Simple Bowls for a Hectic Day

Today was the first day of classes and also my last first day of college ever.  It's so strange to think that I'll be graduating in December!  The past three years have absolutely flown by.  But I'll save my nostalgia for another time when I'm not so exhausted and there isn't the latest episode of The Big C to catch up on.

I woke up and wanted to start my day with something energizing and filling, knowing that I would be out of the house until late afternoon.  Last night I told one of my roommates I almost always begin my day with a big bowl of oats.  Her response?  "Sounds pretty lame to me".  I defended my oats, and with good reason!  With a recipe like this, it's far from a lame breakfast:
Inspired by Whipped Banana Oatmeal from Kath Eats Real Food (one of my all-time favorite food blogs)
1/3 cup gluten-free rolled oats
1/3 cup original low fat almond milk
1/3 cup water
half a banana cut into pieces (the other half eaten while waiting for the oats to cook)
Handful of strawberries
Handful of Puffins cereal crumbled on top

From now on, I'm referring to this as "not-so-lame" oatmeal.  It was so tasty and kept me full until after my 10 AM class, appropriately called "What's Cooking?"  I am so excited about this class.  Throughout the semester we'll be talking about the evolution of the human diet and how food is related to our identity.  My friends and family sometimes get fed up with me talking about food ALL the time.  Finally I have an outlet to discuss all my culinary interests.

After my 10 AM I headed over to my noon class, Intro to Health Communication.  Again, I'm so pumped about this one as well.  After graduating I want to get my masters in Nutrition Communication, but I'm also considering a masters in Health Communication which would have a broader focus.  From what I can tell from the first day, this class is going to be a great first glance into a field I could potentially continue on with post-graduation.

While we went through the syllabus, I ate a little tupperware filled with quinoa and parsley drizzled with balsamic vinegar and olive oil.  No photos of that because 1. It was not very pretty and 2. When I prepared it this morning I was rushing out the door with my four roommates who all coincidentally have 10 AM classes.

I returned back to the house after food shopping and helping out at the yoga studio I volunteer at, and by that point I was famished.  I needed something easy and simple because my energy was draining fast.  I used a recipe I found in the springtime that I absolutely adore.  It's filling, flavorful, and way better than the salt-laden versions of egg drop soup found at Chinese restaurants.

Big bowl of simple deliciousness

Yes, I'm that person that has egg drop soup on a day where temperatures hit 86.

I'm getting to bed early tonight.  My first day at my internship is tomorrow and I want to make a good, well-rested first impression.  Goodnight everyone!