Two things that don’t go together!
Are you guys working today or do you have the day/week off? Obviously I’m not EXCITED to be back in the office, but I have never been so happy for Christmas to be over in my life. And I must say it feels nice to be back into the swing of things. At least it will for a few days until Tim and I take off for our New Years getaway.
I am pretty pumped for my packed breakfast and lunch today of cottage cheese, veggies, and fruit. While I’ve tried to be good over the past few holiday celebration days, I didn’t do as well as I had hoped. Which is okay – it’s the holidays and I don’t eat like this year round! I definitely did better limiting myself and eating in moderation throughout the rest of the season, but from Friday through yesterday? Not so much.
Today I will slowly come out of my food coma with the following meal and workout plan:
- Breakfast: Low-fat cottage cheese with cinnamon
- Snack: Banana
- Lunch: Mixed greens with shredded carrots, mushrooms, cherry tomatoes, broccoli, and low-fat shredded mozzarella with a Chobani raspberry yogurt on the side
- Snack: Apple
- Workout: Two a Day Tuesday – taking Kix, teaching Circuit
- Dinner: Shrimp and veggie stir fry
And now that I’ve motivated all of you to get back on track after holiday indulgence, I’ll post an unhealthy recipe.
I know, I know, I’m so mean.
In yesterday’s post, I wrote about all the wonderful recipes I made for the different Christmas events of the weekend. I’ll be posting them throughout the week. I know these probably would have helped to have posted BEFORE the holidays, but there was just no way that was going to happen. Maybe next year. They’ll at least make a nice “What You Can Make for the Holidays” post next season.
Some are healthy, some are not.
Christmas Tree Brownies
Recipe inspired by Betty Crocker
- 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
- Water, vegetable oil, and egg called for on brownie mix box
- 2 or 3 drops green food color
- 2/3 cup vanilla frosting from a 16 oz container
- Miniature candy canes (unwrapped)
- Red and green decorating sprinkles
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Grease bottom only of foil with cooking spray or shortening. —> I used a 9 x 13 baking pan and just greased the pan instead of using foil
- Make and bake brownie mix as directed on box.
- Cool completely, about 1.5 hours.
- Remove brownie from pan by lifting foil; peel foil away.
- Cut brownies into triangles.
- Stir food color into frosting. Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag. Squeeze bag to pipe frosting over brownies.
- Sprinkle with decors.
- Break off curved end of candy cane; insert straight piece into bottoms of triangles to make tree trunks.
I got so many compliments on these!
Kate was right, I definitely loved making Christmas tree shaped food this season. She was referring to the Christmas Tree Pita appetizers I brought to my uncle’s birthday party a few weeks ago. Our other friend from work ended up replicating those for a work event last week! And as promised, were a huge crowd pleaser.
Anyways, I brought the brownies to Shannon’s party on Friday night. Because Shannon always has the best display of desserts, I wanted to bring my cutest one there. Most people at the party thought that Shannon made the brownies, and I took that as the utmost compliment! Look, they fit right in with the rest of Shannon’s treats! Check another crowd pleaser off the list.
Did you make any cute desserts for the holidays this year? What are your plans for a post-holiday get back on track day?