Since I had cupcakes for dinner at work yesterday, I only had room for dessert last night.
Wait is that some cupcake in there? How did that happen?! 😛
The platter (aka teacup saucer) included a slice of healthy cheese cake and two itty bitty pieces of cupcake that “didn’t fit” in the freezer container last night, along with a Newman’s prune and dried apricot and 1/3 cup of fresh pineapple.
(Ugh, I hate the lighting in my apartment at night. Yellow always ends up looking so yellow.)
This also happened:
Those are strawberries stuffed with cashew-almond butter and not chocolate. I’m aware that I’ve started to make this distinction every time the butter makes its appearance. I think it’s probably more to remind myself that, while I may have eaten an entire tub of chocolate frosting yesterday, these strawberries played no part in the incident.
I also mixed up today’s breakfast last night (and licked the bowl several times along the way). I’ve been wanting to try the Bob’s Red Mill extra thick rolled oats for ages since I love “bite and texture” in my food … and this package promised to deliver both of those critical elements. (I usually opt for steel-cut or whole oat groats because I know they’ll give me the right chew.) Would this extra thick variety would be any different from regular old-fashioned rolled oats?
Into the mix went 1/4 cup extra thick rolled oats, 1/4 cup yogurt of the week, 1/4 cup unsweetened soymilk, 2 tbsp PB2, 1 tbsp unsweetened cocoa powder, and 1 tbsp Newman’s dried berry blend. After a quiet night in the fridge and a quick stir, my overnight oats definitely passed the visual thickness test:
They were so thick, in fact, that I actually added another splash of soymilk this morning (along with chopped strawberries and unsweetened coconut):
And they were chewy, thank goodness! I can tell right now that they will be ideal breakfast cookie material. I’ll have to experiment further to see how the “extra-thickness” holds up on the stovetop.
On the side, I had a seven-legged creature made out of an oven-toasted slice of pumpkin muffin (from my freezer’s bread bag) with a melty tbsp of cashew-almond butter and more sliced strawberry:
With soymilked mexican sweet chili tea:
I’m enjoying my leisurely mini-break so far — no class today because of Passover and no work tomorrow because of Good Friday. There’s quite a bit on my list, but I’m fine with that since most of it is enjoyable!
Next on the agenda is my triumphant return to outside running! The sun is shining, my leg is feeling strong, and so am I 😀 I’m going to digest for a few, and then I will be gone with the wind. Just kidding. Slow and steady wins the race, right?
Are you slow and steady or fast and furious?
(Do you like nuts? Go enter my Pistachi-YES giveaway!)