Popping in briefly because it’s the the.boy’s birthday today (his 30th!!!) so I don’t want to divert too much attention from him just to say HAPPY WEEKEND and to let you guys know the results of The Match yesterday!

I am super excited to tell you that I’ll be headed to NYU for my Internal Medicine residency!! I matched into their research track, which means I’m also guaranteed a fellowship position in their endocrinology department. This is extra awesome because it means (a) I won’t have to apply for fellowship in 3 years, but also (b) that we’ll definitely get to stay in the same place for the next 6-7 years. Given that we have moved 3 times in the past 4 years, this is definitely welcome news.

Now, onto the food! This week’s meal plan has a great mix of light spring-fresh options along with some comfort food! There are Thai-spiced quinoa “meat”balls, taco-infused chickpea lettuce wraps, one-pot tortellini primavera soup, super green vegetable curry bowls, and a hearty mushroom tofu chili. Happy eating!

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Hearty veggie burgers are stuffed with sweet potato, millet, and refried beans and then topped a subtly spicy roasted poblano avocado crema. So good you won’t miss the meat!
Sweet Potato, Millet, and Refried Bean Burgers with Roasted Poblano Avocado Crema

Do babies just go through sleep regressions every. damn. month?

That’s rhetorical, by the way, because I already know the answer.

It’s obviously undoubtedly not-even-a-question YES.

I speak from an incredible amount of experience on this.

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These baked vegetarian burritos are stuffed with a smoky chipotle-seasoned pinto bean and swiss chard filling, lots of cheese, and brown rice. They are then placed under the broiler, topped with even more cheese and baked until crispy!
Smoky Pinto Bean and Swiss Chard Baked Vegetarian Burritos

Watch out, Chipotle.

There’s a new Best Ever Vegetarian Burrito in town.

And I really do sincerely adore the Chipotle sofritas burrito filling, so I am not saying this lightly, buuuuutttttt smoky pinto beans, swiss chard, and SO MUCH CHEESE are where it’s at.

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So, I have some news.

I joined Weight Watchers this week.

Phew, does it feel good to get that off my shoulders.

The reality is that I’m still not back to my pre-pregnancy size and I’m kind of irked by the fact that more people offer me a seat on the subway now (presumably because they think that I’m pregnant) than they did when I actually WAS in my last trimester. I mean, I’m grateful for the seat since the ride to the hospital I’m currently rotating at is an hour, but it’s still kind of annoying. In the past, I would have just worked out more to get the weight off but I honestly just don’t have the time right now. Besides, I think the pints of Jeni’s Ice Cream I’ve been eating (in the name of breastfeeding calories, obviously) are the true culprit in all of this and no amount of working out can counteract those.

I’ve used Weight Watchers in the past and I what I like about it is that the point system is weighted such that it encourages you to eat more fruits and veggies and stay away from refined sugar laden/high fat food. I need that kind of reality check in my life. I’m also reserving all of my flex points for the weekend and taking a sort of 5 days on/2 days off approach where I stick to it really strictly on weekdays and then don’t count points/allow myself to eat dessert on the weekend. I’ll keep you guys posted on how things are going!

Speaking of healthy eating, this week’s healthy vegetarian meal plan is full of awesome food options for the week! It features some super easy pantry ingredient white bean pesto salad sandwich melts, a one pot African-inspired stew, a fabulous curried bean and kale salad, a good-for-you stovetop lasagna, and avocado-sauced zoodles. Happy eating!

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Hearty vegetarian lentil bolognese joins forces with a creamy mascarpone risotto and in doing so hits all of the right comfort food notes.
Creamy Mascarpone Risotto with Vegetarian Lentil Bolognese

Nothing brings out the acid reflux in me like technical blog troubles.

I won’t get into the nitty gritty of things, but I apologize if you tried to access the site in the past 36 hours and it was down. There was some disconnect between my host and the firewall I use to keep the site safe. My hosting company basically shrugged their shoulders and brushed me aside, apparently with no intention of trying to help me fix things. Thankfully I figured out a workaround last night and will be switching hosting companies in the next week, hopefully to one that will actually do what I pay them to, which is to keep the site up and running!

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