Verdict: I LOVED IT! It was intense and I felt like I was going to die. That’s my kind of workout! I felt so accomplished afterward. It might take me another 3 months to get to level 3 though. We’ll see.
After laying on my living room floor for 5 hours minutes, I got up and made breakfast.
I stole Erin’s amazing broccoli scrambled eggs idea. OK, it probably wasn’t her original idea to scramble broccoli with eggs but she’s the one who gave me the idea! 🙂 I sauteed fresh broccoli in a pan with a teaspoon of EVOO, then added 2 eggs (mixed with ~1/2 Tbsp of milk), and a pinch of shredded cheddar. Then I topped it all with black pepper and Frank’s Red Hot. I had 1/2 of a toasted Arnold Sandwich Thin on the side.
Wednesday was the first day of classes for my Spring Semester. I am taking 4 journalism classes and 1 English class. (I’m a Journalism Major/English Minor- in case you’re new to the blog. Check out my FAQ page for more info!) All of my classes are writing intensive. I’m scared and excited at the same time!
Here’s a list of the classes I’m taking this semester:
- Magazine Writing
- Opinion Writing
- Narrative Journalism
- Info Strategies for Journalists
- Expository Writing- the theme for this class is Writing About Nature. I am so excited! This is also the last English class I’m ever going to have to take!
I had two classes yesterday from 10:25-12:25. I brought a Kashi Bar to snack on.
This bar came as a surprise in my mailbox on Tuesday. I forgot that I signed up to receive a sample! I thought it was ok. Not my favorite bar ever but it kept me full for a long time. So full, in fact, that when Jeff suggested we go to Uncommon Grounds after class, all I got was coffee. I’m usually not one to turn down lunch at Uncommon Grounds.
On the way home from class, I dropped my car off to get an oil change and an inspection. My whole car smelled like oil and I thought it was going to explode. Rather than sitting in the waiting room for 45 minutes, I decided to walk the 1/2 mile back to my apartment and made a delicious lunch.
I heated up the other half of my veggie pizza from Tuesday night and had grapes and celery on the side. I dipped the celery in Sabra Chipotle Hummus. Yum! I had a handful of Dark Chocolate Chips for dessert.
When Jeff got home from class, we walked back to get my car and then we went to the mall. I brought a bag of Popchips for us to share.
(I ended up eating most of them. hehe) I was still hangry when we got home, so I had an unpictured bowl of Peanut Butter Puffins with soy milk. I blame level 2 of the shred for my ravenous hunger.
Dinner was absolutely amazing!!!
While Jeff and I were at the co-op this past weekend, I picked up a butternut squash and spinach spaghetti.
I knew exactly what I was making with the squash:
My mom made baked squash for Thanksgiving and I’ve been meaning to make it ever since. It is sooo good! So I called my mom, wrote down her instructions, and voila! I got the masterpiece you see above. I could eat this everyday for the rest of my life and not get sick of it.
Here’s what you do:
- Cut a butternut squash in half length wise and get rid of all the seeds and weird looking stringy things inside
- Preheat oven to 375°F
- Place each half of the squash cut side down on a baking sheet. Pour 1/2 cup water around squash
- Bake in oven for 45 minutes
- Take out, flip over and topped with whatever you’d like. I used a tiny bit of Smart Balance margarine, a drizzle of wildflower honey (from the Farmers’ Market), 1 Tsp Cinnamon, and 1 Tsp of Brown Sugar.
- Bake in oven for an additional 6-8 minutes or until you can push a fork through the squash easily.
- Feed your face.
Outstanding! This dinner is definitely a new favorite.
Plus a cup of Tazo Berry Blossom White Tea
I only have one class today and it’s not until later in the day. Time to be productive!
- Reading for class
What was your favorite class in college? (Or high school!)
I am so excited to take Magazine Writing this semester!
Have a great Thursday!