Coughing the week away

Happy Weekend!!

Amidst house cleaning and other such chores last weekend, Erik and I spent a couple hours at the med clinic on Saturday only to discover Erik had bronchitis and sinusitis.  Therefore, I spent a good portion of the week trying to be a good wife take care of him. 

On Wednesday morning, I noticed myself coughing a tad here and there.  By Wednesday night, I was coughing a lot more.  Needless to say, my voice has now lowered a couple octaves, it randomly cuts out when speaking due to an urge to cough, and I sit here with a Kleenex box by my side.  I’ve been taking some of Erik’s medicine and believe I’m on the mend.  But I plan on taking it easy this weekend none the less! 

I actually blogged last weekend, but in light of the motivational tips I ended up posting instead (aka I forgot they were “due” on Monday until Sunday night when I scrambled to get them answered) I never actually hit “publish”.  So without further ado … here it is:
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Amongst the Super Bowl weekend festivities of Erik getting sick, I decided I needed some sort of bread/cake in my life and went for a quick batch of peanut butter bread.  My recipe was inspired by Hangry Pants’ vegan peanut butter bread recipe.  I was out of some of the ingredients thus here is how I altered her recipe:

- Used cow’s milk instead of almond (and also inadvertently took away the “vegan” part of the title)
- Used raw cane sugar and agave nectar to sweeten instead of brown sugar and sugar
- Only having creamy peanut butter on hand, added some chia seeds and granola to give it a little crunch

My changes made the outside very crispy, but the inside is still nice and moist. 

It works out all right, because Erik likes things crispy, and I like them more bread/cake-like.  I told Erik he could eat the outside, and I’d eat the inside, ha.  My Super Bowl dinner was a meal for champions, ha.  It consisted of sweet potato fries, copious amounts of ketchup, and roasted veggies.

I may or may not have eaten this exact meal two nights in a row. 

Veggies consisted simply of Brussel sprouts (one of my all-time favorite vegetables), and bell peppers.  Guess who stuck their fork right in front of my camera right as I was taking this picture?? Not a hard one to figure out.  Take two:I chopped the veggies, stuck them on an aluminum foil lined baking sheet along with the frozen sweet potatoes, added a little olive oil and pepper, then baked them for 25 minutes at 350 degrees.

Pre oven:And post oven:Two of my favorite foods!

I used the Alexia All Natural sweet potato fries that I talked about last week.  As previously stated, I got a coupon to sample them via  the Foodbuzz Tastemaker’s Program.Thanks to Foodbuzz and Alexia All Natural for giving me an opportunity to try them.  I can see myself buying them again once in awhile, but they were also a tad greasy and smelled fried (even though they were baked) and I would eat too many of them! 

And now, I have an appointment with a blanket, a pillow, and some hot tea!

Have a great weekend!