Hello hello!
Hope you had a lovely Saturday. I really shouldn’t complain, but why does tomorrow have to be Sunday already? I see a cram sesh in my future =[
I woke up a little later than I had planned – 8:30am on the nose – but I suppose that’s not too terrible for a Saturday morning. Breakfast was a bowl of cold cereal + an English muffin with raspberry jam for some pre-spinning fuel.
I was surprised when a different spin instructor walked into the studio today, but a great surprise it was. She taught the most challenging and FUN spin class this morning…plus the music was actually good [my style] for once! My roomie and I left with numb legs =]
After an hour at the gym, I did my weekly grocery shopping at TJ’s [I saved my trip for today since I am not of fan of running errands in the rain]. I was excited to see organic strawberries on the cheap – yay for the beginning of berry season!
I munched on a plate of raw veggies, a couple Wasa crackers and homemade hummus, showered and then headed to school. Again, I can’t complain since I had a mid-week “weekend”….but a 2-hour O.Chem lecture does not make Hillary a happy student. Baking to the rescue!
When I got home I threw together one of Tina’s speedy recipes: Peanut Buttery Bars. Side Note: I love that this girl whips up baked goods in the middle of the week. She is the queen of quick & healthy treats! You can literally count the minutes on your fingers that these take to make – so simple.
With only five ingredients, a 6-year-old could make these. In fact, they look like they were made by a first grader.
P.Nut Buttah Bars
1 1/2 cups rolled oats
1/2 cup all-purpose flour
1/2 cup peanut butter
1/3 cup agave nectar
1 egg
chocolate chips [optional, but recommended!]
Combine all ingredients until smooth. Spread batter into a prepared pan and bake at 350* for ~15 minutes. In my case, I used a muffin pan with my favorite papers. I think this jeopardized their presentation, but I still got 12 chewy, nutty, chocolaty treats.
***
There wasn’t anything special about my dinner tonight, but it hit the spot: vegetarian comfort food.
Baked Beans + Tofu Dogs
Broccolini sautéed in Olive Oil & Garlic
Alrighty, I must close my laptop and open my book now. I hope ya’ll enjoy some time with family and friends tomorrow. Wish I could say the same. Instead, I’ll be relieving my stress with the box of Spring See’s chocolates someone sent me in the mail – thanks G.ma & G.pa!
Until we meet again,
Hillary
