Good morning and Happy Wednesday! I’m so happy to be home after being on the road every day the week before. Don’t get me wrong I love traveling and taking in the sites and fun new eats, but it’s nice to be home too!
In this week’s What I Ate Wednesday, I’m sharing some of my favorite meals and treats from my trip to NYC and Pittsburgh.
Hotel breakfasts can either make or break your morning. I prefer to bring my own, especially when I know I have a mini fridge in the room. These were peanut butter pancakes that I topped with a peanut butter syrup. I took some of my favorite powdered PB along with me on the trip- Crazy Richard’s Pure PB and mixed about 2 tablespoons into my Walden Farms maple syrup. Just look at the drizzle! Not shown, I also had two small chicken apple sausage patties on the side to round off my breakfast.
Part of my travels last week included a day in NYC to attend a women’s leadership course I’m enrolled in. The Princeton Club always provides such healthy options for lunch. This week was not different. Look at that amazing Honey Glazed Salmon. This was served along with bok choy and jasmine rice. I made a small side salad that I topped with some fresh fruit. I was given a challenge from a few of my peers to take one of the menu items from lunch and make a healthier version. This was a piece of cake actually- Red Velvet actually! Here is a shot of the dessert table- this included some Red Velvet cupcakes. Based on the challenge, I decided this week’s What I Ate Wednesday would include my recipe for Red Velvet Protein Whoopie Pies. I hope you enjoy!
I was given a challenge from a few of my peers to take one of the menu items from lunch and make a healthier version. This was a piece of cake actually! Here is a shot of the dessert table. Look at all of these yummy treats! This also included some Red Velvet cupcakes. I decided I would share my recipe for Red Velvet Protein Whoopie Pies that I posted on Instagram a few weeks ago based on my challenge! I hope you enjoy!
- ⅓ cup Stack'D Original Buttermilk Pancake Mix
- 1 scoop Cellucor Red Velvet Protein Powder
- ½ TBS Dark Unsweetened Cocoa Powder(Hershey's)
- 1 TBS plain nonfat greek yogurt
- 3 tbsp Red Velvet Skinny Syrup(can substitute with red food coloring)
- ¼ tsp baking powder
- 3 drops Red Velvet Bakery Emulsion(found at HomeGoods)
- 3 TBS water
- For the cheesecake filling:
- ⅓ cup nonfat plain greek yogurt
- 1 TBS sugar-free cheesecake pudding mix
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- Spray with a non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together all of the ingredients until smooth.
- Scoop a tablespoon size amount of the batter and drop onto the baking sheet about 3 inches apart. Bake for 10-12 minutes.
- When done, let cool completely before removing from the cookie sheet.
- While the whoopee pies are cooling, make the cheesecake filling.
I had some pretty amazing dinners last week. I went to a fantastic place called Cara Mia in New York City. This gem of a restaurant is located at 654 9th Avenue in a section of town called Hell’s Kitchen. I started with the Grilled Portobello Salad with goat cheese, roasted peppers and arugula.This was a gorgeous salad- I wish my photo would not have been blurry. I definitely need to make this at home. I had the Salmone Alla Griglia for dinner. This dish is grilled salmon on top of asparagus, peppers, shiitake, corn, and potatoes. This dish is amazing – the salmon is mouth watering!
This meal is from Giant Eagle Marketplace in Pittsburgh. The Marketplace is somewhat similar to Whole Foods but less expensive. Their hot bar is pretty amazing but can be pricey if you load up like I did. I decided on the Honey Grilled Salmon with red and black quinoa, sauteed brussels sprouts, asparagus and zucchini.
My trip was not complete without a stop at PF Chang’s in Pittsburgh. I LOVE their Chilean Seabass. This time I asked for it prepared steamed without the marinade. Just an FYI… it takes longer to prepare since they had to start from scratch with a frozen piece. It is totally worth the wait! However, they did share with me you can call ahead and they will gladly pull a plain piece out for you. Talk about great customer service! They never skimp on the veggies or brown rice either. I had tons of spinach and asparagus too!
PEScience Snickerdoodle Protein cake topped with a small crushed protein brownie, mini marshmallows and the mandatory sprinkles.( HA HA- yes, I travel with sprinkles- that’s normal, right!) This takes a whole 30 seconds to cook in the microwave. One scoop of protein and add enough water for a batter like consistency. Microwave for 30-40 seconds and you have yourself a healthy protein packed treat.
What are your favorite NYC restaurants? What recipes would you like to see featured in an upcoming What I Ate Wednesday? Please share – I would love to hear from you!