This is going to be a big catch up! On Thursday night I prepared some pumpkin overnight oats.
- 1/3 cup pumpkin puree
- 1/3 cup soy milk
- 1/2 cup oats
- 1/8 cup raisins
- 1 tsp. chia seeds
- 1 tsp. milled flaxseed
- shake cinnamon
- 1 tsp. agave
In the morning I mixed in
- 1 small banana sliced
- 1 handful fresh blueberries
- 1 small handful walnut pieces
After my two hour shift at the library I felt like having my mixed nuts. I had forgotten how much I love nuts!
On my way to anthropology I ate my Mojo Bar. You can see my humongous purse in my shadow haha.
Before studio I snacked on this kiwi. The some of the other singers hadn't seen anyone eating a kiwi with the skin still on. I have a feeling I've started a trend!
I can't believe it but somehow I totally forgot to take a photo before I dung into my carrots and hummus! Here is the aftermath.
Dinner
After work I raced home, showered, and prepared some dinner. First, at Kelsey's suggestion, I made a smoothie with spinach in it! It took some trouble shooting but I got the recipe down to something like this:
- 2 handfuls spinach
- heaping 1/2 cup frozen berries
- 1 small banana
- 3/4 cup soy milk
- 2 tsp. agave.
This morning I woke my tired self up and made it to cardio circut at 9! It looks like some serious rain is coming so I decided to drive to class. On my way there I ate half of this banana.
After class I made a quick stop at Vons which has a Starbucks inside. I got a tall soy cappuccino with sugar free hazelnut syrup.
The foam is my favorite part. This was sooo good!
Reeeestock! I picked up a few essentials :)
Breakfast
For breakfast I decided to make Granola! I used pecans this time instead of almonds. The recipe comes from the cookbook "Skinny Bitch in the Kitch"
- 2 cups old fashioned rolled oats
- 1 1/4 cup chopped pecans
- 3/4 cup shredded coconut (unsweetened)
- 1/4 tsp. salt
- 1/4 cup maple syrup
- 2 Tbsp. rice syrup
- 2 Tbsp. safflower oil
1. Preheat oven to 300 F
2. Lay the oats flat on an edged baking sheet. Toast the oats for 15 minutes in the oven.
3. While the oats cook, combine nuts, coconut, and salt.
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