Hi friends! How are things? What’s new and exciting in your world?!
What’s exciting in my world is this here blueberry muffin.
It’s literally the best thing ever. Light, fluffy, streusely, and packed with a gazillion juicy bloobs.
Jeff and I have been loving walking to Stauf’s when it’s super nice in the morning. There’s nothing quite like enjoying a muffin and coffee outside while the birds chirp.
Before heading to work, I had a bowl of uncooked oats with cinnamon, chia seeds, berries, almond butter, and chilly almond milk. So good!
Lunch was a Chipotle bowl with brown rice, black beans, fajita veggies, mild and corn salsa, romaine, loads of guacamole, and Chipotle Tobasco sauce. I hadn’t had Chipotle in a while and it was superb.
I’ve been loving the new Peanut Butter Chocolate RX bar for afternoon snacking!
We had an afternoon cocktail tasting for TRISM so I had plenty of delicious drink sips as well.
Also, my favorite studded nude gladiator sandals from Target are back online for less than $30. Run don’t walk!! These skinny ripped ankle jeans from Abercrombie are also a dream–crazy comfy AND they don’t stretch out. They’re on sale right now for $35!
I haven’t felt like cooking anything on the weekends. And I’m totally embracing it! It’s kind of like how I haven’t felt as motivated to blog. Passion and motivation for all things in life ebbs and flows. I’ll be here waiting when the creative (and cooking) juices come back to me!
Since I didn’t have anything prepared, I decided to chop up a block of tempeh and toss it in a mix of balsamic vinegar, tamari, olive oil, garlic, cumin, smoked paprika, chili powder, salt, and pepper. Then I baked it with some chopped asparagus for about 20 minutes.
Meanwhile, Jeff whipped up salad and I microwaved a sweet potato that I later topped with Earth Balance and salt. Not too tough of a dinner!
I had a leftover brownie for dessert while typing this and catching up on Bloodline. I baked them in an 8x8in pan instead of a loaf pan and it worked swimmingly. Happy Wednesday, dears!