I still love muffins.


Some people love Valentines Day.

Some people hate Valentines Day.

Everybody loves muffins.



During my undergrad in Nutrition, I was taking a class called “Food Service.”  It sounded simple enough. 

“Serve food,” I thought to myself.  “I can do that.”



And then I found myself smack dab in a cooking lab, grilling Australian lamb chops, making peanut brittle, and homemade mayonnaise.

It’s a little ironic that the toughest thing I had to overcome was the muffin.



Yes.  The simple muffin.

Simple to look at.  Simple to eat.  And supposedly, even more simple to make.



And yet, batch after batch, my muffins always turned out gummy.  Tough.  Bread like.  My professor took it upon herself to look over my shoulder.  Studying my every movement.  Making sure that I was following all the steps exactly right.

And then—suddenly—she found what she was looking for.  “The muffin mixing method!” She exclaimed loudly.  Triumphantlly.  “Don’t forget the muffin mixing method!”



I think to say that she was a proud of herself when she realized what was wrong is an understatement.  She looked as if she had just witnessed her baby taking his first steps. 

The problem was that I was mixing the dry ingredients directly in with the wet ingredients, rather than separating them first (oops!)  I blamed it on the fact that I didn’t have a recipe in front of my face, telling me to do this.  My professor just smiled, dumped out my previous batch and told me to try again. 



I still experiment in the kitchen.

I still make mistakes.

I still love muffins.



Blueberry Muffins—recipe taken from Cooks Illustrated Light, with changes.

This recipe calls for cake flour, which naturally has a lower gluten content than regular, all-purpose flour.  This produces a finer crumb in your final batch of muffins.  But, of course, if you don’t happen to have cake flour in your pantry, you can just substitute with all-purpose or whole wheat flour for equally tasty results.  Enjoy! 😀

  • 1-1/2 c. plus 1 Tbsp. all-purpose flour
  • 1/2 c. whole wheat flour
  • 1 c. cake flour
  • 1 Tbsp. baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c. plus 1 Tbsp. sugar
  • 4 Tbsp. unsalted butter, softened
  • 2 large eggs
  • 2 tsp juice from one lemon
  • 1 tsp grated zest from 1 lemon
  • 1 tsp vanilla extract
  • 1-1/2 c. plain low-fat yogurt
  • 2 c. fresh or frozen blueberries
  1. Adjust oven rack to middle position and heat oven to 375.  Line a 12 cup muffin tin with paper liners or spray with cooking spray.  Whisk 1-1/2 cups all purpose flour, 1/2 cup wheat flour, cake flour , baking powder, baking soda, salt and 1/4 c. of the sugar together in a medium bowl.  Set aside.
  2. Beat an aditional 1/2 c. sugar and butter together with a mixer, until light and fluffy, 3-5 minutes.  Add eggs, one at a time, beating well after each addition.  Beat in lemon juice, lemon zest and vanilla until incorporated.
  3. Reduce mixer speed to low.  Beat in one-third of the flour mixture until just incorporated, followed by one-third of the yogurt, scraping down the bowl as needed.  Repeat this process twice more, alternating between the remaining flour mixture and the yogurt until the ingredients are just incorporated.  Do not overmix.
  4. Toss blueberries with the remaining all-purpose flour, then gently fold them into the batter with a rubber spatula.  Using a large ice-cream scoop or measuring cup, divide the batter evenly among the muffin cups, and sprinkle the tops with the remaining Tbsp. sugar.  Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25-30 minutes, rotating the pan halfway through the baking.  Cool the muffins in the pan for 5 minutes, then flip them out onto a wire rack and cool for 10 minutes before serving.

Question: What do you find “tough” to make?  What do you find “easy” to make?


good morning, scones.

During my last couple years of college, I was awake (and studying) into the late night hours.  For a girl who is normally in bed by 10, this was the furthest thing from normal.  😉

Countless hours were spent in my family’s living room chair, as I pounded my head full of nutrition notes and chemistry formulas.  I can still feel the anxiety of a chemistry exam, the pressure of doing well in my medical nutrition therapy class, and the thrill of seeing an A on my report card.  I also happen to remember the fear of seeing a C on my chemistry exam, but we won’t talk aobut that tonight.

This week, I felt like that college girl all over again.  I was up late doing homework assignments for my internship, and I felt that same pressure of wanting to do well.  Saturday night involved hours and hours of note reviewing, in addition to figuring out what I wanted to do my research project on. 

And then I started to think about future careers which brought a whole new level of emotions.  Exciting.  Scary.  Thrilling!

And then—finally—I decided to just stop thinking.  It was Sunday morning, after all.  A day of rest.  And I wanted breakfast.

Sundays are those perfect days when everything seems to just slow down. 

People tell me that I’m supposed to be depressed on Sunday—with tomorrow being Monday and all that—but in my opinion, there’s absolutely nothing to be depressed about on a Sunday morning.  It’s my time to (a) go for a run, (b) eat a lovely breakfast, (c) go to church, and (d) hit Starbucks with my best friend for some chatting time.  Sunday?  Depressing?  Not so much. 

My breakfast of choice for this morning was not at all fancy, but it did boast of energetic and bright flavors.  Perfect for a cold autumn morning. 

Breakfast scones are best served straight from the oven, as they have a slight crusty texture on the outside, and a warm, fluffy inside.  However, they’re also delicious served the following day.  You can simply warm them up in the microwave for a good 20 seconds. 

On the side of my breakfast scone, I served some homemade greek yogurt with flax granola and a banana smeared in almond butter.  A lovely Sunday morning breakfast.

Breakfast Sconesidea was taken from Eating Well magazine, with some tweaking involved.

The reason I’m calling these breakfast scones and not “blueberry scones” is that I’d hate to limit what this recipe is capable of.  You can turn it into an apple scone if you like.  Or a banana chocolate chip scone.  Or maybe even a savory cheese scone to be served with scrambled eggs.  So many possibilities. 😀

The orange zest adds a zingy and energetic note, making theses scones a lovely treat after a busy work or school week.  Enjoy! 

  • 4 T. reduced fat cream cheese, cut into small pieces
  • 2 T. butter, cut into small pieces
  • 2 c. whole wheat flour
  • 2 T. brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2-3/4 tsp salt
  • 1/2 c. frozen blueberries
  • zest of one orange
  • cinnamon or nutmeg
  • 2/3 c. plus 1 T. buttermilk, divided
  1. Preheat oven to 400F.  Spray a baking sheet with cooking spray.  Place cream cheese and butter in freezer to chill, about 10 minutes.
  2. Combine flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl.  Cut cream cheese and butter into flour mixture with pasty blender, two knives or your fingers until it resembles coarse meal.  Add blueberries and orange zest, tossing to incorporate.  Make a well in flour mixture.  Add 2/3 c. buttermilk, stirring with a fork until just combined.
  3. Knead dough gently in bowl, 7-8 times.  Divide dough into 8 round balls.  Pat each piece into a circle about 1/2 inch thick and place on baking sheet.  Lightly brush tops with remaining 1 T. buttermilk and sprinkle with cinnamon or nutmeg.
  4. Bake scones for 12-15 minutes, or until golden and firm.  Cool slightly on wire rack.  Serve warm
  5. ENJOY! 😀

Question: Do you find that you work your best in the morning or at night?  I am most definitely a morning person!!

how convenient

Sometimes I exhibit split personalities.  Especially in the kitchen.

For example, sometimes I really love cooking over a hot stove for several hours.  Wearing my apron as if it’s an accessory item.  Waving my spoon around while chanting “Bon Appetit” in my best Julia Childs imitation. 

And then there’s the other side of me that wants convenience.  This mostly takes place on Tuesdays, Wednesdays and Thursdays, when I’m doing my internship in the school system.  I don’t want to spend longer than 15 minutes preparing breakfast, lunch or dinner.  Quick!  Snap, Snap.  No time to be wasted. 

Breakfast: 1 serving of creamy banana oatmeal + 1 almost but not quite empty peanut jar + 15 minutes of preparation = perfect.

Lunch could not have been easier in the convenience department either.

As soon as I finished making the lentil tacos last night, I popped some directly into the freezer and dished the rest into a tupperware container for today.  Eazy Peazy.

When served along with a whole wheat wrap, an apple, and some carrot sticks, this meal was complete. 

Convenience.  Nutrition.  Taste.  It’s nice when they decide to get along.

Afternoon Snack: 6-oz. plain yogurt mixed with 1/2 c. pureed pumpkin + Natures Path Pumpkin Flax Granola

I’ll bet when you think “fish,” convenience doesn’t always come to mind.  And I’ll bet that some of you won’t believe me when I tell you that my dinner was served in under 15 minutes.

But it’s true.  From grill to salad, salmon makes a quick and easy dinner for a busy weeknight meal.  Sometimes I’ll go all crazy with the marinades, but honestly, I like to keep things as simple as possible with the wild caught salmon.  The flavor is so sweet and fresh; salt and pepper is all it really needs.

I threw some black beans, tomatoes, and good olive oil on top, along with some kashis on the side for crunch.

Moral of the story: convenience isn’t always such a bad thing for your tastebuds or for your health. 😉

Question: What are some lunch items that you’ve found to be most convenient, still nutritious, and TASTY? 

cha-cha-chillin’ out

How pretty are these roses from our flower garden??

The kitchen was intoxicated with the sweet, lingering smell of fresh roses this morning.  Mmm…

This morning, I decided to squeak in an early morning run since I had that extra hour before heading to work.

First I had a nice hot bowl of oatbran.  Same ol’, same ol’ as yesterday’s bowl.  The cranberries in the warm, creamy liquid are the star of the show.  They really plump up and add such a nice touch of sweet and tart. 😀

I like to follow these guidelines with cold morning runs:

<30 degrees: Under Armour Tights with shorts + t-shirt + Under Armour long sleeved shirt
<50 degrees: Under Armour Tights with shorts + t-shirt
>50 degrees: Shorts + t-shirt or tank top

For the most part, these simple guidelines work like a charm.  The temperature is already dropping to 42 degrees in the early morning, which means I’ve been running in warmer running tights.  It’s not quite cold enough to switch to wearing long sleeves yet, but we’ll be there before you know it.  I even saw my breath this morning! 

New seasons make me so excited! 😀 

My legs felt really fresh for my morning run.  I took the past few days off from running, sticking only with my regular walking routine.  The rest was was *so* worth it.  Three miles of running felt easy! 😀

Lunch was kept fresh and simple today!

  • mixed greens
  • cucumbers
  • yellow and red garden tomatoes
  • 1/2 c. black beans
  • cheese stick
  • carrot
  • mushrooms
  • olive oil and sea salt

With some kashis, an apple, and a Peanut Butter Chocolate Chip Larabar for snacks.

I’m sticking to my original thoughts on these “new” larabar flavors.  Fun, yummy, but a little too pricey for my liking.  Although this one might be worth buying now and again.  Soooo sweet and chocolatey. 😀

Afternoon Snack: yogurt + natures path pumpkin flax granola + teddy peanut butter

My throat was feeling a little funky tonight.  Not really sore, not really scratchy, but kind of just…you know…funky.

A hot bowl of split pea soup felt oh so right. 😀

(see recipe page for recipe!)

On the side, I had a melted sharp cheddar cheese quesadilla. 

Simply heat up a frying pan, spray with cooking spray, and toss on a whole wheat tortilla wrap.  Sprinkle with sharp cheddar cheese (about 1/4 c. per person) and fold in half.  Flip and toast to perfection!

+ steamed broccoli and mixed veggies for that little somethin’ extra

I finished the night off with a hunk of 88% dark chocolate. 😀

I. Am. So. Tired. Tonight.

I think I’m running on chronic sleep deprivation, due to early mornings and late nights.  There’s no excuse for going to bed late last night.  Just that I stayed up a little too late watching the end of LOST.  I waited to see the end of the series until I caught up with all the reruns.  I don’t want to spoil the ending for anyone who hasn’t seen it yet, but…the ending?!?  Not a fan.

Off to relax for the night and hopefully go to bed early.  Happy Hump Day! 😀

Question: Does your workout routine change at all once the cooler weather rolls around? 

lucky leftovers

(appropriate title for Friday the 13th?)

I opted to delay breakfast for an hour this morning, after deciding that a full meal at 5:30 would leave me starving by 8.  I don’t mind throwing in a snack here and there to tide me over, but I don’t want to be scarfing down lunch by 10. 😉

I snagged a date, guzzled some water, and carried on with every other morning ritual.  By the time I was finished, there was a good 30 minutes left for me to enjoy breakfast.  This worked out so perfect.  I’d much rather be eating breakfast at 6:30 vs. 5:30. 😉

Another beet green smoothie in a bowl!!  This time I added in 1/2 a frozen banana and topped it off with a sprinkle of Natures Path Pumpkin Flax Granola.  Delish. 😀

On the side, a whole wheat english muffin smeared with Teddy pb.

Natural lighting is so much nicer, but unfortunately, it was still pitch dark out this morning due to the cloudy overcast, so breakfast was eaten indoors. 😉

A packed morning snack: peach and almonds

Thank you all so much for all the great tips and advice for helping me become more green when it comes to packing my lunches!  I think I need to plan a shopping trip to Target soon, and stock up on some tupperware containers, in a variety of sizes.

Today, I didn’t use one plastic bag for packing lunch, and I was pretty proud of that fact.  I’m well on my way to becoming an earth friendly lunch-packer. :mrgreen:

Salads are my favorite go-to lunch choice.  They always taste so fresh, crunchy, delicious.  Very refreshing.  Today’s combo included all the basics (tomatoes, cucumbers, carrots, mushrooms) plus some garbanzo beans, a drizzle of EVOO and a sprinkle of sea salt.  On the side I had some kashis, which fit perfectly in my little canning jar. 😀


Notice anything missing?

Yes, that would be a fork.  I completely forgot to pack along a fork for my salad, which resulted in my running to a local cafe to ask (or…beg) if they would please let me have a fork.  I think the girl felt sorry for me, and she was kind enough to send me away with two. 😉

Last day of orientation today!!

These three days have absolutely flown by.  The preclinical training begins on Monday, and I have a massive amount of organizing and homework to do over the weekend.  I’m actually really excited for it all.  It feels good to be back into a routine, and I love filling in a new planner and organizer. 

On the way home, I decided to make a pit stop at Starbucks for a grande iced soy misto.  For money purposes, I can’t let this starbucks thing become a habit, by the way.  But it was definitely a fabulous treat for the 2 hr. drive home. 😀

Leftover pizza should never be microwaved.  Ever. 

If you think that’s a bold statement or happen to feel offended, don’t be.  I’ve been known to throw leftover pizza into the microwave too.  Or eat it cold, which is a pleasure in and of itself.  But, really, if you want to experience leftover pizza as if it was just freshly made that night, you need to heat it on a pan.

Like so:

I simply place the slices on a nonstick pan at medium heat, cover it, and let it heat up for a good 5-10 minutes. 

Crispy.  The crust is so, so, so crispy.  And the cheese melts right into the dough.  It’s perfect.  And that is why it’s the only way that leftover pizza should ever be reheated. 

I added some spinach to my pizza for some extra flavor and veggies.  Simply dethaw the spinach in the microwave, drain the liquid and chop it up a bit with a knife.  Then—voila!  Spinach pizza. 

I followed my dinner with a brisk 2.5 mile walk and 20 minutes of yoga.  After sitting down all day, it felt absolutely delicious to s-t-r-e-t-c-h and walk.  Delicious!

So excited for the upcoming weekend!  Tomorrow I’m going over Nicole’s house for a cookout/bbq with friends, and I offered to make a dessert and bring some hummus & veggies.  Any brilliant dessert recipes?? 😀

Question: What is your favorite way to eat leftover pizza? 

hustlin’ and bustlin’

There’s a lot of hustling and bustling going on around in the house.  In fact, it’s a little bit chaotic (in a good way), so I thought I’d share the experience. 😉 

Lots of things to pack and bring along for tomorrow’s graduation ceremony…

I’m making the lunches for the family tomorrow so that we can take a short break between ceremonies (there are two…one for all the undergraduates and one for the specific major.)  My main goal is to pack along fresh foods that will be tasty and refreshing for a warm, sunny day.

Must remember to bring along these pita breads and all the rest of the fixins’ (tomatoes, alfalfa sprouts, hummus, black olives, etc.)  I sliced all of the veggies tonight, and they’re getting packed away in a cooler for tomorrow. 😀

The entire family is going way above and beyond in making this day feel extra special.   The edible fruit arrangement from my sis and her husband left me smiling from ear to ear.  And then this afternoon, I came home to see flowers on the table.  My parents surprised me with three gorgeous roses.  Love, love, love them!  So pretty. 😀

Mom also fixed my dress for me.  She must have spent at least a good one and a half hours adjusting the straps (!!!) You’re the best, mom! 😀

After feeling a little as if I was in dreamland with all the preparations and excitement, I calmed myself down with a long walk and some quality time in the kitchen.  Nothing too fancy was made, but it was delicious and exactly what I was in the mood for.  Sometimes you just can’t beet wholewheat pumpkin pancakes (click for recipe.). 😀    While Dad made some scrambled eggs, I sauteed up some cabbage on the side (weird, I know, but cabbage and eggs actually really do go very well together :mrgreen: ) and got to work on making these.

I followed the recipe to the “T” except I cut out 1 T. of the oil (using olive oil) and used all whole wheat flour.  They came out perfect.  Light and fluffy.  Full of flavor.  Perfect. 😀 

Must.  Go.  To.  Bed.  Early.  Tonight.

Tomorrow is going to be an early morning followed by a long day.  I need to start relaxing so that I can fall asleep at a decent hour. 😉 

Question: Favorite pancake flavor?  Pumpkin!  But I also love chocolate chip and banana pancakes—or blueberry.  Mmm…


Highlight of [Yester]Day #1: Sardines

If you’re still on the fence about trying sardines, give this sandwich a whirl.  I toasted two slices of whole wheat sourdough bread, topped it with a smear of guacamole (mash: 1/4 avocado, tomato chunks, salt & pepper, garlic powder) and topped it off with a can of sardines.  The secret to warming yourself up to these friendly little fish is to start off by taking the bones out.  They’re chock full of calcium *but*—I admit—a little on the squirmy side.  Just cut them in half, take out the bones, heat up for 20 seconds, and plop onto the sandwich. 

The guac gives such a lovely flavor and the bread is super crusty (crusty bread is a must with sardines!) and doughy all at the same time.  This creates a tasty fish sandwich.  Trust me. 😉

Highlight of [Yester]Day #2: Walking away from my last final

It was a bittersweet moment as I walked pass all the familiar settings on campus.  Once I transferred, college life became part of me really quickly.  As a freshman at a different school, I never felt like I really belonged.  It didn’t feel right to me.  But then I came here and found myself deeply absorbed in science.  Health.  Food.  It was my perfect fit—the place where I could truly be myself.  The place where it was okay to be excited about vitamin D and eicosanoids because other people were just as excited about these things too (nerd alert!)

I found myself walking by all of my favorite spots.   

I stopped for a few moments in front of this building, remembering that time when I first walked in to take my very first nutrition class.  It was Basic Nutrition, taken with one of my favorite professors.  I learned so much from her!

Favorite socializing spot! 😀  This is where my friends and I would always gather before or after an exam to unwind and chat. 

That would be the library in the background—too tall to be captured in one picture.  Crazy, crazy, crazy.  I spent countless hours there. 😀

Highlight #3 of [Yester]Day: Iced Coffee

Dad gave me some extra money and told me to pick up a coffee after finishing my exam.  What a special treat!  I hit up my favorite cafe (another place where I spent countless hours throughout college 😉 ) and ordered my favorite: an iced soy au lait.

Thanks Dad!  This was the cherry on the icecream after a day of memories. 😀

Highlight #4 of [Yester]Day: Savory Oats

I owe Holly a shout-out for this bowl of savory oats.  I tried making a bowl of savory oats one time before this and was so-not-impressed.  But after seeing Holly’s bowl of deliciousness, I knew I needed to try it again.  And so I did.

  • 1/2 c. milk + 1/2 c. water
  • 1/2 c. oatmeal
  • sea salt
  • few sprinkles of wheat bran (at end of cooking time, just to thicken it up a bit)
  • chopped cilantro

As the oatmeal was cooking, I fried up one whole egg + one egg white on the side, and finished it by letting a slice of jarslberg cheese slowly melt in.  Once the oats were completely cooked, I stirred in two scoopfuls of salsa for a kick.

The verdict?  I’m a converted fan of savory oats.  It’s all about the proportions and mix-ins. 😀 

Highlight #5 of [Yester]Day: No Homework

Not quite knowing what to do with myself, I cozied up with a cup of tea and found myself deeply absorbed in the book Lunch in Paris.  How luxurious! 😀

Question: What was your higlight of [Yester]Day?

So Full

I am so full.

Full of memories.

Full of happiness.

Full of chia seeds and oats.

  • 1 c. milk + 3/4 c. water
  • 1/4 c. oatbran
  • 1/4 c. wheat bran (stirred in during last two minutes of cooking time)
  • 1/2 sliced banana
  • 1/2 c. frozen blueberries, dethawed and strained (I drink the juice…can’t let that go to waste! )
  • cinnamon, nutmeg and ginger (slightly obsessed)
  • toppings: 1-1/2 tsp chia seeds, 2 T. Natures Path Pumpkin Flax granola, last of the cashew butter

Full of coffee with soy. 

(Is it strange that I don’t drink coffee while I’m eating?  I’d much rather wait until after I’ve “finished” breakfast and then move on to hugging my mug. :mrgreen:

I know you’re probably all tired of hearing me count down the days to my last exam, but it’s actually—really, honest-to-goodness—here.  By 2:30, I’ll be walking off the campus—my last time as an undergraduate.  How’s a girl to react?

Question: What are you “filled to the brim with” today? 

**Stay tuned for a special “calorie post” in response to a reader’s question.  And feel free to add to this question (or any other q’ for that matter) if you’d like. 😀 **

Staying Normal

With the last day of classes comes a mixture of excitement and nervousness.  Excited to be finished and watch this semester’s hard work come to an end.  Nervous to see finals just around the corner. 

In an attempt to keep myself calm, cool and collected over the whole ordeal (finals tend to throw me into a studying panic,) I try to keep my eating, sleeping and exercise habits teetering around normal.  That means:

  • Be in bed by 10 and up at 6.
  • Eat normal (aka, eat when hungry, stop when full…keep focused on veggies, fruits and wholegrains. 😀 )
  • Keep Active!

Eat Normal?  Check!  I made a super quick breakfast for time sake.

  • 6-oz. plain yogurt
  • 1-1/2 c. kashi heart to heart
  • 1 banana, sliced
  • scoop of peanut butter

Simple + Yummy + Filling = Perfect.

Several hours later, with a homemade raisin bran muffin and a glass of milk sitting in my belly, I headed out for a 4-mile walk with mom.  Walking was the perfect energizer, and gave me some serious oomph for another few hours of studying.

Plenty of veggies found their way into my lunch, as I first made a salad of the remaining odds and ends in the refrigerator.  A piece of leftover cucumber, a couple chunks of tomato, the rest of the greens, etc.  I love clearing things out and seeing the fridge become empty before shopping day.  :mrgreen:

There were also some roasted brussels sprouts as an accompaniment (favorite. veggie. ever!) and 1/2 of a huge sweet potato with some homemade white bean dip.

White beans are lovely as a dip and perfect for spreading over crackers (or sweet potatoes! :mrgreen: )  I simply processed a can of rinsed white beans, added a bit of red wine vinegar to taste (about 1-2 T.) and some crushed, dried rosemary.  Simple but very tasty. 😀

+ an apple for some sweetness

Somehow I managed to plop myself right back down into my chair in order to sneak in some more study time.  I started to worry that my brain would explode but it never actually happened. 😉  Where does all that extra information go, anyways?  I hate feeling as if I want to remember everything and then realizing how much I actually forgot by looking back over my past exams and quizzes.  There’s just too much knowledge that I want to keep locked in my head, but there’s never enough room for anything.  *Sigh* 

This afternoon I decided to test out the new coffee/latte making machine by brewing up an espresso and frothing some milk.  I added a small tsp of sugar to the espresso, followed by the milk which frothed really nicely on top.  I can’t wait to test out soymilk on this machine. 😀

+ an afternoon snack of kashi’s and cashew butter

I was starting to cramp up from sitting down and studying all day, and decided to take advantage of the sunshine in the form of a long bike ride.  My legs felt nice and fresh and neither my IT band or my knees were bothering me at all.  Biking is such a wonderful thing during injuries. My dad and I were talking about how biking can really show you the world with less chances of injury (vs. running, for example.)  I would love to travel through different states with nothing but my backpack and bike…and maybe a friend or two.  Add that to my bucket list. 😉

When I came home from the bikeride, I was hungry for some fuel and found mom outside cooking up some Buffalo Style Al Fresco Chicken Sausages .  I quickly threw together some asparagus to include on the side (simply snap off the tough ends of the asparagus bunch, drizzle on a tsp or two of olive oil, and sprinkle with kosher salt and fresh ground pepper.)  Together, they only take about 7 minutes to cook.

I topped my chicken sausage with sauteed onions and ketchup for that perfect bite.  The asparagus came out lovely, along with the oven roasted potato fries (sprinkled with cajun and garlic.) 

+ sweetness of course 😀

Eat Normal?  Check.

Stay Active?  Check.

In bed by 10 and up at 6 this morning?  Check, check.

One day of studying like a mad woman down…5 to go! :mrgreen:

Question:  Do you try to keep things as normal as possible during busy (or stressful times?)  How?  And does it seem to help?  For the most part, I do try to keep things normal.  I find that a lack of sleep is the worst thing for me, and eating every 3-4 hours or so keeps me energized throughout the day.  And—I think it’s ironic—but staying active even when I’m mentally exhausted gives me a boost of energy as well. 😀