I could not wait to run this morning!
First I put a creamy bowl of blueberry oats together. I used to have a problem of soupy oatmeal whenever I added the frozen blueberries, but that’s because I added it all together in the cooking liquid right away. The secret is to cook the berries on the side, just until dethawed but before the skins start to break. Then you can fold it in the cooked oats, gently avoiding breaking them. It prevents watery oats!
- 1/4 c. oatbran
- 1/4 c. oatmeal
- 1 c. milk + a little over 1/2 c. water
- ground mace
- 1 T. flax (added in with blueberries at end of cooking)
- 1 c. frozen blueberries, heated in skillet, and added at end of cooking
I then topped the bowl with 2 T. walnuts, 2 T. FEED cranberry coconut granola, and a sprinklin’ of coconut. YUM!
The run was fabulous, as I knew it would be. This cool weather brings out a whole new energetic side of me that even I forgot I had. It took all my effort to keep my strides short. I felt like a thoroughbred biting at the bit, waiting to be released into a full gallop!
Later this morning, I decided to head out and shop for some school supplies! Mostly for notebooks, pens, and things like that. But with whole foods being right there, of course I needed to stock up on some necessary foods as well. Almond butter? Yes, that’s absolutely necessary of course! Right?
While out and about, I stopped at a favorite cafe, where I picked up a wonderful Mediterranean Salad. It was topped with homemade hummus, tabouleh, and some kalamata olives. The hummus was super garlicy, which I loved.
The hummus was also great for dunking these homemade pita wedges into. They were wonderful, and so was the salad. Very fresh and super filling to boot. I walked away feeling full but in a good way.
I browsed through barnes and noble, picked up an iced grande soy latte, headed to whole foods and found…drum roll….
I was so excited, after seeing Larabar’s new flavors around blog land lately. Once back in the car, I broke into my afternoon snack. First I smelled it, and immediately thought “pb and jelly sandwich!” But I can honestly say that I’m not a huge fan of the taste! I thought the cherries were a bit out of place. I mean, they were chewy and sticky like you expect jam to be. But they were sour, and I thought the peanut butter flavor was simply being overpowered by the cherries. I would have loved more peanut butter flavor and a sweeter jam—maybe strawberries?
So far, peanut butter cookie and cashew cookie are still my faves!
Dinner expectations: lentil tacos.
Actual Dinner: lentil…???…something, something.
I don’t really know what to call this, or what it really is…haha. I discovered that we were out of salsa, a main ingredient of my lentil taco recipe. Feeling fried and pooped out, I just wanted to throw something together that would be healthy, satisfying, and tasty. I’m not asking too much, right?
I don’t know the exact proportions of any of the ingredients, so this is the one and only time that it will probably ever be put together. I do know that there is 1 lb. lentils, 2 cans of diced tomatoes, garlic, onion, curry powder, cayenne, lemon juice, and ginger. It did the trick, especially when served on a bed of brown rice with steamed asparagus on the side. I love lentils—I know I’ve said this a kazillion times, but they truly are so versatile and make for a quick and healthy meal.
With a peice of 80% dark chocolate and almond butter for dessert—I’m officially restocked with dark chocolate, woohoo!—I was officially content and satisfied.
Night time snack was a mish mash bowl, and was super fun to munch on.
- 1/2 c. cottage cheese
- 1/2 c. kashi go lean
- scoop of peanut butter
This was a quickie post due to me being plain tuckered out! Tomorrow I have plans to go grocery shopping, hopefully fitting in some internship stuff too. And then Friday morning I have a long run planned with a family cookout for dinner. Last weekend before school starts!
Happy Hump Day!!!
Exercise: 4-mile run + 4 mile post dinner walk