I am not a runner by any stretch. However, I’m always amused listening to my classmates chatting before class.

“OMG—I ran, like, five miles this morning, and I was so hungry after.”

“Dude, I know. I ran six!”

Sometimes I think it would be funny to say I’d run a marathon that morning like it was nothing, but um, no. Besides, I’m another kind of marathoner, always moving from one thing to the next.

It’s one of those marathon weeks—midterms, work meetings, assignments, errands. I feel like I’ve been on my feet and on the go constantly. However, it’s also been an early to bed, early to rise kind of week (quite unlike last week), so I’m feeling pretty good.

Making breakfast the night before makes it easier to get moving in the morning. After a quick visit to the gym to read my Clinical notes on the elliptical, I opened up this container of overnight oats. Chris laughs at me when I make them but they’re really good and actually keep me full until lunch!

In this batch, the overnight part:

  • 1/4 c oats
  • 1 tbsp chia seeds
  • 1 tbsp ground flax
  • 1 tbsp cocoa powder
  • 1/4 tsp vanilla
  • cinnamon
  • 1/2 a ripe banana, sliced
  • 3/4 c almond milk

and added this morning:

  • 1/4 c cottage cheese
  • 1 tsp almond butter

Well, I’m off to the DMV and then meeting up with a friend for a movie and lunch and tube-feed talk—enjoy your day!

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