Hi! I hope you all had a great Thursday and are excited for another weekend. I feel like it just was the weekend, but I’m not complaining! I only have one class on Thursdays; today, I didn’t have anything else scheduled, so I was able to enjoy my ‘free time’. I also enjoyed a few notably delicious eats.
Before class, I ate my first plate of oats. I bet some of you are rolling your eyes at this silly sight, but after seeing many mouth-watering plates of Ashley’s oats, I wanted to give them a try myself. The point of plating your oats, rather than using a standard bowl [or mug], is to cool the hot cereal more quickly for warm summer/fall mornings. It also prevents you from burning the roof of your mouth. Thanks, Ash for keeping breakfast interesting : )
1/3 c. steel cut oats, 1 T flax, 1/2 peach, 1 T pecans, 1 tsp. unsweetened coconut
After class, I met my roommate at the WREC for a mid-morning workout.
2 mi. indoor track run
55-minute spin class [suppose to be 60 – grrr.]
stretching + a couple planks
Let me tell you what… 1 hour of spin the morning after 1 hour of BodyPump the night before is killerrr. Oh my word, my legs were so fatigued during class – the ‘flat roads’ felt like huge hills today. It probably didn’t help that I ran a couple miles beforehand, but I know that wasn’t the culprit. Strength training hurts so good!
I was running on empty when I got home, so I restored my glucose levels as fast as I could with a filling lunch.
Quinoa Wheat Toast + Humboldt Hummus, Sharp White Cheddar, Cucumber, Red Onion & Mixed Greens
[other] half of my morning peach
… and several swigs of refreshing coconut water [which is now sold at TJ’s!]
After putzing around, cleaning, and an uneventful trip to Target, I was ready to make dinner by 6:00pm.
Green Goddess Summer Pesto
Voila! Whole Wheat Pasta + Pesto, Tomato, Greens & Honey Chevre
I was a little unsure about the honey flavored chevre in my savory pasta, but it’s the only cheese I have. It was still very edible : ) I am really looking forward to using the sweet roll of goat cheese in other recipes though.
* * *
Enough with food… today in the one class I had [Foodservice Administration], we had an assignment due which was to create a personal mission statement. There were very few guidelines, so I chose to write a little poem. Here’s what I came up with at midnight last night – just thought I’d share.
I remain true to myself
always moving forward,
but never forgetting the past.
I spread inspiration
by eating intuitively –
savoring, appreciating… each and every bite.
Travelling far offers experiences
that allow me to
I nourish appetites and souls,
all the while running across another finish line
that strengthens my healthy life.
Dark chocolate covered almonds, iced green tea, physiology… g’night!
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- Do you have a mission statement? If not, any idea what it would entail?
- What would you do with honey chevre? Recipes!?