If you need me, I’ll be emotionally eating all weekend long.

Because starting Monday, I’ll have a three day (night?) stretch of NIGHTS.

Meaning I won’t be home to nurse Remy to bed. Or kiss her goodnight. Or wake up to her attached to my boob at 5AM when Mike throws her next to me on the bed after she wakes up. Or wake up a second time to her trying to pick my nose because she wants me to get up for real.

Oh, and I probably won’t get to see my husband for three days and he’ll be single dadding it BIG TIME.

Somehow I feel like they’ll be totally fine but I’ll be traumatized for life. Seems fair.

Since next week is going to be such a weird schedule (after a hot mess of nights, I have two days off and then switch back to days over the weekend), I really need to get all of the cooking for the week done this weekend. NO EXCUSES.

Let’s get started.

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Well, my first week of intern year is in the books!

Everyone says that’s the hardest week, but that can’t possibly be true for me. As I mentioned before, I’m on outpatient clinic so not only did I have the 4th of July off, but some of my scheduled patients canceled their appointments so I had entire afternoons free. RIDICULOUS. But also pretty awesome because I got to stop by my favorite Indian spice store and stock up on ALL THE SPICES. Some I was running low on, some I didn’t even realize I needed (<– but I needed)….you know how it goes. Next week should be pretty similar, though I am scheduled for mostly walk-in clinic, which pretty much ensures that I’ll see someone. At any other time time this year, I’m pretty sure I would/will be incredibly grateful for so much inactivity…but I just want to start and feel like a doctor already!! (If you could just remind me of that sentiment when I’m really in the weeds during my ICU month and haven’t seen my kid for days on end, that would be great kthanks.)

As far as meal planning/prep goes, I actually went crazy last weekend and cooked all of our meals for the week on Sunday. It was insane! And kind of amazing to not have to do heavy duty dishes all week long. A girl could get used to this.

I’m planning for a repeat of that this weekend, so I’ll let you know how it goes!

Make sure to check out this week’s healthy vegetarian meal plan below and happy eating!

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This one pot primavera pasta is cooked in a light lemon cream sauce and loaded with fresh summer veggies, like peas, zucchini, and baby spinach. It’s a total no-fuss weeknight meal for the whole family.
Creamy One Pot Primavera Pasta with Peas, Zucchini, and Spinach

#DinnerGoals

If only every night of the week could look like this!

Mostly it’s pots and cutting boards and used measuring cups on every crevice of my countertops.

Sometimes pans of roasted veggies on the floor.

It’s not pretty, but it is very very real life.

Instagram culture would be shocked.

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