Happy Hump Day! I hope everyone’s weeks have been running smoothly and you all can feel the weekend quickly creeping up on us once again. The best type of creeping!
Since I’ve began my daytime classes and have only been working 3 days a week, I swear my weeks just fly by! I have felt a lot more relaxed since I no longer am taking 2 classes and working full time. I now have more time for me-things (the best things), and isn’t that what summer is about anyways?
Don’t take anything too seriously is what I’m slowly learning to do, or don’t.
Life is made to enjoy, so that’s just what I’m trying to do, starting with some of the food I ate yesterday of quite an enjoyable nature.
Thanks to Peas and Crayons for hosting so graciously, as she does every Wednesday.
I made Peanut Butter Blueberry Banana Muffins yesterday morning, after seeing the recipe on Modern Girl Nutrition‘s blog. WOW! So tasty.
I saw on this recipe that she had scooped some PB on top of the muffin, so I thought I’d do the same. It was a good life decision.
Oh, and don’t think I could only eat just one. I grabbed another for my car ride to work. This time I got adventurous and topped it with almond butter. Also, a great decision.
Peanut Butter Blueberry Banana Muffins
- 1 cup whole wheat flour
- 1 tsp each baking powder and baking soda
- 1/2 tsp. salt
- 1 mashed banana
- 1/2 cup agave nectar (honey for non-vegans)
- 1/4 c. almondmilk
- 1 big Tb peanut butter
- 1 cup blueberries
Preheat oven to 375. Mix wet ingredients (except blueberries). Mix dry ingredients. Slowly pour dry into wet, mixing until smooth. Make sure PB is evenly dispersed. Then, gently mix in blueberries. Pour into muffin liners and Bake for about 13 minutes or until done. Top with extra peanut butter and blueberries.
For lunch, I packed a leftover black bean burger in a sandwich along with spinach, tomatoes, portabella mushroom, onions, and hummus on whole grain (vegan-friendly) bread.
Tuesday’s professional attire:
- BCBG Deep Periwinkle Blue Silky Dress (I got this soph year of HS (>4 years ago). Some pieces just work years later?)
- Metallic Flats
- MK Silver-Gold Bracelet Watch
- Francesca’s Silver Knot Earrings
Since nothing was going on in the Howell Kitchen, I decided to cook up some of my go-to, Quinoa, for dinner.
Spicy Spinach Edamame Quinoa
First things first, garlic: the basis for all things great. I chopped and sauteed some garlic to guarantee some delicious flavor in my dish.
I then added some spinach and edamame to the pan. I would’ve added more spinach, but I sadly finished up the box. These edamame beans took forever to pop through. I had to go through each pod after I had microwaved them in their individual bags and get those little suckers out.
Meanwhile all this sautéing action was going on, I was cooking my quinoa to a perfect al dente. I then added it into the sautéing pan, along with more olive oil. After both pieces were together, I added my spices: chives, red chili powder, ginger, and a pinch of salt (literally).
The addition of the edamame was perfect. The consistencies and textures of both the quinoa and edamame compliment each other very well. And the spinach just kind of blends in, like usual.
I know I haven’t mentioned much about my work outs lately, but rest assure, I’ve been keeping up.
I haven’t done any Bikram Yoga this week, but I’ve been running about 3 miles every morning with floor exercises following that for about 20 minutes, the usual.
I actually have noticed the effects of the yoga from last week though! I feel just a little leaner and a little more toned. Looks like I need to be heading back ASAP. I’ve always heard about the amazing long-term benefits of Bikram, but I’ve never been able to keep with it long enough to experience them. Maybe one day (when I have more $$$). For now, the short term effects will do.
Oh, and incase you forgot, this girl has been vegan for almost three weeks now (with no cheating)! Crazy. I don’t even miss anything. Double crazy.
Well I’m off to start this Econ paper to wrap up my Macroeconomics class. Woohoo!
Chow for now.