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.


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


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


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.


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.


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.)


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.


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:


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.


sweet and spicy goodness


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.


20 thoughts on “Getting Back Into a Routine {Recent Eats}

  1. All I can say is yum. Your food always looks so great to me I just can’t even. I tried spaghetti squash once but it gave me a stomach ache so I’ve been too afraid to tried it again aha!
    And I am hopeless with time zones, you’d think I’d be a pro considering I’ve spent my whole life flying from Aus to the UK and back! But nope, even daylight savings puts me off!
    I love microwaving Quest bars for 23 seconds precisely, but I’ve been so busy lately I haven’t been able to do that in ages ):
    P.s., I’m curious, and maybe this is a whole other topic entirely, but what’s your view on calorie counting?

    • I will try microwaving my next Quest bar for 23 seconds then! 😉
      And I personally do not count calories because it tends to cause me to restrict, even though I am in a healthy mindset. Numbers just don’t do me any good. It can work well for others though, I’m sure!

  2. Ok so sleeping at midnight with an early wake-up call would have me..suicidal. Or if you don’t want me exaggerating so extravagantly we can go with a sleepwalking zombie 😉 . First it was the shot of Sam’s pancakes today and now your beautiful one’s that is not helping! And I am a verrrry bad pancake maker..I’m going to need to hit up a restaurant this weekend. That or hunt you down and get you to whip some up for me 😀 .

  3. I came -SO- close to trying a spaghetti squash, but I had it sitting in my pantry for so long that it started to sprout on the inside so I threw it away 😆 Maybe I’ll have to have another go at it. And travelling always messes me up a little bit. Colorado is in the same time zone as I am, but even so… I came back kind of exhausted and crashed pretty hard for a few days. Worth it!

  4. I have only had spaghetti squash maybe 2 times and was unimpressed. I am the same in that I would rather just have real pasta, but it’s tasty if you just think of it as a vegetable (or top it with a ton of cheese and sauce like I did). Still, not fully on board that train like a lot of people!

  5. Traveling tends to always through me off in one way or another. Traveling ahead in time is the hardest on me – and I don’t know why! I’m exhausted this week, and I didn’t even travel this week. I did have a bout of insomnia…soo… that didn’t help. This weekend, I am doing Murph tomorrow, attending a wedding tomorrow night, and a birthday party on Sunday at our gym for one of the little girls! Monday = day of complete rest. I am going to try and resist all and every chore.

  6. Mmmm I love me some quest bars. Straight out of the wrapper or really cold from the fridge! Oddly enough I’ve never had that flavor though!
    Hmm what else…I’ve only had spaghetti squash a few times bc real pasta /rice/noodles>>>>> but they are tasty underneath a hearty meat dish! With a side of bread for soaking the sauciness!
    You and your pop have a great Memorial Day weekend! Wish I could stop by🙋🏼💗

  7. time changes are the WORST. so is getting up early. so basically everything involving not getting enough sleep, i’m not down for. haha.
    i used to really like quest bars but started to notice that my stomach really dislikes them so i don’t eat them anymore. i’ve been making a lot of homemade protein bars lately though!

  8. Isn’t it the best feeling ever when you are doing something career related and you love it? It makes me feel entirely content. I am happy to hear you are back in dancing. You have been mentioning it more often recently, and I hope it feels good to be back!

  9. I go back and forth between time zones with school and home – but it’s only an hours so it’s not tooo bad. Any more than that might get kind of rough, though. And all your food looks amazing! I adore spaghetti squash (but cutting it pre-roast is a little scary), especially roasted with salt & pepper and then topped with Parmesan cheese. 😀

  10. I like spaghetti squash okay, but not as a substitute for pasta– nothing can come close to the real carb-y deal! But I like your idea of using it for a veggie side, and then just not expecting it to taste like pasta 🙂

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