How is it Wednesday again? I feel like I blinked and a month went by. Before I know it, I’ll be graduating! Again. Cray cray.
I’ve been loving my overnight steel cut oats. I use this recipe except I make them plain with half almond milk and half water, and without all the apple cinnamon goodness. Topped with defrosted frozen berries and Justin’s maple almond butter, per usual.
I made the tex mex casserole from the Oh She Glows Cookbook and brought some in a thermos to have between classes. It’s definitely tasty, but I honestly think I prefer my super easy Mexican crockpot casserole! I also had sliced peppers with garlic hummus, a sliced pear (switching it up from apples!), and a banana bread protein bar for a snack.
Dinner was a high jass salad of leftover wild salmon from The Crest on a bed of spinach with steamed green beans, chopped green onions and avocado caesar dressing.
As I said so eloquently on Insta last night, every good night ends with [dark] chocolate.