for barely getting in one run a week and still recovering from my back injury.
Then it was off to the grocery store, back for lunch, doing a little crafting and a Target run with my Cupcake. After dinner I beat Cupcake at a game of Zoominos and she didn’t take it so well.
It was a great weekend, but I’m really looking forward to warmer ones so we can get out off the house a bit more.
So, on the menu this week. (It’s a short one since we’ll be out of town a few days this week)
BBQ chicken sandwiches
Quinoa & Vegetable Stir Fry
Copycat Qdoba chicken with Cilantro Lime Cauliflower “Rice”
For breakfast? Pancakes. Cupcake wants pancakes every day. It’s the one thing I never have to fight with her to eat. So in order to make myself feel a little bit better about letting her eat so many pancakes I’ve come up with a sneaky wheat pancake that is just a tad healthier than a regular pancake. The secret ingredient? White wheat flour. The left out ingredient? Sugar.
Since we’re just going to put a little syrup on them anyway who needs sugar? Well, I don’t put syrup on mine. I prefer a smothering of sunbutter and some sliced strawberries on top. Heaven.
I’ve been making these for a while now and even hubby didn’t realize they were wheat! And he is picky about his pancakes!
- 1 egg, beaten
- 1 cup white wheat flour
- 1 cup milk
- 2 tablespoons butter, melted
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- In a large bowl whisk the egg until fluffy. Beat in remaining ingredients until smooth, without over mixing. Heat griddle to 375 degrees. Spray griddle with non-stick spray. Pour a little less than 1/4 cup batter for each pancake. Cook until bubbly, then flip and heat until cooked through and golden brown.
I always make at least a double batch so we have some for a few days. You can keep them in the fridge for a day or two or freeze them. I just warm them up in the toaster oven. The girls devour them. Who wouldn’t, though? They’re pancakes!