Six o’clock is the absolute earliest that I should ever wake myself up. Not that I’ll always have that choice, of course. But this is definitely the time that I feel the most productive without feeling overtired. This morning, I considered waking up earlier—say, 5:30—but somehow that sounded tragically early, and so I slept in until 6.
Sleep. It’s a beautiful thing.
I woke up refreshed, feeling ready for my first day of Preclinical Training.
- Thomas’ whole wheat bagel
- 1 T. almond butter
- 1 T. PB&Company Bees Knees peanut butter (ah-mazing)
- 1 small banana
I was excited for lunch today! 😀
I tossed together a boat load of mixed greens, cucumbers & tomatoes from the garden, fresh bottled beets (also from the garden), avocado, kidney beans, EVOO and sea salt! It was such a delightful mix of flavors.
On the side, I packed some chilly grapes and kashi crackers.
I also had this to look forward to. There’s something about finishing off a meal with a hunk of dark chocolate that I find deeply satisfying.
Packed and ready!
In my purse, I also stashed away some almonds and a peach for the afternoon. I noshed on it while discussing ‘diabetes’ and ‘carbohydrate counting’ in preclinical training.
Fun snack. Fun discussion.
One of my aunts sends me a yearly subscription to Eating Well magazine. It’s one of my favorites, because it completely highlights on—surprise, surpise—eating well! It focuses less on simply reducing overall calories and focuses more on fueling your body with deliciously fresh foods. I love it.
Anyways, this recipe for Black Bean Croquettes has been staring me in the face for a while now. Tonight was the night to cook these babies up!
These were good, but I feel like they could definitely use something. I’m thinking that this ‘something’ should mean garlic powder, cayenne, and a touch more salt (but that’s probably because I used the low-sodium black beans.)
I still enjoyed them. Especially with ketchup. 😉 I foresee cooking these in a smaller sizes, sandwiching them inside a whole wheat hoagie roll, and bathing them in tomato sauce. That might be amazing. 😀
(just as a side note, someone who made these before had commented that you could make them gluten free by using gluten-free bread in place of regular bread crumbs)
Black Bean Croquettes
recipe from Eating Well Magazine
2-15 oz. cans of black beans, rinsed and drained
1 tsp ground cumin
1 c. frozen corn kernels, thawed
1/4 c. plus 1/3 c. plain breadcrumbs, divided
2 c. finely diced fresh tomatoes
2 scallions, sliced
1/4 c. chopped cilantro
1 tsp chile powder, divided
1/4 tsp salt
1 T. extra virgin olive oil
1 avocado, diced
- Preheat oven to 425°F. Coat a baking sheet with cooking spray.
- Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
- Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
- Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.
I am so tired tonight. I managed to fit in a brisk 3-mile dinner walk which gave me some pep, but I could definitely use a good eight hours of sleep tonight! I don’t have to go in for training tomorrow, but I do have a lot of homework to complete!!
Question: What is the ideal time for you to wake up? Depending on when I go to bed at night, I’ll usually feel my best by 6 or 7 in the morning.