Hello there! I have officially given up on the clock. I sleep when I’m tired and stay awake when I’m not. Novel, eh? I am fortunate to be able to keep this flexible schedule. With that being said, what time is it? Day is night and night is day. I’m nocturnal just like the baby is going to be!

The verdict is out. I like soy milk in smoothies and baking but not in hot tea.

Had a tasty snack of pineapple, yogurt, grape nuts, walnuts and chocolate chips…

Then used said pineapple juice to make a mocktail…

It contained water, ice, pineapple juice, and 100% cranberry juice. I love cranberry juice but that stuff is tart on it’s own!

Spent some time getting my affairs in order…

These shopping lists/weekly meal planning lists make me happy.

Created a little receipt folder.

Did some filing.

Utilized my new to do/budget books.

Then turned in to a one eyed, one horned, flyin’, purple people eater…

~1 cup o’ soy milk
~1 cup of water
~1/3 cup of frozen blueberries
1 frozen ripe banana ( really sweetened the monster perfectly)
~1 Tbsp of ground flax
~handful of spinach
~a whole lotta love

Turned out REALLY good. 🙂

Time to whip up some chick pea tacos. Hope everyone has a good night!


Learned how to whip up this yummy frittata at a cooking class put on by Whole Foods. My friend Maggie and I were going to all the free classes there.

2 eggs
olive oil
red onion
zucchini, sliced in half moons
goat cheese
roasted red pepper-shaped in hearts optional 🙂
fresh or dried herbs

This dinner was a winner! So yummy, the goat cheese melts in your mouth. We have had this a bunch of times so far.

Beat eggs and season. Heat oil in small pan and cook up onion and zucchini for 2 minutes. Add eggs and cook 1-2 minutes until almost set. Dot with goat cheese and roasted red peeps, then sprinkle with herbs. Place under broiler for another 2 minutes.