I ate an apple on the subway and then dug into my breakfast when I got to my desk. I think this was the first time I’ve ever made overnight oats and I was very skeptical. Would it be too mushy? Too crunchy? Tasteless? I’m happy to say – my overnight oats were AMAZING! They don’t look very pretty, but they were very yummy. I think the addition of PB2 really pushed them over the top

• 1/2 cup old-fashioned, rolled oats
• 1/4 dried cranberries
• 1 Tbs PB2 (powdered peanut butter)
• 6 oz. plain Oikos organic yogurt
• 1/4 cup skim milk

I felt pretty good after my run, but unfortunately I had a lot of inflammation in my hamstring/piriformis muscle throughout the workday. I know it’s from sitting so much! Every 45 minutes or so I try to get up and stretch. I also take walks on my lunch break to loosen up the muscles and I roll my hamstring on a golf ball to release tension. I think I need something a little bigger though – perhaps a tennis ball?? I think a professional massage would help too. Oh, and an unlimited bank account to pay for professional sports massage

Lunch was a cafeteria salad:

• romaine, shredded carrot, mushrooms, red onion
• 1/3 cup chickpeas
• feta cheese
• scoop of roasted veggies
• spoonful of sun-dried tomato pasta salad
• whole grain croutons
• Tbs balsamic vinaigrette

Afternoon snack was the rest of my Newman’s Own Organics BBQ soy crisps. I probably had this pile of crisps x 2. I like how crunchy these are – perfect for helping me avoid the 4pm blahs.

I walked a mile or so up the West side before getting on the subway – it’s amazing how much some walking and stretching can help my leg! When I got home I wasn’t feeling very hungry (strange…), so I decided to bake some banana bread. I had a bunch of frozen bananas that needed to be used up so this loaf ended up being very moist and banana-y.

Ingredients:

• 1 cup whole wheat flour, 1 cup all purpose flour
• 3/4 cup sugar
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 cup dark chocolate chips
• 2 eggs
• 6 Tbs butter, melted
• 1/4 cup greek yogurt
• 5 small bananas mashed (if frozen, allow to thaw)
• 1 tsp vanilla extract

Directions:

• In large bowl, whisk together flour, sugar, baking soda, salt, and chocolate chips
• In medium bowl, whisk together melted butter, eggs, yogurt, vanilla extract, and mashed banana
• Add wet ingredients to the dry and stir just until combined – do not overmix!
• Pour batter into a greased 9 “ x 5 ” pan and bake at 35o degrees for about an hour
•  Bread is done when toothpick inserted into center and comes out clean  – cover loaf pan with foil if the top begins to brown too quickly.
• Allow bread to cool in pan for 5-10 minutes and then gently tip out onto baking rack. Allow to cool completely.

Dinner was an organic Rudi’s wheat bagel topped with the remainder of my almond butter (maybe 1/4 cup?), raspberry jam, and a banana.

As soon as the banana bread cooled a little bit, I enjoyed a thick slice of chocolate chip-banana goodness along with some skim milk.

Cool things of the day:

I want this peanut butter and jelly lara bar SO bad.

Regular yoga practice = eating less?

Get fit for free!