I love going back and reading past posts from a year ago. Funny how last year, the weather channel was warning of of blizzards and the biggest snow storm in 10 years! – which led to a snow day the next day.
And today it’s mild with highs in the upper forties. In fact, I just heard her say “very nice today!” heh
On this mild morning, I woke up and promptly took my macbook upstairs to do a couple 20 minute yoga podcasts.
I also filmed a quick video about setting an intention for the day. My intention:
(I actually did 2 podcasts last night and then the 2 lighter ones this morning were more gentle yoga podcasts.)
I’m thinking I might switch out yoga for one of my cardio days next week. My schedule gets about 2 x’s its normal business for the next two weeks, so I think the extra om-ing will be good for the ol’ stress levels 
Breakfast is on the go today!
I’ve got a couple of clients to train this morning, so a travel friendly breakfast is called for.
I had about a cup of my TJ’s Greek yogurt left, so I added some cottage cheese, pumpkin, cinnamon, chia seeds, and chopped dates to it and took it with me when I left to train a couple clients this morning.
I have a feeling I’ll probably wait to dig into it after I’m done training since I don’t feel the least bit hungry yet (it’s 6:30 as I type this)
That’s not all I have packed up for breakfast…
I also packed up a baggie of some almond flour crackers I made last night to dip:
I made these last night because I’m visiting a certain Gluten Free Friend soon, and wanted bring some goodies.
They’re delicious. Let’s just say she won’t be getting any crackers from this batch 
Cinnamon Sugar Almond Crackers
Adapted from this recipe
total time: 20 minutes
Makes ~2 dozen 1×1 crackers
1 c. almond flour or almonds
½ tsp. baking soda
½ tsp. sea salt
½ tbsp. cinnamon
Sweetener to taste (I used two packets of stevia)
2 tbsp. melted coconut oil (or butter)
1-2 tbsp. milk
Preheat oven to 350. If using almonds, grind in food processor until they become a flour consistency. Add the baking soda, sea salt, cinnamon, and sweetener and pulse a couple more times. Add the oil and milk and pulse again. Spread onto a parchment paper-lined baking sheet and bake for 12-15 minutes. They should be a light golden when they’re done.
Pin It
They’re so yummy! They got a thumbs up from both Shane and me 
Before I go…thank you SO much for your positive responses to my video news in yesterday’s post! And thankyouthankyou to those who subscribed
Happy Wednesday!
What’s your intention for the day?
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I want to enjoy the beautiful weather but still feel accomplished and get school work done!
I made homemade crackers just once- I found they were super hard to roll out as thin as the recipe said!
And don’t remind me of that storm… ugh! I’m counting my lucky stars we haven’t dealt with that yet- street parking for me would be a nightmare!
Those crackers look delicious – I’ve never tried to make crackers at home.
Those crackers look fabulous! Glad the yoga is doing you well. I let my mind wander too much during yoga…I never get enough out of it!
This is precisely why I can’t take any yoga classes longer than an hour
I’d love to know how to say “qi” too b/c I play it all the time on words with friends (big points!) haha.
My intention for the day is to complete all my homework and readings, get a good workout in after my 12 pm class, and keep up with my healthy eating plan for the week!
Woop! You got this, Oliva
I’m new to your blog but a fellow Midwesterner
I love the sound of these almond crackers…They will be made in the near future!
I literally just pulled some of your Paleo bars out of the oven!! After they’re gone, I’ll make these.
So tomorrow.
bahaha! As a warning, these go fast too! I just finished half the batch. I wish I could say Shane helped more than he did…
yum! these crackers look great, pinning these