My Best Advice + Sweet Southern CornbreadDecember 10, 2012 - Author: Ashlee - 2 Comments
IT’S SNOWING!!!!! I can hardly believe it. My busy season at work is over as of today, AND it’s snowing outside. Going to be a good, good day over here!
Weekly Workout Log Week Ending 12.09.12
Monday – Rest
Wednesday – 30 minutes cardio (treadmill + elliptical)
Thursday – Rest
Friday – Lucky 7s Cardio + Upper Body
Saturday – Rest
Sunday – 3 miles
Sorry for my lack of post yesterday to catch you up on my Saturday, but to be honest there wasn’t much to share. I did manage to do a couple of fun things like get a pedicure
hang out at Starbucks,
nap with Shiner,
and Christmas shop…for myself. (Don’t worry, I shopped for everyone else on Sunday )
Other than that, there wasn’t a lot to share! My plans changed, changed & changed again which had me doing a lot of waiting around. And as far as food goes, I pretty much grazed my way through the day. Egg sandwich, soup, crackers, fries, etc. That was my Saturday! I do have the best piece of advice I will ever be able to offer: There is one time every month that women should not shop or make cookies. Take my word for it!
In true His-n-Hers Sunday fashion, here is our day in pictures! AND a recipe!
(STOVETOP pumpkin oats. So much better than microwave.)
(Ran a 5k in the cold, damp & dreary weather…perfect running weather!)
(Forgot to stop my timer for about 3 minutes while stretching! I promise I’m not that slow!)
(Easy, peasy lunch)
(Met this gorgeous little girl finally and she is SO sweet!)
(Cold weather means soup!)
Specifically the best cornbread to ever come out of my kitchen. Hubs said it was the best he’s ever eaten anywhere, and I can’t say I disagree. SERIOUSLY SO GOOD. It is DAIRY FREE & WHOLE WHEAT, but definitely not low calorie (213 calories per sqaure, 18 servings total)..but it’s just so darn good that it’s worth the “splurge.”
Sweet Southern Cornbread
- 2 C White whole wheat flour (I’m sure a neutral flavored gluten-free flour would work here)
- 2 C Yellow cornmeal
- 1 C Sugar (You could use a stevia baking blend or sugar alternative as well)
- 2 Organic eggs
- 1/2 C Earth Balance vegan buttery spread (I used the red soy free variety)
- 1 C Unsweetened almond milk
- 1 C Water
- 1 small can creamed corn (I believe it was 6 oz)
- 1 T baking powder
- 1 t salt
- Mix dry, mix wet and combine. Bake for 25 minutes at 3758 in a 9×13 dish
(Found my new favorite wine. and cornbread. in one day. My life is now complete.)
(Sunday night football)
And that was it! Hope you had an amazing weekend.
It’s cold outside…go home and make some chili and THAT cornbread tonight. I promise you won’t regret it!