Baking & Chick-fil-A

Happy Friday!! I hope your weekend is off to a good start. What are you up to this weekend??

After finishing up work today, I got a little busy in the kitchen and made an adjusted loaf of my Vegan Multigrain Bread. I am still working on perfecting this and will post an updated recipe once I do:

I also made up a batch of granola to bring to my Dad tomorrow (we’re headed to my parents for a BBQ!):

 

Then, it was off to Chick-fil-A, so that the husband could try (for free!!) the new Spicy Chicken Sandwich. I heard lots of good things about the new addition to the menu, and I knew the husband would love it.  I nibbled before we went (knowing that chick-fil-a isn’t known for their vegetarian selections ;)). I did get a side salad with honey mustard dressing:

and one of their new cookie crumb parfaits (very yum, but not Charleston’s Cafe yum ;)):

The new sandwich:

Josh really enjoyed it! Best part of dinner? We met up with Lindsay and P!!! They swung by our house afterwards to meet the Frankster too.

 

So excited for the rest of the weekend. I think I will do a bit more baking tonight. Tomorrow, I am teaching Body Step, hopefully going to the IoP beach to see the sandcastle building contest and off to a BBQ at my parents house. Sunday is open! Cannot wait.

Vegan French Toast

Already through Wednesday!! You have to love a short week. How have you been? Hope everything is going well. How are your workouts? I suppose I should call my Wednesday posts “Workout Wednesdays”, as I always seem to talk about my weekly plan on Wednesdays. My workout plan has been/is as follows:

• Monday: Taught Body Step
• Tuesday: Taught Body Attack
• Wednesday: Ran 6 miles in the SC heat (I think this means I’m a real southerner now, right Kath? ;)- btw Happy Anniversary to Kath & Matt)

 

 

• Thursday:  Teach 45 minute Step, 45 minute Pump
• Friday: Off
• Saturday: Teach Body Step
• Sunday: Off

What do you all do in terms of off days? Do you plan? Do you listen to your body? How many/week? I plan around my teaching schedule but aim for two days off a week (since my schedule is pretty heavy otherwise).

Tonight, I attempted to makeup a Vegan French Toast recipe. Note: the actual French toast mixture is vegan, the Great Harvest Bread (one of the breads I used), is not vegan.

Ingredients:

3/4 cup Almond Milk (I used sweetened original)

1 tablespoon whole wheat flour

1 tablespoon ground flax seed

1 teaspoon vanilla

Desired amount cinnamon

6 slices of bread (I used 2 slices of Great Harvest Dakota Bread, 2 bagel thins)

Directions:

Wisk together first five ingredients. Dip bread (both sides) in mixture (make sure it really soaks it up). Spray a pan with non stick spray (or alternatively add oil). Place pan over medium high heat. Cook toast up, flipping until toast has reached desired crispiness.

I served Josh’s with some eggs, spinach & cheese (obviously not vegan).  I topped both of our plates of French toast with strawberries (which I cut up, sprinkled with stevia, and let sit to get extra juicy).

  

I topped mine with some yogurt (and ate the rest of the yogurt on the side ;)). You can use soy yogurt to keep this vegan:

 This was super delicious, I cannot wait to make it again! Yayy for Brinner, right Lauren?

Enjoy the rest of your week!!