Ohhhhhhmygosh this move! I think it’s starting to take a toll on Paul and I. As I type this I’m chomping on a melatonin chewable and trying not to twitch.
I’m totally twitching.
The house we both fell in love with may or may not have fallen under contract too soon for us to act and we’re losing our minds trying to muster the same feels for one of our backup homes. Sleep is entirely out of the question right now, so writing this WIAW is the perfect distraction! I’ll just have to wait a bit longer in hopes the right home for us comes along. Until then we will scour the area for anything and everything and hope for the best. Gahhhh I really hope this works out! It’s taking some serious soul-searching for me to shake off the worry and just let things unfold.
Hi, I’m Jenn and I’m a giant ball-o-stress!
Before I snap and contemplate running away to join the circus, let’s get this show on the road! Happy What I Ate Wednesday!
What I Ate Wednesday
[breakfast] swiss-style muesli cereal with my favorite almond-coconut milk blend. [snack] all. the. watermelon. [lunch] another round of my tasty Greek Kale Salad, straight out of the mixing bowl. [snack] all. the. strawberries. [dinner] a jumbo baked potato loaded with cheese, scallions, and greek yogurt.
The heat is totally influencing my eats lately. I’ve finally moved past my usual three big meals into lighter, snack-friendly fare. We took the chickpea blueberry and strawberry picking this weekend and also scored what has to be the world’s largest watermelon in the history of ever, so fruit is on the menu all day every day. We love it!
How gorgeous are these NC berries!?
Well, maybe all except that one on the top left. Yup, that would be a chickpea bite taken right out of it. My little whirlwind dove into this photo several times to stuff her face with these fresh from the farm berries. I wonder where she learned that from…
I’ve also been doing my fair share of meal prep to keep things simple as I can. Certain areas of my life may be absolute chaos but gosh darn it, I’ll find my calm where I can get it! Having meal components ready to go in the fridge is a total lifesaver. Here’s a peek at part of this past weekend’s prep:
I chopped cucumbers and massaged a jumbo batch of kale for salads and chips, baked a few organic spuds, froze a variety of pureed strawberry “baby pops” for chicken little, sliced up half a watermelon and cantaloupe, and portioned out berries for easy snacking. I also made the chickpea some cinnamon sweet potato pancakes. We keep half of them in the fridge and then freeze the rest for easy access.
To make the pancakes, I scoop two heaping cups of [this] sketch-free gluten-free baking mix and combine it with two tablespoon of extra virgin olive oil, two large eggs, 3/4 cup coconut or almond milk, and 3/4 cup pureed sweet potato. I top the mixture off with a hearty sprinkle of cinnamon and cook them on a griddle until fluffy and irresistible. Lucky for me, she’s great at sharing! I love them too!