Back in the day when life consisted of early morning classes, too little time, lack of sleep, and biochemistry exams, I became good friends with the breakfast cookie.
(check out my ‘breakfasts’ section on the right for the easy peazy recipe!)
Nutritious and filling.
Perfect. It’s my breakfast of choice on those mornings when even drying my hair is an unrealistic option. 😉
Someday soon, I will tell you all how tired I am of salads. How ready I am for warm, winter soups. How, if I see one—just one!—more cucumber or tomato, I will not be able to withold a scream.
But until then, I’ll keep on munchin’. My lunch time salads have been continually hitting all those right spots. Mmm…summer produce makes me wonder how I could ever grow tired of a crisp, tender salad.
- mixed greens
- cucumber and tomato from the garden
- kidney beans
- olive oil
- sea salt
I love packed lunches.
Also brought along an apple, some almonds and a homemade granola bar for those hunger attacks in the morning and afternoon.
I never quite know what to call a dinner like this. Scrambled eggs? Veggie scramble? Scrambled eggs with veggies?
- about 1.5 c. worth of organic frozen spinach, dethawed and drained
- 1/4 chopped onion
- diced tomato (seeds removed)
- garlic powder
- 1 whole egg + 2 egg whites, whisked together with salt, pepper and a splash of milk
I sauteed all the veggies together in a nonstick pan coated with cooking spray for a good 3-4 minutes before adding the egg mixture. I love combos like this. Only mushrooms would have improved it. And maybe black olives. 😉
I also had a cheese quesadilla on the side because—yes—I am hopelessly addicted. There’s something about a crispy whole wheat wrap and the melty x-sharp cheddar cheese. Addicting.
Post dinner, I indulged in 30 minutes of yoga which felt ah-mazing on my tight back and legs. I also indulged in a couple of medjool dates and a bowl of cereal for a night time snack, which is something I always have. Eating a little bowl of cereal with milk at night helps me sleep while also giving me some extra pep for a morning run. 😀
Today was my last day of Preclinical Training, but instead of jumping right into the clinical rotation, I’ll be spending 2 months at a high school in food service. And the orientation for that starts tomorrow! I’m excited—nervous—and so ready for the ball to get rolling. 😀
Question: What is your favorite “busy morning” breakfast?