Hey everyone! It’s THURSDAY! One wake-up until FRIIIIDAY when I am on a plane on the way to Tucson! AHHHH! I’m just so excited 
First:
Homemade fruit roll-ups that I made in the dehydrator to send to the pilot!
Strawberry banana
I think he’ll like them Some people have asked what brand my dehydrator is- it’s an Excalibur 9 tray which is like the Rolls Royce of food dehydrators. When I asked my friend Megan what kind to request for my birthday, she basically said to get an Excalibur or don’t get one at all.
Second:
I have seen quite a few breakfast cookies floating around the blogworld!!! I’m so glad you guys like them! I also wanted to say THANK YOU SO MUCH to those of you who link back to my site when you make one– the b-fast cookie is my favorite creation and I appreciate the shout-outs in a world where it’s very easy to pawn ideas off as if they’re your own. So thank you thank you thank you! <3
To rewind a little, yesterday I grabbed my favorite bar ever created (and the last one in Valdosta) to munch 1/2 before spin and 1/2 before Zumba.
I made a new spin playlist and to those of you who teach, like to spin or run download the Fallout Boy version of "Beat It"– it is an AMAZING sprinting song. Great for spinning or for high intensity intervals if you like to run What’s the one song that gives you that extra kick of energy when you’re working out??
Between spin and Zumba, I burned 890 cals :-O
The two wives who were supposed to meet Megan and I for Indian food ended up not being able to make it, so of course Megan and I went anyway.
I got my favorite, Baigan Bharta, which is pureed roasted eggplant, veggies and spices
Whole wheat naan:
Here’s my plate with the eggplant dish, naan and some of the vegetable dish Megan ordered
I also had a glass of Merlot
We came back to my casa to chill and make my submission for this week’s BSI
The fabulous Lindsay at For the Love of Oats chose pumpkin for the Blogger Secret Ingredient and I knew right away what I wanted to make:
PUMPKIN BANANA ICE CREAM
- 1/2 cup soaked raw cashews
-2 containers of vanilla Oikos (or any greek yogurt of your choice, but if you have access to Thai Young coconut, use the meat instead— sadly we are in desperate need of a coconut run so I had to improvise)
-1 tbs vanilla extract
-2 tbs pumpkin pie spice
-1 cup canned pumpkin
-1/3 cup agave nectar
-1 small ripe banana
Blend all of the ingredients in a blender then pour into the ice cream maker. Wait 20 minutes and Voila!
Garnish with candied pumpkin seeds (which we didn’t have either, so we used cinnamon)
We ate our ice cream, drank some more vino and it was a pretty wonderful night
This morning, I got up pretty early and made some pumpkin oats:
-1/3 cup oats
-1/2 cup pumpkin
-1 small mashed banana
-2/3 peanut butter Gnu bar on top
I met with some of the wives at the food bank to volunteer for two hours. It was so nice to chill with the girls and do a little something to help others. In undergrad, I used to volunteer a lot for a club I was in and really enjoyed it. Do you have any holiday philanthropy traditions??
When I left, I munched a Larabar on the way home.
The Cherry Pie was a little tart for my taste, but I still liked it
(Hard to read… I think I need a new camera for Christmas… hint, hint mister pilot)
I grabbed a small handful of cashews, and before I made an unitentional snack monster of myself, I decided to make a salad.
Fiesta style- vegetarian refried beans, spinach, Texas Pete, tomatoes and jalapenos
I still have a pretty hefty to-do list for the day- laundry, pack, choreograph for step, hit the gym for upper body, teach step, go to school, dinner party…. and tomorrow is even crazier before I leave.
So I’m going to try to blog tomorrow, but if things get too hectic around here, I will see you Saturday from beautiful Tucson!!! I would blog from the airport but it might be a little tough since I’ll have a puppy with me
Have a wonderful day!
Love,
G$
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