Let Your Dreams Take Flight!
- Thursday was volleyball
- Friday was a rest day (I worked 8:00am-1:30pm and 3:00pm-9:30pm)
- Saturday- I ran for 1 hour and 10 minutes
- Rest on Sunday

Mind:
Nutritional implications- That’s where I come in!
I am eager and nervous about this talk on Saturday but mostly just excited to have some “real life” experience talking about nutrition to a group of people! It is like my dreams of becoming a Dietitian are really taking flight, which is so awesome to experience.
I have a mock counseling interview wednesday and I doubt that I could have been given a better topic- Meal Planning with Time Managament! You all are very aware just how busy I am- 2 part time jobs totaling 40 hours a week or more between the two, I am physically in class for 13 hours, which means I should be doing 40 hours of course prep/studying outside of class. If you took 8 hours a day for sleep- that is a total of 149 hours in one week. There are 168 hours in one week. If anyone can counsel on meal planning when you are tight on time, I think I can!
Finals are next week — YIKES!
Soul:
Thursday evening I headed over to my friend Andrea’s for dinner. She is in town again ( I have mentioned her and our dinners several times on here) and made dinner for us. I brought dessert, which I will share later in this post. Not only was it nourishing my soul to spend time with such a good friend, but she gave me a gift as well:
Isn’t that just lovely? It is so true too. Let your dreams take flight, dream and let your heart be the guide.
So on to that meal! Andrea made chicken tenders using sun chips and a little mayo for a binding agent, as well as spinach casserole.
Here’s how I made them:
For cupcakes:
Preheat to 350°F. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream nonfat greek yogurt and vanilla into bananas.
Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
For frosting:
Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
This was adapted from this recipe: http://www.epicurious.com/recipes/food/views/Banana-Cupcakes-with-Peanut-Butter-Frosting-358240#ixzz0lXwDtLWf
I shared four of the cupcakes with my Thursday night volleyball team…
Gave a few to Andrea, and gave out the rest to my other friends! Although I very well could eat all of these cupcakes….
(tempting)…
I leave you with my friend that likes me way more than her owner….







