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!!