It’s been three weeks since our getaway weekend in Ocala, and each week has been jam packed for me. My work and school schedule is probably the craziest it’s ever been this fall semester! I’m working more hours at the accounting firm, and taking four night classes during the week. So each day is pretty much a 7 am wakeup, head to work by 8:30, go straight to class after work, and finally head home around 9:30 pm. It’s a bit insane! I’m trying my best to keep up my healthy eating habits and hit up the gym on the weekends with my boyfriend, but it doesn’t leave a lot of extra time for relaxation, cooking, crafting and blogging!
Insert sad face
But I’m trying to staying positive!
Fall is officially here by the way. The emergence of the Starbuck’s Pumpkin Spice Latte sets the scene. I usually indulge in a soy PSL about once every few weeks during the fall season because they are too darn yumm to pass up. But they are soooooo sweet so I usually only go with 2-3 pumps instead of the usual 5. =)
When I’m not studying for exams on the weekends I am spending time with my sweetie, and in the kitchen! It IS possible to prepare your own food and eat healthy with a jam-packed schedule… it’s not always easy, but I try to make it my top priority. One thing that works for me is cooking and prepping food in advance. I do most of my grocery shopping on the weekend, and spend Sunday afternoons making beans, brown rice, homemade soup, chia pudding (for breakfasts!) and chopping and prepping fruits and veggies for throughout the week. I buy fruit in bulk when it’s on sale, and freeze it on baking sheets before putting it in big gallon baggies in the freezer for easy smoothies. Planning and early preparation always pay off for me!
I’ve also been doing a lot of sprouting! Remember that sprouting jar I got when I was up in Ocala?
I freaking LOVE it! I make sprouts about once every 2 weeks and store them in a mason jar in the fridge. (It takes about 4 days to actually sprout them). They are so delicious topped on salads, stuffed in wraps, and even mixed up in rice bowls or stir fry. Yummy! My sweetheart of a boyfriend can’t STAND sprouts. So more for me! hehe
Rice bowls are my go-to dinners these days. I take leftover beans and brown rice from the fridge and toss in whatever veggies I have on hand for an easy peasy vegan dinner. Full of fiber, protein and nutrients. I always add a lil Sriracha or salsa for some spice! Sometimes I cook with veggie broth instead of oil to cut out extra fat. (Happy Herbivore taught me that trick!) Trust me, I get enough healthy fat through all the avocado, nuts and nut butter I consume throughout the week.
Tonight’s dinner was brown rice, garbanzos, pickled jalepenos, leftover cauliflower & spinach, sauteed in veggie broth, and topped with fresh spicy salsa! Yummmm!
Last weekend my sweetie and I had to doggy sit for his parents. We spent the weekend taking care of Frank the beagle! Probably the most spoiled doggy ever.
Our TO DO list. hehe. My boyfriend’s dad is hilarious.
When I came home my girls definitely smelled him on me.
Disgruntled Nala. ::::::::Meow::::::::
I finally discovered the most amazing show ever, Downton Abbey. Obsessed. Officially. I finished the first two seasons and now I’m anxiously awaiting until Season 3 is aired in the U.S. in January.
Off to study for my upcoming tax exam! Wish me luck!
~ Peace, Love & Veggies xo