Good morning! How’s your week going? If you celebrate Valentine’s Day, I hope it was splendid. Mine was pretty low-key, just the way I like it.
Unfortunately I slept terribly… I had a hard time falling asleep, and woke up five minutes before my alarm to incredibly vivid nightmares that were, no doubt, inspired by some recent grisly events. Better luck tonight!
I made a few things on Sunday afternoon to help me through the week. Most were vegetable based, but I also made a batch of Angela’s Healthy Carrot Cake Power Scuffins to mix up breakfasts and snacks a little bit. I made these last summer and was eager to recreate them; I stuck to the recipe, only substituting prunes for raisins.
Just as laying out your outfit the night before, packing food in advance is such a timesaver.
For the day:
- coffee with almond milk
- Breakfast: Greek yogurt, almond butter, 1/2 banana, carrot cake scuffin
- Snack: apple
- Lunch: Salad, grapefruit, instant coffee
We’ve been so fortunate with the weather lately! The sun’s been out, and the temperatures have been nice and warm. Today it was in the 50s! (I didn’t know, and still wore my heavy parka.) The snow’s even starting to melt… dare I hope for Spring’s early arrival?
Every morning that I have 9 AM class, I get to school 30- 45 minutes early to eat breakfast, read the paper, and give myself some time to wake up and enjoy the day before I turn on the calculator and wield textbooks.
I ate both breakfast and lunch in my usual spots… still on the lookout for a good study/munching place! Once the weather gets (and stays) warm, I think that place will be outdoors.
- baby spinach w/ rice wine vinegar
- coconut curry tempeh
- roasted broccoli
- shredded carrots
- Curried Parsnip Fries
Chased lunch with a grapefruit and coffee to keep the Zzzz’s away!
After class, I popped into Alice’s Tea Cup for a special treat for dessert later. I had a craving, and when it comes to cake, it’s best not to ignore these things.
Especially when it comes all wrapped up in a pretty pink (!) plastic bag.
Snack first: rice cakes and aged white cheddar cheese. Strange combo, but even stranger I’ve never had it before.
I’ve never really been a huge Valentine’s Day person, and since I was on my own last night, I decided to just be really, really nice to myself. So what exactly does that mean? I read a little in bed, took a nap, and made a quick, tasty dinner.
- Basic Roasted Brussels Sprouts <— On a HUGE Brussels kick. I’ve eaten three containers myself this past week!
- Gliding Calm Tofu
- sweet potato with butter and cinnamon
I ate while watching The Romantics, which I liked. I can’t help it, though: even though it’s been more than 10 years, I still think of Katie Holmes as Joey Potter.
For dessert, the pièce de la résistance! I Tweeted earlier hoping that Alice’s Tea Cup would be stocking either carrot cake or something with lemon and/or coconut, and I was in luck! I came home with some of the richest, most delicious carrot cake I’ve ever had. Worth every bite! I managed to save a bit for tomorrow’s breakfast, to stretch out the yumminess a little longer.
I also received an adorable pug tote bag from two of my favorite ladies. It’ll be perfect for my laptop! Look at that little pug face.
How do you like to spend Valentine’s Day?
Valentine’s Day 2010 <— spent with my two favorite men!