Ermmmmmm I take my RD exam in like two weeks. Whaaaaaa??
I don’t want to calculate parenteral nutrition formulas. I don’t want to pick the correct nutrition therapy for hepatic encepalopathy. I don’t want to choose the correct temperature for cooking ground beef. I want to eat my weight in Indian food and plan for Europe. I want to make smoothies without thinking about megoblastic anemia while I’m blending.
But I can’t freaking WAIT to actually live my dream of becoming a registered dietitian. Just the thought of it makes me light headed and starry-eyed. So I’ll keep on keeping on, just for you. And a little bit for me. But mostly for you.
You guys are gonna dieeeee when I post this peanut butter and jelly protein smoothie recipe. I hope so at least. It’s beyond filling, chock full of plant-powered protein and completely delish. I’ll tell you that it involved frozen grapes and peanut buttah (duh), but the rest is a secret until I can get a picture of it that doesn’t majorly suck.
For lunch, Sanna and I split a vegetarian combo at North Market’s Taste of India, including vegetable korma, dal and green beans with potatoes all served over basmati rice. We got some kind of whole wheat bread on the side which was sadly quite mediocre. The rest of the food was incredible, though! I could eat Indian food every day for the rest of my life.
Not getting a chocolate fudgie to go with your coffee at Pistachia Vera is pretty much a crime. I think it’s my second favorite cookie second to Northstar’s chocolate cookie. Dreamboat.
I also had some amazing kale salad that I’ll post later this week, blueberries and a bunch of unpictured tortilla chips with salsa. Getting my snack onnnnnnn.
I’ve been cooking up a storm from my fabulous friend Julia’s blog, The Roasted Root. Everything has been beyond tasty. I totally adore her. Earlier this week I made her Spring Vegetable Stir Fry with Lemon Ginger Sauce, Dark Chocolate Chickpea Brownies, and tonight we made her Jamaican Chickpea Stew sans the rice. I loved the depth of flavor from the allspice and red wine! Totally satisfying. I paired it with some peas (because the meal was devoid of anything green) and leftover baked sweet potato slices with ketchup and mustard. I went back for seconds on the sweet taters, duh. I always roast a couple at the beginning of the week to have on hand for snacking and dinner sides. They’re my fave.
I finished the night with tons of caraway Mary’s Gone Crackers with garlic hummus and a shiz ton of hot sauce. Wouldn’t have it any other way!