Exciting meals this week have been quite sparse. With exams and my thesis defense right around the corner, lately I’ve just been making a big batch of something easy for lunches and relying on sprouted grain wraps with eggs, salsa and avocado for dinner (that I have to eat fork-and-knife style like a pizza because they never stay closed). Since we’re fortunate enough to have the Vitamix visiting, breakfasts have been mostly hugh jass green (more like brown) smoothies.
Ya gotta do what ya gotta do!
My recent fave has been my blueberry cacao power smoothie with five or so baby carrots thrown in. Ya know, cuz the Vitamix can handle it.
I’ve been taking my super easy chickpea, brown rice & broccoli crockpot casserole (made with white beans instead of chickpeas) for lunch everyday in my cute little thermos. Works like a charm. I also had small coffee with soymilk to fuel my studying. So necessary.
The day’s snacks included sliced mini peppers with Roots oil-free original hummus, a banana almond butter muffin and Mary’s Gone Crackers.
And sliced apples with cinnamon, duh. I also had some pretzels in class. Had to.
When I got home, I scarfed down some tomato, kale and lentil soup that my roomie made plus some baked sweet potato rounds–my fave!
Before bed, I had a raw brownie bite with a big glass of almond milk. What a nightcap.