I am sure you're thinking, "Where's the variety? Not another Quinoa Breakfast Porridge!" I know…I know! But, this is life! Real life is finding something you like, that's healthy and versatile and works for you. For me, that is porridge. It can be made quickly with the right grains. It can be made from a variety of grains. It can be made in a crockpot. All good qualities.
What a beautiful day at work. A full day at the office, with no break! Actually remembered my lunch today. Nothing special, just an Arugula and sSpring Greens salad with Avocado, Daikon Radish, Green Onion, Sunflower Seeds, Mandarin Oranges and Sesame Vinaigrette.
I absolutely LOVE what I do. I love seeing the clients I see. I get to experience the joy of being pregnant over and over again vicariously through those I see. It is also very rewarding to help women cope with some of the complications that go along with pregnancy. Letting them know they have options and watching their spirits lift. That's not all I see. I treat people struggling with weight loss, hormone imbalances, chronic pain, migraines, immune diseases, etc… Each one of them is rewarding in its own. Client with a long history of chronic migraines, who through a course of treatments are free for long periods of time. Clients struggling with Polycystic Ovarian Syndrome, who have successful ovulation and regular cycles. Its an encouraging profession, and each day has its rewards and challenges. I wouldn't trade it for any other career.
Today was a day that reminded me how much I thoroughly enjoy my job.
M1 has a Pokemon Club after school on Mondays now. Which gives me an extra hour before I need to pick her up from school. Rosco and I took a nice long walk around town before picking her up. It was such a beautiful afternoon. Crisp air, sun, I love fall.
I was inspired on my walk to make a fall favorite of mine, that I haven't made yet. Sweet Potato and Wild Rice Salad. It is much better the next day, by the way, so is a dish you could make the night before. I often make this with leftover sweet potatoes.
Sweet Potato and Wild Rice Salad
1 cup wild rice
3 cups chicken broth
2 cups Sweet Potatoes, Cubed
1 TBSP Olive Oil
1/2 TBSP High Temperature Cooking Oil
1/2 cup Diced Apple
1/4 cup Orange Juice
1/4 cup Chopped Green Onions
1/4 cup Raisins
1/4 Cup Chopped Parsley
S & P to taste
Cook the rice in the chicken broth. I use a rice maker and I need less liquid than on the stove…so I cut it to 2 cups. While rice cooks, preheat oven to 400. Combine Sweet Potato and 1/2 Tbsp of the High Temperature Cooking Oil, and arrange on a baking sheet. Cook 30 minutes, flipping half way. Remove and let cook 10 minutes. Combine apples, rice, onions, raising and sweet potatoes. Drizzle with orange juice and olive oil. Season with Salt and Pepper, mix and serve, or chill.
Salmon is what I pulled out this morning. I wasn't sure how I was going to cook it, but with the Wild Rice Salad a Maple Syrup based marinade would be a good fit.
Simple: equal parts Dijion Mustard and Maple Syrup. Drizzled on Salmon and baked at 350 for 30 minutes.
Finishing off the night with a Pumpkin Muffin.