Sunday, June 16, 2013

Flipping Pancakes and Packing Up

Hey-oh! It’s the weekend! Time for some rest and relaxation, the gym, and pancakes of course! For me, however, this weekend, I only get two out of those three things.

Next weekend I’m moving out of my condo, so this weekend has been spent making arrangements and packing. Ugh. Feels like a never ending process. In the span of a week, we went from spending our Saturday night living (and eating) the high life in the city to shopping at Walmart in Surrey. Ha. How things got real- fast. Oh moving, I hate you so much.
Despite all the packing, the organizing, the cleaning and doing everything else that goes into moving, I’m still making it to the gym, and even started a brand new training program this today (which, as a side note, was insane! During my leg work out I was seriously sweating through my eyeballs and am pretty sure I will not be able to walk tomorrow… or even tonight.  I can already feel the soreness/ stiffness coming on- which I love. I know I did something right). Whoot whoot! #makingithappen Operation Bigger, Better, Stronger is now into full effect. The countdown is on. I have 65 days (9 weeks) until Vegas and I will be using each and every one of those days, hours, and minutes building my body so I can bring my best.

Every second, minute, hour, bigger, better, stronger, power! #thatpower

Repping it out at (well, resting between sets when I took the picture)
on the Smith machine

Yes, I am now following the creed of Will.I.Am and Justin Bieber... not sure if that’s better or worse that Enrique. You tell me.

As of last night (after a final trip to Menchies), I am back into competition prep mode. No, I’m not training for a show, but am preparing for a photo shoot and the look I want to create will take my complete focus and dedication over the next two months. But that’s okay, I do well in crunch times. I will confess, I will be taking two breaks or ‘off times’ during this prep. The first break will be when I go to Napa at the end of month for my dear friend Katherine’s stagette. While I can keep up with my training and eat (fairly) clean while away, I simply cannot go to Napa and not do a wine tour, right? I am pretty sure I’d be banned from ever returning if I didn’t drink at least some wine while there J And then the second break will be when the hubs and I hit Chicago in the middle of July (one month out from Vegas). Again, I can’t go to Chicago and not eat pizza. I’d be run out of the town for sure!! Plus, we have already bought tickets for a pizza and cocktails tour which will undoubtedly be amazing!! I heart Chicago. It’s really one of the best cities. Here’s a pic from our last trip there.
Our reflection in the Bean

Other than that though, no excuses. I’ve already scoped out post-move gym options in the new ‘hood, I’ll be prepping all of my meals for the weekend of the move, and I will do what it takes to keep up with my training schedule. I’m making it happen.
Somehow within all the chaos going on because of the move, I created and tried out a new pancake recipe yesterday morning. After being phased out of my competition prep food plan in March, bananas are (temporarily) back on the menu. And, in homage to the Chunky Monkey cupcake I inhaled/ ate last weekend, I wanted to try to make a banana pancake. It turned out yummy. Here’s the recipe:

Chunky Monkey Banana Pancakes

Ingredients (for 1 serving)
  • 1/3 cup/ 30g oats
  • 1 tsp baking powder
  • 17g vanilla protein powder (I used a whey based powder, but you can use whatever you like. Be aware, however, each powder and brand had different absorption so you may need to adjust the amount)
  • 50g/ half a banana
  • ¼ egg whites
Vanilla Icing:

  • 2 TBSP non-fat Greek yogurt
  • 1 TBSP/ 7g vanilla casein


  1. Mix the three dry pancake ingredients today until well blended.
  2. Mush the banana into the egg whites (you can keep the banana chunky or puree it right in- your preference).
  3. Stir the liquid ingredients into the dry ingredients.
  4. Pour batter into a pre-heated sprayed pan.
  5. Cook for 4-5 minutes on one side. Flip. Cook 2-3 minutes on the other side.
  6. While the pancake in cooking, make the icing by mixing the yogurt and casein together.
  7. Once the pancake is cooked through, top with the icing while still warm.

I also added some chunky peanut butter (which I just rediscovered- OMG, amazing!) on the top of mine with the icing. While it was a little dry (next time I might add a couple of tablespoons of milk to the batter), it was still really yummy with the peanut butter and bananas- one of my favorite combos.
I also want to try it with a little chocolate next time. I thought about it for this recipe (and seriously spent way too long debating whether or not to add it in), but in the end wanted the vanilla flavoring more. If I were to add in the chocolate, I would either add a tablespoon of cocoa to the batter or make chocolate icing instead of the vanilla. Or, if your diet permits it, you could also add in a couple chocolate chips, or make a chocolate sauce. The possibilities are endless. See, I told you I thought about it for a long time).
Okay, enough about pancakes and back to the packing. Ugh. Seriously, how do I have so much junk??


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