Toasted Is Like Frosted

I made it over the hump, it’s time to wind down the week.  I know it’s pathetic but I’ve got to admit – three days of actually doing things has left me exhausted!

I did have to hurry, but I managed to leave the house to walk to campus for my two afternoon classes on time.  We learned about Diabetes Mellitus for two hours, and then had the introduction to our class on integrative medicine/nutrition.  My packed lunch was a little weak though.  A mini box of Brown Sugar Quaker Oatmeal Squares (a HLS sample).

And a huge cup of iced coffee with skim milk and English toffee syrup.

Not enough food and too much caffeine made me very shaky and cranky!  Adam picked me up for a quick grocery trip after class and I’m surprised he didn’t strangle me in the frozen aisle.  It’s possible that I stood and stared embarrassingly longingly at the hot bar.

A Coconut Chocolate Chip Clif Bar did the trick when I got home.

This new flavor is an easy cranky killer.

I also had a handful of sliced cucumber.

Cucumber slices with a sprinkle of salt are legit better that potato chips, and I say that as someone who really loves potato chips.

Dinner started with a salad course.

Romaine lettuce with chopped cucumber and yogurt Caesar dressing.

Then more salad and veggie.

Roasted green beans.

And a salad of crock pot chicken, mayo, green grapes, and toasted pecans.

Guys, toasted pecans are ridiculous good.  And I’m telling you that because I told Adam three times during dinner and he hates me.

What’s your go-to ingredient for jazzing up chicken salad?

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