That’s what I’m telling myself to avoid writing negative thoughts right now. I could complain about how crazy busy this week has been (let’s not pretend I do that every week, because this week takes the cake). I could tell you how stressed I was, feeling like I was being pulled in a hundred different directions. My appetite has been really off, but that does make sense when I think about the stress.
Where is all this stress coming from? My company is hosting our annual conference this weekend and my team is in charge of planning just about every detail. We’ve been finalizing plans all week and I’ve been running around like crazy. I won’t be able to completely relax until the conference is over tomorrow night, but the end is in sight!
Again, just trying to be positive. There’s no need to put negative vibes in the air. I actually have the morning off and don’t have to be downtown for the conference until this afternoon. I went for a long run and am now spending quality time with Zoey before then. See? Positivity all around!
Cake Batter Oat Balls
(Adapted from Chef in Training)
Makes 12 balls
1 cup rolled oats
1/3 cup yellow cake batter mix
3 1/2 tablespoons honey
1/2 cup vanilla candy melts
Sprinkles, if desired
1. In a medium bowl, combine oats, cake batter mix and honey. Stir vigorously with a wooden spoon until all ingredients are evenly distributed (you may need to use your hands as well). Place bowl in refrigerator and let chill for up to one hour. Roll mixture into one-inch balls.
2. Add candy melts to a double-broiler over medium heat. Stir constantly until completely melted and smooth. Use a spoon to carefully dip oat balls into the candy melts one at a time. Place dipped balls on a cookie sheet and add sprinkles immediately. Let cool at least 10 minutes before consuming.
*Store any leftovers in frige for up to 3-4 days.