Rain storms are beautiful. And so is the sun that comes out the next morning, working hard to help dry things up. I honestly can’t decide which I like more.
This morning I had plans. Plans to walk 4-miles with mom. Plans to cut the entire lawn. Plans to work on some internship homework. Plans to be productive!!!
First things first…
- 1/2 c. oatmeal
- 2 T. wheat bran
- 1 banana, smashed
- 6-oz. plain, nonfat dannon yogurt
- toppings: 1 T. Galaxy Granola Very Vanilla, 1 tsp chia seeds, 1 T. Teddy peanut butter
I’ve been loving this combo lately. It’s very much like overnight oats, only there’s no soaking period. This results in chewier oats which I love.
mid-morning snack: grapefruit and almonds
It was a little strange having a set schedule for myself today. Not too long ago, I was an undergraduate nutrition major who lived on a very tight schedule. But this past month has been the most laid-back, free-flowing month since…well…probably since being a high school student!
But not today. Today I was organized. Determined. Productive.
Lawn mowed? Check! 4-mile walk with mom? Check! Internship homework? Check! Sometimes it feels good to have a planned schedule. 😀
Time for lunch!
- mixed greens
- carrot, diced
- tomato, diced
- leftover sauteed summer squash and zucchini
- can of sardines
- feta cheese
- 1/4 avocado, diced
- splash of balsamic vinegar and orange juice
+ kashi crackers!
I’ve been attempting to eat sardines at least once a week, but haven’t actually had them in a while now. I forgot how yummy they can be on top of a salad!
My internship homework is actually quite enjoyable right now, I’ve got to say. The material is really interesting, and it’s all the stuff that applies directly to what I’ll be doing as a future RD. Fun! 😀p.s. my afternoon snack was the same granola bar recipe that’s under the recipe page, except I used chopped dates, added in some coconut, and replaced the flax with chia seeds…a very yummy combo!
If you’re currently on the fence about roasting vegetables, I’m begging you to give it a try. I promise that it will make you rethink many vegetables. And, aside from helping to retain many of the nutrients, roasting also brings out a whole new flavor dimension. Brussels sprouts become crispy and buttery with just a touch of salt and oil. Squash becomes soft, velvety, caramelized. Kale becomes light and crisp.
Cauliflower becomes sweet and earthy.
One cauliflower with one onion and two teaspoons of olive oil on a cookie sheet, sprinkled with salt & paprika, and baked for 25 minutes at 425. Does it get any simpler? This poor cauliflower didn’t even have a chance on the dinner table. It was quickly demolished by three hungry diners. 😉
Also on the menu for tonight was the last of the Runners World lentil taco’s, which I took out from the freezer last night. It reheats well, and makes for a quick dinner. I topped mine with lettuce, chopped tomatoes and a sprinkle of feta cheese.
I have been on a role with reading lately, and I’m just starting a new book by the creator of Orangette, entitled “A Homemade Life.” If the first two pages are any indicator of how the rest of the book will be, I’m in for a real treat. 😀
Question: Do you like to keep a strict schedule, a loose schedule, or do you like to plan as you go? I like to keep a strict schedule when school is in full swing, but I’m more of a loose schedule kind of person. I like to think that plans can change at a seconds notice if I need them to. It keeps life interesting and flexible. 😀