Breakfast: Oatmeal with Brown Sugar and Rasins
Snack: Golden Wheat Pretzels (6) and a Cookie Dough Luna Protein Bar
Dinner: Pasta and Veggie Meatballs
Snack: Pineapples and Apple
(Sorry I didn’t have any lunch today guys! I had a late start at school so I didn’t eat breakfast until like 11)
2 hour Volleyball Practice
Sorry I haven’t posted in a while! This is what I ate from yesterday
Breakfast: Cinnamon Pecan Special K Cereal
Lunch: Veggie Soup
Snack: Whole Wheat Pretzels
Dinner: Tofu Pad Thai
Dessert: Pineapples and No-fat Hot Chocolate
I have officially and successful made it day 10 of the vegan experience. I feel like it’s been months though! I’m not sure if that’s a good thing or bad thing? Last night before bed I was craving pumpkin which is normal for me this time of year. I knew before this morning exactly what I was…
LOVE THIS! Feel like printing this out and living my life by it.
This is now the screen saver on my phone.
Loving the volleyball season right now!Freshman A 2012!
Swirled Cheesecake Brownies (105 calories)
4 ounces reduced-fat cream cheese, (Neufchatel)
1/4 cup sugar
1 large egg
1 tablespoon all-purpose flour
1 tablespoon nonfat plain yogurt
1/2 teaspoon vanilla extract
2/3 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
2 large egg whites, or 4 teaspoons dried egg whites (see Ingredient note), reconstituted according to package directions
1 1/4 cups packed light brown sugar
1/4 cup canola oil
1/4 cup strong (or prepared instant) coffee, or black tea
Preheat oven to 350° F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.
To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.
To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.
Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.
MAKE AHEAD TIP
The brownies will keep, covered, in the refrigerator for up to 2 days. (Alternatively, bake brownies in an 8 1/2-by-12 1/2 -inch foil pan, wrap well and store in the freezer for up to 3 months.)