I’m keeping my fingers crossed on my bid in Meghann’s Blogging Bake Sale II. I’m going to keep what it is under wraps until it’s over – you understand 😉 But really, I think it’s so cool that so many bloggers and blog readers are donating toward Meghann’s race and a wonderful cause. While you’re at it, head over to Danica’s Daily for a great giveaway running alongside the bake sale!
Before I get to the eats, I want to echo the sentiments going around the blogosphere today and wish VeggieGirl a very HAPPY 21st BIRTHDAY!! There isn’t a food blogger I know who hasn’t been touched by this girl in some way. She is truly one-of-a-kind and I’m lucky to have her as a friend!
Breakfast today was my rebellion against the wintery Chicago weather. I decided to combine elements of fall into a spring-like bowl (happy now, Betsy?!) 😉
I found the bowl at Target last weekend for $1.25. It was filled with:
- 1/2 cup quick oats
- 1/2 cup water
- 1/2 cup unsweetened vanilla almond milk
- 1/2 cup canned pumpkin
- 1 tbsp. ground flax
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. maple syrup
- 1 tbsp. Barney Butter
Pumpkin is a really great volumizer for oatmeal. It really sticks to the ribs, too!
And for comparison’s sake, here is my camera next to my photojournalism camera:
Perhaps I still need to sort out a few kinks in my handling of the fancy cam, but I gotta say – I think my camera held up pretty well! More experiments to come! There was also the usual:
Lunch today was salty + “sweet” I topped a gigantic sweet potato with 1/2 cup whipped cottage cheese, organic ketchup and Goya Adobo.
So filling, seriously. But for a little extra protein, I had 1/2 cup Greek yogurt and 2 tbsp. PB2.
The afternoon was spent on accounting homework. Eventually, I decided to go to the gym, but not before I had a little snack.
MmHm. That’s a VitaMuffin topped with a glob of my Homemade Almond Butter. Perfection.
I came back, showered and met up with “Amy” for dinner.
I added a handful of spinach and sun dried tomatoes to the whole can of soup for some bulk. I also stuck in two sourdough Wasa crackers as “croutons” – they got all mushy and scrumptious.
This soup was so hearty and delicious! Amy did it again She is the queen of soup.
And for dessert, a handful of carob chips. These are so rich that a little goes a long way.
- Forgive me, but Leng’s Salad Challenge actually starts April 12. Oops!
- Check out The Hungry Yogini for a chance to win some Greek yogurt!
- Check out this important link: PistachioRecall.org. Thanks, Paramount Farms!