Today’s eats were a little strange, which made them perfect mood food since I feel a little strange. I’m an odd mix of nerves and excitement about heading back to school tomorrow. I’m thrilled about getting back on a schedule but I’m worried that I’m planning on working on too many goals (being a better student, getting on a workout schedule, cooking more often). I don’t want to set myself up to fail by trying to do/change too much.
I spent my morning setting up the office for school and worked right through breakfast. Side note – trying to figure out which notes to save for registration exam studying is brutal. I’m not sure whether I’m throwing away things I need or saving so much that it will be overwhelming.
I didn’t want to head to the grocery on a completely empty stomach so I stirred a scoop of protein powder into a glass of skim milk.
It wasn’t very good (it tasted about as good as it looks), apparently I only like our protein powder after it’s been through the blender.
I did get myself a small but delicious salad from the hot bar too.
A spring mix lettuce base with tarragon vinaigrette, topped with a scoop of corn and kidney bean salad,
a scoop of veggie lo mein,
and a tiny piece of smoked salmon and brie.
The whole combo was super tasty, I think I may need to do salad at the hot bar more often. I really want to like smoked (basically raw) salmon and usually I’m too afraid but today I loved it.
When I got home Adam and I took a quick walk through the Elmwood Art Festival. We were naughty and snuck in our own beverages.
The Woodchuck Limited Release Winter Hard Cider is wonderful. It tastes more like a vanilla-scented apple juice than something boozey. Also when I went to the site to link for you guys I discovered that they make a pumpkin variety! <– must find
I knew dinner was going to be on the small side, so I made myself a tasty yogurt bowl to supplement when we got home.
Low-fat coffee yogurt with 1oz of honey roasted peanuts and a drizzle of honey.
One of those combos from when I was a kid that I still love.
We didn’t have any set plans for dinner, but I did want to make a batch of Jenna’s Sweet and Spicy BBQ Beans to have for lunches this week.
I used 2+ cups worth of extra kale and it came out fabulously. This recipe – which really is sweet and spicy – gives the best chew.
We decided to make the beans the bulk of dinner.
Such a good plan! I topped my serving with shredded Parmesan, more Sriracha, and a dollop of 0% Plain Fage.
Dee-lish! I sort of ate around the cheese to save it for the end and I was swooning by my last bite.
To round out my meal with carbs I turned to popcorn.
1 serving, topped with melted butter and cinnamon sugar. I can’t think of a better way to face a new school year than popcorn.
Who else is heading back to school this year?