Been a busy week! My Humana load keeps growing which is such blessing! It looks like I’m about to be back in hospice too which will be wonderful!
Despite running all over town trying to save the world, I managed to get both books mind-mapped. If you’ve never done mind-mapping, you should try it! It gets all the mind boogers out so you can think clearer. You can find a link to the “hows” here.
I made us a 2018 budget too which was not fun but responsible (adulting, ugh!). It feels good to have that in place. Not really. Well, sort of. I’m conflicted (clearly).
This week’s food was bliss bowls and pot roast. We were supposed to do spicy cilantro wings yesterday but got the wings too late (I thought it was much earlier in the day) and they were still totally frozen. So they went into the freezer for next weekend when Staci’s mom visits and we went out for pizza!
I’m not sure I’ve ever detailed bliss bowls but we love them! They are low cal, nutritious and delicious. And filling. And you can’t really do them wrong. Think protein and veggies. And then think flavor and texture. For proteins, I usually do ground chicken, black beans or cannellini beans. I’ll either make chicken sausage (easy, just add fennel seeds, a little heat, garlic and onion powder, salt, cumin), or spice it up with some chipotle and smoked paprika. And then I roast 2 vegetables. Roasting is sooooooo easy. Most veggies will roast in 20 minutes at 400 degrees. Just break them into small pieces, coat in olive oil and add salt and pepper before roasting on a baking sheet. I like doing brussel sprouts and cauliflower together and butternut squash and broccoli. Brussel sprouts and broccoli take on a completely different flavor when roasted. They’re delicious. Then I cheat and get the little wild and brown rice microwaveable cups, nuke one for a minute and toss it into the chicken to give it some volume. I put a serving of the chicken and each of the two veggies in a bowl. I will usually wilt down some spinach and add that as well. For texture, I’ll top it with a little shredded raw cabbage. I make a dressing of fat-free greek yogurt, a splash of low-fat milk, salt, cilantro and green garden onion in a blender. It’s soooooooooo good. I have it in an old-fashioned squirt ketchup bottle and I’m super generous with it since it’s low fat. I know it sounds weird but it really works. Any combination would work. You could do the chicken with a few drops of sesame oil, some soy sauce and throw in a raw egg until cooked. Serve it with the rice cup, some bean sprouts, spinach, chopped garden onion and cabbage for Chinese night. Possibilities are endless and I never end up feeling deprived. And I lost 3lbs this week, even though yesterday was cheat day and I had pizza!
This next week we’re doing something a bit different. Since I’ll be working 2 jobs now, I will have less time to cook so we’ve decided to try a meal delivery service. We chose Sunbasket for several reasons but mostly because the recipes are healthy and the ingredients are organic and sustainable. We’re getting 3 a week. They have some pretty good (and some weird) choices. I know Staci’s adventure palate only goes so far so no fish yet. I will keep you posted on how it goes but I’m excited.
This week I don’t have much of a patient load unless I get some new admissions so I will be working on “intention” projects. Life is such an adventure, isn’t it?
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