workin’ hard in the kitchen

I woke up at 5:15 this morning. 

No alarms were needed to wake me up.  Just the warm and comforting thought of a hot shower and a hot bowl of oat bran.  Mmm…

Using my basic oatbran method in the recipe page, I also added in some dried cranberries and topped it all off with some lightly salted mixed nuts (ah-mazing!!)

Trail mix meets oat bran.  In one yummy, delicious bowl.  Worth.  Waking.  Up.  For.

The kitchen of the High School was b-b-b-busy this morning!  I immediately threw on some gloves and got to work.  After pouring out 1/2 c. portions of peaches, I helped make pizza.

It was so much fun stretching out the dough and swirling on the red pizza sauce.  The olive oil and herb mixture that was placed around the crust smelled absolutely heavenly!  I also made some calzones, which was the “special” of the day.  Fun! 

All of this working in the kitchen immediately brought me back to my days of working at an assisted living facility.  It was hard work, and at the end of the day I would always be physically and mentally exhausted.  Completely.  But there is nothing quite as satisfying as seeing people enjoy the food that you worked hard to put together.  Especially when they actually enjoyed it…haha. 😉 

Four hours into working at the high school, and I was oh-so-ready to dig into my lunch bag!

First, a morning snack: an apple and a cheesestick

I like to use up leftovers.  This explains my lunch.

• 1 c. cooked brown rice (leftover!)
• about 1 c. of sauteed summer squash & zucchini (leftover!)
• about 1/2 c. roasted turnips (leftover!)
• 1/2 c. kidney beans
• salsa and parsley

Brown rice is so versatile and makes for an awesome lunch when mixed with veggies and a protein source.  I devoured every last, delicious bite.

Afternoon Snack: 6-oz. yogurt + 2 T. Pumpkin Flax Granola + Almond Butter

 Return Of The Tofu Press!!!

Wait.  That’s not tofu.  Oh, you’re right.

That would be frozen, dethawed spinach.  I’ve heard that the tofu press works well with those kinds of things, but I’ve never actually tried it.  Until tonight, that is, while making a spaghetti pie. 

This baby worked like a charm. 😀

Mom and I both had the late afternoon off today, so we both got our hands dirty in the kitchen.  It was fun having a cooking companion. 😀

On the menu: Vegetarian Spaghetti Pie (hint: call it Spaghetti Pie if you have family members who are still wary of eating vegetarian dishes 😉 )

Vegetarian Spaghetti Pie—courtesy of Eat Well, Live Well Cookbook…with some tweaking

• 8-oz. whole wheat spaghetti noodles, uncooked
• 1 tsp olive oil
• 2 eggs, beaten
• 1 c. part-skim mozzarella cheese, shredded and separated
• 1/2 c. onion, chopped
• 1/4 c. green pepper, chopped
• 2 clove garlic, minced
• 1 c. fresh tomatoes, chopped
• 1/2 c. water
• 1 can (6-oz) tomato paste
• 1-1/2 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp salt
• 1 c. part-skim ricotta cheese
• 1-10 oz. package frozen chopped spinach, thawed and well drained

1. Preheat oven to 400 degrees.
2. Cook spaghetti in boiling water according to package directions; drain.  Add oil, eggs and 1/4 c. of mozzarella cheese.
3. Press mixture onto the bottom of a 14-inch pizza pan coated with nonstick spray.  Build the edges high to form a crust.  Bake for 10 minutes.
4. In a nonstick skillet cook the onion, green pepper and garlic until tender.  Stir in the tomatoes, water, tomato paste, basil oregano, and salt.  Set aside.
5. Spread ricotta cheese over top of spaghetti crust.  Layer mozzarella cheese on top.  Layer the spinach on top of this and then the tomato mixture.
6. Cover the pie with foil and bake for 12-15 minutes.  Uncover and bake an additional 2-3 minutes.

Makes about 6 servings.

Meanwhile, while the spaghetti pie was baking, I threw together a larger than life salad.

Complete with yellow & red tomatoes, EVOO, sea salt, black olives, ‘shrooms, carrots, cucumbers and celery.  Fresh, fresh, F-R-E-S-H!!!

About 20 minutes of baking time later, and this came out.

Melty.  Ooey-gooey.  Saucy.  Rich.  Fresh.

Not even being a pasta fan, I am in love with this recipe.  It very closely resembles a vegetarian lasagna, with the red sauce tasting much like a marinara.  So yummy.  I think the overall recipe could use some extra vegetables (mushrooms, summer squash, etc.) to reach perfection, but it’s well on its way.  Feel free to mess with this recipe and make it your own. 😀

I get to go in an hour later tomorrow (8’oclock vs. 7’oclock!), so I have high hopes for a morning run.  I’m not at all looking forward to running in the winter, but I’m absolutely loving my chilly autumn runs. 😀

Question: What was your favorite job that you have ever had?  For me, it was definitely working at a service dog training facility.  Playing with & training golden retriever puppies all day and getting paid for it?  Um…yeah.  It doesn’t get better.

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(not) meant to be

Eight hours of sleep and feelin’ good!

I forgot how deliciously creamy oat bran is, when cooked with chia seeds!!!

• 1 c. lowfat milk
• 3/4 c. water
• seasonings: cinnamon, nutmeg, cloves, vanilla
• 1/4 c. oatbran
• 1 apple, diced
• 2 tsp chia seeds
• 1/4 c. wheat bran
• toppings: FEED apple granola, walnuts, maple syrup

1. Bring milk, water and seasonings to a boil, stirring occasionally.
2. Add in oatbran, apple, and chia seeds.  Reduce heat to medium low and cook for about 4-5 minutes.
3. Once beginning to thicken, add wheat bran and cook for one more minute.
4. TOP as desired! 😀

Morning Snack: Orange and mixed nuts

A morning headache converted my original plans of a 5-mile run into a 4-mile walk.  I welcomed the change in pace.  Despite taking yesterday off from running, I just wasn’t feeling it today.  A walk felt 10 times more refreshing for this morning’s workout.

That being said, I’m going to need to really do some schedule tweaking for this upcoming week’s workout routine.  I think I foresee many “night runs” in my not-so-distant future. 😉

My morning walk left me hungry, and I was completely ready to eat by noon.

Brown rice.

Roasted Turnips.

Leftover Bruschetta Chicken (from yesterday.)

The Bruschetta Chicken is my new favorite recipe.  I first tried it about a month ago, when Nicole had us over for dinner.  She served it alongside her homemade foccaccia bread, caesar salad and a zucchini stir fry.  Home cooking at its finest.  My Memere would have been proud. 😀

This chicken dish is worthy of being served for company but quick enough to get on the table for any day of the week.  Best of all, it’s kept healthy with a few simple ingredients, including lycopene rich tomatoes.  Lycopene is an antioxidant known mostly for its effect in reducing cancer risks.

I followed the recipe—almost completely—but modified it just a bit by using real egg whites, whole wheat flour/breadcrumbs in place of white, and cutting back just a bit on the salt.  This meal turned out delicious and reheated well for the use of leftovers.  It makes for the perfect autumn meal. 😀

Bruschetta Chicken—courtesy of Taste of Home

• 1/2 c. whole wheat flour
• 1/2 c. egg whites
• 4 boneless, skinless chicken breast halves (4-oz. each)
• 1/4 c. grated Parmesan cheese
• 1/4 c. dry breadcrumbs (I made my own, toasting whole wheat bread in the oven until dried out and processing with basil & oregano for spices)
• 1 T. butter, melted
• 2 large tomatoes, seeded and chopped
• 3 T. fresh minced basil
• 2 garlic cloves, minced
• 1 T. olive oil
• 1/4 tsp salt
• 1/4 tsp pepper

1. Place flour and eggs in separate shallow bowls. Dip chicken in eggs, then in flour; place in a 13-in. x 9-in. baking dish, coated with cooking spray. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.
2. Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 160-165.
3. Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Yield: 4 servings.

Can I just say how excited I am to see turnips in my kitchen again?

Autumn, how I love you.

Post-lunch sweetness!

Afternoon Snack: cheesestick and whole grain pretzels

I’m telling you, it was not meant for me to go running today.

First, there was this morning’s headache that turned my intentional run into a walk.

And then there was tonight—before dinner—when I decided that a 3-mile run sounded like a good idea.  I was one mile in, feeling strong, and suddenly—out of nowhere—it began to rain.  You guys know me by now.  I love running in the rain.  It was completely lovely.  But then I saw a lightning flash and heard its companion (aka thunder) bark with an incredible fierceness that made my heart skip a beat, my hair stand on end, and my feet feel as numb as an icecube.  I sprinted through puddles and dirt, bolting towards home.  It was probably the quickest 2-miles I’ve done in a long time.

I love rain.  I’m scared of thunder.  And that’s the truth. 😉

Time for dinner!

• mixed greens
• 1/2 cucumber
• 1 carrot
• 1/2 tomato
• 1/2 c. kidney beans
• black olives
• 1/2 c. whipped, 1% cottage cheese
• 1 tsp olive oil

+ kashi crackers.

I love a fresh, crunchy salad for dinner! 

I also love dark chocolate for dessert.

I just bought a new binder and planner today!  I tried getting myself used to the Google Organizer features, but—honestly—I have to write it down with a pen to make it work.  There’s something about holding an actual notebook and crossing my To-Do list out with ink.  It feels so rewarding. 

Tomorrow is going to be an early morning!  My preceptor for Food Service wants me in at 7 o’clock.  Setting the alarm for 5:30 sharp!

Question: How do you keep yourself organized?

“because you had a bad day…”

You’re taking one down.  You sing a sad song, just to turn it around.

Cheezy song?  You decide.  I actually kind of like it and it really does turn my mood around.  Apparently it doesn’t take a whole lot. 😉

Not that I had a horribly “bad day” per say. 

And it did start out in a wonderfully delicious away.

• 6-oz. plain yogurt mixed with 2 T. crushed flax
• 1.5 c. Kashi heart to heart
• banana
• peanut butter
• raisins

I used to eat this breakfast every single morning.  Much like the breakfast cookie.  Every.  Single.  Morning.  It’s crunchy, creamy, delicious.  And quick. 😀

Part of what I do on a “bad” day is to list the top 3 things that I’m appreciative of in that day.  Instant mood lifter!

1. The sun.  I love rainy days, I do.  They’re cozy, refreshing, and absolutely wonderful.  But there’s nothing like watching the sun come out after 3 days of rain.  I love feeling the kiss of a warm sun on a nice long walk.  Mmm….
2. Coffee.  Because nothing slows down the morning like sipping on a hot cup of coffee.
3. My parents.  Not just because of their financial support in helping me achieve my career dreams, but also because of their emotional support.  Always there for me when I’m excited, when I’m grumpy, when I’m happy and when I need to vent. 😉

What are you some of the things that you appreciate today (or every day)?

I didn’t get around to eating my lunch until after the high school orientation, which was somewhere around 3 o’clock.  That would be exactly 8 hours since breakfast.  Needless to say, I was starving. 

• white bean and black olive soup
• kashi crackers
• almonds
• an apple

I kid you not, nothing has ever tasted so delicious.  😉

My bad day came to a close when I went out for a walk with dad.  I literally felt my stress drifting away into the wind.  Nothing left but a smile on my face, a cob web cleared brain, and a whole new outlook on my day.  Walking and talking is oftentimes the perfect medicine for a lot of things.

Sardines haven’t made an appearance in my house lately.  I need to change that.

I used to be the sardine queen, eating them at least once or twice a week.  They’re (a) cheap, (b) filled with omega 3 fat—the healthy fats that your body needs! and (c) incredibly versatile—sandwiches, melts, “fried” with a bit of whole wheat flour for coating, baked, topping for crackers, etc.  If the sight or thought of a sardine grosses you out, try mashing them up and treating them like tuna.  Such as I did with dinner tonight.  I topped my basic salad with the following:

mix together

• 1 can of sardines
• spicy brown mustard (I use Trader Joes)
• celery
• cumin
• garlic powder
• 1/4 avocado

Drizzle salad with a bit of olive oil and voila!  Dinner is on.  And for such a little fish, you’re getting a whole lot of nutrition bang for your buck. 😀

I also had another sharp cheddar cheese quesadilla, because—well—I am truly addicted.

I have today “off” from driving anywhere.  *Sigh*  So happy.  And there are plans for icecream tonight.  It’s going to be a glorious weekend.

Off for a run! 😀

Question: What are some of the things you appreciate today (or every day)?

b-b-b-usy morning

Back in the day when life consisted of early morning classes, too little time, lack of sleep, and biochemistry exams, I became good friends with the breakfast cookie.

(check out my ‘breakfasts’ section on the right for the easy peazy recipe!)

Quick.

Easy.

Nutritious and filling.

Perfect.  It’s my breakfast of choice on those mornings when even drying my hair is an unrealistic option.  😉

Someday soon, I will tell you all how tired I am of salads.  How ready I am for warm, winter soups.  How, if I see one—just one!—more cucumber or tomato, I will not be able to withold a scream.

But until then, I’ll keep on munchin’.  My lunch time salads have been continually hitting all those right spots.  Mmm…summer produce makes me wonder how I could ever grow tired of a crisp, tender salad.

• mixed greens
• cucumber and tomato from the garden
• carrot
• kidney beans
• olive oil
• sea salt

+ kashis’.

+ dessert.

I love packed lunches.

Also brought along an apple, some almonds and a homemade granola bar for those hunger attacks in the morning and afternoon.

I never quite know what to call a dinner like this.  Scrambled eggs?  Veggie scramble?  Scrambled eggs with veggies?

• about 1.5 c. worth of organic frozen spinach, dethawed and drained
• 1/4 chopped onion
• diced tomato (seeds removed)
• garlic powder
• 1 whole egg + 2 egg whites, whisked together with salt, pepper and a splash of milk

I sauteed all the veggies together in a nonstick pan coated with cooking spray for a good 3-4 minutes before adding the egg mixture.  I love combos like this.  Only mushrooms would have improved it.  And maybe black olives. 😉

I also had a cheese quesadilla on the side because—yes—I am hopelessly addicted.  There’s something about a crispy whole wheat wrap and the melty x-sharp cheddar cheese.  Addicting.

Post dinner, I indulged in 30 minutes of yoga which felt ah-mazing on my tight back and legs.  I also indulged in a couple of medjool dates and a bowl of cereal for a night time snack, which is something I always have.  Eating a little bowl of cereal with milk at night helps me sleep while also giving me some extra pep for a morning run. 😀

Today was my last day of Preclinical Training, but instead of jumping right into the clinical rotation, I’ll be spending 2 months at a high school in food service.  And the orientation for that starts tomorrow!  I’m excited—nervous—and so ready for the ball to get rolling. 😀

Question: What is your favorite “busy morning” breakfast?

injuries and moving on

Five.  Count ’em, f-i-v-e!!  I cranked out five delicious miles this morning.  Running over hills, hopping and skipping past puddles, smiling ear to ear.  F-i-v-e.

I can’t remember the last time I ran 5 miles.  I think it was way back in February sometime, before knee injuries and plantar problems became part of my life. 😉

Injuries are a pain, yes they are.  But they also teach us important things.  Like, for example, when our bodies say, “hey you, wake up! I’m tired, give me a break!”  Well, it’s *kind* of important that we listen up.  Here are some other “injury-related lessons” that I’ve learned through the months and over the years:

• An injury is not forever.  Take it in stride and take it as a change in pace.  Find something new to exert your energy on!
• Remind yourself that doing some other exercise—biking, yoga, swimming, hiking—is just a means to help you return to doing the activity that you love the most.  I biked for 4 months because I am a runner!
• LISTEN TO YOUR BODY.  When reintroducing yourself to your favorite activity, start slow.  Just because you ran 11 miles a couple months ago doesn’t mean you’re now a wimp for doing 1.  Build up gradually to avoid reinjuring yourself and stop immediately if you feel the old pain coming back.  It’s so, so, so important to heal before returning to a regular routine.

Today’s “un” overnight oat mixture:

• 1/2 c. uncooked oatmeal
• 1 banana, sliced
• cinnamon, nutmeg, cloves
• 6-oz. plain yogurt
• 2 T. crushed flax
• toppings: dollop of almond butter and coconut flakes

So delicious.  We’ve had some really chilly mornings lately—perfect for hot oats.  But I still find myself craving the warmer weather fare. 😀

Morning Snack: Almonds and Watermelon

Return. Of. The. Chopsticks.

Eating rice with chopsticks can be a bit on the tricky side.  Especially dry brown rice, since it’s much less sticky than—say—sushi rice.  But it’s still fun and totally doable.

Simply mixed together brown rice, black beans, frozen corn, a few spices (as in cumin, cajun, etc.) and some salsa.  Heated it all up, tossed with some lettuce greens—I love when it gets all wilty!—and called it a meal.  There were some raw veggies on the side for some x-tra veggies too. 😀

Peachy keen. 😀

It was pouring cats and dogs all afternoon, which was absolutely fine by me.  It kept me glued to my chair with nothing but the sounds of raindrops for company.  Gotta keep memorizing my Medical Terminology.  I have such a tough time remembering certain prefixes, abbreviations and terms.

ABG’s.  Stands for Arterial Blood Gases.  I can not for the life remember this one, but maybe typing it out will help. 😉

Study Snack: 6-oz. plain yogurt + 2 T. crushed flax + Natures Path Pumpkin Flax Granola + chunky peanut butter

With the risk of being called repetitive, I indulged in white bean and black olive soup once again for dinner.  It was even better then yesterday. 😀

And an ooey gooey cheesy quesadilla is really too delicious to have only once.  Crispy.  Stretchy.  Cheese.

Yum.

I need to get back to studying for some more brain cramming time.

Tomorrow’s To-Do’s:

• Last day of preclinical training!
• Stop at whole foods/trader joes for some necessities.
• Study.
• Take post-clinical exam.

Question: Have you ever had a sports-related injury? 

cheese snob

Sometimes, it’s okay to have chocolate for breakfast.

This is one of my favorite recipes, but I haven’t made it in ages.  I’m a huge fan of unsweetened cocoa powder, especially when it’s naturally sweetened through fruit.  For a meer 10 calories per tablespoon, cocoa powder provides you with 2 g. fiber, 1 g. protein, and 4% iron.  And you get your chocolate fix.  What’s not to love?

Chocolate Coconut Cookie Drops

• 1/2 c. uncooked oatmeal
• sprinkle of cinnamon and nutmeg
• 1 tsp. chia seeds (optional)
• 1 T. almond butter
• 1/2 banana (super ripe), mashed
• 2 T. unsweetened cocoa powder
• 2 T. wheat bran (optional)
• 1-2 T. soymilk
• 1-2 T. sweetened coconut
• 5 almonds

1. Combine all ingredients together (except for coconut and almonds,) and mash with fork. 
2. Separating the “dough” into roughly 5 cookies, roll gently with hands and form into small drops.  Roll through coconut and top each cookie with an almond.
3. Refrigerate overnight. 

Enjoy with a fork and a glass of milk.  And coffee for us coffee drinkers. 😉

Morning Snack: cored red delicious apple, sandwiched with a smear of chunky peanut butter

I was pretty excited for lunch today.  Fresh greens.  Buttery white beans.  Garden fresh tomatoes and cucumbers.  EVOO and sea salt.  Chopped carrots.

Extra sharp cheddar cheese.

I love cheese.  I do.  In fact, I think I might even show a little too much excitement when the employees of Whole Foods talk to me about all their different kinds of cheese, while I sample my way through cheese after cheese after cheese.  They’re overjoyed that I’m so excited and interested in the variety of cheeses that they have on display (we have some serious foodies at my whole foods, I’m telling you!)  And I’m overjoyed that they know so much about cheese.  Oh, and eating my way through brie, goat, and blue cheese isn’t such a bad thing either. 😉

Unfortunately, these pleasurable experiences have also turned me into a bit of a cheese snob.  I can’t help myself.  I loved this salad, I really did.  But having shredded cheddar cheese just didn’t cut it for me, and I felt as if I needed to take a ride to whole foods to redeem my lunch.  I’ve tried to revert myself, but to no avail. 

That being said, however, I still love cheesesticks and an American styled grill cheese now and again, so I’m not a complete cheese snob quite yet. 😉

My lucnh has consisted of kashi crackers for carbs and crunch…

…plus a sweet, juicy orange for dessert.

Minestrone soups are great for this time of the year, when zucchini and squash are making their last triumphant appearance, while bell peppers are saying their last goodbyes.  It’s the soup filled with promise of autumn (because I’m totally into that sort of thing lately), while reminding you that summer is still holding on.  Fresh.  Brimming with tomatoes.  Comforting.

I highly recommend this soup.  It’s easy to throw together and it’s easy to ‘tweak,’ based on what you might have on hand.  Since it’s still summer and all, I like to serve this soup lukewarm with fresh black pepper and a squirt of fresh lemon juice.  😀

Recipe available online: Minestrone Soup (it’s from my most treasured cookbooks: Moosewood Cookbook)

Mom is the bread master in the family.  This whole wheat bread is my absolute favorite of the breads that she makes.  Especially when toasted and spread with a smidgen of butter. 😀

Dessert!

Today is basically my Friday, but I plan on using tomorrow as a “homework day.”  I have a lot to finish before Monday’s presentation and preclinical training. 😀 

Question: Are you a cheese snob?  What are some of your favorites?

summer meets autumn

Fun thought for the day: If your body’s temperature is 98.6 degrees Fahrenheit, and you walk outside into 98 degree weather, why wouldn’t this feel like the “perfect” temperature?—courtesy of dad 😉

“Un” overnight Oats in a Jar!

In an almond butter jar.  Full of creamy, ooey-gooey, swirls and globs.  Stick-to-the-roof-of-your-mouth delicious. 😀 

Trader Joe’s knows how to make a mean almond butter.

I’ve noticed that along with being able to handle a slow increase in running mileage, my stomach is slowly being able to handle heavier meals before a run.  I love when this happens.  It means that I don’t cramp up after eating breakfast, which leaves me feeling more energized and fresh.  No heavy, lead-filled legs or side stitches either.  Just perfect.  It also means that I don’t have to rely on a simple orange or a date before a run, which means more fuel for those (eventual) longer runs.

Needless to say, today’s 3-miler was fun and energetic. 😀

Morning Snack: kashi crackers and Justin’s Roasted Red Pepper Hummus

Lunch

I’ve been craving roasted chicken lately.

Something to do with the cooler summer weather.  Something about early autumn making its first appearance in a brilliant yellow leaf.  I’ve been craving roasted chicken.

It has something to do with something, but when all was said and done, it didn’t really matter what the temperature was.  The oven was turned on to 350, the chicken was cooked for 2.5 hrs with an onion, and voila.  My roasted chicken cravings were fulfilled.

I wanted salad too, so I decided to combine the two into one meal.  Roasting a chicken and making a summery salad might seem a little odd at first.  But it was a little like setting up a blind date for summer and autumn to meet each other (because you just know they’ll get along once they start mingling) and watching them fall in love.  The salad was crunchy and full of fresh, the chicken was tender and filled with flavor.  The cranberry sauce added the “pow” factor and tied it all together.  Love.

Leftover pasta salad on the side!

+ a heep of watermelon!

Afternoon Snack: Homemade Granola Bar

I used my original recipe, but subbed in almond butter for the pb.  I also added some cinnamon, nutmeg and cloves.  Definitely one of my favorite batches yet! 😀

Did you know that the recommended amount of egg yolks to eat in one week is 3?

You’ll find a lot of controversy over that statement, as some people feel this amount should be expanded and others think it should be reduced.  I personally feel that eggs do a whole lot more good for our body then bad, but I don’t recommend loading up on them either. 😉  But don’t be afraid to include that yolk now and then, for its high content of healthy vitamins and minerals such as vitamin B12, selenium and riboflavin!

For some reason, yesterday’s egg over salad left me wanting eggs again.  I went with a “sweet” version this time in the form of cinnamon raisin French toast.  Topped with a creamy, super ripe banana. 

Can’t forget the veggies!  Roasted cauliflower and onions (425 degree oven for 25 minutes, 2 tsp olive oil + paprika) because I was still craving autumn. 😀

Time to finish up on some homework before tomorrow’s Preclinical Training.  I need to look over a case study on Muscle Wasting in Heart Failure.  It seems interesting but tricky!

Happy Hump Day! 😀

Question: Can you eat right before a workout?  Do you stick to something light or can you handle something larger?

a taste of france

Mold scares me.

I was a little more then concerned when I looked into my water bottle, only to see mold growing all over the sides and bottom.  It was a jungle.  An intensely dark, mold-infested jungle.  Thankfully, I’m still alive to tell the tale. 😉  But still.  Mold is scary and shouldn’t be fooled aorund with.  So, in celebration of the fact that I’m still alive (kidding…kind of), I’m sharing with you this warning to please check your water bottle.

Moving on…

Thankfully, there was nothing scary about breakfast.  Just the standard ol’ bowl of “un”overnight oats.  With coconut and a spoonful of almond butter.

These days, I’m enjoying my morning coffee with only a minimal amount of soy for color and froth.  Sweet breakfasts and bitter coffee go so well together.

AM snack: orange and almonds

If you’ve meandered your way around blog land, you have probably seen people eating salads topped with fried eggs.  At first I thought this was a completely odd idea.  I thought to myself, “fried eggs and greens do not belong together.”  And then I read a book on France, and discovered that eating a bed of greens with an egg on top is a pretty common dish after all.  One of France’s traditional dishes, the Salad Lyonnaise, is simply a bed of frisee lettuce, bacon, croutons and a poached egg on top.  I can’t decide if it was the fact that I was absolutely craving eggs today or if it was due to the fact that I have a not-so-secret obsession with France, but suddenly I wanted an egg on my salad.

I did, however, end up straying from tradition, and opted for a fried egg instead of poached. 

Greens, bell peppers, avocado, bottled beets, tomato, garbanzos, and the fried egg (1 whole egg + 1 egg white).  With a final drizzle of EVOO. 

Amazing.  I’ve officially been converted.

Dessert!!

Afternoon Snack: yogurt with flax and granola

Dinner

I literally spent the better part of my day doing homework.  I was researching various therapeutic diets for patients in the hospital setting, only to discover that I was starving by the time that dinner rolled around.  It was super nice having pasta salad in the fridge (made earlier in the morning), just waiting to be served with the roasted broccoli (2 tsp EVOO + sea salt…425 degree oven, 20 minutes, flip half way through).  So, so nice.  It was also nice being able to eat outdoors in 72 degree weather. 

Mmm…life is good.

This is one of my favorite pasta salad recipes because it’s brimming with crunchy veggies, tangy-sweet dressing, and protein-packed beans.  The flavor is right on the mark, it’s quick to throw together, and it makes enough to serve at least 8 people (probably more.)  Great for packed lunches too.

Pasta Salad Plus–Taste of Home’s Light and Tasty

• 12 oz. whole wheat spiral pasta: cooked, drained and rinsed with cold water
• 4 medium carrots, sliced
• 3 celery ribs, sliced
• 1 can (16oz) kidney beans, rinsed and drained
• 1 can (15oz) garbanzo beans, rinsed and drained
• 1 large onion, halved and thinly sliced
• 1 c. sliced fresh mushrooms
• 1 medium green bell pepper, julienned
• 1 can (6oz) pitted ripe olives, drained and sliced

  “Dressing”

• 1/2 c. cider vinegar (or white wine vinegar)
• 1/2 c. canola oil
• 1/3 c. sugar
• 2 T. grated Parmesan cheese
• 1 tsp garlic powder
• 3/4 tp salt
• 1/8 tsp pepper

1. Mix pasta with next eight ingredients up to olives. 
2. In a bowl, whisk dressing ingredients together.  Pour over salad and toss to coat.
3. ENJOY!!!! 😀

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Question: Are you a routine coffee drinker?

sleeping well

Six o’clock is the absolute earliest that I should ever wake myself up.  Not that I’ll always have that choice, of course.  But this is definitely the time that I feel the most productive without feeling overtired.  This morning, I considered waking up earlier—say, 5:30—but somehow that sounded tragically early, and so I slept in until 6. 

Sleep.  It’s a beautiful thing. 

I woke up refreshed, feeling ready for my first day of Preclinical Training. 

Breakfast

• Thomas’ whole wheat bagel
• 1 T. almond butter
• 1 T. PB&Company Bees Knees peanut butter (ah-mazing)
• 1 small banana

Lunch

I was excited for lunch today! 😀

I tossed together a boat load of mixed greens, cucumbers & tomatoes from the garden, fresh bottled beets (also from the garden), avocado, kidney beans, EVOO and sea salt!  It was such a delightful mix of flavors.

On the side, I packed some chilly grapes and kashi crackers.

I also had this to look forward to.  There’s something about finishing off a meal with a hunk of dark chocolate that I find deeply satisfying.

Packed and ready!

In my purse, I also stashed away some almonds and a peach for the afternoon.  I noshed on it while discussing ‘diabetes’ and ‘carbohydrate counting’ in preclinical training. 

Fun snack.  Fun discussion.

Dinner

One of my aunts sends me a yearly subscription to Eating Well magazine.  It’s one of my favorites, because it completely highlights on—surprise, surpise—eating well!  It focuses less on simply reducing overall calories and focuses more on fueling your body with deliciously fresh foods.  I love it.

Anyways, this recipe for Black Bean Croquettes has been staring me in the face for a while now.  Tonight was the night to cook these babies up!

These were good, but I feel like they could definitely use something.  I’m thinking that this ‘something’ should mean garlic powder, cayenne, and a touch more salt (but that’s probably because I used the low-sodium black beans.)

I still enjoyed them.  Especially with ketchup. 😉  I foresee cooking these in a smaller sizes, sandwiching them inside a whole wheat hoagie roll, and bathing them in tomato sauce.  That might be amazing. 😀

(just as a side note, someone who made these before had commented that you could make them gluten free by using gluten-free bread in place of regular bread crumbs)

 Black Bean Croquettes
recipe from Eating Well Magazine

• 2-15 oz. cans of black beans, rinsed and drained
• 1 tsp ground cumin
• 1 c. frozen corn kernels, thawed
• 1/4 c. plus 1/3 c. plain breadcrumbs, divided
• 2 c. finely diced fresh tomatoes
• 2 scallions, sliced
• 1/4 c. chopped cilantro
• 1 tsp chile powder, divided
• 1/4 tsp salt
• 1 T. extra virgin olive oil
• 1 avocado, diced

1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
2. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
3. Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
4. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

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I am so tired tonight.  I managed to fit in a brisk 3-mile dinner walk which gave me some pep, but I could definitely use a good eight hours of sleep tonight!  I don’t have to go in for training tomorrow, but I do have a lot of homework to complete!!

Question: What is the ideal time for you to wake up?  Depending on when I go to bed at night, I’ll usually feel my best by 6 or 7 in the morning.

lunch on the go

There have been countless occasions when frozen bananas have saved my breakfast.

You all know how my Wednesdays tend to roll.  The kitchen is bare of any and all fresh foods.  Which usually leaves me munching on prunes and frozen peas. 

That’s where the frozen banana comes in.  Whenever  a banana appears to be approaching the last of its days, I simply peel it and pop it into a ziplock bag for the freezer.  I can’t tell you how many times this has literally saved my breakfast.  Saved my life!  I’m not even being over-dramatic (okay, maybe a little.)  They’re great for making a perfectly smooth, sweet smoothie.  They’re great for hot morning oats, when heated directly in the liquid.

And they’re also great sliced in “un”overnight oats.  Like little marshmallows in every bite, I kid you not.

This morning, I decided to sleep in until the ripe old hour of 6:15, rather then wake up for an early morning run.  The plan was to go out for a run once I came home from the internship’s orientation at 5 o’clock.  I’m not much of an evening runner, but I figured it was worth giving it a shot for that extra 30 minutes of sleep this morning. 😉

Morning snacks included some almonds and a juicy peach (not pictured.)

Lunch involved some homemade basil hummus and a chopped tomato from the garden.  These tomatoes are so sweet and juicy, I think I could eat them straight up like an apple.

There were also raw veggie sticks (peppers, carrots and celery), an orange, some kashis for dunking and a cheesestick.

After packing my lunch, I realized I need help.  Which is why I’m asking you guys this next question:  How do you pack your lunches for work/school?  I felt so environmentally damaging today, with all those bags and wasted plastic.  I think I could use a shopping trip just for containers.  Any recommendations or ideas?

Save a tree.  Help me out.

Today was the second day of orientation.  I’m starting to get a feel for what my schedule will look like, but there’s still a lot happening that I haven’t quite wrapped my head around yet.  So far, it’s looking like the next two weeks will entail preclinical intensive training.  Basically, it’s a major refresher course on past Medical Nutrition Terminology classes.  Revisiting the different diets (renal, diabetic, etc.), looking at medical vocabulary, and jam packing the brain full of everything that I’ve learned in the past 4 years.  It’s going to be intense!

Following the 2 weeks of preclinical training (August 31 to be exact!), I’ll be going to my first of three rotations, the “Food Service Rotation”, which is going to be at a high school.  I’m so excited! 

I decided to treat myself to a Decaf Soy Misto for the ride home. 😀

Once home, I grabbed a medjool date for some pre-run energy before hightailing it out the door to beat the rain.

I fit in a good 3-mile run, but definitely felt sore from…well…sitting down all day!  I had to work out a few kinks for the first 1/4 mile before feeling like I could stretch out my legs a little more.  A sore calf.  A tight shoulder.  All those random things that simply float away after a few minutes of running. 😀 

All in all, it was a pretty good run for being a late evening run.  Hopefully once the Food Service Rotation starts, I can switch back to morning runs, which is when I feel my best and most energetic.  We’ll see. 😀

Dinner was on the table when I came home, thanks to mom’s pizza skills.

I had a side salad for some veggies and c-r-u-n-c-h.  With a drizzle of EVOO and a sprinkle of sea salt.

pizza slice x 2

Tomorrow is FRIDAY!  

Plans?

Question: What do you pack your lunches/snacks in when you need to eat away from home?  I’m still trying to find ways to be “more green” when packing my snacks and lunches.  I think tomorrow’s lunch will be a vast improvement from today. 😉