Dunchfast = this post covers breakfast, with dinner snack (yesterday’s) and lunch (coming later today) thrown in as well.

Yesterday after dinner, I enjoyed a snack while I studied for today’s metabolic pathways quiz.

That’s a half serving of Fiber One Caramel Delight Cereal, with soy milk and a few vegan marshmallows.

After I prattled on about being recharged from my lazy weekend, I had another terrible night’s sleep!  Probably part studying until after midnight and part being so cold that I actually got up at 2am to add another layer.

Breakfast needed to be good.

It was goooood,

and pink!

On the stove top, I cooked 1/4 cup of oats with 1 cup of water and 2/3 cup (frozen, defrosted) strawberries.  In the last few minutes I stirred in 1.5 Tbsp chia seeds, and I topped my finished bowl with 1 Tbsp each chunky peanut butter and maple syrup.

I’m not sure I’d try fresh strawberries in oatmeal, but the mushy texture of frozen ones is perfect.  Strawberries add this great tangy and sweet back-flavor.  Just be carefull; they hold a lot of heat so your bowl stays really hot!

I’m heading to school early to look over past quizzes before my first big nutrition test this week.  Since lunch is pre-packed, I thought I might as well pre-post!  A serving of leftover Tempeh Hashbrown Casserole,

with a juicy D’Anjou pear.

Just for fun – apples or pears?  Peanuts or almonds?  Broccoli or cauliflower?

I’m apples, peanuts, cauliflower 🙂