There’s absolutely no rhyme or reason for this post. Just a fun one including random things in my life lately 🙂
Walmart had these shrimp for $5/bag on sale, so I snagged two and cooked them up with some Old Bay seasoning the other night.
They were the perfect accompaniment for my kale salad massaged with lemon juice, Tahini, apple cider vinegar, and Truvia
Remember my begonia from Blooma shopping? I found the perfect POT for it…
…a teaPOT, of course. One, which I had painted at The Pottery Works in Lancaster while I was spending a weekend with my Aunt & Uncle awhile back. Anyway, we used to keep our pens & pencils in it on the island in our kitchen, but I emptied it out to replace them with the flower. I love it!
I made Jarid another shortcake this morning for breakfast…
… except this time, I used some Wild Maine Blueberry Jam from Stonewall Kitchen instead of frozen strawberries to top off my crumbled Udi’s Gluten-free Double Vanilla Muffin. On top, the same unsweetened vanilla almond milk.
We went on a walk last night (how could we not), since it was so gorgeous outside, and found ourselves overlooking the Susquehanna River.
…it was absolutely gorgeous! I love where we live. Everything is so convenient to get to. Family isn’t too far, work is super close, and anything we could need is less than 10 miles away (church, groceries, gas, restaurants, banks). I would really like to try riding my bike to work sometime! I’d definitely have to test it out beforehand, to make sure it’s doable and to get a feel for how long it would actually take me.
Snack-wise, I’m getting on Ms. Lynn Chen’s level, eating melons by the half, scooping with a spoon at my desk.
Anyway, other snackage consists of Udi’s Gluten-free Vanilla Granola – by the spoonful, mind you.
It’s dairy, soy, & egg free and has a whopping 4g of protein! The slow-baked GF oats are laced with almonds, vanilla, and wildflower honey. It’s the perfect crunchy & sweet snack to keep me full until dinner time!
Oh, and I’ve also been making my own chocolate bars…
…yeah, you heard me right. It’s delicious, too…none of that processed crap — well, maybe a little if you count the Truvia 😉
Here’s the recipe:
- 1/2 C. extra virgin cold-pressed coconut oil
- 1/2 C. unsweetened (I use Hershey’s Special Dark) cocoa powder
- a dash of salt (because chocolate is best salted)
- Truvia to taste
- Melt the coconut oil in the microwave until liquid (I just put the whole container in) – usually about 30 seconds-1 minute depending on the power of your microwave
- Measure out 1/2 C. and mix together in a plastic Tupperware container with the 1/2 C. cocoa powder, salt, and Truvia
- Mix Well
- Place the container in the freezer until solid (store in a cool place)
Another exciting thing about this week? It’s the last week of classes! My Aquatics & Marketing classes will OFFICIALLY be over. Woo hooo! Until then, I’ll enjoy these blooming trees on campus for these last few days.
I heard a quote the other day from Lysa Terkeurst, the amazing author of Unglued, that I just have to share:
“Feelings are indicators, not dictators. They can indicate where your heart is in the moment, but that doesn’t mean they have the right to dictate your behavior and boss you around. You are more than the sum total of your feelings and perfectly capable of that little gift . . . called self-control“
With that, I’ll say goodbye for the day! Tomorrow is Friday and my littlest sister’s junior Prom. She sent me a text asking if I’d do her makeup for the big day… how could I ever say no?!? Family is everything and I love that little nugget. Can’t wait to show you all pictures!