I can’t believe it’s the last week of my first year of vet school. Things are pretty crazy for me right now between studying for finals and getting ready for all kinds of travel. 2 hours after my final, I will be on a plane to DC for a wedding, and a week later I head to Nashville for the summer! I’m definitely a little worried about traveling with my little one.
He’s great in the car, but he gets scared of new people and new places.
I also just discovered he still has some residual baby teeth on his back molars and I need to have them taken out. I’m trying to figure out when and where I can get that taken care of.
For now, I thought I’d share a super fast full day of eating from today before I get back to studying!
Breakfast:
I got this super amazing apricot jam at a farmer’s market back home. It’s basically all apricot with minimal sugar. I’m trying to finish it up this week so it doesn’t go to waste! It’s super delicious with sunbutter and yogurt. Mango on the side.
Lunch:
Salad with grilled chicken, blueberries, honey goat cheese, and balsamic vinaigrette. GF cheddar crackers on the side. Plus a little something sweet.
I ended up doing my workout on my own this afternoon, since the Crossfit workout called for deadlifts and I’m not quite ready for that yet with my back. I figured I might as well share what I did!
5×5 back squat working up to 165ish# I say “ish” because I’m pretty sure I had a 2.5 plate on one side and a 5 on the other and kept feeling off balance. That explains it…
8 minute AMRAP: push ups and box jumps I like this little couplet and do it a lot because I work on my strict push ups from my toes, and the (padded) box is higher.
8 minutes: 20 seconds max effort on the assault bike/40 seconds rest
2×25 hip strength exercises My hips are still a little jacked up from squatting but they’re a lot better. I figure some focused strength + stretching couldn’t hurt.
Snack:
Bar+freeze dried grapes and then some real grapes.
Dinner:
Leftover cauliflower crust pizza and a kale salad massaged with poppyseed dressing and topped with parmesan.
Dessert:
I’m in the “eat things up” phase and I realized I had a mostly full box of this vanilla cereal left. I decided it would be good with chocolate chips, and then kicked it up a notch by heating up some gourmet marshmallows (seriously the best I’ve ever had) and making an impromptu rice crispie treat type of deal.
Snack #2:
Mid studying I had a brown rice cake with whipped chive cream cheese.
Back to it my friends. We’re almost at the finish line!