So far, my first week at the hospital has been going great! I have had the opportunity to work on some really interesting cases, and I am learning a lot. I have been pretty tired every night when I get home (probably just not used to regular “grown up work hours” since I have not worked full-time in forever!), but I heard some of my classmates on other rotations are only getting a few hours of sleep – so I really can’t complain. The biggest challenge so far has been eating healthy now that I don’t have the chance to come home and have lunch everyday like I used to. I have tried and failed all week to make and bring a lunch with me, and ended up eating at the cafeteria. Don’t get me wrong, the cafeteria has healthy choices, but when I walk by and smell the pizza or fries or chicken fingers, I can’t resist! It’s horrible. I have not eaten so poorly like I have been this week in a long time. My goal for next week is to start packing easy salads, like this pear walnut arugula salad, and healthy sandwiches for my lunch. Note: If you don’t like blue cheese, you can switch it out for any crumbled cheese you want, or omit the cheese completely.
Do you bring your lunch to school/work, or do you usually eat out at your favorite place?
I am so excited to share my book with you tomorrow!! It has been a lot of work, but worth it in the end because I am thrilled with the end result. More details soon! XoXo
This week is an exciting one for me. I survived my first day of rotations today (yay) and I am launching my first recipe book this weekend – stay tuned for more details! After a long day at the hospital, I came home and indulged with this low fat banana cream pie I made for Easter yesterday. Oh, how rude of me – Happy Easter by the way! I hope you had a wonderful day with family and friends, and plenty of chocolate of course
This banana cream pie is really easy to make. The hardest part is waiting for the filling to set in the freezer! When I was looking around for recipes, I saw that most were made with egg yolks and/or heavy whipping cream (it is a banana cream pie after all…what did I expect?!). I try to avoid heavy whipping cream in desserts, because come on, have you looked at the nutrition label? There is more saturated fat in two tablespoons than I probably eat in one whole day! I created this recipe for those who want to enjoy a creamy banana filling, but without all the fat from heavy cream. Don’t expect it to taste like a traditional banana cream pie, but I think it is full of banana flavor and the texture is excellent. Keep the banana cream pie in the freezer until you are ready to serve it, then place outside to defrost for about 20 minutes so it gets nice and soft.
On Fridays I usually treat myself to a Frappucino® after a long week. Fraps are one of those treats I always feel so guilty about, and try to limit how often I drink them. Why not try the “light” version you ask? Well, I can’t stand artificial sweeteners, it just ruins the whole drink for me. Today I decided to make my own homemade light cookie frap. Yes, I might have overdone it with the whipped cream and chocolate syrup, so it wasn’t really “light” after I was done with it…but the recipe itself (without the whipped cream and chocolate syrup) has much less sugar than traditional fraps, and taste way better than the light kind you buy at coffee shops. One 8-oz frap only has 40 calories, and 11g of sugar! That means you can even throw in another chocolate sandwich cookie in there Enjoy this almost guilt-free blended beverage and your Friday! Cheers!
This recipe for currant scones is one of my favorite scone recipes. Even though I love chocolate and usually make scones with chocolate chips, sometimes it is a nice change to make them with fruit. Currants go very well in scones, and pairs nicely with jam in the mornings. They are best when heated up for 5 minutes in a toaster oven on 350F before serving. You can eat them plain, with butter, or with your favorite jam. I also like having them for an afternoon tea break! See also: Chocolate Chip Scones, Blueberry Scones
We just got back from our Spring skiing trip to Lake Tahoe, and it was so much fun! I love that it is only a few hours away from San Francisco to such a nice “getaway” location. Most of the snow was melted, but the lake looks breathtaking any time of the year.
We attempted a hike around Emerald Bay (see photo below), but two couples passed us warning of bear tracks so we turned back. With a backpack full of food on my back and knowing that the bears are waking up very hungry this time of year, we didn’t want to risk it!
We are off to Tahoe! I actually packed everything on time for once in my life so hopefully we can leave before the Friday traffic hits SF! I’m serious, do not try to leave San Francisco on a Friday evening via the Bay Bridge…ever! It gets nasty. Before I go, I wanted to leave you with this healthy Mediterranean quinoa salad. I love roasted artichokes and tomatoes, but I love them even more in a salad! I have been obsessed with quinoa lately (you should see how many boxes I have stocked in my pantry!), it is just so much fun experimenting with different quinoa recipes. I couldn’t stop eating this salad, I just love the flavors. It really is one of those salads that make you stop after taking a bite and say, “MMMM” out loud. Or maybe it is just my quinoa and feta cheese addiction that makes me love this salad so much…
Oh, by the way, have any of you living in the Bay Area seen the Bay Bridge lights at night? I still haven’t gone to check them out! From the videos I have seen, I think what they did is so cool!