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I woke up this morning with a gasp. It’s Tuesday, I thought (though it’s really What I Ate Wednesday now). Suddenly I felt a wave of excitement and nervousness pass over me. My head felt like it had been spun around a million times as my heart was about to beat right out of my chest.
Only two days, I whispered. Two more days until this rocky road of waiting will be over. Two more days until I find out if I have been admitted to my dream school…If my 15 years of hard work at school has paid off…
With my stomach in knots, I focused on what doing what I knew I could rather than what I couldn’t (aka change the decision). For breakfast, I grabbed a few apple nutmeg muffins and some fresh fruit to munch on.
I then proceeded to park myself in front of my new book, The Help, while I snuggled under a heap of warm blankets. I was so engrossed by the dynamic story that my worry faded away. My stomach, however, brought me back to reality when it growled. Luckily, lunch was already waiting for me in the fridge: a chilled chickpea, broccoli, and fig salad.
If there’s one thing I’ve learned by eating plant-based, it’s that greens make me feel absolutely amazing. So in my never-ending quest to sneak greens in my diet whenever possible, I served the salad over a large bed of crisp romaine lettuce.
I also added some more salad toppers to my serving-bowl-for-one salad. I like my salads large and in charge!
Since I’m still home for spring break, I spent the rest of the afternoon in the kitchen. Baking is my go-to relaxation because it brings out my creativity. I was definitely thankful for some time away from thinking about college!
…and my family was more than thankful for the caramelized banana-stuffed peanut butter cupcakes I made. I’m glad my baking works both ways!
Once the cupcakes were finished, I jetted off to hot vinyasa yoga, as is my daily routine. Even though I was hot from class, the chill in the wind outside cooled me off pretty quickly. (Seriously, what’s up with this weather?) Naturally I was craving something conforting for dinner.
Enter vegan butternut squash mac and cheese made with brown rice spirals. I almost debated eating the sauce straight up as soup. It was so good, I wanted to swim in it. Maybe next time.
For now, though, I was happy to bring back the pasta of my childhood, served up with crispy kale & marinara sauce and roasted asparagus. It was delish to say the least.
And since I just can’t get enough of The Help, after dinner I settled down on the couch to read more. While I was reading, I also enjoyed a crunchy apple (with cinnamon!) and sipped on hot ginger snap tea.
A new-to-me dark chocolate (THE BEST!) was also involved. Fearless Chocolates, I’m speechless (and officially hooked!).
How do you deal with nerves/excitement? What’s your favorite book?
Reminder: my giveaway is open until Thursday night. Please click here to enter.
Have a lovely day!