[ Decision dice ]
[ My latest breakfast toast ]
My breakfast routine constantly changes. For about a year I grabbed a banana and a glass of sparkling water + two splashes of OJ. Soon after, I’d literally run to Starbucks, exhausted & dragging ass. The barista would have to ask me to repeat my order because my voice, personality, & brains had apparently left my body.
Sexy.
Lately this charming, little routine has changed.
More time in the morning makes it possible to boil a cup of green tea, eat a piece of sprouted toast with this five second jam recipe, & even have some protein-filled cottage cheese. But I mean, let’s get real, my time management skills still are a 3 out of 10, at best.
Hey, I’m working on it!
Coffee comes later in the day [ around noon ]. I def don’t crash as hard in the afternoon if I take some extra time in the AM. #Sluggishmorningproblems solved.
Ta-da.
Anyway, I’m off to watch my sassy TiVo line-up with RHO-whatever, Dexter, & obviously Homeland.
ZZZZZZZzzzzzzzzz…
Love.L
[ Skull bedside decor by ChildofWild ]
[ Pixy’s Thanksgiving dress ]
[ Festive pumpkins outside our door ]
[ Possibly the best thing ever: Suja’s weekly delivery ]
Love all RHO… shoes and I die for Homeland!!
I am running out to get that toast now!!! I love cinnamon raison bread but have never found a healthy version, Thank you 😉
Good morning! I have a question about Suja, which looks to be vegetable/fruit juice. I’m not sure where I hvae read this before (quite possibly your site), but I heard that once a vegetable/fruit is cut into and exposed to air, the nutrients start to die off every 20 minutes. Is that true? If so, wouldn’t that mean that the store bought juices have very little nutrients left? I would love to know the truth about this since it would be much easier to juice ahead of time. Thanks!!!!
Hey Babe! This is my questions from the interview with the creator of Suja Juices (found here: https://www.theskinnyconfidential.com/sujathebestjuiceever/):
+ Aren’t you supposed to drink juice immediately after it’s made?
AL: Yes, you are. Nutrient loss begins as soon as the juice is exposed to oxygen and light. That’s why we immediately bring our juice to a very cold temperature and employ a method called HPP, or high pressure pascalization. This method applies large amounts of pressure to the bottles with zero heat, pushing all oxygen out of the bottles while killing any pathogenic activity that may be inside. This effectively ‘pasteurizes’ the product while keeping it raw and preserving all of the vital nutrition. It also extends the shelf life, so you can buy Suja juice & consume it up to three weeks after press while receiving the same amount of nutrition as if it were just juiced.
(LMK if you have any other questions Kelly : )! xoxo)
juice is amazing GOOD
I know, right? It’s delish!
I’m going to have to try that bread!!!
It’s my FAVORITE! 80 calories…!
BTW, I think you would LOVE my recipe today…I know you are vegan most of the time but if you ever want to eat shrimp, this dish is sooooo low cal and delish…not to mention mindlessly easy! 🙂
http://aranthasgourmetbeauty.com/2012/11/20/moroccan-shrimp-with-spinach/
I’ll check it out ; ). I love shrimp every now and then! XO.
Whats your typical “go-to” starbucks drink?
xoxo
Iced coffee with a splash of soy, no sweetener. I add tons of cinnamon and nutmeg too ; ). XO.