This week = blogger fail. But hey, like I’ve said before…that’s okay!
I’m flying by the seat of my pants and attempting to get everything finished up school-wise, work-wise, and life-wise before Thanksgiving Break! But school has taken the majority of that time this past week. Let’s have have a an overview shall we?
- Chem II Exam
- Accounting Exam
- Food Production Management Quiz
- Major Food Production Management Recipe Project
- 7 page Expos paper (a proposal for healthier dining hall options)
- Independent Chem Lab Analysis testing
- + all the other regular weekly shenanigans
= one rather bitchy college kid. *proudly raises hand*
Phew! Glad that’s out of the way with. Now just a few more things to finish off this next week and I will be FREE for an entire week!!!!! Except, scratch that…not entirely free as guess who a major Chem II exam the first day back from break? *not-so-proudly raises hand* So my “break” will include some definite hours of studying. But hey, I’ll take what I can get.
Since I didn’t make it to the What I Ate Wednesday Party this week, I thought I’d do a little picture party of my own today. No matter how busy I get, I always have time to enjoy some good food. Always.
Pumpkin Blueberry Oatbran Pancake with greek frosting:
- 3/4 cup oatbran
- 4 egg whites
- 2-3 tbsp almond milk
- 1/4 cup pumpkin puree
- 1/4 cup frozen blueberries
- 1/2 tsp baking powder
- splash of cinnamon
- big dump of cinnamon and pumpkin pie spice
- Frosting: 1/2 cup greek yogurt, 1 tsp chia seeds, splash of vanilla and stevia—>set in fridge for at least 10 minutes to thicken
Combine all and cook up into one ginormous pancake of a breakfast! Be forewarned that giant pancakes such as this one can be very tedious to flip, as you can tell from my pictures. Sometimes I get luckier though. But the real matter is if it tastes good so I’m happy, broken pancake or not.
soft cooked eggs with dill, blueberry eggwhite oatbran
I have been enjoying simple snack lately. Its nice sometimes to just get back to basics.
2% greek yogurt with Shredded Wheat, topped with a cinnamon/stevia sprinkle
brown rice cakes with cottage cheese and black pepper
For dinners I have been incorporating more red meat as my protein source. To me, a boring diet would consist of of chicken or fish every night. Variety is the spice of life! Although I do love chicken and fish, there are a lot of other great protein sources out there and I’m not one to discriminate. Plus, red meat is filled with iron, zinc, and b vitamins that the body needs for good energy!
Let me save you some trouble and link you to the best way to prepare steak, using the “salting method.” Read for step by step (and easy) instructions and be prepared for the most flavorful and juicy steak you have ever had.
steak, buttery baked potatoes, and sauteed mushrooms, onion,s and green pepper
This next dinner features my new favorite squash variety:
cheeseburgers, steamed broccoli, and roasted delicata squash in coconut oil
I love, love, love delicata squash! I can’t believe I have been tried it before now. You all know how much I adore kabocha squash and this is very similar to it, taste-wise and nutrition-wise. Both are basically nature’s candy when roasted and it no surprise I’m currently sporting a nice golden glow. Who needs tanning beds?
dark chocolate muffin
with 2% greek yogurt and chocolate sauce (dark cocoa powder/stevia/ almond milk)
- 2 tbsp chocolate peanut butte protein powder
- 2 tbsp almond meal
- 2 tbsp dark cocoa powder
- 1/2 cup liquid egg whites
- 1/2 cup pure pumpkin
- 1 packet stevia
- 1/4 tsp baking powder
- dash of salt
Mircrowaved for 6 minutes!
Vanilla Cake Batter
- 1/2 cup blended cottage cheese
- 1/4 cup greek yogurt
- 1 scoop (20 grams) vanilla casein protein powder (I used this one. bb.com’s new casein line is great…and cheap!)
- 1/4 cup almond milk (more or less as needed)
- 1/4 cup oats
- splash of vanilla extract
- additional sweetener, if needed
Combine all ingredients and slowly add in milk until you get your desired thickness. Let set in the fridge overnight or at least 1 hour. The fridge time lets the oats soak into the mixture and become super doughy and delicious. It’s a desserty take on overnight oats you could say. Top with a scoop (or ahem, five) of nut butter right before eating and you’re destined for Food Heaven.
That’s what I’ve got for today! Later this week I’m hoping to have time to post about what my workouts have been like. It hasn’t been anything too out of the usual, but a little change up has evolved. Stay tuned.
College Students: When does your break start? Anyone else battling craziness before it begins?
Have a GREAT Sunday everyone! As always, thanks for sticking around through my disorganized shananigans. I appreciate you all!