Morning!

So happy it’s Thursday already. Of course with culinary school Thursday is my favorite day of the week, plus it means the weekend is right around the corner! And it’s going to be a fun one .

Yesterday I worked early/left early because of having plans, but they fell through. It worked out totally okay though because it meant that for once I could attend my beloved Body Combat which I usually miss out on during the week due to still being at the office. It was – as always - a fun and fabulous session but WOW was I starving by the time I got home! The temptation was to be eat the quickest thing I could find, but that’s not very blogworthy, now is it??

Instead I made this:

Roasted asparagus and butternut squash mixed with quinoa and a blend of shrimp/calamari/scallops. I also added a tbsp. of fig balsamic vinegar and 1/2 tsp. of truffle oil. This was well worth the wait .

I also prepared some overnight oats last night in preparation for my early start this morning. This is only my third time with overnight oats because the last two times I didn’t really enjoy them. However, they always look so good on other blogs, plus I like how they can be made in advance so there’s little prep/clean-up time when in a hurry. I’ve been determined to find a combination that works and this morning I finally did it!

These were sooo yummy. Last night I combined 1/3 cup oats/greek yogurt/soy milk, cinnamon, vanilla and a tbsp. of chia seeds. The seeds really went to work because when I pulled this bowl out this morning it was SOLID! I stirred in a container of pear sauce (instead of my usual banana) and some almond butter, then topped with cinnamon. I think the pear sauce is what did it! It really hydrated the bowl and added a lovely natural sweetness. Overnight oats and I can finally be friends .

Tonight’s culinary school is all about the incredible edible egg. Should be a fun one! Back with the details tomorrow.

- Beth