Today’s Weather: Simultaneous Dark Clouds + Sunshine
Speaking of dark clouds, Stats has been a dark cloud over my head ALL semester. It’s an online class and while the material isn’t that hard, navigating between a textbook that does everything by hand and a professor that wants us to do everything on the calculator and loves to talk in “stat language” makes the methods of learning it and testing our knowledge quite challenging. You never know if an online lesson will take 10 minutes or 4 hours.
So I sat down to do some of the remaining lessons this morning not knowing how much I’d get done in a few hours and somehow I managed to complete all five of them which means I AM DONE WITH STATS!!!!!!!!! Well, I still have to pass the final test, but I’m done learning!!!!!!!!!!!! YAY!!!
Amazingly, my breakfast held me over until about 1:00! But then I decided to make some bean balls and actually didn’t eat until 2!
These are made from our leftover corn and bean dip – along with oats and vital wheat gluten. It’s kind of a combo between chickpea cutlets and Veganomicon’s bean balls. The recipe isn’t worthy of typing because they weren’t really that great, but it was a wonderful way to use up some of the leftovers.
I put 7 bean balls (about 15 kcal each) over a salad with baby spinach, Annie’s Goddess, leftover grilled veggies (SO GOOD on salads!) and more goat cheese. I loooooove goat cheese and have really enjoyed this log!
Plus half a chopped apple (split with the hub) and some leftover flatbread. This bread is soooooooo doughy!! I definitely recommend giving it a try 🙂
Lunch was about 520 kcal, 13 grams fiber and 22 grams protein.
I’ve got to get crankin’ on my Physio lab exam prep and would love to fit in a walk today but the sky is so iffy! I did manage to clean the kitchen floor with a sponge and a bucket and it looks loads better than with a wet jet mop. If only I could keep it this way!