a list of to-do’s

The Ever-Growing To-Do List

1. Finish major clinical case study and put together presentation.
2. Finish three mini clinical case studies.
3. Finish budget case study and present it to the panel.
4. Finish abstract and present at the upcoming MDA conference.
5. Finish poster for the hospital’s cafeteria.

Tell me this.  Is there any better feeling than crossing off an item from a to-do list?  Sigh.

The Dietitian that I’m working with during my clinical rotation part of the internship asked me to put together a poster for the upcoming National Nutrition Month (March!)  The theme this year is “Color Your Plate,” so I—of course—focused on including lots and lots of color.

I tried to keep it simple by focusing mostly on a few flavorful, healthy options that anyone and everyone can add to their basic, daily routines.

It was fun to put together (although it really did leave me feeling kind of hungry. 😉 )

By the time I finished the project, it was already 4 o’clock, and I realized that I had barely had any fresh air all day.

Time to stretch the legs with a brisk walk before dinner!

The sun was absolutely glowing, transforming everything within its path into a bright, fluorescent orange.  So beautiful.

And despite the 15 degrees, I actually felt warm.  The sun felt so, so, so nice on my face.

What a deliciously invigorating walk.

I couldn’t decide on any one dinner tonight.  Which is why I didn’t.  Because every once in a while, a hodgepodge collection of random things is exactly what satisfies me the most.

A little of this.  A little of that.  Different flavors, textures, and moods.  I like to think that it’s a little like eating a three course entree. 😉

(1) Spinach and Egg Scramble

(2) Homemade Baked Beans, pulled from the freezer

(3) Zucchini and Summer Squash, sauteed with diced tomatoes, garlic, italian seasoning and balsamic vinegar

(this tasted like summer!)

One item crossed off my to do list.  Poster complete!

One refreshing pre-dinner walk.

Three course meal.  Not at all fancy.  Completely delicious.

Two hours left to read and relax before bed.

Spinach and Egg Scramble

Serves 1

This scramble pairs particularly well with feta, goat or even (especially?) ricotta cheese.  If you have extra veggies on hand, you could also throw in some tomatoes, mushrooms, asparagus, etc.

There’s nothing at all fancy about this scramble.  In fact, it practically screams simple. But that’s what makes it so appealing after a long, hard day at work or school.  Enjoy with a slice of toasted whole wheat bread and your favorite side veggie for a quick, satisfying meal. 😀

• A few large handfuls of fresh spinach, chopped
• 1/4 an onion, chopped fine
• 2 whole eggs + 1 egg white
• splash of milk
• salt and pepper to taste

1. Coat a medium, nonstick pan with cooking spray and heat over medium heat.  Add onion and cook until tender but firm.  Add spinach and continue cooking until spinach has wilted and onions are tender.
2. In a medium bowl, whisk together eggs, milk, salt and pepper.  Pour on top of spinach mixture.  Occasionally scrape down the eggs from the side, letting the runny part run underneath.
3. Once the eggs have come together, chop the eggs and spinach a little with the spatula and cook until done.  Transfer to plate and ENJOY! 😀

Question: Do you keep daily/weekly/yearly to-do lists?  Are you usually pretty good about checking things off? I keep monthly to-do lists, and they’re usually complicated things that take forever to actually check off.  Which is why I usually throw in some simple, easy things as well, just to give me the pleasure of crossing an item off. 😉

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that perfect afternoon

The weathermen aren’t always right, you know.

The expected 12-24 inches went off to other towns.  Other areas.  Namely, Boston, which I heard received about a foot and a half of fluffy white.

Here, we still received about 8-12 inches.  And I’m totally happy with that.  😀

Just enough snow to make everything look delicious and fresh. 

Not too much snow to keep me trapped indoors and off the roads.

That perfect amount.

Speaking of “that perfect amount,” walking in the snow provides a whole new level of working out. 

Mom and I threw on our hiking boots, donned our scarves and warmest jackets, and trekked our way across mounds of snow.  Four miles worth of taking two steps forward, one slippery step back.   It was such an old school way of going to the post office, just to mail a package.  But it was fun and productive, and it felt absolutely wonderful on the legs! 😀

By the time I came back, everything felt exhausted.  The windy gusts had knocked me around like a rag doll.  And my face was slowly—slowly—dethawing.

My appetite was ferocious.

And nothing but soup made sense.

Carrot soup is one of my most favorite of vegetable soups.

Maybe it’s because there’s not much to be expected from the humble carrot, and I like to prove a world of tastebuds wrong.  Most people think of raw, boring carrot sticks taking up space on the side of a plate.  Or carrot cake, which certainly does earn a high reputation, but that’s besides the point.

Carrot soup is where it’s at.  Warm, inviting.  Bright and savory.  Both nutritious and delicious.

It pairs as a lovely side to any salad or sandwich.  And since my appetite was throught the roof after a walk in the cold and snow, I took the sandwich route; my teeth felt like they needed to bite into something.

I toasted a simple lemon & dill hummus sandwich on some grainy Ezekiel bread slices.  A warm, satisfying meal.

That perfect amount of snow.

That perfect meal to warm up with after a chilly walk.

That perfect afternoon.

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Herbed Carrot Soup—as seen in Moosewood Cookbook and on this website.

This is one of my most treasured, favorite recipes.  It’s simple to make and goes wonderfully with grilled cheese sandwiches or just as is with a couple of croutons and a scoop of greek yogurt.  I’ve seen some people eat it over a bowl of rice, transforming the “soup” into a “sauce.”  Whichever way you eat it, this warming recipe is simply delicious.

• 2 pounds peeled, chopped carrots
• 4 cups water
• 1 1/2 teaspoon salt
• 1 medium potato, peeled and chopped
• 1 T. olive oil
• 1 cup chopped onion
• 1-2 small cloves crushed garlic
• 1 tsp thyme
• 1 tsp basil
• 2 T. lemon juice

1. Place carrots, liquid, and potato into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let cool slightly.
2. Saute the onion and salt in the oil for about 5 minutes.  Add garlic and herbs until onions are tender (about 5 more minutes.)  Stir in lemon juice.
3. Puree everything together in a blender until smooth.  Place back in pot and keep on low heat until ready to serve.  ENJOY!

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Lemon Dill Hummus

A container of fresh dill was sitting in my fridge, with absolutely no purpose other than to look pretty.  And that is how this simple, savory spread was born. 

Lemon and dill are two flavors that always go well together, and hummus is no exception for this lively pair.  Enjoy this bright spread on crackers, sandwiches or salads.

• 1 15-oz. can garbanzo beans, rinsed and drained
• 1 T. olive oil
• 2 T. lemon juice
• 1-2 T. fresh dill
• dash of cayenne
• salt and pepper to taste

1. In a food processor, mix all of the ingredients together.  Taste and adjust seasonings as preferred.
2. ENJOY! 😀

Question: Are you making any New Years Resolutions?  How far ahead do you start to plan them out?  What are some ways you make sure they’re successful (are they successful?) 

snow to be expected

Here in New England, we’re experiencing a bit of calm before a storm.  The news stations are claiming that 12-24 inches are expected by tomorrow.  Time to take out the snowshoes!

I figured it would be a good idea to get as much fresh air as possible today before the storm came, and went out for a nice, long walk.

And then I came home to bake a batch of breakfast muffins. 

Excuse?  The upcoming storm.  It’s not such a bad idea, you know, to prepare for any potential electric outages. 😉

Breakfast Muffins—as seen in Moosewood Restaurant’s “Cooking for Health” cookbook, with some tweaking.

I love muffins.  So when I find a muffin recipe that sounds both delicious and healthy, I throw on my apron and I bake a batch. 

These are perfect for breakfast, as they’re not overly sweet and give you plenty of fiber and nutrients to keep you going throughout the morning.  Simply pair with a glass of milk, a dish of yogurt, some fresh fruit and/or a handful of walnuts.

• 1/2 cup plain nonfat yogurt
• 2 large eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 T. molasses
• 3/4 c. dried cranberries
• 1 c. oat bran
• 2 c. finely chopped apples
• 1/2 c. whole wheat flour
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 c. rolled oats
• 2 T. ground flax
• 1/2 c. chopped walnuts

1. Preheat oven 5o 375 degrees.  Spray 12-cup muffin tins with cooking spray.
2. In a mixing bowl, stir together the yogurt, eggs, vanilla, and molasses.  Stir in craberries, oat bran, and apples. 
3. In a separate bowl, stir together the flour, baking soda, salt, and cinnamon, stirring in the oats, walnuts (if desered) and flaxseeds.  Fold the dry mixture into the wet mixture, just until combined.
4. Spoon batter into the prepared muffin tin; fill to the brims. 
5. Bake for 15-20 minutes, until toothpick inserted comes out clean.  Cool on a wire rack.  ENJOY! 😀

Question: Are you expecting snow where you live?

Merry Christmas Eve!

There’s a nine pound beef roast sizzling in the oven.

All of the presents are wrapped.

And I’ve been knee deep (elbow deep?) in butter, chocolate and sugar all day.

Espresso Brownies

Pb and J Bars

And on that sweet note, I am now going to go for a walk before the Christmas Eve party officially begins. 

A Merry, Merry Christmas to everyone!  I hope you all have fun celebrating with the ones you love.  Make room for good food, games, family and friends.  Then come back and tell me all about the highlights of your holiday. 😀

just a few days

Within the past few days of being on vacation, I have…

…brought all of the recipe pages up to date, which hopefully will make it easier for everyone (and me!) to find past recipes! 😀

…consumed a very full head of kale.

…worn my apron like it’s the latest accessory item.

…made three big bowls of “un”overnight blueberry banana oats.

(because, obviously, having just one day to eat your favorite breakfast is never quite enough!)

…enjoyed one, two, three lovely New England walks with my parents.

…and trotted out 5 pain free miles through a sunrise.   Which, by the way, I haven’t done before my knee injury.

I always seem to flirt around with the idea of entering a race come spring, but I’ve also been indulging in the sheer pleasure of just heading out for a run.  Just because.

No clear training goals in mind.    

No drills.

No speedwork.

No 12-mile long runs in zero degree weather.

Just running.  For the pure and simple reason that it feels delicious on my legs. 

When life gets busy and crazy with the dietetic internship and everything else, nothing brings my pace back to normal quite like a brisk morning run.  It slows me down.  The half marathon is still on my horizon.  But for now, my heart belongs to just running. 

Just because.

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Warm Kale Salad

If you’re still sitting on the fence over kale, try this recipe!  The flavors are subtle but bright, with the sunny addition of lemon juice.  Aside from kale chips, this is one of my favorite ways to enjoy it.

Kale won’t wilt like spinach does, and stands up quite well against all of the heat and stirring.  Even still, the kale will be tender and soft, making it a wonderful accompaniment to any and all of your favorite meals. 😀

• 1 onion, chopped fine
• 1-2 tsp olive oil
• at least 4 large handfuls of chopped kale
• a few spritzes of lemon juice
• garlic powder
• salt and pepper to taste
• 1/2 a carrot, grated

1. In a large pot over medium heat, heat olive oil and cook onion until tender.  Add chopped kale, stir, lower heat slightly to medium low, and cook until wilted and slightly tender.
2. Add lemon juice, garlic powder, salt, pepper and grated carrot.  Continue cooking on low for another couple of minutes.
3. Serve warm and ENJOY! 😀

~~~~~~~~~~~~~~~~~~~~~~~~~

“Un”Overnight Blueberry Banana Oats

The “un”overnight oats resemble their close cousin, the “overnight oats.”  The main difference is that there’s no soaking or waiting involved with this version.  It’s are made the same morning that you want to eat it, which is nice for those of us who frequently change our minds on what we want to eat, come morning. 😉

• 1/2 c. uncooked oatmeal
• cinnamon and nutmeg
• 1/2 banana, sliced
• 1/2 c. frozen blueberries
• 1/4 cortland apple
• 1 T. crushed flax
• 6-oz. plain yogurt
• 2 T. almond butter

1. Mix together all of ingredients except almond butter.  Stir well.
2. Top with almond butter and ENJOY! 😀

 Question: If you had an entire day to do only the things that made you happy, how would you spend it?

Weekend Highlights

SATURDAY

Some weekends are made for relaxing and doing absolutely nothing at all.

Some weekends are made for going out with friends and family and just having fun. 

Some weekends happen to include the best of both worlds. 😀

Matthew and Kelsey came down for the weekend, so we (Nicole, Nate and I) went to meet up for drinks and appetizers on Saturday night.  

Nicole and I split the Mediterranean Hummus Plate.  It was filled with feta cheese, kalamata olives, and fresh veggies.  The grilled pita chips were so perfect; flaky on the surface but warm and doughy on first bite.  Perfect.

We ended up talking most of the night away.  I can’t remember the last time that I went to bed so late, but it actually felt really good.  Especially since I’ll have available catch-up time on Monday morning (not that our bodies can truly, honestly, ever “catch up” according to the sleep experts, but I gave a big *harumph* to that idea for this weekend! 😉 ) 

SUNDAY

I’m pretty sure God knew what He was doing when He decided to give us Sunday as a day of rest.  We all deserve the break, really, and it felt wonderful to have nothing on the ol’ to-do list.  

Nothing.

Nothing but a nice long walk with the family.  

Have I ever mentioned how in love I am with the fall?  I wish it would never end. 😀

We ran across a big black cow on our walk, and he (she?) was the sweetest thing ever.  I was hoping it would follow us home, but to no avail.  I guess he must have decided that the grass was much greener on his own side of the fence. 😉

Dad treated us to dinner from our family favorite pizza shop, and we all crowded around the table to indulge in a veggie pizza.  The perfect ending for the weekend, if I do say so myself. 😀

I love busy, fun-filled Saturdays.

I love, love, love lazy Sundays.

Love. 😀

Question: What made you *smile* this weekend? 

ode to fall…continued

This morning I wanted pancakes, and only pancakes would do.

Puffy, fluffy, pumpkin pancakes. 

I’ve been dreaming of making pumpkin pancakes ever since I spotted a can of Libby pumpkin sitting on the grocery shelves.  It’s the fall weather that finally convinced me to do so.

This recipe (go way, way, way down to the bottom of this post to view it) is one of my all time favorites.  Not too sweet but filled with everything you want in a pumpkin pancake.  It’s light, fluffy, and fragrant with autumn spices.  I would have used white flour if I thought it would have produced better results; after all, a girl has only so many pumpkin pancakes in her life.  But in all honesty (and this is not just my nutrition side speaking,) the whole wheat flour does wonders for this recipe.  It’s all hearty and rustic without being dense.  You’ll love it.

They’re versatile too.  I served scrambled eggs, oranges and maple syrup for my parents…

…and slathered mine with almond butter and sliced bananas because it just seemed oh so right.

My craving for making (and eating) a plate of pumpkin pancakes = fulfilled.

The leftover pancakes (because this recipe makes at least 18 good sized pancakes) can be cooled on a wire rack, much in the same way you might cool a muffin or a batch of fresh cookies.  You’ll avoid soggy bottoms, and then you can pop them in a freezer bag for an easy weekday breakfast throughout the week.

With a belly full of deliciously energizing carbs, it was time to walk.

I have been absolutely and completely absorbed with fall lately.  The fresh and crispy air.  Colorful New England leaves.  Warm, cozy sweatshirts.  Comfy weekend jeans.  Spicy, pumpkin flavors.  Mmm…I think I want fall to stay around forever.  Do you think winter would oblige?

Whole Wheat Pumpkin Pancakes
As seen on AllRecipes by Ruth, with minor tweaks here and there
Serves 6

• 2 c. whole wheat flour
• 3 T. brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• dash of cloves
• dash of nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1-1/2 c. milk
• 1 c. pumpkin puree
• 1 egg
• 2 T. canola oil
• 2 T. vinegar

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar.  Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, cloves, nutmeg, ginger, and salt.  Stir into the pumpkin mixture just enough to combine (do not over mix.)

Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 c. for each pancake.  Brown on both sides and serve hot.

Question: What is your favorite thing to serve ON THE SIDE or ON TOP OF of your pancakes?  As you can see, I am totally obsessed with all things fall and all things pancake lately.  Please forgive me. 

“because you had a bad day…”

You’re taking one down.  You sing a sad song, just to turn it around.

Cheezy song?  You decide.  I actually kind of like it and it really does turn my mood around.  Apparently it doesn’t take a whole lot. 😉

Not that I had a horribly “bad day” per say. 

And it did start out in a wonderfully delicious away.

• 6-oz. plain yogurt mixed with 2 T. crushed flax
• 1.5 c. Kashi heart to heart
• banana
• peanut butter
• raisins

I used to eat this breakfast every single morning.  Much like the breakfast cookie.  Every.  Single.  Morning.  It’s crunchy, creamy, delicious.  And quick. 😀

Part of what I do on a “bad” day is to list the top 3 things that I’m appreciative of in that day.  Instant mood lifter!

1. The sun.  I love rainy days, I do.  They’re cozy, refreshing, and absolutely wonderful.  But there’s nothing like watching the sun come out after 3 days of rain.  I love feeling the kiss of a warm sun on a nice long walk.  Mmm….
2. Coffee.  Because nothing slows down the morning like sipping on a hot cup of coffee.
3. My parents.  Not just because of their financial support in helping me achieve my career dreams, but also because of their emotional support.  Always there for me when I’m excited, when I’m grumpy, when I’m happy and when I need to vent. 😉

What are you some of the things that you appreciate today (or every day)?

I didn’t get around to eating my lunch until after the high school orientation, which was somewhere around 3 o’clock.  That would be exactly 8 hours since breakfast.  Needless to say, I was starving. 

• white bean and black olive soup
• kashi crackers
• almonds
• an apple

I kid you not, nothing has ever tasted so delicious.  😉

My bad day came to a close when I went out for a walk with dad.  I literally felt my stress drifting away into the wind.  Nothing left but a smile on my face, a cob web cleared brain, and a whole new outlook on my day.  Walking and talking is oftentimes the perfect medicine for a lot of things.

Sardines haven’t made an appearance in my house lately.  I need to change that.

I used to be the sardine queen, eating them at least once or twice a week.  They’re (a) cheap, (b) filled with omega 3 fat—the healthy fats that your body needs! and (c) incredibly versatile—sandwiches, melts, “fried” with a bit of whole wheat flour for coating, baked, topping for crackers, etc.  If the sight or thought of a sardine grosses you out, try mashing them up and treating them like tuna.  Such as I did with dinner tonight.  I topped my basic salad with the following:

mix together

• 1 can of sardines
• spicy brown mustard (I use Trader Joes)
• celery
• cumin
• garlic powder
• 1/4 avocado

Drizzle salad with a bit of olive oil and voila!  Dinner is on.  And for such a little fish, you’re getting a whole lot of nutrition bang for your buck. 😀

I also had another sharp cheddar cheese quesadilla, because—well—I am truly addicted.

I have today “off” from driving anywhere.  *Sigh*  So happy.  And there are plans for icecream tonight.  It’s going to be a glorious weekend.

Off for a run! 😀

Question: What are some of the things you appreciate today (or every day)?

monday morning madness

I don’t care that it’s Monday.

I don’t care that it’s rainy and dark.

I don’t care that the electricity went out last night.  Or that I was out of bed by the ungodly—and completely unnecessary—hour of 5:00am (since I had no way of knowing what time it was until seeing the kitchen clock.)  Do.  Not. Care.

I don’t care.  I refuse to be grumpy.  Refuse! 

I didn’t say I couldn’t be tired though, now did I?  Because I was.  In fact, I was almost too tired to function.  I figured if anything was going to spice up my morning—making me feel energetic and ready for the new day—it would be a bagel.

I’m hooked on Thomas’ whole wheat bagels.  I covered it with almond butter and honey roasted peanut butter this morning, just because I can never make up my mind about such things (almond butter? honey butter? why not both?)  And bananas.  Sweet, marshmallow styled bananas.

Plus a big ol’ mug of coffee with soy.  Totally necessary. 😉

I like to pack my lunches the night before I actually need them.  I’ll sometimes wait for the morning of, but it never turns out quite the same.  For starters, I hate feeling rushed—especially in the morning.  And the end result is usually a less than stellar lunch.  Nothing is worse then opening up a lunch pack and seeing that I didn’t really put any thought into creating my midday meal.  What a downer.

Today I was prepared.  Last night I had a salad for dinner, so I just doubled up on all the chopping duties and created my lunch for today.  Easy Peazy! 😀

• mixed romaine greens
• carrot
• cucumber
• tomato
• black olives
• black beans
• EVOO (extra virgin olive oil)
• sea salt

I’m really into bread lately.  This Organic Multigrain Boule is fantastic.  It makes that crusty noise when you slice into it, but the inside is all doughy with specks of seeds and nuts. 

I smeared artichoke hummus all over a big hunk of bread for that perfect, carby counterpart.

+ a peach!

Packed and ready to roll!

So thankful that I brought along 3 snacks for the morning and afternoon.  My appetite was through the roof today, so they came in handy. 😀

• pink lady apple
• almonds
• homemade granola bar

My Moosewood Cookbook has been making a reappearance in the kitchen lately.  And I kind of like it.  A lot. 

Tell me this: what is more comforting than a bowl of soup and a grilled cheese quesadilla, on a cold, rainy evening?  Nothing.  I can’t think of one single thing. 

White Bean and Black Olive Soup and a grilled whole wheat tortilla filled with melty, stretchy, sharp cheddar cheese.  I grilled this baby up on a high heat to make the tortilla all crispy and flaky, while letting the cheese do its thing.  😀

My “tiredness” lasted the day.  Until—oddly enough—after dinner, when I went out for a 3 mile walk.  It’s true that exercise releases feel good endorphins, and I definitely felt that effect tonight. 😉 

I am so (so, so, SO) happy that I have tomorrow off from having to drive anywhere.  Wednesday and Thursday are going to be jam packed busy, so I’ll take all of the “relaxing” time that I can possibly get. 😉  Orientation for working in the high school for my food service rotation is this Thursday!  Already!!(?!?!)

Question: What is one thing about yourself that people might be surprised to know?  Okra is the only vegetable that I can honestly say I don’t like.

Sunny Sunday

I always plan for Sunday mornings to be hectic, crazy, and “oh my goodness, where did I put my other shoe?” kind of busy.  Which is why I usually plan my breakfast ahead of time.  At least one thing has to remain calm.  Cool.  Collected.  It may as well be breakfast. 😉

The Chocolate Lover’s Breakfast Cookie

• 1/2 c. uncooked oatmeal
• 2 T. wheat bran
• 1 T. Teddy Peanut Butter
• 2 T. cocoa powder (unsweetened)
• 1 banana, mashed (saving 1/4 for the top)

Mash, mash, mash everything together.  Don’t hold back.  The more you mash, the better it will taste.  Add in a splash of milk (or soymilk) if it’s too dry and needs the extra liquid.  Then mash some more.  Spread out on a plate and chill in the fridge overnight. 

This is best served with a cold glass of milk.  😀

So yes.  Going back to my busy Sunday morning.  I found my shoe and made it to church in one piece.  Success. 😉

Lunch

Last week, I experienced tofu in a whole new light.  I’ve always enjoyed tempeh (a fermented, cake form of tofu which has a firm, nutty texture.)  But tofu?  After one horrible, tasteless, spongy experience, I quickly turned up my nose and called it quits.  It wasn’t meant to be.  But then I tasted it after my Dad had cooked it on the grill.  *Gasp*  It was head over heels kind of love, my friends. 

I do believe that part of the secret to its firm, chewy bite and crusty exterior is in the freezing method.  I first drain the tofu, press it until most of the liquid is excreted and then pop the block (which is now cut into 4 pieces) into the freezer.  Once it dethaws for use, I press it again which leaves it much drier then before the freezing.  The dryness is what allows it to seep up all that delicious flavor from a marinade (in this case, a peanut sauce.)  Trust me on this one.  It really works.

Needless to say, lunch was Ah-mazing.  Kudos to Dad.  There was sauteed green beans and a slice of wholegrain boule with butter on the side.  Eaten at Peperes, out on the deck, while listening to stories of his childhood in Canada.  Perfect.  Everything was perfect.

Afternoon Snack!

I live the perfect distance from an icecream barn.  Close enough that I can walk there when the mood strikes, but not too close that I take advantage of it too often. 😉

We were all in the mood for an afternoon sweet today and went out for a 4-mile, round-trip stroll.  I was determined to try something new.  Break the mold!  And so I did.  Instead of ordering the usual (i.e., Oatmeal Cookie, which is is as good as it sounds) I opted for the Peanut Butter Caramel Swirl Delight.  Which was also as good as it sounds.  There were chunks of peanut butter and swirls of deep, rich caramel.  I’m still more a fan of the Oatmeal Cookie flavor, but this one ranks high on the list too. 😉

Dinner

Sunday nights are “fend for yourself” nights when we all basically scurry through the kitchen and find whatever we’re in the mood for.  But tonight was a bit different.  Our brains were all in sync and we came up with a quick and delicious taco salad creation.  Basic salad mix topped with 1/3 a can of Vegetarian Refried Beans (slightly heated), feta cheese, onions, scoop of spicy salsa, and a dollop of Voskos Organic Greek Yogurt (which, by the way, tastes very similair to sour cream.)

+ kashis for crushing on top (or you could use tortilla chips if you prefer!)

It was a delicious way to end a warm, sunny Sunday. 😀

Question: What was the highlight of your Sunday?  For me, it was simply sitting out on my Pepere’s deck and talking about Canada, moose and gardening. 😀