Daily Archive: July 15, 2013

Not raw

You can thank T.J. for this post. He convinced me to blog. [Ok not really, I have been waiting to share this recipe when I had some free time. But if you are reading this Alexandria, you have one awesome man.]



It may not look like much but it was a life saver the other week when I was swamped in the ICU and had 2 seconds to inhale lunch. I’m not even exaggerating. Because I use my breaks to pump or nurse, eating is hard to fit in. But of course I do it. [Hello?! Maintaining this milk supply is my pride and joy.]

Kyle brings P to see me on my lunch. If he didn’t I wouldn’t see my baby boy all day and that’s just unacceptable (he wakes up after I leave for work and goes to bed before I get home). In addition to giving me something to look forward to mid-shift, it’s actually easier for both me and Kyle in terms of feeding him. We live <10 minutes from the hospital and so rather than me pump and Kyle thaw/heat/bottle feed at home, we just cut out the middle man device. We only have another few shifts and then I’ll be on nights, which will be a million times easier for us all. In the meantime, I pump before I go to work, twice (in the AM and the PM) of my 12 hour shift, and again after I get home from my shift. [Plus the nursing on my lunches.]

The staff is awesome and supportive but it’s still difficult given the nature of my job. I don’t know how working moms handle pumping in other fields of work but as an ICU nurse I’m finding it to be a tricky thing.

Like the shift that I brought this zucchini noodle lunch, for instance.


I didn’t actually ever get a chance to pump in the afternoon because there just wasn’t time. I was super busy and I completely forgot about it, until my shift ended and I had a second to think and I realized my boobs were crazy huge. Well duh, I had milk from noon on all stored up…

[How amazing is this post for the dudes reading. All 2 of you. Sorry for the boob talk.]

I also didn’t have any time to grab an afternoon snack. You all know what my lunches look like. I eat lots, especially when I work. LOTS.

Long story short, this meal was perfect. It wasn’t heavy or anything, but totally held my crazy nursing appetite off from noon to 8:30 pm. [I got home late because my shift was loco.]


Now let’s discuss this zucchini noodle business, okay?


I tried the raw form and while it was okay with lots of sauce and stuff, it wasn’t ever something I fell head over heels for. I liked the fun shape of the noodles part. That was cool. It was the raw thing that didn’t jive with me.

Well here’s a novel idea. How about cooking the noodles!?! Duh. I have no clue why this didn’t occur to me sooner, but at least my brain finally caught on. So I sautéed them in sesame oil and that’s where the magic happened.

Well, this thai-asian-esque sauce helped too. Peanut butter always helps, am I right?


Thai Peanut Zucchini Noodle Fry


  • 3-4 tbsp peanut butter
  • 2 tbsp tamari (or soy sauce if you’re not wheat sensitive)
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tsp maple syrup
  • 3 small zucchinis, spiralized or cut like noodles


Spiralize noodles. Add to pan with sesame oil. Cover with a lid and let them sizzle. [I left the lid on so they would cook with the steam and that way I’d disturb them as infrequently as possible, thereby letting them brown in the hot pan.]

Meanwhile, combine the rest of the ingredients together for the sauce. [I used fresh grind peanut butter from the co-op so it had no salt or sugar added. If you use a nut butter with salt or sugar added, you may consider adjusting the tamari or maple syrup. Or not.]

Once noodles have cooked all the way, toss with the sauce. Eat hot or cold.


Mine were chilled and then I veg-ed them out even more by adding spinach and salted peanuts. Then at work I shook it all up in the tupperware so I had a monster mash of greenery with a lovely peanutty soy sauce.


It’s hard to believe something so healthy can taste sooooo good.


I’m in love with zucchini season now. Farmer’s markets watch yourselves!


Any nut butter will work – sunbutter, almond butter, etc.

If you’re sensitive to zucchini, try spiralizing carrots! Or any veggies really.