Getting Back Into a Routine {Recent Eats}

The altitude got to me in Colorado, but now the two hour time loss in New York is getting to me.

I’m such a wimp, I know. I’m mostly just bad at managing my time right now, so I end up going to sleep at midnight when I need to wake up at 6 AM to take my dad to the train station.

{Oh look, it’s 11:30 PM as I type this. Good.}

Luckily I have been keeping busy with my physical therapy internship, which I am loving so far! By observing and being in the clinical setting, I can really see myself in the career. I’m relieved that I don’t hate it 🙂

Moves have been on the slower side with some stretching, foam rolling, and strength exercises. It’s just what I need right now. I also went to a modern dance class at my good ol’ studio last night! It felt amazing to dance again. AMAZING. It also felt a little tight, because I haven’t been stretching enough…

Of course, the domestic duties are also keeping me busy. Since food is more exciting than chores and errands, I’m sharing some of the things I’ve been cooking up this week.

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leftover whole wheat banana pancakes from before Colorado (I froze ’em!) with 2% Greek yogurt, a trio of nut butters, and maple syrup + an unpictured glass o’ milk

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honey mustard pork chops with caramelized shallots + blanched broccoli with tahini sauce

For the tahini sauce (roughly): 1/4 c. tahini, 1 tbsp. soy sauce, 1 tsp. lime juice, 1 tbsp. maple syrup, water to make it drizzle-consistency

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lunch for a long day of interning and errands: salad with sweet potato, leftover pork, homemade honey mustard dressing // carrots and hummus // orange // BelVita biscuits // Balance Bar // Enlightened mesquite bbq crisps

Stay tuned for an awesome giveaway featuring Enlightened products! I’m addicted to their roasted broad beans, and I’m not ashamed to admit it.

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whole grain seed toast with melted Cabot garlic and herb cheddar and two sunny side eggs + a storm of cracked black pepper

This was brunch-y, cheesy, salty, dippy goodness that I ate for dinner one night. Get the cheese. I’m not sponsored by Cabot, but I just want to announce that I love their garlic and herb cheddar.

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Kozyshack tapioca pudding with cinnamon and nutmeg

Y’all know how much I love tapioca pudding. Add cinnamon and nutmeg, and you won’t have to worry about anything ever again. (Ha, if only.)

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overnight oatmeal smoothie: oats, Greek yogurt, milk, chia seeds, and peanut butter stirred in the blender the night before // greens, frozen banana, frozen grapes, more milk added in the morning // blend and eat out of a bowl with a spoon!

I know it looks like swamp water with algae growth, but this was so delicious and quick in the morning. Normally I would also add granola for crunch, but we were out.

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Spaghetti squash!

This was my first time roasting spaghetti squash! I cut off the stem, sliced the squash in half lengthwise, scooped out the guts, rubbed each half with olive oil + salt + pepper, roasted them face-down for 40 minutes at 375F, let them cool, and then raked away with a fork until it looked like this:

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I added some caramelized shallots

I never wanted to try spaghetti squash in the past because I knew it wouldn’t taste like real spaghetti, but it’s still tasty! It’s tastes like other squashes except in string form.

I thought it would be a good time to try spaghetti squash since there was one left in the grocery store, and my dad is eating low carb right now (I can assure you that I am not eating low carb), so it was good base for something like my favorite sriracha chicken.

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sweet and spicy goodness

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coconut cashew Quest bar with sunflower seed butter

I still have tons of Quest bars from Blend (many of which my brother took to Florida as well), so I decided to have one for dessert last night. I followed Quest bar protocol and microwaved it before spreading the nut butter and eating it with a tiny fork. I Snapchatted my Blend roommate Colby to ask if I was doing it right, and she approved.

It’s already Friday! I hope all my fellow Americans have a fantastic Memorial Day Weekend. Pop and I will hopefully be doing a small barbecue for ourselves and any of my friends who want to come. You’re invited!…but I’m not giving you my address. Sorry.

So tell me:

Do you have trouble adjusting to different time zones?

Have you ever tried spaghetti squash? What do you like to eat with it?

What is your favorite way to eat Quest bars?

What are you doing this weekend? I’ll be cleaning the house, seeing Daliza (!!!), blogging, reading, BBQing, and eating ice cream, among other things.

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