It was about this time a week ago when I felt the first little tingle-itch in the back of my throat that signaled the beginnings of my cold, which makes today my 1-week Coldiversary. I am not happy about this. Besides missing my normal workouts (I’ve managed a few outdoor walks, but that’s it), I’ve been close to the upper limit on my calorie range more days than not. Not great for my post-holiday splurge recovery, and it leaves me feeling uncomfortable. I have to keep reminding myself that I’m doing okay and that it will all level out if I continue to do okay.
The good news is that I’ve been eating good-for-me foods about 95% of the time, and I even tried a couple of new recipes. Instead of sharing my cold, I thought I’d share the recipes.
You need cookies when you have a cold. (It’s a Rule.) I remembered seeing a recipe on Blogilates for a healthy version of oatmeal cookies and decided to give it a whirl–adapting it to my tastes, whims, and pantry inventory. Here’s what I ended up with:
1/4 cup cottage cheese
1/4 cup rolled oats
1/4 teaspoon baking powder
1 egg white
a splash of vanilla
2 packets Stevia in the Raw
I mixed it all together, dabbed out 4 cookies on some parchment paper, and baked at 350° for 17 minutes.
Verdict: Tasty, but not quite sweet enough for “cookie” status. They basically taste like baked oatmeal, which isn’t bad, but I would probably like them better as a cookie if they were sweetened with the dates called for in the original recipe, or maybe a splash of honey. But I didn’t have any dates and my honey requires decrystallization before its next use, so I used the Stevia packets I had on hand. Too late, I thought that the addition of some of the dried cranberries in plain view on my pantry shelf would have been nice as well. Next time….
Cake for Breakfast
Photo: foodsofapril.com via Pinterest
Other than finding out my numbers were chosen in last night’s lottery drawing, I can’t think of a better way to start the day than with a slab of cake. It’s even better when the cake is actually beneficial. And even more better (??) when said cake has slightly over 100 calories before adornment(s).
There are bunches of protein cake, cookie, and muffin recipes across the internets. I chose to use the one from Foods of April just because it popped up on Pinterest the other night when I was trying to figure out a breakfast-to-go option for the following morning. It has just a few ingredients and bakes in the microwave. Three minutes, start to finish. Perfect for 6 a.m. meal prep!
15 grams protein powder (This is one scoop of my GNC soy protein isolate; your powder & scoop-size may vary.)
1 tbsp 100% cocoa powder (I use dark chocolate–swoon)
1/4 tsp baking powder
2 packets stevia (or sweetener of choice–it does need it if you’re using unsweetened protein powder. Trust me.)
1 tbsp pure pumpkin or applesauce
1 egg white (or pasteurized equivalent)
dash of cinnamon (my add-on, not in the original recipe)
Stir it all together in a microwaveable mug or small bowl and zap it for 60-70 seconds, depending on your microwave. Then carefully, because it’s H-O-T!, loosen the edges with a knife or spoon and plop it out on your plate or, um, your paper towel. *blushes* Now you’re ready to top it with whatever strikes your fancy, or do as I do and just eat it plain.
Verdict: I’ve eaten cake for breakfast three times in the past week, which should tell you something. This cake (or muffin, if you prefer) and a small banana keep me full for hours. I’m curious to see if that holds up when I get back to regular strength training.
And I think that’s it for new recipes for this week. Besides cake and cookies, I’ve been eating lots of fresh fruits and veggies. If I had to have a cold, I’m glad to have it when the oranges are in season!
I hope your week is going splendidly. I’ll be catching up with my reader tomorrow, as well as making another produce run.