Last night, the Christmas tree stand almost got the best of me. Almost.
Even though we’ve had that stand for five years, I can never figure out exactly how to put it together – it’s pretty temperamental. And we spent another 20 minutes trying to to fit the tree into the stand; we had to shave it down with a bread knife.
But – SUCCESS!
We went for a blue theme this year – pretty, yes?
This week is going to be very, very busy. I’ve written a few times about how pregnancy is doing a number on my sleep (I think it’s due to the hormones) so I’m going to make a serious effort to eat well this week. Lots of veggies. Less potato chips. I’m hoping it will make a difference with how well I sleep – in the very least, it’s worth an honest try!
Breakfast was a yummy. It’s a twist on my classic Sweet Potato Pancake. Instead of sweet potato, I used pumpkin puree and mixed in gingerbread spices.
Gingerbread Pumpkin Pancake
Ingredients:
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3/4 cup oatmeal
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2 tablespoons almond milk
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1/4 cup pumpkin puree
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1 egg
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3 heavy pinches of cinnamon
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2 heavy pinches of ginger
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1 heavy pinch of ground cloves
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1/2 tablespoon molasses
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1 tablespoon protein powder
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Topping: banana, almonds, and a drizzle of maple syrup
Directions:
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Heat and grease griddle.
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Mix first nine ingredients.
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Pour onto griddle and form pancake shape.
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On Medium Low, cook slowly and then flip (use a plate if necessary) when golden brown. It will take a while to fully cook!
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Cook other side.
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Plate, top with fruit, nuts, and syrup, and enjoy!
‘Twas a good one!
What kind of goals do you have for the week? I’ve got a lot of small projects to wrap up. And I want to stick with balanced eating and the December Plank Challenge!
Great goal- I’m sure you will reap the benefits! One of my goals this week is to fit in 2 strength training sessions- I dread them but always am so glad after doing them!