Morning! I feel like everybody was working for the weekend this week, so if you were, it’s finally here! I hope you kicked it off well. The start to mine was a little bland admittedly; I read this book for my object history course: Stuff. It’s all about the big efforts that go in to making something as simple as a french fry or soda can. I try to live as green as possible and it had me feeling like a total tax on the environment. Yikes! At least the closing thoughts were “Focus on what you can and do do and not on the things that are so much bigger than you”. That, I can do. Meanwhile, I tried to make a greenish snack.
This was a fun snack, especially since I’ve started thinking of these dried raspberries as “nature’s Swedish fish”. And some of the brownie was organic, so I wasn’t killing too much earth. But it wasn’t doing it for me, so I got a little creative.
These were 10 times more creative and tastier. You could probably make the brownies by substituting other dried fruits for half of the dates. Some Latin homework also got done(much lighter than Stuff surprisingly) as I realized Friday night television has gone to hell; didn’t there used to be great shows on then like 1 vs. 100? What happened to those? Later on, I got hungry, which leads to a confession…
I’ve made my opinion on Nutella very clear. And Justin’s chocolate hazelnut butter is an excellent hazelnut butter. But–let’s face it–when you’re craving Nutella you actually want milk chocolate and not hazelnut. So I do have a milk chocolate spread on hand, which looks about as bad as Nutella.
It still is more of a “Palm Oil Butter” than a “hazelnut Butter”–don’t know how I feel about that. But, on the bright side, it has 1/2 the sugar of Nutella so I can eat twice as much and is organic.
Oh. And did I mention it’s downright delicious? That, too. Right after having my dose of palm oil from the butter, I got a nasty craving for some coconut oil(very different, the two). Thankfully, I now keep a bar of coconut oil chocolate already made waiting in the fridge for just an occasion.
Since it was right before bed I kept it to half. This one I made with raspberry flavored agave syrup, but to be honest the flavor wasn’t that much different, which was a little surprising. Raspberries and chocolate go so well together; I don’t understand how chocolate covered strawberries are the more popular dessert. Maybe it’s because they’re larger and you get more chocolate?
Pondering that thought, I slept 9 1/2 hours and oh boy do I feel rested. I actually woke up at 6:45 naturally but the gym doesn’t even open until 9 so I forced myself back to sleep for a few hours. I wanted to get to the gym when it opened, but after waking up it made more sense to eat breakfast, workout, then have lunch rather than have breakfast at some ungodly time(and I just can’t skip breakfast. It’s my favorite meal of the day).
This was all pretty much dessert for breakfast–it tasted that good. But I’m hoping the simple sugars will be better pre-workout than anything else. And it was all organic! Except for the oatbran in my oatmeal, but it’s all about focusing on what you do do.
In making this, my kitchen scale’s batteries started to die. It wouldn’t even turn on for a while! I would be so lost without this thing; I don’t even own measuring cups for my oats or water because I have the scale to be more perfect. When I got it working again, I just threw them on as fast as I could! Everything worked out, but I definitely need to buy more batteries at CVS. And, to top it all off, those oats I was throwing on I’m running out of. And yet, walking 1+ mile to Whole Foods in sub-freezing temperatures does not sound fun. Screw saving the environment–I need a ride!