WIAW On My Day “Off”
You know you are a med student when:
A. you ask for highlighters and notecards for Christmas
B. you get excited about going to an outside-of-school lecture on the link between diabetes and obesity
C. you view a day off as an extra reading day for your upcoming exam
D. all of the above.
Guilty as charged. Even nerds have to eat, though! Here is a glimpse into my MLK Day!
I started Jillian Michael’s “No More Trouble Zones” – but I couldn’t finish! I need lighter weights, stronger arms, or a longer attention span… or maybe this is another all of the above question ;)
My aunt had me over for dinner on Saturday, and graciously found a vegan friendly recipe for me! It was absolutely incredible the first time, so I was happy to take home some leftovers! The recipe is from her Sicilian hair dresser, and contains cauliflower, raisins, pine nuts, bread crumbs and saffron. I would love to try to recreate it for myself sometime! I had some mixed salad greens and spinach with almonds, cranberries and balsamic viniagrette on the side.
My afternoon was spent doing work with a friend at Panera. Unfortunately, not the most vegan friendly if you have a craving for something sweet, but I was satisfied with a handful of peanuts and raisins, an orange, and a bottomless mug of hot tea!
Dan was complaining about how his veggie and rice dinners are getting boring, and so I recommended this peanut sauce to him. I used to make it a lot in college, and would always share the recipe with guy friends who were new to cooking. It is easy and the ingredients are something most people always have on hand. I spiced up the basic sauce recipe a bit, and was amazed by the results. I may or may not have used a spatula to scrape up every last drop… give me peanut butter and veggies in one meal and I am a happy girl. You can be happy, too, since the recipe is below!
I needed to make cookies to bring to a friend’s house on Tuesday, which needed to be vegan friendly and use only what I had on hand. Enter these Skinny Fig Bars from Fat Free Vegan Kitchen. Of course taste testing was in order! I was shocked by how well these turned out. They have almost no added sugar, and are reminiscent of Fig Newtons, but have an even better texture. I used some fresh squeezed orange juice instead of lemon juice and anise extract, but otherwise followed the recipe exactly!
Question: Did you have off for MLK day?
Thai Peanut-Ginger Stir Fry
1/4 cup peanut butter
2 tbsp low sodium soy sauce
1 tbsp + 1 tsp lime juice
2 tbsp water
1/2 tsp ground giner
1/2 tsp crushed red chili flakes
1/2 tsp garlic powder
for stir fry:
1 tbsp olive oil
1/2 large onion
8 oz mushrooms, sliced
1 red and 1 orange bell pepper, sliced
2 large handfuls snap peas, cut in half
1 cup brown rice, cooked according to instructions
1/4 cup peanuts, chopped
Mix together all of the ingredients for the peanut sauce in a small bowl. Set aside. Over medium heat, sautee onions in olive oil until translucent. Add mushrooms and cook for 2-3 minutes. Add the snap peas and bell peppers and sautee for 3-4 more minutes. Stir in the peanut sauce until vegetables are well coated. Serve over cooked brown rice and top each bowl with 1 tbsp chopped peanuts.