I was so excited by my salad combination, and it looked so tasty, but the moment I began eating I started feeling gaggy.  Does this ever happen to you?  Vegetables comprise most of my favorite foods list – roasted brussels sprouts, baby carrots – but sometimes they really don’t appeal to me.  I started feeling nauseous and sick to my stomach and I ended up eating less than half of my lunch.

I was extra glad I pre-packed a class snack!  I was still feeling stomach-rumbly once I got to campus but I was also hit by extreme-hunger-light-headedness.  I opened up my Cool Mint Chocolate Cliff Bar once class started,

and I slammed down my serving of TJ’s Gummi Tummies just a few minutes later.

I was still so hungry after class that I ended up buying a slice of pizza before Chemistry.

It was so nice to have a reprise from today’s near constant hunger!  I was deep into Chemistry studying from class to 9:45pm so I needed all my focus on my books.

I did manage to break away from equations long enough to throw together a pretty darn tasty dinner.

I made myself egg salad with the last of the Easter eggs.  I didn’t really measure anything, but I mashed 2 hard-boiled eggs with a little bit of  mayo and mustard and a lot of pickle relish.

With two thin slices of fresh ciabatta bread.

We generally are impressed with everything about Wegmans but trying items from their bakery has just given us more to love!  This was wonderfully chewy.

A while later I made a pretty bangin’ snack plate.

3 Melba crackers dipped in dark chocolate and pistachios

,

with most of a Minneola.

This combination of flavors was fantastic, I loved the flavors of citrus mixed with chocolate.  Perfect study fuel.

I’ve got a quiz tomorrow at 8am (my breakfast/lunch post will probably be pretty late tomorrow) so I’ve got to get off to bed.  See ya on the flipside!

Here is the recipe Old London and Melba Snacks provided me with –

Chocolate Pistachio Crunch, yields 40

• 4cups semi sweet dark chocolate chips
• 1box Melba Snacks Sea Salt
• 1cup pistachios, chopped and toasted

1. Stir chocolate in a large bowl set over a saucepan of boiling water until melted and smooth making sure that water does not touch the bowl and that the chocolate does not get too hot.
2. Remove from over water.
3. Dip into melted chocolate to cover half of the Melba Snack.
4. Gently shake off excess chocolate.
5. Place on a baking sheet and quickly sprinkle with chopped pistachios.
6. Refrigerate until chocolate is firm, about 35minutes.