Hi, blog friends! Happy Friday!
Yesterday started with a 45-minute spinning class with my best fitness buddy followed by chit-chat and iced coffee, which is one of my favorite ways to start the day. When Mal goes back to school in September, I am definitely going to miss these mornings.
On my drive home from getting iced coffee, I received this text message from Mal: “Quinn is in the best mood today!” And I can’t tell you how happy it made me. I couldn’t wait to get home and hang out with them!
Now that he is getting bigger, I love seeing Q’s personality come out. He’s such a happy baby. I hope it continues!
Once I spent some time with Q, it was time to eat. I was starving! I ate breakfast before spinning (toast + banana + a ridiculous amount of almond butter), but I was more than ready to eat again. Breakfast #2 was eggs with roasted sweet potatoes, onions, and ketchup and the rest of my iced coffee.
After that, I replied to some emails, mailed copies of my book to the giveaway winners, and took a shower.
Q started to get fussy and hungry, so I fed him and then fed myself again. I’m telling ya, I don’t stop eating now that I am breastfeeding! In the mix: Iceberg lettuce, roasted fennel, potato salad, chicken, and salsa verde (aka random leftovers from the fridge).
And then I ate some chocolate chip cookies!
Speaking of cookies, here’s the chocolate chip cookie recipe that I mentioned yesterday. It’s a GOOD one!
- 1 cup FlapJacked Protein Pancake Milk (buttermilk flavor)
- 2 eggs
- 1/2 cup sugar
- 4 tbsp butter, softened
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 cup dark chocolate chunks
- pinch of salt
- Preheat oven to 350 degrees F.
- Combine all ingredients together in a large mixing bowl.
- Coat a baking sheet with nonstick cooking spray and portion batter into 1-inch balls. Be sure to leave some space in between them because these cookies spread.
- Bake for 10 minutes.
- Allow to cool before serving.
Makes 1 dozen cookies
Question of the Day
Have you gotten any good text messages lately?