If you are reading this post now, or have ever read any of my posts, you are probably thinking, “oh there she is!”, or “she finally got a break from the baby!”….yup, it’s been over two months..and yes, I do get a few breaks from our little critter, not too many though.

Here is an update:

1. Wyatt will be 5 months next week!!

He loves naps! and yes, he is a bit out of season!

2. I am back to work full time with some sort of workout routine (as if we expected anything other than that)

3. I am down 25 lbs. since Wyatt arrived (yep, that includes the baby; it makes me sound like a champ if I include the actual baby weight). 15 lbs to go!!

4. Herbie is being a great big brother!

5. I made baby food today for the first time using my Vitamix blender!! Finally, my mom-in-law’s investment is paying off! And I made the recipe below, in my Vitamix too!

So here I am, taking advantage of nap time, and whipping up something fun for the week. I used a recipe from the kids section of my Vitamix cookbook, as a base and added some key ingredients! Here is it, no pictures of each step this time…who has time for that!?

Peanut Butter and Jelly Swirled Protein Bread

1 cup white whole wheat flour
1 cup vanilla protein powder (yep, totally my idea to replace ½ the flour with this…surprised?)
1 tsp. kosher salt (love kosher salt)
1 Tbsp. plus 1 tsp. baking powder
1 ½ cups milk-I used vanilla soy milk
1 egg ( added this for fluffiness)
½ cup sugar
2/3 cup natural peanut butter (increased this from ½ cup for more flavor)
½ cup your favorite jam or jelly  (why not swirl in some jammy goodness)

 Preheat oven to 350F.Combine flour, protein powder, salt and baking powder in a large bowl. Place milk, egg, sugar and peanut butter in a blender; process until smooth. Stir into flour mixture, until smooth. ( I actually added the flour mixture right into my blender, but this probably won’t work with a regular blender). Coat a standard loaf pan (or a larger one works too) with cooking spray. Pour1/2 of batter into pan and add dollops of jam over surface. Use a knife to swirl jam into batter. Repeat process again.

Place on a baking sheet (in case of spillage) and bake for about 50 minutes, until golden brown. Cool completely and cut into 14 slices.

Nutrition per 1/14^th recipe: 210 calories, 8g total fat, 1.5g Sat Fat, 370mg Sodium, 26g Carbs, 2g Fiber, 15g Sugar, 11g Protein, Vitamin A 2%DV, Calcium 15%, Iron 6%

 

 

 

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