It’s Hot Outside And I Want Ice Cream And Iced Coffee

Here’s a looong post because it’s been a looong time since I last posted!  20 things from the past 10 days…

{1-4} Cool Coffees.  New Orleans iced coffees from Homecoming and Otha’s.

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Toasted marshmallow iced latte from Sweetie Pies on Main.

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Homemade frappe with dark roast, milk, ice, and birthday cake ice cream (<– I enjoyed the Halo Top a surprising amount, and would definitely buy it again).

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{5-6} Decadent Doughnuts.  Nutella beignet from Maman.

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Rose and marmalade doughnut from Polka Dot.  <– one of the best doughnuts either of us had ever eaten

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{7-10} Work Bites.  Piñata apple, salted caramel Doubleshot, and an ancho pepper turkey stick.

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Almond water (<– yuck!), chocolate hazelnut croissant, and a smitten apple.

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Vanilla bean yogurt with white peach and crumbled cookies (<– the recipe I always make with butterscotch and dark chocolate chips and walnuts).

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TJ’s avocado citrus yogurt with fresh mango and a peanut butter Larabar on the side.

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{11-12} Lunch in Greenpoint.  Greenpoint Fish and Lobster.

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Watermelon lemonade with cava.

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Grilled bluefish tacos with citrus cabbage, chipotle-lime mayo, radishes, and cilantro on grilled corn tortillas.

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Greenpoint Beer and Ale.  I got the honey saison.

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{13} Quality Eats at Quality Eats.  French toast cocktail (<– extra points for the punny name!) = bourbon, maple syrup, cinnamon, egg white, and prosecco.

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I had fried eggs with avocado and salsa rosa, and a perfectly dressed salad.

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And we had the s’mores ice cream sundae for dessert, with burnt marshmallow ice cream.

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{14-17} Winner Dinners.  Kimichi quesadillas.  I stuffed wonderfully soft tortillas with a mix of sharp cheddar, chopped kimchi, and mayo.

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Served with sour cream, roasted zucchini, and a weisse beer with lychee and pink guava.

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Bean and cheese tacos.  With watermelon beer and seltzer.  I cooked pinto beans in a skillet with evoo, salt, pepper, curry powder, and cayenne, then mashed them up with a spoon.

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With sour cream, salsa, Mexican cheese blend, and sautéed onions and green pepper.

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Chicken wing pasta.  Whole wheat shells / shredded chicken / peas / habanero wing sauce / cream cheese / blue cheese.

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Our first trip to Win Son = the best meal of this post.

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I got the Breakfast of Champions drink with peanut milk, toasted sesame, rum, rum cream, and toasted coconut.

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Fried eggplant with black vinegar, kefir cheese, and spiced cashews.  <– maybe my favorite thing I’ve eaten this year

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Sesame noodles with scallions and oyster mushrooms.  Plus a metric ton of chili oil.

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{18-20} Delicious Desserts.  Molly’s Cupcake for raw cake batter stuffed yellow cake.

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Bubble tea at Yaya Tea.  Guava black tea with yogurt popping boba and mango stars.  <– new favorite boba spot

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Ice and Vice seasonal flavor, No Whey – labne ice cream with burnt honey and preserved lemon.  This was so refreshing!

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Enjoy the rest of your week!

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Salads, Berries, And Chocolate – Post Blizzard Eats

Fun fact about how old I feel – I spent an hour digging out my car on Sunday and it took until midweek before I could get up from my chair without audibly groaning.  This was my first year (ever!  I grew up on an island) having to do it and now I totally understand why so many people have heart attacks each winter.

daytime eats

The LIRR was still closed on Monday but thankfully Adam was around to drive me to work.  Silver lining – I spent extra time with the husband and we got to eat doughnuts for breakfast.

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I got an iced latte and a black sesame cream doughseed.

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Tuesday was much less exciting, coffee with vanilla almond milk and a piñata apple (Let’s be real though, I’m always excited about coffee!).

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And coffee with fat-free sweetened condensed milk in it is downright thrilling.  Plus a protein bar and a pear.

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More SCM love and more strawberry seltzer.

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Speaking of strawberry, this week’s tea – white strawberry.  This was a particularly pretty blend.

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The most exciting breakfast of all involved halo halo.  Plus cereal and chia seeds.  I’m still not sure if my Filipino coworker was impressed or horrified that I was putting it on plain Greek yogurt!

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I packed a couple homemade “instant” oatmeal bowls this week.  Rolled oats, nonfat milk powder, brown sugar, chia seeds, and pecans, mixed with hot water at work.  One day was freeze-dried raspberries with a peach on the side.

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The other was strawberries with a tangelo.

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I also brought in brownies!  I made a double batch of milk crumbs (from Milk Bar) and dumped them in my favorite brownie batter along with some caramel chocolate chips.  They got rave reviews from my coworkers.

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And apparently I missed them when they were gone because one day I bought chocolate cookies and an iced coffee for a train-ride snack.

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Lunches also included a slice of ridiculously overcooked veggie pizza.

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And a delicious salad topped with falafel and giant scoops of tzatziki and tabbouleh.

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nighttime eats

Adam had to take me home from work on Monday too – my train didn’t start running until the absolute last second on Tuesday morning – which meant we got to do a dinner date as well.  The streets were still crazy so we decided to eat wherever we could park.  We found a spot next to… Ramen Yebisu.

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I got the veggie miso ramen with shitake mushroom, scallion, onion, bamboo shoots, bean sprouts, and kelp.  With an egg on top.  It was good, but just couldn’t compare with the epic ramen they serve up the road at Chuko.

I went out on Thursday too.  I met up with friends for drinks and dinner after work.  Drinks were bourbon, lemonade, and iced tea slushies at Pork Slope.  Dinner was obscenely cheesy sandwiches at Melt Kraft.

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I got the Melter Skelter (<– ha!), raclette cheese, pickled green tomatoes, jalapeño, bbq chips, and watercress.

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So good.  The pickled tomatoes were a really nice contrast to the rich cheese and chips are always a good sandwich topping.

Another night, Adam ate leftovers and I ate a guava cheese empanada on the train.  We sat together for our salad course though.

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Arugula with sweet and spicy pecans, chia seeds, and golden raisins, dressed with lavender honey, evoo, balsamic, and lavender salt.

Plus we shared new gummies.

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My salad was spicy sweet and these were sour sweet.

I did manage to cook one real meal.  I put chicken breasts in the crockpot in the morning along with a jar of salsa and tons of chopped bell peppers and onion – plus a little bit of salt and evoo – and came home to this –

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Served with TJ’s Cuban black beans and tons of cheese on top.

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We have really been loving the crockpot this winter, all of our best chicken has come out of it.

One more day of work and then I’m spending my weekend being low-key and boring, running errands and catching up on tv.

Honey Chipotle Chicken And Vegetable Quinoa Bowls {Recipe Redux}

From the Redux team

Fresh from the Garden

The season of bountiful produce has arrived. Whether your produce comes from the Farmers Market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies.

Bowls of grains and protein topped with big piles of roasted vegetables are a dinner favorite in our house year-round, but in the summer-time it’s nice to be able to count on in-season produce that’s both fresh and locally grown.

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For these bowls I used both veggies and fruits – zucchini, grape tomatoes, and yellow peaches.  Plus some slightly out of season fresh lime juice.

Honey, chipotle, garlic, and lime marinated chicken strips.  Roasted zucchini.  And white quinoa with tomato, peach, honey, chipotle sauce.

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Honey Chipotle Chicken and Vegetable Quinoa Bowls; makes 4 hearty servings

  • 1/2 tsp and 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp smoked paprika
  • 2 tsp ground garlic
  • 2 limes, juiced
  • 1 Tbsp and 2 Tbsp extra-virgin olive oil
  • 1 Tbsp and 1.5 Tbsp honey
  • 7.5 oz can chipotle peppers in adobe
  • 1.5 lb boneless, skinless chicken breast
  • 4 cups sliced zucchini, sliced in 1/8 inch thick circles
  • 10 oz grape tomatoes
  • medium sweet onion, cut in half and then sliced into 1/4 inch thick half circles
  • 2 cups chopped yellow peaches
  • 2.25 cups low-sodium chicken broth
  • 1 cup white quinoa
  • 1/2 Tbsp canola oil

{In advance}  In a large, durable baggie, combine 1/2 tsp salt, pepper, paprika, garlic, lime juice, 1 Tbsp evoo, and 1 Tbsp honey.  Remove six chipotle peppers from the can (be sure to keep them!) and then dump the rest of the peppers and sauce into the bag.  Stir marinade until well-combined.  Add chicken breasts and toss to coat.  Marinate for at least 6 hours or up to 24 hours.

{When you’re ready to get cooking}  Preheat your oven to 375 degrees Fahrenheit.  Prep two baking sheets with baking spray (and aluminum foil if desired for easy clean up).  On one tray, place the zucchini in an even layer; they can be bunched but try not to overlap.  On the other tray, place tomatoes, onion, and peaches in an even layer.  Drizzle the remaining 2 Tbsp of evoo evenly over the vegetables, then sprinkle with remaining 1/2 tsp salt.

Roast the tomatoes, onions, and peaches for 20 – 25 minutes, until the tomato skins have begun to blister but not brown.  Remove that tray from the oven and set aside to cool.  Bake the zucchini for an additional 15 – 20 minutes, 40 – 45 minutes total.

{While the vegetables are roasting} Stir together chicken broth and quinoa in a medium pot on high heat.  Bring to a rolling boil then reduce heat and simmer for 15 – 20 minutes, until all of the liquid has been absorbed, stirring occasionally.

Pour the canola oil into a large, lidded pan over medium-high heat, turning the pan to coat.  Working in batches as needed so as not to overcrowd the pan, cover the pan and cook chicken breasts 5 – 7 minutes on each side until cooked through.  Set aside cooked chicken until cool enough to handle then slice into thin strips.

{Once the quinoa is cooked}  Allow the cooked tomatoes, onion, and peaches to cool for at least 5 minutes.  Place them in your food processor and process 5 – 10 seconds until homogenous.  Add the remaining 6 chipotle peppers and the remaining 1.5 Tbsp honey and process until combined.  Stir the sauce into the cooked quinoa.  Note – you most likely will have more sauce than you need, we used about 3/4 of our batch and then saved the rest for turkey sandwiches and tortilla chip dip.

{When you are ready to serve}  Divide the quinoa evenly among four bowls, topping with additional sauce if desired.  Top with cooked chicken and zucchini slices.  Serve outdoors, if possible.

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Click the link below to see what other Redux members cooked up.  I’m hoping someone tackled watermelon!

Mary Moon

Another great week came to an end.  We are looooving summer around these parts.  Amazingly, I got myself up and out of bed by 7 am both Saturday and Sunday and you wouldn’t believe how much time I felt like I had free to play.  It was great to get everything I wanted to do done – errands and fun stuff – and still make it to bed at a mature adult hour!

breakfast

Cereal and milk (and coffee).

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Smart Start cereal with blueberries and milk with a side of iced coffee.

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I rarely eat cereal with milk because I usually have it on top of yogurt but it is darn good with fresh berries on top.

Another day, another coffee.  Starbucks’ newest dark roast was quite tasty clover-brewed.

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With a Sonja apple and an Epic protein bar.

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I love the idea of the bars in theory, and the texture was great, but unfortunately I’m never a big fan of the cranberry almond pairing.

Finally, espresso from Brooklyn Roasting Company never lets us down.

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As you’ll see below, this was not our only coffee that day, muwhahaha!

snack

Friday afternoon, just as I was racking my brain for a way to get a cookie on my way home without missing my train, my phone rang – the social worker was calling to let me know that a sales rep had brought us cookies!

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How fortuitous.

The dog and I both think that cheese sticks make good snacks.

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On Saturday we enjoyed popcorn and a movie.

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This Churro flavored popcorn from Erin’s Popcorn was on point.  {it was also a free sample, please note that I did not receive further compensation for this post and all opinions are my own}  It had the perfect balance of cinnamon and sugar and was nice and crunchy.  The husband, the true churro connoisseur, could not keep his hands off of it.

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We snacked on it during Jurassic World, and I’ll just say that the popcorn was the best part of that outing.

Adam and I got hot and sunburnt walking around Smorgasburg and we split a cookie sandwich from The Good Batch.

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Chocolate brown-butter cookie, vanilla ice cream, toasted hazelnuts, and Nutella spread.  It was good but not great and we ended up not finishing it.

In contrast, we licked every last drop out of our ice cream cup at Morgensterns.

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American egg and sesame caramel ice creams topped with Luxardo cherries.  And now I know that I am obsessed with Luxardo cherries.

We had good coffee at Happy Bones.  Adam’s flat white was intensely velvety.

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But my skim lavender hot chocolate from Maman was even better.  Not too sweet or soapy, and thick enough to feel decadent, even with skim milk.

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Their gorgeous floral cups make me insanely happy.

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Uggh, why is the Lower East Side so adorable?!

lunch/dinner

We went outdoors and grilled!

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Lime seltzer with fresh mint and pineapple popsicle to drink.

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With corn on the cob, asparagus, sliced halloumi cheese, and Applegate uncured chicken hot dogs.

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The corn and the asparagus – cooked with a drizzle of olive oil and smoked paprika respectively – were roasted in the oven, only the amazingly squeaky cheese and the dogs (which were the best I’ve ever had!) were cooked on the grill.  But we ate on the lawn with Webster circling our feet and it was pretty great.

We did brunch at Root &Bone that ended up being one of the best meals I’ve ever eaten.  Every single item was perfectly executed.  Even if Southern-style food isn’t your favorite I recommend checking this spot out.

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For drinks we shared the Colonel’s Daughter – 100 proof bourbon, preserved peaches, Amaro Montenegro, and rosemary and a wine spritzer that I cannot find the description for or begin to remember.

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We started with the crispy chicken biscuits which came topped with root chips and Tabasco jam and with a jar of pickles on the side.

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This was hands down the best chicken I’ve ever tasted.  I really hate the word succulent but it works the best.

Adam got the bacon benedict for his entrée and I went with the peach caprese – gooey pimento cheese croquette, charred peaches, pickled green tomatoes, baby heirloom tomatoes, and basil and molasses vinegar.

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Not surprisingly, smoky sweet charred peaches pair really darn well with fried pimento cheese.  We were swooning.

Sunday we had Chipotle for dinner, because we are very predictable.

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My salad bowl had chicken, sautéed veggies, sour cream cheese, and mild, medium, and tomatillo salsas.  I legit had a dinner planned and prepped but we walked 7.5 miles around SoHo and DUMBO and my feet were killing me!  The sights were worth it.

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Breakfast In A Jar And Dinner On The Lam

Adding in exercise is making blogging very tricky this week.  When you leave for the gym at 9pm, all you want to do when you get home is sleep.  Especially if you have to run errands at Target on your way home from the gym.  Especially if you were too busy all evening to eat dinner.

I started my day with packet of Spiru-Tein S’mores protein powder shaken with 1 cup of Naked Vanilla Oat Milk.

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I was pretty amazed that the powder was vegan (minus honey which I’m not worrying about for the Vegan 20 Day Challenge).  It wasn’t the best tasting thing I’ve ever had, but I was impressed with how thick it got.  I shook it up in a recycled jar, making this a very easy to-go breakfast.

I’m having a good week at the hospital; it’s starting to feel like I’m hitting my stride.  If there is one thing I’ve learned so far from this rotation it’s this – I knew absolutely nothing about pediatric nutrition.

Lunch was a pear.

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A yummy sandwich of 5 grain tempeh on a Sandwich Thin with yellow mustard and Smart Balance Light.

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And the other half of my rice milk chocolate bar.

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When Adam got home this afternoon he helped me crack open this guy…

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I may have had to eat over my work, but I still had a great afternoon snack.

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Adam and I shared the Thai young coconut in smoothie form.

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With frozen banana, peach, and blueberries too.

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And fancy bread with Smart Balance Light on the side.

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I’m glad I had a big snack, because journaling took so long that I never had time to make dinner.

I did make it to the gym though.  30 minutes on the elliptical at level 6 random.  Certainly not the most intense workout ever, but a far cry better than what I wanted to do (sit on the couch).

And now all I want to do is go to bed!

Cookie Sunday

Cookie Sunday, could that be a thing now please?  I had two today.  But everything else was healthy.  Now that we are trying to not be fat-fat-fatties we gotta keep things balanced.

Breakfast bowl.

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The final serving of KIND maple granola (booo!  We need more asap!) with chopped peach and plum and Lifeway coconut chia kefir.

Tortellini salad from the co-op.

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I split a cookie with Adam at the grocery store.

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Yes, we were back at the store, I’m unable to do my shopping in any less than twenty trips a week.

Dinner was great.

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Buffalo chicken nuggets (I have a recipe for you below) with blue cheese for dipping,

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sautéed mushrooms,

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and roasted broccoli.

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I made us cookies for dessert.

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no. 2 pencil’s single serve cookies (recipe actual makes 2 cookies) are genius, but I crunched the numbers and they have 360 calories each – not an everyday treat.  But they were perfect for Cookie Sunday.  <– is it a thing yet?

Buffalo Chicken Nuggets, serves 4

  • 1 lb boneless skinless chicken breasts, chopped into bite-sized pieces
  • 1 cup buffalo wing sauce
  • 1 cup cornmeal
  • 1/4 cup cornstarch
  • 2-3 Tbsp oil
  1. Put chicken pieces into a Tupperware and cover with buffalo sauce.  Marinate at least 4 hours.
  2. Combine cornmeal and cornstarch in a large ziplock baggie.  Add marinated chicken, seal bag, and shake until chicken is evenly coated.
  3. Heat 1 Tbsp oil in a large pan over medium heat, add remaining oil to the pan as needed.
  4. Working in batches to avoid overcrowding, place chicken in pan, cover, and cook for 2-3 minutes on each side until cooked through.
  5. Transfer cooked chicken to a plate covered with paper towels to rest before serving.

My Pictures Went “Poof!”

I’m over the hump!  Three days in a row of full-time interning, cooking meals, and generally being an adult.  And the thought of adding in workouts next week only slightly makes me want to order a pizza and eat it in bed.

[[[Updated to add – I typed my introduction as I was editing today’s photos.  Only when I moved forward to write the next paragraph did I realize that I somehow deleted all of my dinner photos.  {frick! frick! frick!} It is a good thing that I started this post in a chipper mood.]]]

Today was delicious!  Breakfast had two tasty components.

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A big glass of Lifeway Lowfat Coconut Chia Kefir.

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Yumtastic, this variety is the best kefir I’ve ever had!  Sometimes kefir has a bit of a sour aftertaste to it but this flavor had none of that.  The coconut flavor was pretty subtle so I think this would appeal to you even if you’re not loco for coco(nut).

With a big bowl of (microwaved frozen) peaches topped with 1 tsp brown sugar, 1/3 cup KIND Maple Walnut Clusters with Chia & Quinoa, and a splash of skim milk.

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Yesterday’s gross protein smoothie may not have tasted like peach cobbler, but this sure did.

It was a good day at the hospital.  I’m still mostly observing but I got to discuss some pretty interesting patients.  My cases today included eating disorders, ketogenic diets for seizure disorders, and failure to thrive.  So far this experience has really cemented my desire to go into clinical practice when I graduate.

I did get up early to journal, and then I worked through lunch, but I’ve finally taken a chunk out of that project.  There is  still a lot to do tomorrow but tonight I managed to just have down time.  And I did get to eat lunch while I worked.  A big Pink Lady.

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Some Skinny Cow peanut butter chocolates.

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And I packed us both tuna salad sandwiches.

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We split a can of tuna with Miracle Whip, pickle relish, and tons of red onion.

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And then I had to chew gum to deal with my horrendous tuna/onion breath.

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Worth it.

Afternoon snacks included 3 oz of trail mix eaten in the car.

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And a strawberry milk tea with popping and tapioca boba from Gin Gin.

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I’ve been raving about the double bubbles at Gin Gin for months and today I finally got to take a similarly obsessed friend to experience the wonder.  I’ll have you all know that she too dug through her ice to snag all the boba!

As you know, I don’t have any pictures of dinner.  {grrrrrr}  Thankfully the meal didn’t photograph all that beautifully anyway.  We sautéed linguine, evoo, a bag of frozen veggies (green beans, broccoli, onions, mushroom, and red pepper), 2 eggs, and peanut sauce until crispy and delicious.  We each had a large bowl and loved every bite.

My new fun thing is to be starving an hour after dinner each day.  I’m not going to fight it, but I am trying to stick to mostly healthy(ish) snacks to deal with my hunger.  Today’s 4th meal was a yogurt bowl.

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Fage 2% Plain Greek yogurt topped honey and a half serving of granola.  A little more sugary than I’m hoping for every day, but the bowl was luscious and it did fill me up.

Are you a kefir fan?