Spaz on Skates

Now, I've never claimed to be the most coordinated individual. Indeed, I was always the kid in gym class who got hit in the face with the basketball. Anyway, I thought that perhaps my devotion to exercise and fitness in recent years would have afforded me some new-found athleticism...but I was wrong. My friends and I headed to a roller rink this past weekend, where I strapped on a pair of skates for the first time since my 9th birthday party. Let's just say I have a nasty bruise developing on my knee a new respect for anyone who can roller skate. We had lots of fun though!
Here's what I've been eating in between displays of spastic tendencies:

Friday
I used up some leftover bags of frozen fruit for this one: frozen cherries, strawberries, soymilk, Nutribody protein, and granola, of course.
Saturday
After sleeping through my alarm (yes, I do occasionally set it even on Saturdays!), I made it to the gym and back to prepare a pretty fab parfait: plain yogurt with stevia and dark cocoa mixed in, Peanut Butter Pows, sliced banana and a scoop of PB. FOOD FUGUE.
For lunch, I kept it simple: frozen corn with kidney beans, chili powder, garlic salt, and salsa, salad with Woodstock dressing, and an apple.
Dinner was thrown together last minute before heading to the roller rink: Amy's Bistro Burger on whole wheat with organic K+M, salad with wheat germ and raspberry vinaigrette, and green beans with pecans and dill. Nummy.
After skating, we headed back to a friends room for a little party. Hence, no shake for this evening.

Sunday
Before heading to chapel, I prepared my beloved stovetop oats. This bowl included pumpkin, nutmeg, cinnamon, and a crumbled pecan pie Larabar. Mmm. Pumpkin-pecan hybrids are the best.
For lunch, I just wanted something to warm me up (again!). I combined: frozen veggies, tomato sauce + water, curry powder, kidney beans, and ground ginger to make a tasty soup. On the side, I had a salad with Goddess dressing, crackers, and a blood orange.
I scarfed down dinner super fast before heading to a chapter meeting. I made white bean almond bruschetta (an improvisation of ED&BV's White Bean Walnut Bruschetta), along with spinach and grapes.
The shake of the evening was pretty amazing: peaches, blueberries, soymilk, Nutribody protein, and granola. Surprisingly delicious.
Monday
Breakfast was a simple affair: toast with pumpkin butter and the scrapings of my almond butter jar, plus an apple and a glass of rice milk.
I am interested in trying out some new foodie products...I feel like I haven't made any grocery store discoveries recently. What's your latest food find?

Now I am headed to class. Ciao for now!