I’m not going to lie; I’m freaking out a little.
I have been sitting in front of my computer all day working like a crazy person. I managed to keep it together pretty well for most of the day, until mid afternoon, when the wheels came off.
I have an enormous deadline this Friday which I am behind on because I’m waiting for other people to finish their work so I can do mine. There are also about a gazillion conference calls on my calendar, thereby cutting into my working time and completely freaking me out in the process. I know it will all work out, but I’m a tiny bit panicky right now.
So, while I wanted to be all, “Here’s my meal plan for this week!” and “Here’s my workout plan for this week!” instead, I’m still working away at my desk, eating baby carrots and drinking wine and hoping I make it to the gym as many days as humanly possible (I went this morning!). Although the clear win in this scenario is that since I work from home, I get to drink wine while I work. That makes everyone happy, right?
I’m not leaving you hanging entirely. Because I know you have some pumpkin leftover from Thanksgiving, and you need something moderately healthy to do with it, I’m sharing a recipe I came up with after Claire kept flashing delicious pumpkin bread all over the place. I’ve been eating it for breakfast all week, smeared with almond butter. Be warned–it’s an addicting combo!
Ricotta Pumpkin Bread
Makes 12 slices ~150 calories/each
1 c. sugar
1/2 c. low fat ricotta
1/4 c. egg white substitute
1 c. pumpkin
2 t. pumpkin pie spice
1 c. whole wheat flour
1 c. white flour
1 t. baking soda
1/4 t. baking powder
3/4 t. salt
Preheat the oven to 350* and spray a loaf pan with cooking spray. Combine sugar, ricotta, egg whites and pumpkin. Mix dry ingredients together in a separate bowl, then add to wet being careful not to overmix. Pour the batter into the pan and bake for one hour. Cool completely, then slice into 12 pieces.