HIDE’JA WHISKS! I’m an RD, baby!
Can you even believe it?! I sure can’t.
As if you didn’t already see me blab about it all over Insta and Facebook, yesterday I passed the RD exam! Since I wasn’t allowed to sit for the exam until I finished grad school, it’s been a loooooooong time coming. Like it’s not even real. I was shaking during the whole test. I’m still shaking!
Soooo what’s next, you ask? Well, I leave for Europe with two of my best friends from high school on Monday for 17 days. We’re going to France, Italy, Croatia, Barcelona, Portugal, and Ireland. I still can’t believe I’m even going. Total OMG, right?! The blog won’t be totally silent, however. I’ll have a few guest posts sprinkled here and there; but I won’t be responding to comments since I’m not bringing my computer, so don’t think I don’t love you if I don’t respond for a while! I’ll be posting pictures of all the pizza, crepes and gelato I stuff in my face so make sure to follow me on Instgram for some serious European drool action.
Soooo do I have a job? YES! I’m not telling you what it is yet, though. Muhaha. Know that it’s kind of sort of everything I’m passionate about and I kind of sort of am dying of excitement about it. Now onto the eats!
I have a smoothie pretty much every day for breakfast when it’s warm out. I’ll do eggs with avocado toast on occasion too. In the winter, I always do steel cut oats with berries and almond butter, but I have ZERO oatmeal cravings with this gorg weather! I usually have a piece of Ezekiel sprouted bread with smashed avocado along with the smoothie. This morning’s mix was 1 cup of frozen blueberries, 2 leaves of de-stemmed kale, 1/4 of a zucchini, 2 tbsp hemp seeds, 1 tbsp cacaoa, 1 pitted Medjool date, a splash of vanilla, about 5 drops of liquid stevia and 3/4 cup unsweetened vanilla almond milk. I way prefer spinach in my smoothies but I had some kale to use up so in it went. Ehhh.
I made some baked falafel with kale that actually didn’t taste very good at all, but since I’m trying to use everything up before I leave for Europe on Sunday, I made a lunch out of it. I chopped up some cucumber, green onions and a tomato and paired it with some spinach and the crumbled falafel. For the dressing, I whisked together tahini, lemonm water and balsamic vinegar. On the side, I had a bunch of cherries (on sale wahoo!), a little apricot and two banana chia bites. I love these because they have no added sugar–such a perfect snack!
Snackage included a dark chocolate nuts and sea salt KIND bar. Quick and easy.
Body Pump wasn’t till 7:30 but I was starving at 6:00 so I made the mistake of eating dinner then. Note to self: don’t eat half a head of roasted broccoli dipped in hummus plus a shiz ton of beans and rice an hour before squatting. Yeahhhh. I made my Super Easy Mexican Crockpot Casserole to have on hand for the week and boy am I glad I did. Roasted sweet taters and broccoli dipped in hummus on the side!
After Body Pump I blended up half a frozen banana, half a roasted sweet potato, a scoop of vanilla SunWarrior protein, a ton of cinnamon and pumpkin pie spice plus some almond milk in the Nutribullet. So thick and creamy and the perfect post-workout treat.
I also noshed on a little bowl of leftover spring green veggie stir fry.
Now all I wanna do is stuff my face with dark chocolate Jeni’s ice cream in honor of my new nutritious title. Weeeeee!