The experiment continues! Learning to put together satisfying salads from the wonderful Foundation cafeteria…involves loading up on piles of nuts and roast chicken. And for dinner, a perfectly poached egg.

Dinner: monkfish seared in olive oil, sautéed spinach and fennel; not pictured, cucumber dipped in pumpkin seed butter, yumm.

Winter has come to the PNW. Out comes the giant sleeping bag-esque coat, but still with no socks (sorry mom). 

Its day 2 of the project and I tried an old recipe for steamed egg from mom - perfect for the cold weather! + the standby mix of avocado, almonds and blueberries that have yet to get old. I can’t believe I never ate an avocado until college.

Lunch consisted of yesterday’s left overs + some free salad at work, consumed while learning the difference between oral polio vaccine (OPV) and inactivated polio vaccine (IPV) otherwise known as the Salk vaccine, safer and used throughout the developed world, but also more expensive and more difficult to deliver in global health contexts. Ah tradeoffs.

Then dinner. Dinner was so good! Seared a magnificent tuna steak and smothered brussels sprouts in ghee and then added lovely, tart cranberries. Then finished off the other half of the avocado…maybe should watch my avocado intake? One per day seems OK though, hopefully.

Day 1:

Breakfast - cucumber + avocado, salt, pepper; coffee
Lunch - chard + broccoli + kimchi + fish

An orange sometime during the pm, then went crazy at pcc and bought all sorts of new and wonderfully strange things - coconut aminos, ghee (which tastes fantastic, why have I never tried before!) organic chicken livers and ahi tuna. As well as many vegetables - brussels sprouts, kale, broccolini, blueberries, grapefruit

Dinner - chicken liver seared in coconut aminos and ghee, kale and then topped off with some berries and almonds.

This is fun, guys!