I had the most delicious breakfast this morning. Recently, my dad gave me a ginormous bag of onions that he bought at a farmer's market. I decided to cook about half of them down into caramelized onions. I do it very simply--just spray a huge deep skillet with cooking spray, and load it up to the top with sliced onions, and sprinkle with salt. I cook it over medium heat for a long time, until they are deep brown.
I've been making pita pizzas lately, and topping them with the onions. For breakfast today, I used them in an omelet. I just used one egg, one egg white, about 1/4 cup of the caramelized onions, and one ounce of fat free feta cheese.
I met Jessica for coffee (tea for me) in the late morning. She's running the same race I am this Sunday, but she's doing it as part of a relay team. She'll be running the second leg, so I may see her on the course. We actually know quite a few people who are racing there this weekend.
While we were chatting, one of the employees brought us two cookies "on the house". Just what I need!!
I managed to keep that cookie on my counter all day without eating it. I'm a rock star.
I made a very old Weight Watchers recipe for a raspberry pie (or, I think it was originally strawberry pie, but I used raspberries). I had bought a big bag of frozen raspberries from Sam's Club for protein shakes, but I don't like using them in shakes because of their seeds. So I was looking for something else to use them in, and decided to try out this recipe. My mom used to make it all the time, with strawberries.
|1 PP raspberry pie|
1 (4 serving) box of sugar-free vanilla pudding mix (must be Cook & Serve, not Instant)
1 (4 serving) box of sugar-free raspberry Jello mix
2 cups water
About 2 cups of raspberries (mine were frozen, so I just ran them under water for a minute); I didn't measure these, because they are zero PointsPlus.
Whisk the water and pudding mix together, and bring to a full boil. Remove from heat. Add the Jello mix, stirring until smooth. Pour into a pie plate. Sprinkle the raspberries all over, letting them sink into the Jello mixture. Refrigerate for a couple of hours before cutting.
The entire pie only has FOUR PointsPlus! I had 1/8 of the pie, topped with 1/4 cup of Cool Whip Free, and it was a total of just 1 PP. It was surprisingly really yummy. Normally, I'm not a fan of artificial sweeteners, but I made an exception for this (I wanted something dessert-y, but low in PP). I'm sure you could use the non-sugar free versions to avoid the artificial sweeteners, but it would add calories.
I've been working on my food plan for the weekend. I'm nervous about this! If I have a plan, I'm pretty good about sticking to it. If I try and wing it, I usually end up caving and eating everything in sight. The hardest part of the weekend for me is probably going to be La Pita tomorrow night. But I've already calculated the PointsPlus for what I'm going to eat, so I will do my best to not go overboard.
My blog posts might be sporadic this weekend, since Rik will be in town. Most likely, I will just be posting later than usual. I'm SUPER excited to meet Rik, and I'm actually starting to get excited about the race. I just hope that everything goes well--no issues with my knee, mainly. If my knee holds out for this one last uber-long run, I will be very happy!
This is probably about as interesting as watching grass grow, but if you'd like to track my progress while I run on Sunday, you can do so here: http://fm.dmptouch.com/tracking/runner-profile.php?bib=1809.