Epic weekend with surprise ending
I guess I will try to keep the words to a minimum and let the pictures speak for themselves! These are in chronological order…
Saturday lunch at Zooma Zooma Cafe!
Bianca thin crust pizza with brie, spinach, pumpkin seeds, and goat cheese
Watermelon for an afternoon snack
A tall non-fat Cafe Mocha from Starbs with the girls. It looks like I took this picture on the set of Charlie Rose
8 week old, Ellie, my son’s future girlfriend/BFF
Picnic spread on the beach!
Dinner #1 – Roasted veggie sandwich with feta and pesto, carrots and hummus, slice of brie and cheddar, baguette slice with peach jam
Dinner #2 – Trail mix, guacamole and tortilla chips, slice of cheddar, slice of brie with peach jam on baguette slice
Chocolate mint cupcake for dessert!
Sunday breakfast – Whole wheat toast with peanut butter and a sliced peach
Green Monster, made superior by using frozen mango!
Brunch out with hubby and friend – Eggs florentine with wild mushrooms, salad, fresh fruit, home fries = heaven
Afternoon snack – Carrots and crackers with hummus
Dinner – Leftover spaghetti
A brownie for dessert!
Low-Fat, Frugal Brownies (yes, they are actually good!)
- 1/2 cup melted chocolate
- 1 cup of non-fat plain yogurt
- 1/2 cup sugar
- 3/4 cup flour
- 1/2 cup cocoa powder
- 1/4 tsp baking soda
- 1/4 cup water
1. Lightly grease an 8 x 8 pan and pre-heat oven to 350 F
2. Mix chocolate, yogurt and sugar. Then stir in remaining ingredients until mixture comes together.
3. Pour into the baking pan and cook for 20 minutes or until a toothpick inserted into the middle comes out clean.
4. Cool completely and cut into 16 squares.
Since they are low-fat, they are a bit more spongy than your usual ooey, gooey brownies, but I really liked them! They were very easy to slice which makes them pretty to look at. And that’s half the battle!
It’s a boy! (If you didn’t pick up on that already by my earlier hint). You have no idea how long I’ve been waiting to tell you this! 🙂