Backlogged days

Monday Monday Monday.

In nursing, there isn’t really the same stigma for the various days of the week because every day is (potentially) a work day. Fridays don’t mean the next two days are off. Wednesdays aren’t a half way mark. And Mondays aren’t the first day back after a break. So why do Mondays still have that baggage for me? Probably because spending the weekends with both my boys are so awesome. And I hate that it has to end.

I also usually do grocery shopping on Mondays and I truly have come to despise grocery shopping.

This Monday I did laundry, vacuumed the house, prepped food for the week, went on a walk, and studied acute care nursing. <— my brain has been taken over by Elmo’s world and I need to get my mind back into the world of ABGs and vent settings

It was also P’s 4 month doctor’s appointment.

And because of all that, I didn’t have time to blog about any of these yummy eats…until now (let’s pretend four days didn’t pass between now and then, okay?).


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Overnight oats with the usual suspects…and a fun new ingredient too.

Oats, chia seeds, hemp seeds, goji berries, almonds, almond milk…and Reginald’s hazelnut amaretto peanut butter.

The amaretto flavor is STRONG. I wasn’t super into it as a part of the oats, but I think it’ll be really good in a baked good. Yes yes yes. That’s the plan.

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Udi’s GF bread (omega flax & fiber) with almond butter (fresh grind from the Co-op) and a fried egg.

This bread is way heartier than their white bread. Similar to the mighty bagel it tastes like a wholesome real food.

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L: overnight oats again. R: Van’s GF waffles with almond butter and banana slices.



Lettuce wraps with avocado tuna salad.

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All I did was mash 1/2 an avocado + 1 can of tuna + 1 sliced celery stalk + salt + pepper.

And since my face wasn’t satisfied with lettuce alone, I took down a huge amount of tortilla chips as well. I’ve been really good about minimizing the sugar in my life, but salt is apparently just as sneaky of a beast. Once I start…oof…game on.

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These veggie “chips” are another example of how moderation is not my bag.

I bought a ton from the bulk bin at Nugget market and ate them all in two servings. They’re a perfect snack plate addition; when eaten in normal portions. Eggs, strawberries, carrots and leftover shrimp have been other snack time regulars.




A repeat of the Fruit & Goat Cheese salad I shared previously.

Only this one had oranges (from the neighbor’s tree) and kale. Citrus and kale worked my taste buds like whoa. Plus it’s total superfood business. I felt like a grown up eating it, which basically cancels out my veggie chip binges.

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I massaged the shiz outta this lettuce. It’s better on my gut when I steam it first (and don’t eat very much at once), but I was lazy. Massaging it a few times does help break things down pretty well though.


Bon Appétit noodles tweaked like so.


Chocolate. Duh.

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Comments (15)

  1. Hannah @ CleanEatingVeggieGirl

    I REALLY need to start adding avocado to my egg salad and eggless salad (with tofu!). That sounds like the perfect addition.

  2. Brigid

    Did you guys have a pediatrician here you liked before moving north? I don’t even know where to start looking!

  3. Sarah C.

    So, back to the discussion about the GF pizza crusts – sadly, my co-op doesn’t carry the Vicolo GF version, and the Udi’s was their only other frozen choice. So I picked up a bag of the Bob’s Red Mill mix and tried it tonight. It was really quite good. Obviously, not as easy as a pre-made crust, but I was surprisingly happy with it (of course, it was also loaded with toppings: Muir Glen fire roasted crushed tomatoes, arugula pesto, cashew/tofu cheese. YUM).

  4. Angie

    I have been on a tuna fix lately. I love to just put some lemon juice and fresh cracked pepper. So good with wasa crackers.

  5. Elise (Post author)

    i just emailed you (i think?) so let me know if you didnt get it. i did it through the reply in my email on my phone so i dont really know how/if that works. 😛

  6. Elise (Post author)

    oh bummer. 🙁
    glad you made things work w the BRM mix. ill have to look into that one, but if i recall most of their GF mixes have bean flours (which upset my gut more than wheat flours actually).

  7. Sarah C.

    I threw away the package already, so I checked the website and this is their ingredient list: whole grain brown rice flour, potato starch, whole grain millet flour, whole grain sorghum flour, tapioca flour, potato flour, evaporated cane juice, xanthan gum, active dry yeast, sea salt (magnesium carbonate as flowing agent), guar gum.

    There was another brand I rejected because of milk solids and inulin.

    I hadn’t ever tried any of the Bob’s Red Mill GF products before, but I was pretty impressed with this one.

  8. Elise (Post author)

    sounds like a good mix! ill check it out for sure. thanks sarah 🙂

  9. Beth

    Hi Elise,
    Can I ask what size can tuna you used for your tuna salad? Thanks so much.

  10. Elise (Post author)

    just a normal 6 oz can.

  11. Beth

    when do you add your chia? what about the other toppings? In the morning or the night before? Thanks.

  12. Elise (Post author)

    the night before

  13. Beth

    what if you make the oats in the morning, though?

  14. Elise (Post author)

    then in the morning!?

  15. Beth

    I was just curious because I know you said on your fodmap blog that if you didn’t soak it first for a while, it caused you to bloat. So I wasn’t sure if you were able to just sprinkle it on yogurts or oats without soaking it first! I guess my question did sound dumb…but there was reasoning behind it…really! 🙂

Comments are closed.