Yesterday my alarm was set to go off at 6:15 — I had decided to “sleep in”. Of course, I was up at 5:40 and read emails until 6am in bed. I’m an early morning riser, but a new routine and new job have my brain racing 5,000 miles a minute and sleep hasn’t been as long or effortless as usual. I’m generally out within minutes, if not seconds, of my head hitting the pillow and sleep very soundly until my alarm goes off. In other words, I am sleep deprived and running on I-love-my-job adrenalin. No complaints.
I was out of bed at 6 and making coffee and medicating Lily with antibiotics, hot spot powder, and gel for her eyes (do you know how hard it is to hold back the many wrinkles of a bulldog’s eyelid while trying to squeeze medication ONTO the eye with only two hands? This is why moms are rockstars). I did my 15 minutes of blogging, got dressed and ready, grabbed breakfast, gulped some coffee, set out my CSA box, and headed out the door with Lily who I then dropped at day care down the road.
I got to work 20 minutes later than I was hoping, but still very much so timely…early, even! (::high five, self!::)
I shadowed some of my employees in an effort to figure out all of their duties. I then got to work with the supervisor and cook to figure out what we want to try on next week’s cafeteria lunch menu, per the request of the staff.
Drum roll, please. On next week’s menu (for Team Healthy) we have: lentil sloppy joes, Buttermilk Whipped Cauliflower Mashed Potatoes, Baja Fresh Salsa, veggie fajitas (chicken and steak, too!), hummus plates with pita and veggies, and Salmon with Red Pepper Pesto. I am pretty pumped! Best part is, my staff are EXCITED to try new, healthier options, too!
But anyways, work is busy. Really busy and the days fly by. When you’re in a kitchen or hospital, there is ALWAYS something going on. And the fact that I get to work with food and food service and STILL be a dietitian (and working with diabetics!) is so, so, so perfect for me. Yes, 3 so’s! Perrrfect!!
I had every intention of leaving work, swinging by the grocery store for a few items, and picking up Lily by 6pm which is their closing time, but I ran out of time. I stayed too late at work and had to forgo shopping to get her in time. I then proceeded home to find a way-too-chatty electrician working on our workout room who absorbed 45 minutes of my workout time despite my every effort to make him leave. I said everything other than, “Can you please leave?”, but he wasn’t taking a hint, or hints.
I managed a quick 3 mile run before dinner and shower and by the time I sat down, it was after 9pm. And my bedtime is 10…11. Oh my.
Let’s just say an adult cocktail was in order by that time. Which leads me to…peach lemonade. Incredible on its own, but even better with some peach vodka*!!
Peach Lemonade slightly adapted from Cooking Light
4 cups water
4 peaches, roughly chopped
3/4 cup sugar
1 cup fresh lemon juice (about 5-6 lemons)
4 cups ice
Combine the first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 3 minutes. Remove from heat and allow to stand for 20-30 minutes.
Place peach mixture in a blender. Blend until smooth. Pour into a large bowl. Refrigerate for at least 3 hours.
Press peach mixture through a sieve over a bowl, reserving liquid; discard solids. Stir in lemon juice. Place 1/2 cup ice in each of 8 glasses. Pour lemonade into each glass.
Yield: 8 servings (2/3 cup each).
Nutrition Information (per serving*): 108 calories; 0.3 g. fat; 0 mg. cholesterol; 0 mg. sodium; 28.5 g. carbohydrate; 1.3 g. fiber; 0.8 g. protein
Result: Super fresh and refreshing! This was quick to make and a huge hit at a backyard barbecue. I left the vodka out so that people could enjoy with or without. Adding 1.5 ounces (a shot) of peach vodka to each serving adds about 100 delicious calories. I highly recommend it! With…or without, really. 😀 Enjoy!
You guys liked those zucchini brownies…I love it!