Man, I have had the best morning!!
Getting up at 4:45 was a piece of cake.
1) I went to bed at 8:45 = 8 hours of sleep
2) My body clock is set for 5AM already
3) I have a fun day ahead!
I was out the door by 5 to head to Karen’s and picked up this banana to eat in the car. I can’t remember the last time I hate a banana out of hand – how fun! Bananas are soooo delicious.
I drank water and ate my bananer at 5:45 after dropping Karen off and headed to the Greenway where I was meeting Emily. Conveniently the Greenway entrance is right next to Great Harvest!! Guess who was hard at work:
Just look at that dough blob!! And kegs of honey!?
I got to spend about 20 minutes watching and learning about the process. I know a lot of general stuff from being the wife of a baker, but I’m hoping to spend more time learning between now and when we hope to open our store this fall. I don’t intend to be a full-time sponge + dough or sweets girl, but I do need to know how to do the jobs and as much as I can know to be a good manager. Love how high energy Great Harvest‘s are. And being around bread and sweets just makes me happy
Check out this tub of peanut butter!!!
Emily arrived and we set out on a COLD and DARK run. We actually waited until the dawn and the sun was up within 10 minutes of our run so all was safe. Emily was feeling a little under the weather, so we turned around at 2.6 instead of 3. We finished about 5.5 miles in total.
Look what I picked up for breakfast!!
Carrot, Raisin, Walnut!
Hello Mrs. Breakfast!!
I opened this GI-normous can of pumpkin to make some cottage cheese pumpkin oats. Expect me to have pumpkin oats everyday next week because there was SO MUCH in this can!! I couldn’t’ fit the lid on the tupperware I transferred it to!
- 1/3 cup oats, milk, water, pinch salt
- 1/2 tbsp chia seeds
Stirred in at end:
- 1/2 cup pumpkin
- 1/4 cup Organic Valley lowfat cottage cheese
- Handful of muffin topping
- TJs pumpkin butter
- Justin’s Maple Almond Butter
Some of you might think my oatmeal bowls look way too decadent for breakfast. While yes, I do sometimes add butterscotch chips or something "desserty" like a Biscoff, keep in mind that I never sweeten the oats themselves with sugar (or really maple or brown sugar or anything) so the base of this was all superfoods = oats + pumpkin + chia + milk. The blob of almond butter was about a tbsp and the muffin really spreads and is made with wholesome real food. The pumpkin butter is sweet, but I only used about a tsp.
I barely made a dent in this (also I sign of how big these are!)
Coffee was served in my "busy as a bee" mug from the school staff!!
Accompanied by the face of a St. Bernard (gotta get creative with the angle here!)
I’m off to Winthrop for the day and will iPhone post lunch – Lauri and I are potlucking it!!