Snow days for days, is what we’re getting. They aren’t even actual snow days- but just cold days. The school district I work in posted this on their site over the weekend-
So far this semester has been ridiculous, and I’m sure a lot of you are experiencing the same weather. The first week back after the break was all snow days, then we had one week of actual school, and then last week every day was canceled except for Wednesday, which had a 2 hour delay. It’s looking like we’ll get tomorrow off as well, and at least a delay on Wednesday. I’ll get to student teach someday I guess!
Anywho, my plan for posts this week was a compilation of quick breakfasts I eat before work and lunches that I take with me, but since I haven’t been going to school I haven’t really needed a quick breakfast or a sack lunch.
While I have been eating my peanut butter greek yogurt, I’ve also been craving smoothies lately. Which is odd, since it’s so cold!
This one has frozen blueberries, strawberries, banana, almond milk, and because all those frozen fruits made it wayyyy to icy, I added a few spoonfuls of what else- greek yogurt. I normally like to add silken tofu to my smoothies, but I didn’t have any.
I also made this Smashed Chickpea Greek Salad (Recipe here!) to hopefully take to work- but that never happened. I left out the olives and feta cheese, and just added some cut up grape tomatoes to the mix instead of putting them on the sandwich separately. I love greek salad, so this was perfect.
I put it on bread with lettuce for a few days (I packed my lunch up the night before… then ate it at home the next day, haha) but then switched over to lettuce ‘wraps’. The wheat bread I have is really good, but it’s really heavy, and I wanted something a little lighter.
Served with some cucumber slices. And my favorite Trader Joe’s caesar dressing. (Vegetarian!)
Also another breakfast eat, some scones my students made in class last week!
This isn’t the more classic scone recipe I’m used to, that has heavy cream in it. This one had buttermilk and sour cream, so they came out with a super tangy flavor. They had dried cherries and chocolate chips in them, yum!
I’ve been thinking about how to do a dairy free version of these, and I know I can just use Earth Balance (Or some other non dairy butter/margarine) and for the buttermilk I can use almond milk with a little vinegar, but I’m at a loss for the sour cream. They do make soy versions, but those I feel like are more protein and not as much fat (I could be mistaken though) and cashew versions are all fat but they don’t have that tangy flavor I’m looking for.
If you have any ideas I’d love to hear them! I definitly want to veganize this recipe and share it on the blog one day soon.
Welp, that’s it for today, I’m not sure how I’m going to spend the rest of my day, (I didn’t think to bring home all the things I’ll need to plan my next unit- I didn’t think we’d have so many snow days!) but I’m sure it will either involve food or a fun DIY project! (Or binge watching netflix….)
Have you been enjoying snow days, or do you live in warmer weather??