I made it through the first day of a new semester! I forgot what day it was and pressed snooze a couple of times this morning, but I did manage to make it to the gym for a quick workout.
25 minutes on the elliptical, level 6 random.
I cut it close but the husband offered to drive me this morning (both walking and driving myself eat up 30 minutes) so I had time to shower and grab breakfast to go. A Chocolate Dipped Coconut Luna Bar,
and an iced coffee with skim milk.
It was even better than I had imagined. Smooth, not at all bitter, and I swear with the skim milk I tasted hints of chocolate?!
I breakfasted during my first class and the caffeine boost was much-appreciated. This semester is going to be hard. I’m only taking a few classes (the minimum number of credits versus having to petition to take extra credits almost ever other semester) but there is a ton of work and the concepts are all higher level.
Good thing I got some work done in the break between classes and my shift at work. I also made lunch.
A salad of romaine, flax, light honey mustard dressing, a little shredded gruyere, and a crumbled slice of turkey bacon.
Plus apple dippers.
A sliced Pink Crispin,
with a melted mix of peanut butter, Biscoff, and Heath bits, ~ 1 Tbsp of each.
I worked from 2 -7 and then came home and wandered around all evening in a tired, sore-backed haze. That is not going to be able to happen as the semester progresses. But overall I think I did a good job of getting things done today.
I even pre-made some of the components for tomorrow’s dinner. I snacked on a serving of Barbara’s Baked Cheese Puffs while I cooked.
They were an impulse buy at the co-op that paid off; didn’t tasted “baked” at all.
Dinner didn’t happen until 9:30 but it was worth the wait. Super worth it. Did you make my Thai-Inspired Coconut Peanut Soup yet? I hope so, because if you did you are halfway done with this killer spin on it – Stir-Fried Soup!
Stir-Fried Soup, serves 1
- 1 Tbsp evoo
- 1 oz cashews
- 1 serving Thai-Inspired Coconut Peanut Soup
- 4 dashes Sriracha
- 1 large egg
Heat the oil in a large skillet over high heat. Toss in cashews and toast. Add soup leftovers and Sriracha and saute, stirring occasionally, until crispy. Scramble in egg. Serve and swoon.
It was the tastiest thing I’ve eaten in weeks, I swear to God.
What’s the strangest thing you’ve done with leftovers?