Good morning! It’s WIAW, lunchbox edition. We’re in week two of this 20 credit, 10 week summer session and I think I’m starting to find a rhythm and how to juggle it all. It’s certainly not perfect and I’m frequently dropping a ball but I’m learning.
One thing that I’ve had to adjust to is how to pack healthy lunches that keep me focused when I’m in class or clinical all day, especially packing enough food for the day so I can avoid hunger, avoid buying food out to save $$, and make sure I’m eating enough. Besides Mondays and Tuesdays when I’m in class all day, I’m on my feet pretty constantly the rest of the week and then walking to and from school each day.
So one key thing that I’ve had to adjust is the density of what I’m eating. I am definitley a volume eater, I love food and I love to eat a lot of food. But when I’m taking an entire days worth of food with me, I don’t really have the space. And quite honestly, I don’t really have the time. I’m typically eating lunch in between classes, on the go or as a quick break in the hospital or in between studying.
The key to make breakfast quick + filling for me is to drink a green smoothie while I’m getting ready and then take breakfast with me to either eat in class or on the train if it’s a clinical day. I’d rather sleep in longer than take time to eat breakfast at home. #priorities
Yesterday morning was rolled oats with chia seeds, blueberries and a banana stirred in and then coconut butter [got a new jar finally!] and raw almond butter on top.
Tuesdays are our loonnngggg day where we have class from 9-12, 1-3 and 4-8 so snacks are my lifeline. And snacks include lots of healthy fats since they’re super portable and higher calorically so they fill me up. If I’m in a pinch I grab a sack of trailmix and a piece of fruit and I know I’m good to go.
I found Vega bars at TJ Maxx on Sunday for $14 for a 12 pack so I snagged them. They’re usually double that so I coudn’t pass them up!
And then for dinner I packed a tupperware of pasta salad that I made on Sunday. I hope to post this “recipe” soon! This was sprouted wheat orzo from the bulk bins at Whole Foods, plus roasted eggplant, zucchini, artichokes, sundried tomatoes, olives and balsamic dressing that I ate with some TJs frozen green beans I threw in a baggie so they would defrost by the time I ate them in class that night. I’m all about a one tupperware dinner on these late nights.
And then during the last hour of physiology to get me alert, I snacked on this blueberry corn muffin that I picked up at the Farmer’s Market that’s right outside the nursing building on Tuesdays. They have so many good baked goods that I plan on buying one every Tuesday until I’ve tried them all…because long days in class totally justify this habit.