Yesterday I went over my calories by a little bit – mainly because I enjoyed numerous snacks throughout the day. With my daily walk I was able to consume a bit more calories – which I took full advantage of.

Breakfast was the same as Thursday – 2 eggs over easy and a slice of Great Harvest Bread Co cinnamon chip loaf, but I added a cup of sliced strawberries (to up my fiber because I’ve realized I don’t get nearly enough!) – 474 calories

Lunch:  When we were grocery shopping the other day, Frank mentioned that he loves pinwheels.  So I made us some for lunch.  A chicken club style pinwheel.  – 325 calories

Dinner – I made some burgers!  With potato salad.  I cut calories on the potato salad by using miracle whip instead of mayonnaise.  So good, though and it’s so difficult to just stop at one serving!  – 736 calories

Snacks – Everything pretzel crisps with some spinach artichoke dip, a homemade oatmeal cookie and a serving of dark chocolate for dessert – 481 calories

Overall calories – 2015

Over projected goal – 97 calories

I’ll admit – I splurged a little yesterday, but I still stayed relatively within my range.

Saturday:

Breakfast – blueberry cheesecake pancakes (pictured above, recipe to follow)! – 479 calories (including the maple syrup)

Lunch – okay, this wasn’t actually a lunch. I just really wanted to make a s’mores quesadilla from the Hungry Girl website but had absolutely no idea how I was going to fit it into my calories for any day – so I replaced my lunch with junk food.   A s’mores quesadilla – 314 calories

Dinner – croissant wrapped chipotle jack chicken sausage with a side of Annie’s buttered Parmesan spiral pasta – 620 calories

Snacks – Everything pretzel crisps with spinach artichoke dip – 200 calories

Calories – 1613 not bad, I’m a little over but I didn’t do a long walk today, just the occasional short walk with Prince.  I spent the majority of the day cleaning.
Anyway – on to the best thing!  These pancakes.  I adapted the recipe from Chocolate Covered Katie’s blueberry pie pancakes.  I was checking out her cheesecake version and it just sounded so good, but I didn’t have all of the ingredients and I didn’t want to smear the cream cheese on top.  I wanted to save that for the maple syrup, but I did want to experience pockets of cream cheese.

Blueberry Cheesecake Pancakes

Serves 1

• 1/2 c blueberries
• 1/3 c whole wheat pastry flour
• 2 tbsp rolled oats
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/8 tsp salt
• 1 tsp vanilla extract
• 1 tbsp organic cane sugar
• 1/3 c almond milk
• 1 tbsp Greek yogurt cream cheese, cut into chunks (about 10-12 pieces)

Combine all of the dry ingredients and then add the milk.  Mix until just combined.  Add the cream cheese chunks and lightly fold ingredients (don’t mix too much because you still want the chunks to by whole – not blended).  Spray skillet with non-stick spray and heat over med heat.  Spoon out batter to form 3 pancakes.  Cook completely on one side before flipping.  Once pancakes are cooked on both sides, place on plate and add maple syrup (or a cream cheese glaze would probably be delicious!). Enjoy!!