We have been so busy. School is back in (yesssss! I love having BOTH my boys around, but when Bigs is in school for a few hours a week, I am really able to find time to get stuff done.) and sometimes getting back to an old schedule takes a little adjusting. Sure my kids never slept in during winter break, but we still had to move a little more quickly to get places.
For Bigs’ first day back at school yesterday, I did a transportation themed lunch.
Mind you, I’m a bit rusty from not doing any special school lunches since December 12th. I made a choo-choo and race car shaped PB&J, I put some dried fruit, nut and raisin mix in there with some orange yogurt raisins, some pretzel sticks and an applesauce squeezy fruit. He said he really enjoyed the train sandwich!
And dinner was even mostly successful.
I roasted zucchini and squash (in a tian fashion, without the cheese or breading).
I cut the up the veggies and tossed them in olive oil and Montreal steak seasoning and baked them for about 40 minutes.
I served them with sun-dried tomato, garlic and herb chicken sausage and green bell pepper tossed in a homemade tomato sauce.
Everyone (all the adults – we had a friend over for dinner) ate it and there were no leftovers.
Did I mention that I am on a self-imposed diet? I am. It’s a dessert on weekends only diet. AUGH! I am three days into it and have stuck with it so far. It’s going to be hard when I start baking again.
Well, since today is Wednesday and there is no school, I decided to TRY to start a new tradition – Special Breakfast Wednesday. During the school days, we just don’t have enough time to MAKE a breakfast (that isn’t cereal, toast, etc.). So this morning I made pancakes from scratch. Snickerdoodle Pancakes. And they were HEALTHY. And let me tell you, they were some of the best pancakes I’ve eaten in my whole life. Bigs ate 10 small ones. Smalls ate about 4. And that’s a lot for him.
I used a recipe from Chocolate Covered Katie. She does healthy desserts and breakfasts. I’ve made her Chocolate Chip Cookie Dough Dip before and it was wonderful. These particular pancakes have a very small amount of sugar and no fat at all (or eggs)!!
They browned up quickly and beautifully.
Like every other time I make pancakes, I get better at making them as I go through batches. The last batch is always the best. Works out for me since I always give the first batches of pancakes to the boys and my husband first. 😉
There, that’s better. Golden brown.
Anyways, they were DIVINE. I am not exaggerating. They were so wonderful. I still smell the cinnamon in my house. I will be making these again and again. And I can easily make them gluten and dairy free. They were made even better with real maple syrup.
Real maple syrup can make anything better.
These are a great “work-around” to my no dessert during the week diet!
Here is the recipe:
Anyways, off to ready the house for my bestie! She is up from where she now lives, four hours away from me (waaaaaaah) and we are going to spend some time together this morning with our kids.
Have a blessed day!