WIAW: In Vet School!

Hello from vet school! Here we have a rare mid-week post. That being said, it’s going to be a quick one. So why not do a WIAW for what I ate in a day, during my second week of vet school?

My morning started EARLY. My alarm went off at 5am, and Rina didn’t look like she was any more interested in getting up than I did. Often times she’s roaming around during the early hours, but I guess this was too early for my sleepy (loud) kitty!


Before running out the door, I grabbed a handful of berry Cheerios.

I went to 5:45am Crossfit and it was a really tough one. We worked on some core strength, and then did a surprisingly difficult WOD. It was 5 rounds of a 3 minute AMRAP of power cleans, push jerks, and over the bar burpees, with a minute rest between rounds. I was DONE.

After quickly showering, I put a GF pumpkin spice waffle in the toaster, and then ate that while making the rest of my breakfast. That workout called for some serious post-workout carbs,


Part 2 was a yogurt bowl with plain Greek yogurt, a nectarine, and sunbutter. Plus TONS of fluids. It’s been warm here for sure!


For lunch, I packed a salad with nectarine, creamy goat cheese, and Trader Joe’s grilled lemon pepper chicken. Plus Quest chips, and a couple chocolates from a classmate.


Today was 8-5 of sitting in lectures all day. For mid-lecture snack, I had a bar.


As I’ve been mentioning before, I have a massive amount of zucchini. I took a couple of large zucchinis and spiralized them, and then sautéed them with garlic, salt, and pepper. I topped all that with marinara, more of the grilled chicken, and mozzarella. I munched on some snap pea crisps and dried mango while cooking.


For dessert, I had fresh mango, one honey mint (I changed my mint about the other one), and half a piece of peppermint bark bread from the freezer.

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That’s probably it for food for the night. I might have kombucha later. Now I have to go do some research to prep for another full day tomorrow!

WIAW: Quick and Easy Miso Noodle Soup

Woo! Two WIAW in a row! (Thanks Jenn.)


I have a Memorial Day recap coming shortly, but for now, let’s dive into my eats post-long weekend. I don’t know about anybody else, but I definitely was dragging Tuesday morning! Luckily once I got to work and got back into the swing of things, I think I managed to shake off the funk! Without further ado, here we go!

Breakfast: I was planning on having maple blueberry bread, but since I slept in a little, I woke up hungry and wanted more protein. Cue a flapjacked muffin! Plus an apple on the side.


Although I wasn’t crazy sore from Memorial Day Murph (recap coming soon), I felt tired so I decided to sleep in a bit and hit up a yoga class, since I started work later. I went early for 15 minutes of abs, and then got the stretch I needed in!

Lunch 1: I forgot to take a picture because I found myself running super late packing my lunch in the morning, but I had a protein smoothie. 1/2 a packet of flapjacked chocolate smoothie mix, 1 cup of milk, and half a cup of frozen blueberries. I usually use a little less milk, but more milk made this far easier to drink! This smoothie is seriously a lifesaver, that makes me a significantly better person, and significantly better at my job. Having lunch 1 at normal lunchtime makes it easy to wait until my late lunch break (3:30 on this particular day).

Lunch 2: Leftover grilled chicken in salad with blueberries and burrata, my current obsession. Side of Glutino crackers.


Burrata is sort of similar to fresh mozzarella, but creamier and softer.

Afternoon snack: Granola bar.


Dinner: I actually got off work early, today, which was perfect given I was making my own soup! Since my soup didn’t have protein, I snacked on leftover mahi mahi with ketchup, and some carrots and hummus while cooking.


For my main meal, I made a soup based on a lot of leftover ingredients, but also something I’d been wanting to try. This falls into the Quick and Easy category! Homemade soup on the table in 20 minutes? Sign me up!

Note that this is more of a meal idea than a strictly measured recipe!

Miso Noodle Soup



Stir fry veggies

Green onions

Miso paste

Soy Sauce



Chicken or Veggie Broth

Rice Noodles

  1. Saute stir fry veggies in a bit of olive oil, soy sauce, and garlic. On the side, start heating up the broth. *Note: you can just boil the veggies in the broth for faster/easier soup, but I think the flavor is better if you sauté first.IMG_3817
  2. Chop up green onions and add to broth, along with stir fry veggies.
  3. Stir in garlic, ginger, and several tablespoons of miso, to taste.
  4. Add in rice noodles and place at bottom of pot, then simmer for about 10 minutes.

That’s it!


I enjoyed my soup with a couple of crackers.


Dessert: I was craving a big bowl of ice cream, so that’s exactly what I had. I made a bowl with marble banana bread from my freezer stash with salted caramel Halo Top, and whipped cream with sprinkles.


A little bit later, I wanted something more so I had a couple of Free 2 Eat chocolate chip cookies (allergen free). They’re SO good!


What did you eat today?

WIAW—Valentine’s Day!

Happy Wednesday! I hope everyone had a fabulous Valentine’s Day! I spent some quality time with my cat so no complaints here. (Also, Cooking Light had an article for how to make Valentine’s Day dinner for yourself and your feline…) I thought it would be fun to do this week’s WIAW (thanks Jenn) on what I ate on Valentine’s Day!




Chocolate Cheerios.


Mango+ double chocolate Flapjacked muffin. I figured, hey, it’s Valentine’s Day, might as well see how much chocolate I could incorporate!

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Pre-teaching lunchtime spin snack: pumpkin spice Cheerios.


Lunch: I met my parents at a Venezuelan cafe on campus after teaching. We had an appetizer of what I think was a cheese filled corn-based empanada, with cilantro avocado dip.

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My parents came early for a class of wine, so the food showed up just when I got there! My mom and I split a Gouda arepa and a salad with avocado, kalmata olives, asparagus, chicken, Gouda, and balsamic (the salad my CA Chopped Salad is based off of).

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For dessert, I had a few Lindt chocolate emojis that my mom got me for Valentine’s Day!


Snack: Spicy Apple Ginger Chew.



Salad with roasted brussels sprouts, grapes, and apples.


And GF piza margarita.


For dessert, we made chocolate soufflés using this recipe.

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Plus some red champagne!


And here’s my Valentine:


What did you eat on Valentine’s Day?


WIAW—Sick Day

Happy WIAW! Thanks as always to Jenn for starting this linkup!


Seeing as I started off the new year under the weather, I thought I would do a WIAW for sick day eats. These are from Monday, and thankfully I’m feeling much better now!

Also, I have to say…studying various bacterial skin infections (yay Microbiology) while sick is not fun. Do you realize how many horrible diseases start with “flu-like symptoms”?? I briefly convinced myself that I had necrotizing fasciitis (flesh eating bacteria)…and then remembered I didn’t have any giant skin wounds. Yay.



I woke up feverish and needing something cold, so I broke out my Christmas present, a new Ninja blender, to make breakfast. The Ninja is awesome. I’m a fan. My family has a Vitamix, but it’s too big to actually make single person smoothie.

I figured my immune system could probably use some protein to make more cells, etc, so I made a protein smoothie with chocolate protein powder, cocoa powder, frozen banana, and milk. For carbs, I had a bowl of pumpkin spice cheerios. In November we stocked up on those, and this is box 1 of 3 remaining in the pantry.



I made sure to drink lots of fluids, and alternated between Smartwater and fruity sparkling water. This is Safeway brand Berry. Sipped while watching the Rose Parade (and later the Rose Bowl—what a game! As weird as it is to root for USC I gotta root for the PAC12).



This soup is magic when my stomach hurts (which it didn’t thankfully) so I figured I would try its magic properties on my cold. It’s sweet potato, pear, and leek soup with strong ginger, curry undertones. Plus avocado toast.


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I had some snap pea crisps (LOVE these) and then pulled a slice of orange cranberry bread out of the freezer.


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This one has enjoyed my downturn in health these past few days and has spent hours purring by my side. And “helping” me take notes for my Microbiology lectures.


Comfort food was necessary, so we made spaghetti squash mac n cheese, minus broccoli because we didn’t have any.


Plus some roasted heirloom carrots.



For some reason vanilla Halo Top has been hard to find lately, so I made do with the last of my oatmeal cookie, and crushed up some pumpkin gingerbread from the freezer.



Apparently laying around the couch watching Gillmore Girls works up an appetite, as I was pretty darn hungry that evening and had a nighttime snack of crackers and blueberries.

What do you eat when you’re sick?

Blogmas Day 14: What I Ate VLOG

Happy Wednesday! Can you believe we’re 11 days from Christmas??

Today, I’m linking up with WIAW (thanks Jenn) for Blogmas, but today, we’re doing it a little bit differently. We’re doing it VLOG style.


So, enjoy the video! Check it out through the link here.

Details/pictures of what I ate are below!



Fage 2% yogurt with cinnamon KIND granola, sunbutter, and persimmon sauce. For the persimmon sauce, we put persimmons in the slow cooker with a little vanilla, brown sugar, and a couple of cinnamon sticks. It’s basically like applesauce but persimmons don’t really break down in the same way.



Crackers, cinnamon spice tea, and Creamy roasted carrot, garlic, and rosemary soup. I really like this one. The rosemary is key! (PS: That water bottle is Sip by S’Well and it’s awesome. My tea was hot after 12 hours!)

The soup was leftovers from the previous night’s dinner, so I’ll show a prettier picture.


Swirled with a little creme fraiche. (And avocado toasts.)

Just a note: our carrots were abnormally large, so we had to had to add a little broth. Also, for the “salt and pepper to taste”, we used Trader Joe’s truffle salt.



Luna bar+persimmon.

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Workout: Crossfit

Strength: Our disgustingly long sets. 20 rep set of squats @ 130#, 20 rep set of strict press at ~47#.

WOD: 7 minute AMRAP of burpees. Ew. I got 77.


We made my grilled peach and chicken salad with goat cheese, but instead of grilled peaches, we used grilled persimmons. Plus a little toast with butter on the side.


Dessert: Leftover bread pudding (this is a family recipe) (the sauce solidified a little bit, but I adjusted the recipe to fix that). With whipped cream, and cinnamon of course!


What is your favorite family recipe?