Daylight Savings

I took it easy this weekend and feel a million times better for it. Last week was rough, but after some solid rest, laughter, and sunshine, I feel (and look) well rested and rejuvenated. Sometimes we need to surrender, let go, and sleep in. Last night was daylight savings so I gained an extra hour of beauty rest ;)

Yesterday (Saturday) I didn't lift a textbook. I took a 24 hour break and it felt great! Instead of essay writing, I enjoyed a long workout, took a trip to South Melbourne Market, had brunch at Cafe Sweethearts, did some laundry, relaxed, and had a night out at the movies! Alex and I saw The Lincoln Lawyer, which I thought was amazing! Matthew McConaughey played the suave lawyer type very well.

For dinner I made Angie's buckwheat tabbouleh, which Alex and I gobbled so fast that I was unable to take a photo :P It was that delicious. I modified it slightly by omitting the salt and adding 4-5 mild chili peppers from my beautiful chili plant!

Cute, eh? It grows chilis like crazy! I love it. It cost $10 at the market and was worth every cent.

Oh - side note - all weekend long I wore my happy Easter socks (I have three different pairs, don't worry. I didn't wear the same smelly pair over again).

More importantly, I made a deliciou breakfast this morning, which I think you'll enjoy ;)

Banana buckwheat breaky bake
Adapted by Ashley's cocoa banana buckwheat bake. Ashley has a variety of these breakfast bakes, which all look incredible!

Ingredients

• 1/4 cup ground raw buckwheat groats (grind to soft powder in a coffee/spice grinder, magic bullet, mini processor, or blender)
• 1 tbsp raw buckwheat groats
• 1 heaping tsp chocolate Amazing Grass 
• 1/4 tsp baking powder
• 1 tbsp chia seeds
• 1/2 large banana, mashed
• 1 tsp vanilla extract
• 1 flax egg (1 tsp ground flax or chia seeds and 2 tsp water)
• 1/3 cup non-dairy milk (I used rice milk, as almond milk is ridic pricy here)
• 2 tsp agave nectar
• 1 tsp almond butter (optional)
• 3-5 walnuts (for garnish)

Directions

Preheat your oven to 350 degrees. In a small bowl, whisk together your flax egg and set aside. In a medium sized bowl, mash your banana with a fork until "egg like". Stir in in rice milk and vanilla. Mix in buckwheat, buckwheat groats, chocolate wheat grass powder, chia seeds, and flax egg. Pour mixture into a single serve oven-safe dish, top with raw walnuts, and bake for 30 minutes. 

This breaky bake was incredibly moist. I loved it! I added a dollop of almond butter and paired it with a cup of dulce and banana tea.

After breakfast I was ready to reunite with my textbooks, so I ventured to the library, with a chamomile tea in hand. I spent the entire afternoon researching newspaper archives for my global crisis media report. I found some great stuff, so hopefully the writing part is just as successful ;)

It's going to be a very busy week, but I have faith I'll complete everything (and more) I set out to accomplish...even if the days are getting shorter. 

How do you bounce back from a rough patch?