Hello and happy hump day! 
It’s always a good feeling to know you’ve made it over halfway through the week.
Unfortunately I was up until the wee hours of the morning feeling terrible last night, so I ended up sleeping through my alarm clock this morning! I woke up in a panicked rush, and hurried through my morning routine in order to make it to class on time. Because I was exhausted, sick and late, I decided to just grab breakfast at Tim’s on campus before class.
Large coffee with two milk, and a chocolate chip muffin. Not exactly the breakfast of champions, but I stayed awake and the muffin was delicious 
For a morning snack I had a very old banana from home, with a side of thermodynamics.
Luckily I had the time to pack a lunch before running out the door this morning, but I made it a quick one.
It was in three simple parts that came together very easily.
Soup + salad + fruit – does that combo ever fail? The soup was leftover corn chowder, the fruit was grapes, and the salad was a new creation inspired by the salad I had at The Cheesecake Factory on my last trip to Buffalo.
There was an herbed goat cheese on the salad that was sooo creamy and decadent, I’ve been thinking about it ever since. I found some at the grocery store the other day, and have been dying to use it on a salad since. I made a simple bed of baby spinach, and topped it with raw mushrooms (one of my favourite salad toppers!), herbed goat cheese and a dressing of honey + olive oil. The salad was awesome and travelled very well – no leaking or wilting!
I’m off to relax a bit and then workworkwork! I’ll see you later for dinner, my roomies and I have something special planned
Still delicious, though!
