“Change”—you either love it or you hate it. I happen to be in the latter group.
My senior year as a nutrition/dietetics major is already here, and it’s been making me reflect over the past 3 years. This morning I was reminiscing about my freshman year, back when I was undeclared in a major and when college life was new and fresh. Everything was exciting. Making new friends. Taking midnight walks to the campus pond. Having impromptu, girls-only, dance parties in the dorm room. Baking brownies in the dorm kitchen and serving them out in the community hall—thereby instantly winning “brownie points”—no pun intended. Going to concerts. Sitting in the warm grass during many Creative Writing classes—the teacher believed in using the outdoors as inspiration for writing, which I loved! Taking Anatomy and Physiology I and being pushed way beyond my limits…
But I wasn’t completely happy, because I still didn’t know what it was that I wanted to major in. Then, I became friends with a girl who’s mother was a dietitian, and it sort of sparked me to consider the major for myself. Freaking out over chemistry made me second guess myself, but when the current college that I’m attending accepted me into the nutrition program, I decided to make the leap and just do it. I was scared to death, and I still have classes that make me wonder…”what in the world am I doing and can I even make it through this?”
And now here I am, a senior. When did it happen? And am I really going to be graduating next fall? So many changes are about to happen over the next couple of years. I don’t know if I’m feeling 100% ready, but I’m excited at the same time. Who knows where life will take me and what roads I’ll travel—please let one of them be Paris. In the meantime, I’m just going to keep enjoying the ride.
I’m only slightly obsessed with granola-topped smoothies. There’s something incredibly satisfying about chewing on bits of pumpkin seeds and crunchy, sweet oat flakes in the same bite as a chilled, fruity mix. Love it!
1 banana (unfrozen this time, explaining the thinner consistency…I like it both ways for a change! )
1 c. frozen blueberries
1 c. milk
2 T. Natures Path Pumpkin Granola—sprinkled on top.
The banana was super sweet and ripened this morning, which made for an extra delicious bowl.
On the side I had a handful of almonds and the last banana-bran muffin. Everyone in the family seemed to really enjoy them as much as I did, since they’re completely all gone. I love that about my family. It means I can bake more often and never feel guilty for food going to waste or having to eat it all myself. ;)
It was a little weird changing my workout schedule this morning. I have a set routine, where I usually run Monday, Wednesday, and Saturday mornings. I save the mom&me walks for the afternoon or evening, when I naturally feel like slowing down and relaxing.
But mom was working tonight, and if a walk was going to happen, it had to happen this morning. I kicked my Type A personality out the door and went for a morning walk…the run was just going to have to wait!! And I’m really happy that I did go for a walk, because it was such a lovely one. Both mom and I were gabby, and the 70 degree weather was the perfect way to start the morning.
When I came home, I snagged a pink lady and a sargento cheese stick for a quick snack…
Leftovers are never boring for me. I love emptying out bowls and dishes from the fridge, and turning the remains into a meal. I had a repeat of last night’s dinner–eggplant curry over brown rice–with some salsa on the side for an occasional kick of hotness.
I love how dark chocolate with peanut butter always hits my sweet tooth. The mix of bittersweetness and saltiness work together to form the perfect treat.
This afternoon I was busy scrubbing and scraping. The fruit flies have found their way into the kitchen, which is driving me insane. I’ve decided to fight back, and the kitchen is now top-to-bottom spotless. If this doesn’t get rid of them, I don’t know what will.
And cleaning out the pantry proved to be beneficial on the food front too. I found this Green SuperFood Energy bar, from when Amazing Grass had sent me a package. I had tried the chocolate flavored one and just felt “eh” about it. I think it had been the texture that I wasn’t too thrilled about. But I hadn’t tried this bar yet, so I decided to give it a go!
I half expected it to smell like grass. Instead, I discovered it looked–and smelled–pretty normal. Full of cashew chunks, and the color of cooked dates.
The flavor was still just okay though. I don’t know. There’s something funky about it, and I can’t quite place my finger on it. The texture is just not really what I look for in a bar, and it was lacking chewiness…I think oats would have helped.
An hour later, I was out the door for a 3-mile run. It felt so strange to be running in the afternoon. For one thing, there was a lot more traffic. And the sun wasn’t rising as it normally is when I’m in my running sneaks.
But on the other hand, there were a lot more wonderful and interesting smells. Backyard bbq’s. Warm hay from the horse barns. Popcorn!?! Freshly cut lawns. Mmm…
And there was a lot more people-watching opportunities too. It’s amazing how many people you can meet when out on an afternoon run through the neighborhood.
When I came home, I dived right into this juicy peach while prepping for dinner…
On the menu for tonight: Buffalo Chicken Wraps with Slaw on the side. I made a few variations, seen below.
2 tablespoons hot pepper sauce, such as Frank’s RedHot
3 tablespoons white vinegar, divided
1/4 teaspoon cayenne pepper
1 pound chicken tenders
4 tablespoons plain, fat free greek yogurt
Freshly ground pepper to taste—I used chobani
1/4 cup crumbled blue cheese
4 8-inch whole-wheat tortillas
1 cup shredded romaine lettuce—I used beet leaves, because I was out of lettuce!
1 cup sliced celery
1 large tomato, diced
1. Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
2. Spray a large nonstick skillet with cooking spray, and heat over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add hot sauce to chicken.
3. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.
4. To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.
I was a little afraid that the chicken would be too spicy since I’m not a huge fan of anything too hot. But this came out to be a happy medium. I would have preferred it a little less spicy, but my dad said he would have added more hot sauce. In other words, judge how much hot sauce and cayenne to add depending on your personal preference and tolerance for hotness!
I love how I was able to do away with using any mayonnaise in the blue cheese sauce. There was, however, some chobani left over after I made it. What to do, what to do…
Don’t worry…I took care of it.
- last of the plain chobani
- 1/4 c. Natures Path Pumpkin Granola
- spoonful of peanut butter
Oh, chobani, how I love thee…
I need to finish up the grocery list for tomorrow, so I’m going to get on that right now! I’m excited about the meals I’m making next week. With only two weeks of cooking left before school starts, I need to take advantage of some fun recipes!
Have a good night, everyone!
Exercise: 4-mile morning walk + 3-mile afternoon run