Ish is getting REAL.
One more week of “freedom” (i.e. training sessions, paperwork, orientation, and did I mention PAPERWORK), getting to cook dinner at a reasonable time, and having two full weekend days to spend with Remy at the park.
I feel like I need to hold on tight to every minute! But I’m also getting a bit stir crazy and kind of just want to start and be a doctor already. (<–Basically, I’m feeling ALL THE MIXED FEELINGS.)
Also, I’m not sure if I’ve mentioned this but…we have a walking baby!!! Mostly, anyway. She gets into moods where she kind of runs around the whole apartment (especially into places where she’s not supposed to be, naturally) and then she has moods where she absolutely refuses to walk unless you’re holding her hand. She definitely knows when she’s done a good job walking and absolutely beams with pride in herself. It’s SO CUTE. Gah. I love that kid.
Knowing how busy I’m going to be in the impending future, I’ve been trying to get into the groove of prepping meals ahead. It definitely requires some intense planning, but it’s so worth it!! Plus seeing a fridge full of prepped meals on Monday morning is super satisfying.
Speaking of meal prep, this week’s healthy vegetarian meal plan is HERE!! And it’s a good one, featuring vegan bulgogi lettuce wraps that look TO DIE FOR, hearty crispy potato tacos, one-skillet Sicilian baked eggs, the ULTIMATE colorful detox salad, and super easy vegan black bean burgers. Enjoy!!
