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One month out

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Wow, this summer is flying by. We’re almost half way through it! I only have 4 more weeks of summer classes and only 1 month until my 25th birthday! I’ll admit I haven’t been feeling my best this summer. I’ve struggled with school, and the loss of my grandmothers, and stress about what will happen when I eventually do graduate. All that has added up to feeling overwhelmed and kind of retreating into a little black hole of eating pizza and taking to bed when feeling stressed (which is all the time).

But here’s the thing — the next month is going to fly by regardless and I need to stop using feeling busy and stressed as an excuse not to treat myself well. So I’ve decided to set some goals with myself. Take the extra 15 minutes a day to make myself food that makes me feel good about myself. Use my workouts as a stress-reliever rather than zoning out in front of the TV. Realize I don’t need to make any decisions yet and just concentrate on finishing my summer semester strong. Hopefully I’ll actually more things to blog about too!

I did manage to make delicious and healthy food this weekend, and last week. Here are some of my favorites:

Spinach, tomato and feta frittata:

Hummus, tuna, and veggie wrap — I am obsessed with wraps right now.

And tonight’s dinner, salad with seared Ahi tuna

I’m going to finish watching Last Comic Standing and then get to bed. I hope everyone enjoyed the holiday weekend!

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Tuna Nicoise Salad

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I cannot fully express how much I enjoyed tonight’s dinner! With 80 degree weather upon us, I was in need of something that would be refreshing. I can’t stand eating super hot or heavy meals when it is this warm outside. I made a Tuna Nicoise Salad and it definitely hit the spot.

Doesn’t that just look beautiful? The salad contained 3oz seared ahi tuna, 1 hard-boiled egg, 2 tablespoon sliced kalamata olives, a few slices of red onion, 1/2 cup steamed green beans, 1 roma tomato,  1.5 boiled baby red potatoes and 1/8 of an avocado (which I know is not traditional, but I just love avocado in salad), all served over a cup of organic spring mix. The dressing (for 2 people) was: 1 tbs. red wine vinegar, 1/2 tbs. white balsamic vinegar, 2 tbs. basil-infused extra-virgin olive oil, 1/2 tsp. dijon mustard, and 1/2 tsp. honey. Whisk together and pour over the salad.

Yep, I was pretty much in love with this salad. I’ll probably make it again next week, because that’s how I roll. If I like something, I just keep making it until I get sick of it. Now it’s back to studying….

Food Catch-Up

I’ve been cooking, but not posting about it. Here are some reviews of recent meals. Last week I made Bok Choy and Rice Noodle Soup with Turkey Meatballs. Sounds good right? And the picture in the cookbook was pretty convincing too. The ingredients smelled wonderful and I was convinced it would be one of the best meals I’ve made at home. Ehhh, not so much.

It didn’t taste bad. It just didn’t really taste like anything. I liked the idea of making the turkey meatballs with some tofu as well, but those just feel completely apart. They definitely needed some type of binder. It was definitely a disappointment. I can’t really recommend it. They can’t all be the best meal ever, I guess.

Earlier this week I made a Tuna Casserole from Rachael Ray. I rarely make tuna casserole and this one sounded like it could be a winner – lots of spinach and no cream of whatever soup. The only change I made to the recipe was to use vegetable broth in place of the chicken broth.

The recipe made a ton, but I decided I might as well make the whole thing and hope the leftovers would be good. It came out pretty well. While I was making it, I told Brent it looked more like spinach casserole. I loved the combo of the tuna, creamy cannellini beans and tuna. And anytime I can throw this much veg into a single dish, I’m pretty happy.

Brent commented that he could do without the beans, but I really liked them. We’ve eaten the leftovers, which were pretty good as well. I think I would definitely make this recipe again.

Today was my last day of clinical for the semester, so afterwards my clinical group had a potluck (so much food!!) and finally got a group photo after putting in a full day.

Only two more days of school! I’m already making lists of things to clean and things to cook over break! Can’t wait!