a bowl of comfort

Comfort comes in many shapes and sizes.

A warm hug.  A friendly hello.  A new book on a rainy day.  A phone call from a close friend.  A smile, a laugh, an ‘I love you.’

On the health front, the idea of comfort food has quickly gone out of style.  Replaced with the idea that food should not carry such emotion.  It should not have feeling.

Food and comfort do not belong in the same sentence.  So they say.

But you know what?  I say piddly wish-wash to all of that!!  I find the idea of sitting down to dinner with my parents every night, comforting.  I find the idea of eating lunch with friends, comforting.  And, obviously, the holidays are filled with warmth, good food, and comfort.

And—absolutely!—I find that sitting down to a warm bowl of summer squash and white bean saute to be absolutely comforting.

It’s okay to enjoy your food.  To enjoy your friends and family.  To enjoy the process from kitchen to table.  To find comfort in the simple preparation of a meal and to find comfort in eating until…well…comfortably full.

(It’s also okay to find comfort in downward dogs and tree poses. )

Yes.  Comfort comes in many shapes and sizes.

Summer Squash and White Bean Saute—courtesy of Eating Well Magazine

I like to serve this saute over brown rice, letting it soak up all of the delicious sauce.  But it also tastes delicious served in a wrap, if you don’t mind getting a little messy.  Enjoy!

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, halved and sliced
• 2 cloves garlic, minced
• 1 medium zucchini, halved lengthwise and sliced
• 1 medium yellow summer squash, halved lengthwise and sliced
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 15- or 19-ounce can cannellini or great northern beans, rinsed (see Tip)
• 2 medium tomatoes, chopped
• 1 tablespoon red-wine vinegar
• 1/3 cup finely shredded Parmesan cheese

1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
2. Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.

QUESTION: What does the word “comfort” mean to you?

enjoying a rainy day

I used to hate rainy days.  It meant being stuck inside with nothing but homework and reading and things like that.

Nowadays, I look forward to being stuck inside with nothing but homework and reading and things like that.

(source)

Today, however, I enjoyed my rainy day.  Outside.

It was pouring outside.  Absolutely pouring! Umbrellas were pointless and even rain boots would have been a futile approach to staying dry.  And so, when I arrived to the local 5k to cheer all the brave runners on, I gave up on my umbrella and decided to just embrace the rain.  I could feel the runners’ energy.  I clapped and hollered, urging on the tired runners.  To keep on going.  To not give up.

My favorite moment was when an older woman with a bright smile shouted, “this is my first!”  This was her very first 5k!  This was her marathon.  I loved that I was able to share the moment with her as she thanked me for the motivation, running on to the finish line.  It made me want to go out and run!

If you’ve never volunteered at a road race, I highly recommend it!

“Breakfast of the Week”

A fruity bowl of oats sprinkled in coconut, walnuts and a dollop of raspberry jam.

Delicious.

A Fruity Bowl of Oats

Grapes are fabulous with oats.  The heat brings out their natural sweetness.  A healthy dose of coconut, walnuts and your favorite jam pull it all together.  Sigh.  What a beautiful morning.

• 1/2 cup oatmeal
• 2 Tbsp. crushed flax
• 1 cup milk
• 1/2 sweet banana, sliced
• 3-4 strawberries, sliced
• handful of grapes, cut in half
• cinnamon and nutmeg
• toppings: walnuts, coconut, Trader Joe’s raspberry jam

1. Combine oatmeal, flax, milk, 1/4 cup water, fruit and spices in a microwave safe bowl.  Stir.  Place in fridge overnight.
2. The next morning, heat for about 5 minutes or until desired consistency.  Top with your favorite mix ins and ENJOY!

Question: Rainy days…Yay or Nay?

 

Hello, winter.

Hello, Winter.

Apparently, winter isn’t through with we New Englanders.

Ice.  Snow.  Wind.  Frigid, frozen temperatures.

This morning, I ran under a canopy of white.  I heard and felft the crunch of snow beneath my feet.  One step after the other.

Crunch.  Crinkle.  Swoosh.

I watched the icicles dance with excitement after they met the sun, sending their sparkles of light here, there, in every which direction.

There’s a fresh snowfall, here in New England.  And today I was the first—the very first!—to spread footsteps across a snowy path.

Sigh.

I don’t think I’ve ever experienced anything quite as peaceful.  I don’t think I ever will.

And you want to know a secret?

I kind of, sort of, maybe, almost enjoyed my morning run.  Despite (because of?) the frigid cold temperatures.

I don’t always know why or how to explain it, but sometimes I find myself falling absolutely in love with winter.

For such a snowy morning, I figured breakfast may as well include a bit of snow as well.

In the form of coconut, of course.

There was exactly one jam filled muffin left in the freezer.  And it was practically begging me to crumble it into a morning bowl of yogurt.

I just couldn’t say no.

Muffin Crumbled Yogurt Bowl

Crunchy walnuts.  A snowing of coconut.  Warm, jam-filled muffin crumbles.  And a dish of thick, creamy yogurt.

This is one of my most current favorite breakfasts.  I think you’ll love it too.

• 6-oz plain yogurt
• 2 Tbsp. wheat germ
• 1/2 cup chopped grapes, banana, apricots, or other favorite fruit
• 1 jam-filled muffin (or other favorite muffin of your choice)
• 2 Tbsp. granola
• 2 Tbsp. walnuts
• dusting of coconut
• drizzle of honey (optional)

1. Combine yogurt with wheat germ and fruit, and place on bottom of bowl.
2. Top with muffin, granola, walnuts, coconut and honey if using.  ENJOY!

Question: Is it still officially feeling like winter where you live?  What is your favorite season?

Jam Filled Muffins

 

I am constantly searching for healthy breakfasts-to-go options.  Options that will carry me through those insanely busy mornings.  You know.  Those barely have time to shower, I think I’m still sleeping, my brain isn’t really functioning, kind of mornings.

Hey.  Life happens.

 

 

And so—more times than not—you’ll find me driving along in my car at 6:30am, eating an almond butter and banana sandwich (maybe toasted, maybe not) and sipping on a hot cup of green tea.  In fact, you could almost bet on it.

But then, once in a great while, I’ll find myself home alone during a lazy Sunday afternoon.  That’s when I break out the whisk and spend some quality time in my kitchen, preparing breakfasts for the week to come.

 

 

Everyone has a favorite muffin.  A favorite recipe.  (Mine happens to be the whole wheat pumpkin muffins on my recipe page, but please don’t tell all of the other muffins!)

 

 

However, jam filled muffins are a delightfully close contender.  With their sweet personality and rustic good looks, they really are impossible not to love.  I almost always have a couple sitting in my freezer, just in case.

Because you never know when those crazy mornings might come along.  I like to think that I’m completely prepared.

 

 

It should be mentioned, however, that jam filled muffins are only ever as good as the jam that fills them.

You could technically use any old jam and probably still enjoy each and every delicious bite.  However, I’ve found the best results with either (a) homemade jams and jellies, (b) Trader Joe’s raspberry jam, or (c) some other “gourmet” jam/jelly.  You want these to taste fresh.  Homemade.  Rustic and pleasant.  This is one of the few times that I become totally stuck up, refusing to buy any store-brand products.

 

 

~17 minutes in the oven~

 

 

Crazy busy mornings.

A healthy breakfast to go.

And let the day begin.

 

 

Jam Filled Muffins—recipe adapted from the Eating Well Magazine

These muffins are absolutely heavenly when served warm, straight from the oven.  To reheat the next morning, simply pop them in the microwave for a good 15-20 seconds.  Any extras can be frozen for the upcoming week.

Serve with a glass of milk and a fruit for a complete, healthy breakfast-t0-go.  Enjoy!

• 2-1/4 cups whole wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 large eggs
• 1/4 cup packed light brown sugar
• 1 cup buttermilk (or 1 cup milk + 1 Tbsp. lemon juice)
• 1/4 cup orange juice
• 1/4 cup olive oil
• 1 tsp vanilla extract
• 1/3 cup blackberry, blueberry, raspberry or cherry jam (highly recommend Trader Joe’s raspberry!)
• walnuts

1. Preheat oven to 400 F.  Coat 12 muffin cups with cooking spray.
2. Whisk flour, baking powder, and baking soda in a large bowl.
3. Whisk eggs and brown sugar in a medium bowl until smooth.  Add buttermilk, orange juice, oil and vanilla; whisk to blend.  Add to the dry ingredients and mix with a rubber spatula just until moistened.
4. Scoop half the batter into the prepared pan.  Drop a generous teaspoonful of jam into the center of each muffin.  Spoon on the remaining batter, filling each muffin cup completely.  Sprinkle with walnuts.
5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15-20 minutes.  Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.  ENJOY!

 

Question: Do you ever eat breakfast on the go?  What are some of your favorites?

let’s try something new

 

I really don’t like change very much.

I do like to be spontaneous.  I like to explore and see new places.  I like to meet new people.  Make new friends.  But at the end of the day, I really, really don’t like change. 

My diet can attest to this fact.  I eat oatmeal more mornings than not.  My snacks predictably center around almonds, fruits, yogurt, cheese and crackers.  And when it comes to fruit, I know exactly what it is that I like. 

 

Of course, there’s another side to this story.   Because along with wanting things to stay just the way they are, I also have this unquenchable desire to saute, roast and shred as many vegetables as I can.  I guess you could say that it’s in my kitchen, where an urgent desire to keep things staying the same meets my lust for trying new things.  New vegetables. 

(In case you were wondering, the vegetables always win.)

Last week, I found myself pushing a cart through Whole Foods, a strict shopping list in hand.  I think it was about—oh, I dunno—a total of five minutes before I stuffed that crinkly list into my pocket and went to town with the vegetables.  I mean, really now.  Who says “no” to on-sale, dirt cheap, more-affordable-than-your-canned-beans, organic baby bok choy?  It would have been a shame.  An absolute crying shame.

 

 

I’ve never cooked with bok choy before.  I’ve seen it.  I’ve tasted it more than once.  But I’ve never actually welcomed the funny looking vegetable into my home.  Into my kitchen.  However, this lack of having any previous bok choy cooking experience did not deter me.  I would just keep things simple, I decided. 

Give us time to get acquainted and feel each other out.

(Besides, what vegetable doesn’t taste good with a little olive oil, a spritz of lemon and a dash of sea salt?)

Step 1: Heat 2 tsp olive oil over medium heat.

 

 

 Step 2:  Wash bok choy.  Pat dry.  Cut in half lengthwise.  Place in heated pan.

 

 

Step 3: Brown slightly.  Sprinkle sea salt.  Flip and cover until tender.

 

 

Step 4: Uncover.  Admire.

 

 

Step 5: Enjoy alongside your favorite meal.

 

 

Trying new things isn’t so scary after all.  It just takes a shot of confidence, a spritz or two of lemon and a drizzle of oil.

Sauteed Bok Choy

The flavors of bok choy are reminiscent of sweet asparagus and cabbage.  Mild, sweet and totally delicious.

I served this simple recipe with a veggie scramble, whole wheat toasts ‘n’ butter, and an orange.  It would also pair well with your favorite stir fry, tofu bakes, poultry, or anything else you can conjure up.  In other words, this will go with pretty much anything. 

Go ahead.  Try something new.

Serves 2

• 2 small/medium baby bok choy, rinsed and patted dry
• 2 tsp olive oil
• sea salt to taste
• fresh lemon juice to taste

1. In a medium frying pan, heat the olive oil over medium heat.
2. Cut bok choy in half, lengthwise.  Add bok choy to heated pan and cook until golden brown on bottom.  Flip over, sprinkle with sea salt, spritz with lemon and cover over medium-low heat until tender, about 3-5 minutes.  ENJOY!

Question: Do you like to mix things up in your daily routine or do you like to keep things pretty much the same?

I still love muffins.

 

Some people love Valentines Day.

Some people hate Valentines Day.

Everybody loves muffins.

 

 

During my undergrad in Nutrition, I was taking a class called “Food Service.”  It sounded simple enough. 

“Serve food,” I thought to myself.  “I can do that.”

 

 

And then I found myself smack dab in a cooking lab, grilling Australian lamb chops, making peanut brittle, and homemade mayonnaise.

It’s a little ironic that the toughest thing I had to overcome was the muffin.

 

 

Yes.  The simple muffin.

Simple to look at.  Simple to eat.  And supposedly, even more simple to make.

 

 

And yet, batch after batch, my muffins always turned out gummy.  Tough.  Bread like.  My professor took it upon herself to look over my shoulder.  Studying my every movement.  Making sure that I was following all the steps exactly right.

And then—suddenly—she found what she was looking for.  “The muffin mixing method!” She exclaimed loudly.  Triumphantlly.  “Don’t forget the muffin mixing method!”

 

 

I think to say that she was a proud of herself when she realized what was wrong is an understatement.  She looked as if she had just witnessed her baby taking his first steps. 

The problem was that I was mixing the dry ingredients directly in with the wet ingredients, rather than separating them first (oops!)  I blamed it on the fact that I didn’t have a recipe in front of my face, telling me to do this.  My professor just smiled, dumped out my previous batch and told me to try again. 

 

 

I still experiment in the kitchen.

I still make mistakes.

I still love muffins.

 

 

Blueberry Muffins—recipe taken from Cooks Illustrated Light, with changes.

This recipe calls for cake flour, which naturally has a lower gluten content than regular, all-purpose flour.  This produces a finer crumb in your final batch of muffins.  But, of course, if you don’t happen to have cake flour in your pantry, you can just substitute with all-purpose or whole wheat flour for equally tasty results.  Enjoy!

• 1-1/2 c. plus 1 Tbsp. all-purpose flour
• 1/2 c. whole wheat flour
• 1 c. cake flour
• 1 Tbsp. baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 c. plus 1 Tbsp. sugar
• 4 Tbsp. unsalted butter, softened
• 2 large eggs
• 2 tsp juice from one lemon
• 1 tsp grated zest from 1 lemon
• 1 tsp vanilla extract
• 1-1/2 c. plain low-fat yogurt
• 2 c. fresh or frozen blueberries

1. Adjust oven rack to middle position and heat oven to 375.  Line a 12 cup muffin tin with paper liners or spray with cooking spray.  Whisk 1-1/2 cups all purpose flour, 1/2 cup wheat flour, cake flour , baking powder, baking soda, salt and 1/4 c. of the sugar together in a medium bowl.  Set aside.
2. Beat an aditional 1/2 c. sugar and butter together with a mixer, until light and fluffy, 3-5 minutes.  Add eggs, one at a time, beating well after each addition.  Beat in lemon juice, lemon zest and vanilla until incorporated.
3. Reduce mixer speed to low.  Beat in one-third of the flour mixture until just incorporated, followed by one-third of the yogurt, scraping down the bowl as needed.  Repeat this process twice more, alternating between the remaining flour mixture and the yogurt until the ingredients are just incorporated.  Do not overmix.
4. Toss blueberries with the remaining all-purpose flour, then gently fold them into the batter with a rubber spatula.  Using a large ice-cream scoop or measuring cup, divide the batter evenly among the muffin cups, and sprinkle the tops with the remaining Tbsp. sugar.  Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25-30 minutes, rotating the pan halfway through the baking.  Cool the muffins in the pan for 5 minutes, then flip them out onto a wire rack and cool for 10 minutes before serving.

Question: What do you find “tough” to make?  What do you find “easy” to make?

keep on cooking.

 

Everyone needs a good support system.  Someone who cheers you on through life.  A friend.  A coworker.  A spouse. 

Parents who see you through the good.  The bad.  The downright ugly.

 

 

My parents have seen me through a lot.

They’ve seen me through my choice to become a vegetarian (although now that I think of it, dad did seem to grill a lot of my favorite salmon dishes during this time…hrmmm…)

They’ve seen me inhale a plate of baby back ribs, a bowl of caramelized onions and a (literal) half of a chicken, all in one meal.  No comments.

 

 

My parents have seen me through heartaches and tears, hugging me through the toughest of college friend breakups. 

They’ve cheered me on in my proudest of moments.  Watching my service dog puppy graduate.  Watching ME graduate.

And, really, they have put up with a lot.  Especially in the kitchen.

(in case you were wondering, they did *not* like the kombucha, but I honestly think it’s an aquired taste!)

 

 

They’ve tasted and sampled their way through countless flops and failures.

Breads that didn’t rise.

Cakes that didn’t release their death grips from the pans (I still haven’t quite gotten over this one!)

Cookies that turned into complete, unfixable, inedible wafers (dad said he still thought they tasted good, but in a fit of frustration, I just had to dump them!!)

 

 

And yet, they still urge me on.  They always ask me, “what’s for dinner?” with a spirit of unwaning enthusiasm.  And they continue to offer me the luxurious freedom of being able to cook up whatever catches my fancy.

 

 

And so, I’ve decided, that as long as they keep on tasting—as long as they keep on cheering—I’ll keep on cooking.

Through life’s major disasters.  Life’s ups and downs.  Through broken dishes, serious imperfections, and flying mushrooms. 

Keep on cooking.

 

Roasted Vegetables Over Rice

Serves 3-4

Thankfully, there’s not much to mess up about this one bowl meal (unless, of course, you drop the bowl…oops!)  You could also double the veggies and save the leftovers for another meal.  They will go lovely with omelettes, over quinoa, or as a filling in your favorite wrap.

The vegetables in this meal are as versatile as the grain on which you serve them.  Use quinoa, brown rice, couscous, et cetera.  For the veggies, use red bell peppers, eggplant, zucchini, turnips…Just have fun with it.  Enjoy it.  And keep on cooking.

• 1 lb. of brussel sprouts, cut in half
• 1 lb. mushrooms, sliced thick
• 2-3 carrots, chopped
• 1 green bell pepper, chopped
• 1 Tbsp. olive oil
• pepper
• balsamic vinegar
• 1 cup dry brown rice, cooked
• 1 15oz. can of diced tomatoes, drained
• garlic powder
• chopped avocado, garbanzo bean salad, and/or feta cheese (optional)

1. Preheat oven to 425 degrees. 
2. Spray baking sheet with cooking spray.  Place veggies on sheet and top with olive oil and pepper.  Place in oven for 10 minutes.  Stir, drizzle with balsamic vinegar, and return to oven for another 10-15 minutes, or until browned and cooked to desired doneness.
3. Meanwhile, mix the cooked rice with the can of drained diced tomatoes.  Liberally sprinkle garlic powder into mixture.  Stir. 
4. In individual bowls, place rice on the bottom, top with roasted vegetables, and finish with your favorite toppings (chopped avocado, garbanzo bean salad, feta cheese, et cetera.)  ENJOY!

Question: Who do you most love to cook/bake for?  I absolutely love cooking for family and friends, but I also enjoy cooking just for me. 

hello, garbanzo bean.

 

Garbanzo beans and I used to be the best of friends.  I would sprinkle the little chicks onto (and into) everything.  From salads to pilafs to hummus to ridiculously spicy, Indian-inspired entrees.  It was quite the little love affair.

And then, somehow, we fell out of touch with each other.  I’m the one to blame.  I neglected and abandoned the innocent little garbanzos.  Sure, I still cracked open a can now and then (they make for a nice, quick source of protein during a busy weeknight!)  But it was never really anything…you know…special.  Certainly nothing worth talking about.

 

Obviously, it was about time that I reacquainted myself with the simple little bean. 

 

 

Garbanzos are simple.  Very simple.  And they prefer to stay fresh and bright and cheery whenever they can.  For this simple garbanzo bean salad, I chose the freshest ingredients that I happened to have on hand.  A spritz of lemon.  Olive oil.  Fresh basil reserved from the summer.   A small handful of walnuts, thereby adding just a touch of earthiness to the entire dish. 

 

 

I came pretty close to sitting right down, grabbing a spoon, and making a straight up meal out of this garbanzo salad. 

But I practiced some willpower and made sure to reserve some for my lunch.

 

 

Hello, garbanzo bean. 

It’s really nice to see you again.

 

 

Lemony Basil Garbanzo Bean Salad

This simple bean salad is very, very versatile.  Feel free to change up the types and amounts of herbs that you use.  Same goes for the spices.  And—well—same goes for the garbanzo beans (I promise I won’t tell!)

Serve this mild and tangy salad over a fresh garden salad, stuffed into a whole wheat pita pocket, or presented as a side with your favorite meal.  Enjoy!

• 1 15-oz. can of garbanzo beans, rinsed and drained
• 1-2 large handfuls of fresh basil, chopped
• 1/4 c. chopped walnuts
• 1 Tbsp. fresh lemon juice
• Dash of garlic
• 1 T. olive oil
• salt and pepper to taste

1. In a small bowl, mix together all ingredients.  Let sit overnight for the best flavors.  Serve and enjoy!

Question: Do you enjoy eating beans and legumes?  What are some of your favorite ways to serve them?

 

surviving the storms of new england

 

I knew this was going to happen.  I knew that I was going to finish off my jar of dark chocolate dreams peanut butter, just to wish that the word “finish” didn’t belong in the same sentence. 

I knew I was going to miss dark chocolate terribly.

I knew I was going to have to make my own version of dark chocolate dreams, just to (sanely) carry me through this New England blizzard.

 

 

I’ve heard from countless, reliable sources that there is absolutely no excuse not to make your own nut butter at home.  “It’s easy!”  They say.  “You’ll never, ever buy a jar from the store again.”

Well, I’m really not looking for a replacement.  I’m just looking for a suitable substitute.  Yes.  Exactly.  To carry me through this blizzard.

With high hopes, a cup of pan roasted almonds, a box of cocoa powder, and a jar of honey, I set off to make myself some almond butter.

 

 

Before we continue on, I just have to point out that I used “roasted almonds” for this particular recipe.  You could most definitely make a raw almond butter.  Some people prefer it.  But, more times than not, I err on the side of roasting.  The heat will gently coax out the oils, and the aroma is out.of.this.world, ridiculously amazing.  In fact, it will almost make you forget about making almond butter altogether, instead noshing your way through a pan of crunchy almonds.  Resist the urge.  Trudge ahead!  And transfer those roasted beauties into a food processor.

 

 

Zwwwhirp…a minute or two in the processor.

And then this happens:

 

  

 

That is the powder stage.  The stage in which you will want to raise a white flag in surrender, declaring that you will never, ever make nut butter again.  Not to worry.  Keep on blending, being sure to scrape down the sides now and then.  Slowly but surely, the powder will begin to clump.  The clump will begin to cream.  And soon enough, almond butter is born.

I’m not saying that I’ll never buy a jar of nut butter from the store again.  However, it took only one warm, delicious bite of deep chocolate almond butter to confirm my beliefs that I could sanely make it through this kabillionth New England storm. 

Carry on, blizzard.  Carry on.

 

Dark Chocolate Almond Butter

Right before the almond butter reached the creamy stage is when I added all of the “extra” ingredients, but you can really add them any time after the butter begins to clump together.  Raisins.  Cinnamon.  Vanilla.  Sea salt.  Coconut.  Feel free to use your favorite flavor combinations for this!

Serve on graham crackers, whipped banana oats, or toasted almond butter sandwiches.  Enjoy!

• 1 cup almonds
• 4-5 tsp. honey
• 2 Tbsp cocoa powder
• 1 Tbsp. canola oil (optional, if almonds are on the dry side)
• sprinkle of sea salt

1. In a small saucepan, heat almonds over medium-low heat until aromatic.  This will take about 5-8 minutes.  Stir often.
2. Transfer almonds to a food processor and process until beginning to clump together.  This will take a while, but hang in there!
3. Add cocoa powder, honey, canola oil (if using), and sprinkle of sea salt.  Continue processing until smooth and creamy, to desired consistency.  ENJOY!

Question: What is your favorite kind of nut butter?  Favorite flavor?

there’s always a first

Today was filled with FIRSTS.

#1: I decided to wake up 15 minutes earlier this morning, while also making my breakfast to-go. 

This gave me the lump sum of about 45 extra morning minutes.  I was able to blow out my hair and read and have some extra quiet time just for me.  Three things that I never seem to have quite enough time for.

And, in the end, breakfast didn’t need “to go” at all.  With time to spare, I threw my pre-made pb and banana sandwich into the frying pan, toasted it to the ooey gooey state of perfection, and ate it before my commute to work.  This worked out quite perfectly.

 

Note to self: wake up earlier, make breakfast the night before and reap the (many) rewards.

 

#2: I ran 2 miles with a mission in mind and I enjoyed every single second.

I ran with speed.  Determination.  Excitement and enthusiasm.  And it felt good!  I normally have a really tough time with the shorter, speedier runs, but tonight, it just came natural.  I’ve already decided that I need to include more speed runs into my regular running routine!

#3: I ate breakfast twice in one day. 

 

‘

Okay, okay.  You caught me.  That’s obviously not a first.   What IS a first is that I finally decided to try PB&Company’s Dark Chocolate Dreams Peanut Butter on top of my bowl of whipped banana oatmeal.  The combination was simply divine.  A little like melting dark chocolate over a warm slice of banana bread.  Luscious. 

Who says you can’t have chocolate for breakfast?

 

#4: I went against my state of normal, and ate a plate of leftovers without changing a single thing. 

Nothing.  Because, you see, some meals just aren’t meant to be messed around with.

  

#5: I finished all of tonight’s homework/assignments before 9:00, which gives me at least one hour to read and relax before hitting the hay.  Time to start February’s book of the month! 

Question: What is something that you’ve never done but would really, really like to do?  Aside from my bigger dreams in life (i.e., visit Paris, own a goat farm, et cetera,) I’d also like to eat my way through Boston for the day.  Breakfast, Lunch, Dinner.  I think I need to hit up restaurant week this year!