workin’ grub

Breakfast and lunch have been focused on getting me energy. Life has been a bit spastic lately.

Everything is improved when you make amazing amazing amazing overnight oats.

Night before:

1/2 cup oats
1/2 a vanilla yogurt
1/2 T chia goodness
2 T water

En la manana:

2 T chopped almonds
1 nectarine. Perfect. Sublime. Juicy. Amazing. Nectarine.

A circular work lunch:

Featuring THREE darlings of the blogworld:

- a Bagel Thin (I like these! I got them at the Entenmann’s discount bakery, my favorite place on earth, for $1, and I think they’re good! I don’t love regular bagels- unless I’m eating them in New York City, obviously- except for the tops and the bottoms when they get all toasty. This gives me that! Plus 100% whole wheat!)
- almond butter
- rhubarb compote

Plus some veg.

Another round sandwich- I really love the bagel thins for egg sandwiches! I hate traditional bagel sandwiches (big thick sandwiches in general)- I feel gross taking huge bites and having food running down my chin. Thin is the way to go!

My sammich was fried egg and arugula. Plus some squash, sauteed in the usual manner in olive oil with salt and pepper and fresh oregano.

Quite a lovely color scheme! I love yellow and green :D

Rounded out with a yopes and a homemade Arnold Palmer- half homemade leftover tea, half homemade stevia lemonade. Ugly color, but tasty!

This next lunch was so insanely yummy and also so insanely well rounded. Photographed at 7:30 am (on Saturday, yeurgh) it was unfortunately less than photogenic.

On the left (fruit, protein/healthy fat) we have a sliced jazz apple with almond butter for dippage. On the right (whole grains, vegetable, more healthy fat, dairy) we have a wrapsie filled with melted cheese (I so wish this would’ve been goat cheese, that would’ve kicked it to the next level! Just Monterey Jack) and avocado and arugula. SO good!