I'm on the Bandwagon…

The muesli bandwagon, that is.  After reading several of my favorite bloggers (Kath Eats and Eat, Live, Run, to name a couple) wax poetic about the wonder that is muesli, I decided to give it a shot.  Not. Too. Shabby. It is a great alternative to oatmeal when it’s 100 degrees out- just as filling, too. I kind of improvised using what we had on hand:

• 1/2 C Old Fashioned Oats
• 1/2 C Fat Free Plain Yogurt
• 1/4 C Unsweetened Vanilla Almond Breeze
• 1/4 C Skim Milk
• 1/2 tsp Vanilla Extract
• Palmful of Raw Trail Mix (from Sprouts’ bulk bin)

I mixed all of that last night and let it chill in the fridge.  This morning I added raspberries, blueberries, a drizzle of honey and some sliced almonds. Voila:

Chloe even cleaned the bowl for me after I was done eating.  So thoughtful, that pug… and she had a little yogurt soul patch afterwards.

So I tried a couple of new snacky foods today before heading to class.  A mini-meal, if you will.  First up: Pacific Natural Foods Roasted Carrot Soup.

It was tasty.  Not as good as their Roasted Red Pepper & Tomato flavor (which, to me, is as close to la Madeleine’s Tomato Basil Soup as you can get without the accompanying 729 fat grams), but still good- if you like soups that are a little on the sweet side.

Next in line were these random little Viktoria cracker/crispbread jobs that we bought at Ikea, of all places.

Unfortunately I didn’t have any caviar and shrimp on hand, per the suggested serving photo on the bag, but I did have hummus.  These are pretty substantial little biscuits! Here’s my pre-class meal. Notice that I didn’t even use a plate AND I’d already taken a bite out of the cracker:

So as I mentioned, today was PIE DAY! We prepared several flaky crusts that have to set overnight, but we did get to take home 3 different graham cracker crust pies.

My masterpiece, Chocolate Cream Pie:

And my all-time favorite flavor, Key Lime Pie:

Surprisingly, the recipe indicated that you should mix raw egg yolks, sweetened condensed milk and lime juice and just let it set in the fridge for a few hours. Apparently the acid in the lime juice “cooks” the yolk, no baking required.  For the sake of time- and sanitation, I’m sure- we just went ahead and baked ours at 350 for about 20 minutes.

Finally, Cream Cheese Pie with Sour Cream Icing… not to be confused with cheesecake:

Shoot, long posts these past few days! I’m probably boring y’all to death.  Busy day tomorrow- we have our written midterm tomorrow night so I’ll be studying all day… and hopefully cleaning the house at some point. Fun times.

Night!