brown bag it

Ever since living abroad, I’ve become very conscious of my spending. I’m not complaining, of course, (as a poor student, I certainly can afford to save,) but it means that on most days at home, I pack my lunch for work, I often cook instead of eating out for breakfast and dinner, and I share non-organic produce with my family. Oh, and I eat a ton of leftovers! 

Yesterday I brought my mom’s potato soup with me. It was actually much better than expected with bits of celery and kale in it and spiced with red pepper, and filled me up faster than I thought. Alongside it I happily chomped on crudités and read a few pages of a pre-published book from the giveaway table. That’s the great thing about working at a healthy living magazine, the freebies are usually good for you ;).

As upsetting as it may be, for many eating healthfully is even too expensive. In my case, I focus on whole, unprocessed foods, bought in bulk, and only buy the other things (almond milk, Sunshine burgers, dark chocolate, etc) when they’re on sale or with coupons. Check brand websites, you can save a lot J. Still, there is definitely a problem within our country (the Dollar menu?) in which the, as much as I hate to use the world, bad food is “dirt cheap.”

Did you know that nearly 95% of U.S. health-care funds go towards treating illnesses, while only the remaining 5% is put towards prevention. Not even the (soon-to-be doctor) boy could argue that system reform is uncalled for. There are a countless number of problems with that figure, and it’s clear that our country could use a couple of  fund re-distribution right alongside more saving tips than I could ever begin to imagine.

Again on a lighter note: personal saving also usually means forgetting about happy hour… with the exception of tonight. I’m splurging with Steph! She’s a graduated friend of mine, we haven’t seen each other in almost 5 months, and some girlie conversation and drinks are well overdue. After we wrap-up our work days, we’re headed to Terroir for wine flights and small plates. I couldn’t be more excited :). Might be seeing you all later, we shall see! Have a great night!

global treasures

Good morning my darlings! Thanks for such a positive response to the great reveal ;) and the sleeping tips. They all be going into effect as soon as possible, I'll keep you posted on the snoozy results! As for now, I'd like to continue with the honesty. Here's another confession: until I was 16 years old, I had dreams of being an interior designer. A class at FIT helped clear that up but to this day I still feel the urge to play pretend.

Yesterday, I had the pleasure of being joined by Chrissie, a best friend of mine from high school. She is also a former interior design dreamer, and after running a few errands, accompanied me to Pier 1 Imports. I can't get enough of the global-inspired... everything :) I could spend hours in this store. And I have the photos to prove it, paired with my favorite Body & Soul thoughts:

Reconnect with your work. Think beyond what you do to how it affects others.

Nourish your bliss. It lays the foundation for what's to come.

Just as a seed contains all it needs to sprout, so are you already equipped to thrive.

Some of the most amazing moments in your life will take you by surprise. Let them.

True love begins with both curiosity about and acceptance of yourself.

Real awareness isn't about hanging on to the moment, but simply recognizing it's there.

Don't discount the value of simple pleasures.

Consider this year the opportunity of a lifetime. Start fresh.

Isn't it all just so gorgeous?! Je les adore. I have to say though, in the future I'll probably avoid most of it for fear of clutter. Except for this globe of course, everyone should have one of these. It's so pretty and vintage and, in my mind, perfect inspiration to entice more travel. Speaking of, guess what's coming after graduation?! A cross-country road trip.

Yep, Chris and I just decided while we were at our final destination, Whole Foods. I've said before that I'm itching to use my Garmin and we were saying how for as much of the world as we have already seen, there's also that desire to explore our own backyard, and our plan was born. I'll give you more information when I have it :) I cannot wait. Until then, it's back to internship work for me (two more weeks until last semester classes start.) Happy Tuesday everyone, take care!

some punkins

Hi pretty ladies! Fancy seeing you 'round the blogosphere ;). Yesterday, both Jess and Chris asked how I make my "scrumptious and chunky" oats (although I'd have to attribute that description to the blogger of the two) so I thought I'd do a special how-to post tonight. I only started to eat oatmeal about two years ago when I was under the instruction of now-California girl, Jenna (my first bloggie). Since then, I've adjusted it multiple times to my own seasonal tastes and desires... I hope you enjoy the filling result soon, I know I do nearly each and every morning.

I began (and begin) with steel-cut, never instant or rolled, and so they will always be my unprocessed grain of choice. With a measuring cup, I drop about 1/4 -1/3 of a cup oats into a small pot with approximately 1/2 cup of almond milk. I used to simply use water, though, and whip an entire banana into it to get that same creamy effect (plus a dollop of yogurt at the end.) Then I put it on low heat, add a pinch of salt, a teaspoon of vanilla and a generous pour shake of cinnamon.

Afterwards I add the flavor. Lately I've been on a pumpkin kick, as I'm sure you've noticed (I add two big spoonfuls each time,) but throughout the year I go through phases of apple, raspberry, pomegranate, and strawberry. In the last three, I use at least a half of a banana as well because it pairs so nicely. Banana is also the ideal sweetener but I've found that I'd rather use honey or agave nectar in the pumpkin variety.

On average, I cook it about 6 minutes (less than they recommend but it's always worked for me), stirring it about three to four times during that span. Steel-cut oats soak up less, but if they begin to burn obviously add a splash more of almond milk (or water, etc.) Finally, I pour it into the bowl, pre-sprinkled with ground flax seed, and serve with a scoop of nut/seed butter. In this morning's case, peanut. Now get to sleep so you can enjoy it tomorrow! Sweet dreams :)