The Ever-Growing To-Do List
- Finish major clinical case study and put together presentation.
- Finish three mini clinical case studies.
- Finish budget case study and present it to the panel.
- Finish abstract and present at the upcoming MDA conference.
Finish poster for the hospital’s cafeteria.
Tell me this. Is there any better feeling than crossing off an item from a to-do list? Sigh.
The Dietitian that I’m working with during my clinical rotation part of the internship asked me to put together a poster for the upcoming National Nutrition Month (March!) The theme this year is “Color Your Plate,” so I—of course—focused on including lots and lots of color.
I tried to keep it simple by focusing mostly on a few flavorful, healthy options that anyone and everyone can add to their basic, daily routines.
It was fun to put together (although it really did leave me feeling kind of hungry. )
By the time I finished the project, it was already 4 o’clock, and I realized that I had barely had any fresh air all day.
Time to stretch the legs with a brisk walk before dinner!
The sun was absolutely glowing, transforming everything within its path into a bright, fluorescent orange. So beautiful.
And despite the 15 degrees, I actually felt warm. The sun felt so, so, so nice on my face.
What a deliciously invigorating walk.
I couldn’t decide on any one dinner tonight. Which is why I didn’t. Because every once in a while, a hodgepodge collection of random things is exactly what satisfies me the most.
A little of this. A little of that. Different flavors, textures, and moods. I like to think that it’s a little like eating a three course entree.
(1) Spinach and Egg Scramble
(2) Homemade Baked Beans, pulled from the freezer
(3) Zucchini and Summer Squash, sauteed with diced tomatoes, garlic, italian seasoning and balsamic vinegar
(this tasted like summer!)
One item crossed off my to do list. Poster complete!
One refreshing pre-dinner walk.
Three course meal. Not at all fancy. Completely delicious.
Two hours left to read and relax before bed.
Spinach and Egg Scramble
This scramble pairs particularly well with feta, goat or even (especially?) ricotta cheese. If you have extra veggies on hand, you could also throw in some tomatoes, mushrooms, asparagus, etc.
There’s nothing at all fancy about this scramble. In fact, it practically screams simple. But that’s what makes it so appealing after a long, hard day at work or school. Enjoy with a slice of toasted whole wheat bread and your favorite side veggie for a quick, satisfying meal.
- A few large handfuls of fresh spinach, chopped
- 1/4 an onion, chopped fine
- 2 whole eggs + 1 egg white
- splash of milk
- salt and pepper to taste
- Coat a medium, nonstick pan with cooking spray and heat over medium heat. Add onion and cook until tender but firm. Add spinach and continue cooking until spinach has wilted and onions are tender.
- In a medium bowl, whisk together eggs, milk, salt and pepper. Pour on top of spinach mixture. Occasionally scrape down the eggs from the side, letting the runny part run underneath.
- Once the eggs have come together, chop the eggs and spinach a little with the spatula and cook until done. Transfer to plate and ENJOY!
Question: Do you keep daily/weekly/yearly to-do lists? Are you usually pretty good about checking things off? I keep monthly to-do lists, and they’re usually complicated things that take forever to actually check off. Which is why I usually throw in some simple, easy things as well, just to give me the pleasure of crossing an item off.