Happy Sunday evening! Sorry I haven’t posted all day…it was a busy one! 🙂
This morning I woke up craving cereal, as is usual lately. I mixed 1/2 cup Kashi Heart to Heart with 1/2 cup Back to Nature Maple Nut Medley. I topped it off with the golden raspberries I got from my garden yesterday, pom seeds that I slaved over this morning and Silk plain soymilk. These were my first pom seeds of the season….so yum!!! (and pretty!)
Brian and I decided to go apple picking at Carter Mountain Orchard, about 10 minutes from our house. Its so beautiful at the top of the mountain, the perfect place to go in the fall for an overlook of Charlottesville.
I love fall in Virginia!!! [but am angry at the black speck on my lense😦 ]
The best part…….we picked Pink Ladies!!!!!!!! My FAVORITES!
13 pounds of beautiful Pinks…..I am a happy happy girl. :)
And of course I had to eat one while we were picking…who could resist?
We also gathered 5 pounds of granny smith apples from the bin so that I can make Brian’s Nana’s famous apple crisp.
After a lovely morning apple picking trip I had a vinyasa yoga class at Studio 206. Hilary is my favorite instructor and the class was WONDERFUL. I felt so loose and gushy and fabulous afterwards. :) I snacked on a chocolate chip Clif Z-Bar immediately after class because I was starving! This was my first Z-Bar and I LOVED IT! It tasted just like a chocolate chip cookie. Now, it could have been my ultra-serene, after-yoga state of mind, but I’m pretty sure I will love these bars no matter the situation!
Unfortunately I had to work for a few hours this afternoon, so I packed my lunch this morning before our apple picking trip. A veggie wrap with
- whole wheat tortilla
- 2 tbsp roasted garlic hummus
- alfalfa sprouts
- cucumber slices
- red bell pepper slices
- banana peppers
And a side of leftover quinoa.
It was yummy and filling and got me through my afternoon of work.
For dinner I wanted to try a Mushroom Barley Risotto recipe from one of my favorite cookbooks, A Year in a Vegetarian Kitchen by Jack Bishop. I love that he substitutes barley for arborio rice in the risotto because barley has much greater nutritional value and was a wonderful, earthy compliment to the mushrooms. FYI, the barley takes a bit longer than arborio to cook.
Brian made lacinato kale as a side dish…another of my favorites!
I also had 2 small glasses of wine…
The meal was great, but risotto is very time-consuming and not something that I cook very often.
Whew! I’m beat!!! And…today I was tagged by Amy at CoffeeTalk! Which means that I have some interesting facts to come up with about myself….I will post tomorrow on that.