I woke up this morning feeling completely mixed up with the date. At first I thought it was Sunday, as I scrambled to get ready for church. Then this afternoon, I was certain that it felt like a Thursday. No, no. It’s Monday. Which is actually kind of nice, because I’ve now gone through an entire Monday without even realizing it.
Despite a mixed-up-morning, breakfast made complete sense:
- 1/2 c. oatmeal
- 2 T. wheat bran
- 2 T. unsweetened cocoa
- splash of soymilk (just enough to moisten)
- 1 banana, mashed (1/4 saved for top)
- 1 T. peanut butter
Served with a glass of milk for a protein boost.
Morning Snack: kashi crackers with spinach and artichoke hummus
It wasn’t easy, but I managed to come up with enough motivation to go out for a bike ride this morning. I was bitten with the running bug last week—since my knees weren’t hurting at all—and now it’s all I can think of doing. I’ll just have to keep reminding myself that biking is still incredibly important. I credit it with strengthening my quad muscles which in turn helps with runner’s knee. Besides, once I’m actually out on the road, pedaling through fields and taking in the scenery, I am completely content and happy. The hard part is just walking out the front door and taking that first pedal. 😉
Post-ride, it was time to refuel!
- mixed greens
- red onion
- black olives, sliced
- 1/2 c. kidney beans
- bean sprouts
- dressing: splash of olive oil and a dash of sea salt
+ two slices of toasted, homemade wheat bread with a pat of butter
Don’t forget the after-lunch sweetness factor!!
Afternoon Snack: plain yogurt topped with 2 T. Natures Path Pumpkin Flax Granola and a scoop of Justin’s Organic Honey Roasted Peanut Butter (I’m already half-way through this jar already!!!)
Salad #2 came along for dinner—nothing wrong with having two in one day. 😉 I kept this one even simpler then the one I had at lunch, and only included tomatoes, cucumbers and bean sprouts.
I decided to make homemade pizza (click for recipe) for dinner. It’s one of my most favorite meals to make (I think I say this a lot), especially when there are fun and interesting toppings to be used.
Tonight, the star of the show was the fresh , Vermont-made mozzarella cheese. I found this local treasure at the grocery store and could hardly wait to use it. I simply sliced about 5 oz. worth onto the pizza, and layered them across the pizza. I love how melty and stretchy it became, and the flavor is so brillianty clean and fresh. I half-expected it to taste like a marshmallow because of its creamy white color and golden peaks.
*Sigh* It doesn’t get any better than eating fresh, locally made cheese on top of a homemade pizza. I went back for seconds and there’s even leftovers for someone’s lunch tomorrow. 😀
Dessert was a peice of 90% dark Lindt chocolate. I think my supply of chocolate needs to be restocked soon!!!
I. Am. So. Tired. Tonight. Don’t ask me why. I sure hope I’m not coming down with something, because this morning I felt dehydrated—I seriously couldn’t drink enough water!!
Off to relax a bit and fit in some homework too. G’night!
Question: What’s your favorite cheese to put on top of your pizza? I’m a huge fan of fresh mozzarella and feta!