The proof is in the pudding

They say evidence is damning.  And I have to agree.  My camera has been revealing some of these truths. 

Here’s proof…

…that I should always cook oats on the stove or eat them raw 

…that working three shifts in a row can cause you to add extra zeros (at least it was the microwave – which has far less disastrous consequences than a patient’s meds!)

…that everything is salvageable (just add nut butter)

…that I will never get bored of apples

…that you can make quinoa “ghetto”

…that my patients are turning me into a 90 year old

If it seems like I worked every day this week, it’s because basically I did.  Kyle was out of town, so I just put my nose to the grindstone and packed as many shifts into the week as possible, including both weekend days.

I really really dislike doing so many shifts in a row, and by Sunday I felt like a walking zombie. 

I started the day with a 4:30 am workout, followed by a deconstructed smoothie.  The tupperware on the left had frozen tropical fruit (mango, papaya, pineapple, and strawberries) plus fresh blueberries and plain greek yogurt while the tupperware on the right had apple slices.  Coffee #1 of several million is visible in the background. 

I also had a couple leftover pumpkin banana mini muffins with carob chips on top.  The freezer is another life saver in food prepping by the way. 

My lunch consisted of two course.  The first was quinoa, roasted butternut squash, and cornmeal & coconut coated tofu.

The second course was an eggy frittata thing. 

I made this up on the fly because I was in the mood for a salad, but wanted something warm and easy of my GI tract.  Eggs are a simple thing for me to digest, I just rarely eat them because I rarely want to eat them. 

I started with the raw ingredients that I would typically use in a salad, including spinach, bell peppers, and roasted veggies (fingerling potatoes and parsnips).

How to turn a salad into a frittata?

Add one (organic free-range) egg mixed with 1/8 cup plain soymilk and microwave for ~ 3 minutes. 

Easy peasy egg dish.

I also had this home-made trail mix to snack on throughout the morning (it was gone long before lunch rolled around).

When I got off work, I was too exhausted for words.  I drove home listening to my mom and sister on speakerphone because I was too brain dead to contribute to the conversation. 

Dinner was anything but glamorous, but definitely delicious. 

I used up the last of the quinoa with (what else?) roasted butternut squash.  But then, I completely killed the classy nature of the meal with some thawed vegan Boca burgers (Costco, what whaaat) topped with America’s favorite condiments (BBQ sauce and ketchup).

Fresh meets frozen.  If nothing else, this is simply more proof that I am owning my delightfully imbalanced approach to eating.

For dessert, I dug two of Mama Pea’s gingersnap cookies out of the freezer.  These are so flippin’ good.  I have to store them in the freezer otherwise I’d devour them all in one sitting.  But we all know I love desserts 🙂

Before I go, the Doctor’s Best giveaway winner is Robin.  I wish I had enough to share with all my fellow IBS-ers because everyone had such amazing and compelling stories.  It’s like an IBS support group up in hurrr.