Study fuel: my first time trying bulletproof coffee + roasted macadamias
Update: bulletproof coffee probably tastes better to people who like coffee in the first place…but I have a feeling this will come in super handy for rotations so I’m not against some conditioning…
If there are two things I hate in life, it’s people who mail it in and hypocrites (the blatant kind, not the normal-person-who-changes-their-opinion-about-things-with-growth kind), and lately, I’ve become a bit of both.
The way USC works currently is the alumni association donates some funds into a tutoring program where second years hold after-class tutoring sessions for first years in selected subjects. I’m a gross anatomy tutor.
This block, the neuroscience block, the first years have been doing a head and neck dissection and I’ve had the pleasure of recalling a billion details and being able to teach them back in a competent and coherent manner. Incidentally, this is also when we are having our USMLE step 1 review, which is basically the primary focus of every second year’s priorities right now. Because of this, I’m confessing: yes, one could say that I have been mailing it in lately, and I hate myself for it.
Granted, the head and neck dissections are a lot more detail oriented and extensive than the thorax or abdomen, so in terms of absolute recall ability, it takes more effort than the previous blocks, but it’s still really no excuse to slack on my prep duties. I am correcting myself and having to look things up more often now, and it really makes me sad that I’m not providing the best service I can be, but on the other hand, step 1 is more important to me.
I’m just putting this out there to be able to hold myself more accountable. We have two more sessions left for the year, this coming Monday and the cumulative head and neck review the Monday after that, so I’m hoping to up my game. Although these next two sessions my teaching partner and I have been relegated to the lecture portion of the review (held in a classroom with PowerPoint slides as opposed to down in the lab getting our hands dirty)
so maybe not that much effort is needed so it’ll be slightly easier to handle and I’ll hold myself to making the necessary preparations.
Throwback Thursday to my beautiful frittata that I let sit and get progressively colder as I found the perfect light to capture its beauty (yes, the first shot is in my bedroom). I think it’s nice how the spinach seemed to align itself into tiger stripes.
Dinner, and the return of the smoked mozzarella pesto portobello. Don’t mind the metric ton of veggies fried in bacon fat, I’m gonna eat it all.
My Miserable Daily Schedule
0700 wake up, get dressed, pull pre-packed breakfast out of fridge.
0800 class starts. head spins at things I don’t know.
0900 eat breakfast in class. make room smell like frittata.
1200 class ends, trudge to gym.
1330 trudge home.
1400 showered, tumblr for a bit, facebook for a bit, get hungry.
1410 heat up prepped lunch, watch an episode or five of Gilmore Girls.
1600 so much time wasted.
1610 attempt to study.
1730 oh shit where did the time go
1735 back to work, open up UWorld.
2030 60% on two question banks in a row, nice. not.
2035 make dinner. mmmm bacon. more Gilmore Girls
2230 what it’s 10:30 already?
2235 open up UWorld again
2400 well that was a depressing qbank. at least I’m hitting the average of 50%.
7 more weeks of this, yay.
I’ve recently developed an infatuation with meatballs. There’s something so satisfying about these little pods of flavor-packed meat. The latest in this series is this Thai-style red curry meatball dish, featuring the red curry paste I purchased earlier in the week (that’s him right there, the little blob of red in the first picture). Again, I’ve modified the original recipe to suit my own tastes.
- 1.5 lbs ground meat (I used turkey, but any would do)
- 1 egg
- 1/3 cup almond flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 tbsp freshly, finely chopped cilantro
- 1 tsp red curry paste
- 1 tsp finely minced garlic
Mix everything together and form into however ball-shapes in whatever size you like. I made mine about an inch in diameter. Fry in coconut oil until done (~15 minutes, turning occasionally).
For the curry:
- 2 Chinese eggplants, cubed
- 2 heads of bok choy, sliced
- 1 can baby corn, drained and sliced
- 3 tbsp curry paste
- 2 tbsp coconut oil
- 2 cups coconut milk (I used a coconut milk beverage, which may be more watery than the stuff in the cans)
- 2 tbsp heavy cream (to thicken up the coconut milk, but if your coconut milk is from a can, this step may be optional)
- 1 tbsp fish sauce
- cilantro for garnish
Heat coconut oil with curry paste in large saucepan until mixed. Add the eggplant, and sautee until the paste has coated the eggplant evenly. Add the bok choy and sautee until everything has an even red coat of curry paste. Add coconut milk, cream, and fish sauce. Bring to a slow simmer, then add corn. At this point, monitor the liquid level to see if it has your desired thickness and consistency, and reduce down if it seems a bit watery. Once it has your desired consistency, add the meatballs and simmer for another 5 minutes.
I’m serving mine over fresh baby spinach, which I find is a pretty good substitute for starchy foods in terms of absorbing the sauces and liquids of various foods.
Makes 5 servings.
Not that I could ever get sick of bacon and eggs for breakfast, but this week I decided to switch things up a bit and make a frittata.
- 12 eggs (the plan is that this lasts me the week)
- 8 oz heavy cream
- 2 cups cheddar cheese, shredded
- 16 oz raw baby spinach
- 8 oz mushrooms, sliced
- 2 bell peppers, chopped
- 1/2 onion, chopped
- 1 lb Italian sausage
- finely minced garlic
- olive oil for veggie sauteeing
The thing about frittatas is that you can basically add anything you want. Everything in the recipe is modifiable, except for maybe the eggs, because then it wouldn’t be a frittata.
Sautee the spinach and mushrooms with the garlic in the olive oil until the leaves are wilted and the mushrooms are cooked through. Remove and place in giant mixing bowl.
Remove sausage from casing and cook in pan, using a spatula to break the meat up into little pieces. While the meat is cooking, preheat oven to 350 degrees. When the meat is no longer pink, remove from pan and place in giant mixing bowl with spinach and mushrooms, leaving the oil from the meat in the pan.
Fry the onions and peppers in the sausage oil, then place in mixing bowl.
Add cheddar to the mixing bowl and mix until everything is evenly distributed.
In a separate bowl (allowing the cooked items to cool somewhat), beat together 12 eggs with the heavy cream, and grease a 13x9inch baking pan.
When the cooked items are sufficiently cool so that they will not cook the eggs on contact, mix everything together and pour into baking pan.
Bake at 350 degrees for 45 minutes or until knife inserted into the center of the frittata comes out clean.
Cut into pieces and enjoy for at least 6 meals.
Flashback Friday to this delicious meat and cheese plate at Adelina’s in Brooklyn.
Not gonna lie. Jealous of your tan hahaha but not really the 90 degree weather blechh
The shadow makes me look much more tan than I actually am. So not only am I not really tan, I also sweat through my blouse today. I smile to mitigate my misery
Buying pre-cut veggies is probably the fastest way to spend extra money (that this girl doesn’t have). At Trader Joe’s, a whole head of cauliflower which makes approximately twice the volume of their packs of pre-cut florets costs only half as much.
I like to cut up the entire thing (as well as other veggies I know I’ll be snacking on raw) and store it in a container in the fridge so I don’t have to do any of that prep during the week.