I can’t believe I’ve done yoga nearly every day for over a month. Well, I guess closer to 4x a week, but I’m still impressed since for years I fought with it. I think it was just telling myself I only had a do a few minutes of relaxing yoga to get me started. After that it’s been a growing snowball effect. This morning I lit candles all around the room and did YogaDownload’s Power Yoga #4. As an intermediate class, it was challenging! Definitely more of a shoulder workout than anything else. I can tell that since crossing the “I want more challenge” threshold the “I want a longer session” one is coming soon. Question: Has anyone tried Forest Yoga? There isn’t a 20-minute free download to try it, but I like what I’ve read about it. I hope they also include forest sounds in the music!
Next came Apple Cinnamon Raisin Almond Oatmeal.
I chopped up a whole apple and put it in the pot with some raisins, oats, milk, water, pinch salt, tsp vanilla, tsp cinnamon.
Finally I could match my leftover Apple Ginger Spice bar with apple flavor! I still have the bars with the old school packaging 🙂
- ~1/5 Honest Foods Apple Ginger Spice Country Square
- 1 tbsp ground flax
- Sprinkle TJ’s toasted almonds (we finally got our stock replenished!)
- ~1/2 tsp coconut butter
- Spoonful Smucker’s Natural
- Drizzle maple syrup
Honestly, something was off about this bowl and I think it was the apple. I kept getting waves of freezer burn taste!!?? I tried to single out each ingredient and I’m almost positive it was the apple. Strange. Apples are no bananas 🙂
Yerba Mate Dark Roast tea.
Could I be happier that the sun is shining today – and should be out all weekend!?!? If only it was 85*….
My good friend Michelle started a blog, PinQue, where she celebrates all things fashion and glamour!She’s been rounding up coupons and sales, reviewing mascara (IS there a perfect mascara out there?) and she even blogged about how stylish oats are these days
Warning for any R.D.’s to be. Did you know that a good portion of the R.D. curriculum is foodservice? Not just planning a menu for a hospitalized patient or knowing the food safety rules, but ….oven + range specs, work flow, managing a staff of kitchen employees, payroll, purchase orders, and did I mention EQUIPMENT SPECS!?!?!? (Sorry, Dr. SR, if you’re reading this, but you know where my interests lie!) Anyway, I had NO IDEA when I started my program that I was getting into all of this. So FYI!!
This semester we have to design a restaurant – top to bottom. Layout, menu, kitchen design, electrical design, POs, ordering food, etc. It’s not due until April, but I must get started ASAP if I don’t want to go insane!
Hope you all have a nice day!