I’m blogging a two-day recap from a blanket nest with a killer migraine, so please excuse any typos. I was hoping to be back on a “normal” blog schedule by now, but I’m not sure that’ll ever happen this semester!
Going back to yesterday… Wonder of wonders, I made it to the gym! 20 minutes on the elliptical; random level 6. The machine was out of water so I drank a fruit punch g2 while I worked.
It was embarrassing to have so much fuel for such a short workout but I ended up being very thankful that I had it. I guzzled most of it during my workout, then refilled the bottle with water and drank all of that on the drive home. I guess I came back from Philly a little dehydrated.
From my trip to the gym, I came back short on time. Thank goodness Adam had the day off yesterday; he drove me to school and packed my breakfast. FNCE expo samples were heavily featured. An iced coffee with skim milk.
A mini apple pie Larabar.
An apple it its true form.
And a serving of Cheddar Cheese Beanitos.
I was a big fan of the (pinto bean and flax-seed) chips. They were nice and crunchy with just a touch of spice.
I’m also a big fan of things working out in the lab. Look at what I made in Microbiology – spread plates and pour plates!
Adam’s undergrad degree was in Microbiology Immunology and sometimes it is downright embarrassing to show him my class-work!
I had several to-do’s after lab, but I made it home in time to make dinner before work. My mid-day meal was pretty lame. 2 small corn tortillas microwaved with ~1/4 cup shredded cheese.
Plus a 2% Fage with Peach.
And the last two Buttered Rum Raisin Cookies from the batch I brought my friend.
We are getting in all of our Christmas stock now and work was more like a workout; I carried boxes up and down the stairs for my most my shift. I was very glad to have dinner already finished when I got home.
Green Tuna Enchiladas; serves 4-6
- 1 tsp evoo
- 1 medium green bell pepper, finely chopped
- 1 medium red onion, finely chopped
- (2) 10 oz cans tuna
- 1/2 cup plus 1 cup green tomatillo salsa
- 12 small corn tortillas
- 4 Tbsp light half and half
- 3/4 cup reduced-fat shredded taco or Mexican-style cheese
- Preheat the oven to 350 degrees Farenheit. Heat evoo in a large pan over medium heat.
- Add onion and peppers to oil and brown, about 7 minutes.
- Add tuna and 1/2 cup salsa to veggies and cook 2 more minutes. Remove from heat.
- Spoon 2 T filling into each tortilla and place into a 8×11 inch casserole, seam-side down. Too keep tortillas from cracking and breaking, it is helpful to cover them with a damp paper towel and microwave for 30 seconds.
- In a separate bowl, stir together the last cup of salsa with half and half. Spoon mixture over enchiladas.
- Sprinkle cheese evenly over casserole and bake 20 minutes.
Dinner did not fill me up like I was hoping. I ate a huge spoonful of Skippy Natural Super Chunk with Honey; aka the very best peanut butter ever.
And I had dessert. I am working on a hot chocolate recipe so I’m not going to share the ingredients now, but I will tell you that this batch included a serving of Caramel Apple Milky Ways for funsies.
It was ridiculous good. Ridiculous.
Moving on to Tuesday… Today had a productive start but has steadily gone downhill. I had a difficult time getting out of my warm bed and ended up eating breakfast on the walk from my car to the hospital. A Sweet Tango apple,
and a Full Moon Brownie Z-Bar, which I actually hated.
I couldn’t put my finger on what the problem was specifically, but the taste of the bar was not good to me.
Today was my busiest day at clinic yet. I had a patient on my own in the morning, then worked on another in a group later in the afternoon. We had our first practice with tube-feeds today and it was both fascinating and frustrating. We’ve learned a lot in school but it’s all been in isolation; in the real world conditions overlap. For example*, you might have a patient in End Stage Renal Disease that has increased protein needs for wound healing and is also a Diabetic. *just an example, this wasn’t a specific patient that we worked with today
Also, my friend Janessa and I offered to turn-key some of what we learned at FNCE, so we did a short presentation on ketogenic diets for epilepsy. The group had to stay late so that we could present and I love them all for still being interested in what we had to say.
I ate a late lunch during my afternoon errands. Vegan pecan cornbread stuffing from the co-op.
Buffalo peeps – run to the co-op to get some of this stuffing, it had the perfect blend of flavors and textures.
Then hot bar at Wegman’s while I ran through my notes before shopping.
I did three types of vegetable stir-fry.
I am glad that I got in veggies and time studying, because both were in short supply when I got home. Minutes after walking in the door, I got an immense migraine. It came on much more quickly than they usually do and made me unbelievably nauseous.
Adam brought home pizza for dinner and I ate a big plate once I was able to get out of bed.
Now I have to go try to study for tomorrow’s giant exam. <– so screwed
What is your favorite store-bought peanut butter?
Eating Chalk 