Early Morning Challenges

Can I just tell you how difficult it is to want to prepare yourself a healthy, nutritious breakfast when you’re surrounded by these

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and these?

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Talk about a challenge first thing in the morning!

This morning, I hit the gym bright and early for some cardio + BodyPump. Since I missed yesterday’s usual BodyCombat + upper weights, I figured I’d hit up the ‘pump today. I completed 15 minutes of HIIT on the treadmill before tackling what turned out to be quite a challenging class…but totally in a good way!

So as if that wasn’t already enough of a challenge this morning, I then come home and am faced with that challenge you see right up there. Man oh man.

If you’re wondering why in the world I’m baking cookies at 7am in the morning (not that that’s a bad thing) it’s because I’m getting ready to send out the goodies to the winning bidder from TGFA. In addition to a batch of my beloved Crackled Sugar Cookies, she will also be getting a batch of Jessica’s Puffy Peanut Butter Cookies with Chocolate Chips. Lucky gal!

Breakfast

You guys should be proud of me. Look at the healthy, nutritious breakfast I managed to make myself while those cookies were baking away in the oven.

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As usual when I make the Crackled Sugar Cookies, I am always left with 3 unused egg whites. And since we all know that nothing goes to waste up in here, I put them to good use. However, the peanut butter cookies also left me with another egg white, so you know what that means folks…

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A whopping 4 egg white veggie scramble! This bad boy was filled up with green pepper, onion, and some fresh cherry tomatoes. I also gave it a little sprinkle of dried basil, salt, and pepper…absolutely delish!

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I paired my scramble with a piece of toast with raspberry jam and a glass of iced coffee.

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And believe it or not, I’m actually not even tempted to go dig into those cookies right now.

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But that’s also because I’m not currently in the same room as them either. Winking smile

Questions for the Morning:

WOULD YOU RATHER…(we’ve got a mix today!)

  • Eat peanut butter cookies -OR- sugar cookies? (Sugar- these are the bomb)
  • Be gossiped about -OR- never talked about at all? (be gossiped about…I dealt with it all through elementary/middle/high school, so I think I can handle it!)
  • Eat a handful of hair -OR- lick three public telephones? (<—isn’t that naaasty?!? I’ll have to go for the handful of hair…but it still makes me gag a little)

Asian Pasta Stir-Fry

Somebody told me today that he’s feeling a little shafted…

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Apparently, he doesn’t like how tulips and cookies have been replacing his blog time. Would ya look at that…he won’t even look at me!

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Spoiled much?? Winking smile

Well, just to spite him, I made sure to snack on a leftover sugar cookie this afternoon.

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Which apparently cause me to make wicked-awesome faces. Wow, I’m obnoxious. Rolling on the floor laughing

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Dinner

Tonight’s dinner was a new recipe: Asian Pasta Stir-Fry!

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I recently clipped this out of one of my past issues of Shape Magazine and decided tonight would be a good night to give it a go. It was wicked easy to make and tasted really, REALLY awesome.

There were so many different flavors happening, it was like a party in my mouth. Smile I made a few slight alterations to the original recipe and came up with this…

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    First, start out by cooking your pasta and rinsing it under cold water.

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    Next, mix together your flour, soy sauce, red wine vinegar, and broth in a small bowl.

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    In another small bowl, lightly beat the egg and egg whites

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    Next, get your biggest skillet, heat up your oil, and add in the spinach and garlic.

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    After about 3 minutes, add in your eggs, stirring constantly for 1 minute.

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    Next, stir in the tomatoes, red pepper, and soy sauce mixture, cook for 2 minutes, then increase heat to high and bring to a boil.

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    Steamy! Winking smile

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    Add the drained pasta and cook for 2-3 minutes or until heated through.

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    Remove the pasta from heat and add in your pineapple chunks.

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    VOILA! You’ve got yourself a delicious, flavorful stir-fry! Open-mouthed smile

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    I had actually never made any sort of stir-fry before that called for eggs the way that this one did, but it was soooo good! Plus, having the spicy (red pepper flakes) and sweet (pineapple) combination definitely made the dish.

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    We’ve got ourselves some leftovers, but I can definitely foresee this recipe staying in our rotation.

    Wait, do we even have a rotation…?

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    Tonight, Jay and I are off to visit with some friends and family at bowling again. Surprisingly, bowling season is almost over which meeeeeeans…

    Softball Season!! I can’t wait! Open-mouthed smile

    Catch ya’ll laterrrrr!

    Crackled Sugar Cookies

    As promisedhere’s your sugar cookies!

    I’ve always loved the taste of a good sugar cookie.

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    I can remember when I was little, my Mom would often take me to Bradlees (an old local department store…does anyone else remember it??) where they would have some of the most gigantic M&M sugar cookies in their little bakery counter.

    Yep, they had a bakery counter. And anytime Mom said we were going to Bradlees, I would immediately think “COOKIES.”

    Apparently, I already had my priorities straight at my ripe old age of three. Winking smile

    Growing up, sugar cookies still remained a favorite of mine for when I was craving something without chocolate. Believe it or not, I do still have those moments!

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    The one thing, however, that has always prevented me from making them more often is because I really dislike rolling out dough. It’s such a daunting, tedious task, isn’t it?

    If you don’t think so, then I’ll be happy to give ya a call the next time I need some dough rollin’ done.

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    So yesterday, when my mom requested a batch of sugar cookies, I happily obliged but under one condition: no cut-outs! She agreed, and thus, my quest for the best no-roll sugar cookie was on.

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    The winning batch came courtesy of this recipe on Savory Sweet Life. I only made one slight adaptation, substituting half of the vanilla extract for almond extract. I am a huge fan of almond extract in my sugar cookies AND my buttercream frosting so I found this to be completely necessary.

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    The result was my now-favorite, no-roll sugar cookie. They are definitely a must-try!

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    Even after being cooled, these cookies still retain their chewy middles, along with a slightly crunchy edge. Perfect, if you ask me!

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    So perfect, in fact, it was quite hard to resist “testing” a few while snapping these photos…

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    Hey, there’s no judging around here. Winking smile

    Question for the Morning:

    How would you rank the following…?

    • Sugar Cookie
    • Chocolate Chip Cookie
    • Oatmeal Raisin Cookie

    For me, I think it varies from day to day, but I’d have to say Oatmeal Raisin, Sugar, Chocolate Chip. Smile