Eight hours of sleep and feelin’ good!
I forgot how deliciously creamy oat bran is, when cooked with chia seeds!!!
- 1 c. lowfat milk
- 3/4 c. water
- seasonings: cinnamon, nutmeg, cloves, vanilla
- 1/4 c. oatbran
- 1 apple, diced
- 2 tsp chia seeds
- 1/4 c. wheat bran
- toppings: FEED apple granola, walnuts, maple syrup
- Bring milk, water and seasonings to a boil, stirring occasionally.
- Add in oatbran, apple, and chia seeds. Reduce heat to medium low and cook for about 4-5 minutes.
- Once beginning to thicken, add wheat bran and cook for one more minute.
- TOP as desired! 😀
Morning Snack: Orange and mixed nuts
A morning headache converted my original plans of a 5-mile run into a 4-mile walk. I welcomed the change in pace. Despite taking yesterday off from running, I just wasn’t feeling it today. A walk felt 10 times more refreshing for this morning’s workout.
That being said, I’m going to need to really do some schedule tweaking for this upcoming week’s workout routine. I think I foresee many “night runs” in my not-so-distant future. 😉
My morning walk left me hungry, and I was completely ready to eat by noon.
Leftover Bruschetta Chicken (from yesterday.)
The Bruschetta Chicken is my new favorite recipe. I first tried it about a month ago, when Nicole had us over for dinner. She served it alongside her homemade foccaccia bread, caesar salad and a zucchini stir fry. Home cooking at its finest. My Memere would have been proud. 😀
This chicken dish is worthy of being served for company but quick enough to get on the table for any day of the week. Best of all, it’s kept healthy with a few simple ingredients, including lycopene rich tomatoes. Lycopene is an antioxidant known mostly for its effect in reducing cancer risks.
I followed the recipe—almost completely—but modified it just a bit by using real egg whites, whole wheat flour/breadcrumbs in place of white, and cutting back just a bit on the salt. This meal turned out delicious and reheated well for the use of leftovers. It makes for the perfect autumn meal. 😀
Bruschetta Chicken—courtesy of Taste of Home
- 1/2 c. whole wheat flour
- 1/2 c. egg whites
- 4 boneless, skinless chicken breast halves (4-oz. each)
- 1/4 c. grated Parmesan cheese
- 1/4 c. dry breadcrumbs (I made my own, toasting whole wheat bread in the oven until dried out and processing with basil & oregano for spices)
- 1 T. butter, melted
- 2 large tomatoes, seeded and chopped
- 3 T. fresh minced basil
- 2 garlic cloves, minced
- 1 T. olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- Place flour and eggs in separate shallow bowls. Dip chicken in eggs, then in flour; place in a 13-in. x 9-in. baking dish, coated with cooking spray. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.
- Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 160-165.
- Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Yield: 4 servings.
Can I just say how excited I am to see turnips in my kitchen again?
Autumn, how I love you.
Afternoon Snack: cheesestick and whole grain pretzels
I’m telling you, it was not meant for me to go running today.
First, there was this morning’s headache that turned my intentional run into a walk.
And then there was tonight—before dinner—when I decided that a 3-mile run sounded like a good idea. I was one mile in, feeling strong, and suddenly—out of nowhere—it began to rain. You guys know me by now. I love running in the rain. It was completely lovely. But then I saw a lightning flash and heard its companion (aka thunder) bark with an incredible fierceness that made my heart skip a beat, my hair stand on end, and my feet feel as numb as an icecube. I sprinted through puddles and dirt, bolting towards home. It was probably the quickest 2-miles I’ve done in a long time.
I love rain. I’m scared of thunder. And that’s the truth. 😉
Time for dinner!
- mixed greens
- 1/2 cucumber
- 1 carrot
- 1/2 tomato
- 1/2 c. kidney beans
- black olives
- 1/2 c. whipped, 1% cottage cheese
- 1 tsp olive oil
+ kashi crackers.
I love a fresh, crunchy salad for dinner!
I also love dark chocolate for dessert.
I just bought a new binder and planner today! I tried getting myself used to the Google Organizer features, but—honestly—I have to write it down with a pen to make it work. There’s something about holding an actual notebook and crossing my To-Do list out with ink. It feels so rewarding.
Tomorrow is going to be an early morning! My preceptor for Food Service wants me in at 7 o’clock. Setting the alarm for 5:30 sharp!
Question: How do you keep yourself organized?