As of this weekend I’ll be halfway done with this ICU rotation, so if you need me I’ll basically be over here doing cartwheels.

Bad, wobbly, pretty much just me falling over cartwheels. But cartwheels, nonetheless.

In a blessing-in-disguise kind of moment, Remy got sick all over her bed around midnight on my last night shift so she had to stay home from daycare the next day with Mike, meaning that once I woke up around 2pm, we got to spend the rest of the day together. No idea why she got sick, because she was totally fine immediately afterward and all day. If she were older, I’d be pretty sure she did it just to get to stay home with me, but I guess she’s probably too little to really consciously do anything like that.

I’ll be working again all weekend, but I hope you all have a good one and enjoy this week’s meal plan! Happy eating!

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This light and refreshing lemony greek salad is loaded with whole grains, chickpeas, and lots of veggies, all with a sprinkle of feta on top!
Loaded Lemony Greek Salad with Bulgur, Chickpeas, and Feta Cheese

It’s hump day and what I have to offer as we forge on through this workweek, rife with the aftermath of Snow Bomb Cyclones (???, what happened to a good old fashioned blizzard, eh?) and visions of Oprah For President posters dancing in all our heads (can 2020 be tomorrow?? please??) is a bar of dark chocolate, the Hamilton soundtrack on repeat, and the biggest bowl of this loaded lemony greek salad.

It’s tart, it’s sassy, and it’s hell bent on showing our resolutions who’s boss.

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It still feels so weird to be writing 2018!!

I might get used to it by June. Maybe.

Sorry for the slowness this week. I forgot how much the ICU takes out of you. By the time I get home, it’s basically time to get Remy in the bath and to bed, and then go to sleep myself. Then when I wake up I’m a zombie who can’t put two words together let alone an entire blog post. I’m going to be so fun to be around when I flip to nights on Monday!!

Anyways, I hope you all have a great weekend full of lots of good eating and STAYING WARM. We all need a little bit more of that.

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An easy mexican vegetable quinoa casserole that tastes like a taco and is filled with zucchini and bell peppers in every bite. Perfect to bake ahead for weeknight dinners.
Easy Mexican Vegetable Quinoa Casserole

So, 2018.

We’re doing this!! And we’re kicking it off with quinoa, which is SO 2012, but still so good.

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It sounds cliche, but anyone else SUPER amped to reset all of their eating habits come Jan 1??

I was doing really well with my pseudo “diet” of only eating dessert on the weekends, and then the holidays happened. And so now I’ve basically been eating dessert every night in anticipation of not doing that starting Monday. (Totally ridiculous, but I can’t be the only one who thinks this way.) And, of course, now my pre-pregnancy jeans that I’m still trying to fit into (<– ugh, I should just buy new jeans) but that were kind of maybe starting to fit again, definitely do not fit again. Are you following? I realize I make minimal amounts of sense.

All that to say, I really need to get back to some sort of healthy eating. And probably exercise, but I really do not have the time. I used to roll my eyes at people who said that, but with a kid + intern year, my only time to myself is the half hour before bed that I’m currently spending to write this. Maybe I can get back to exercise during fellowship??? I really hope so. I miss it.

Enough about me!!! Tell me about you. What are your resolutions/goals/intentions for 2018??

I’d like to be more intentional about the time I spend with my daughter and husband (ie detach myself fully from my phone), somehow get better at time management, be more organized, and maayyybeee fit into those jeans (but more likely, just buy a pair of jeans one size bigger, at least in the interim).

Happy new year and happy eating!!

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