Red Cabbage Salad

So I’m about sixty percent of the way through my internship and if I have learned anything, it is that life definitely does not have a pause button. Although there are definitely perks of a job with a 9am-6pm regular work week, I am most definitely  learning that life/work balance does not come any more naturally now than it did in school. Finding balance between the two is different now though. I am finding it much harder to choose responsibility/work over life/relationships than it was to choose school over life.

The arguments for choosing work are so much less convincing than the ones that I had for choosing school. School was investment in my future, work is just depressing because it’s looking more and more like I’ll be unemployed on June 1 when my internship ends. It’s hard to choose to commit to something when it doesn’t look like it’s going anywhere.

Now, some of you will read this and judge me, I can probably some who will, but I am going to put this out there anyway.

I realize I am telling you nothing new. This all stuff you probably already know and I am just a little behind the learning curve. That’s ok, if my recent therapy sessions are any clue, I am apparently behind the curve on a lot of other basic, life-lessons too. Like creating my own standards for success -I’m pretty sure I’ve just been following the world’s general prescription of “do this to be successful, now do this, now go get a degree, now make good grades, now volunteer, now eat well and exercise, now get your professor/boss/parent/friend/pastor/instructor’s approval.” I am not sure how I avoided ever making my own definition of what deserves approval and what doesn’t, but it probably has something to do with my sometimes-insane perfectionism.

I feel like my entire life has been spent in an attempt to reach someone else’s definition of perfection:
Singing – I was told I could sing well, so I took lessons for years, following (almost) all of my voice coach’s instructions as if they were gold, whether or not they were related to singing
Exercise/Food – As I began to take nutrition and physical education classes in middle and high school, I began to idolize the rules those classes (and any further reading that seemed like an authority) set out -eating the right foods, exercising the proper amount and at the right times, avoiding certain foods or activities… as demonstrated by the subsequently needed therapy, that worked out real well for me…
Even therapy -To an extent, therapy has been about someone else’s standards -following the doctor’s orders because I want to be the best and I don’t want to lose this battle, not necessarily because I want to be free. My language concerning those orders betrays me -“oh, Dr. so-and-so will be disappointed when they hear about it, or “Dr. Such-and-Such will be really happy to hear about this.”
Grades are an easy one to understand, and I think religion is a fairly direct connection also.

This internship is one of the first things where there has been no set standard that I can look to for how to judge success and there is no superior judging me. Now that I am the only intern in the office, there isn’t even someone to whom I can compare and thus judge my performance.

So now I get to start working on what I suspect most of humanity has been working on for nearly all of their existence: how to set their own standards and decide what is good, bad, neutral, sufficient, what is unacceptable.

I mean, I have been working on that for a while now, slowly but surely. Little things, like figuring out whether I like potato chips or chocolate chip cookies better, and whether I am full after a full meal or if I need to eat two because I am particularly hungry that day. Even choosing to not change the time of my standing doctor’s appointment on Thursday afternoons was a choice that brought me closer to finding my own definitions of success/acceptability (because I like it at that time and I am no longer going to worry about whether anyone in my office sees it as bad that I leave early once week.)

Just because I trust someone and value their opinion does not mean I want their opinion to affect my choices. Nor does it mean I should not consider their opinion. Balance. I am seeking balance. Pretty sure that the word “balance” is competing with “compassion” as my favorite word in the English language now.

What kind of standards have you held tightly, without even knowing if they were your own?

Red Cabbage Salad in a whole wheat tortilla for lunch.

Red Cabbage Salad in a whole wheat tortilla for lunch.

Red Cabbage Salad

Serves 4-6

3 cups shredded red cabbage

1/2 red onion, diced

2 granny smith apples, cored and diced

2 large carrots, peeled and sliced into coins

1/2 cup chopped pecans

1/3 cup craisins

1 large raw beet, finely chopped or grated

1 lb chicken breasts, cooked/boiled and diced

Juice of 1 lemon

1/4 cup olive oil

Toss together all ingredients, except lemon and olive oil, in a large bowl.

In a small bowl, whisk together lemon and olive oil, then pour over and toss with ingredients in large bowl.

Enjoy in a wrap or simply as a salad.

Single Girl’s Make-Ahead Meal Plan for the Busy Work Week for under $50

Yup, I made another week of relatively healthy meals (each has a complex carbohydrate, a protein, a calcium, and a fruit or veggie component), complete with recipes, packing tips, and grocery list.

Apple+peanut butter wrap with cheese (I added a homemade granola bar for a snack)

Apple+peanut butter wrap with cheese (I added a homemade granola bar for a snack)

This is actually what I ate my first week at work as an intern (yep, I have a master’s degree and have managed to secure an internship… I’m still working on that whole being an independent adult thing…). Either way, I’m pretty ok with the smaller responsibility that comes with renting a furnished room and not owning a car. I’m determined to stay far away from puppies, homeownership, and anything to screams, “you have to commit your attention and finances to me for a very long time!” -Oh, right, I have student loans that won’t go away for at least a decade… *FAIL*

Muesli/Overnight oats

Muesli/Overnight oats

Anyway, onto the actual topic of this post. These meals are easy to make either the night before or a few days in advance. Sometimes I get really adventurous in trusting expiration dates and make everything on Sunday night… Not so sure that’s really recommended for food safety, but whatever, I haven’t died yet!

By the way, I recommend investing in some 16oz mason jars (or god quality Tupperware)  to store pre-made muesli and steel cut oats in, as well as a nice, portable cooler/lunch bag with ice packs. I usually make my muesli the night before and store it in a 16oz jar to take with me and eat between the gym and work. You can also easily pack salads, pastas, soups, and even wraps in them (though be care ful with wraps, in case your fillings all slide to the bottom) -and mason jars can be heated in the microwave (lid removed) without melting! Yay for no oozing and bubbling pastic all over my microwave.

Black and Blue Wrap

Black and Blue Wrap

***Note: For the days when I make steel cut oats with fruit and the scrambled eggs as my breakfast, I like to pour my steel cut oats, mixed with fruit/spices into a 16oz mason jar or plastic container (whichever one happens to not be filled granola, leftover pasta sauce, or random hair ties that I leave everywhere… yeah, I know, now you’re never going to eat anything that comes from my kitchen), then cut a piece of parchment paper the size of the jar and place that inside the jar on top of the oats, then I cook my scrambled eggs and place them in the jar on top of the parchment paper. I store the jar in the fridge overnight and simply uncover and heat in the microwave when I am ready to eat it in the morning.

Meal Plan

  • Monday
    • Breakfast – Muesli with frozen fruit and protein powder
    • Lunch – Ricotta, strawberry, almond butter sandwich
    • Dinner – Black and blue salad wrap
  • Tuesday
    • Breakfast – Steel cut oats with blueberries, scrambled eggs with cheese ***see note above
    • Lunch – Apple and peanut butter wrap, cheese slice
    • Dinner – Arugula and ricotta sandwich, a side of edamame with lemon and parsley
  • Wednesday
    • Breakfast – Muesli with frozen fruit and protein powder
    • Lunch – Ricotta, strawberry, almond butter sandwich
    • Dinner – Black and blue salad wrap
  • Thursday
    • Breakfast – Steel cut oats with blueberries, scrambled eggs with cheese ***see note above
    • Lunch – Apple and peanut butter wrap, cheese slice
    • Dinner – Roast beef and cheddar sandwich, a side of carrot sticks
  • Friday
    • Breakfast – Muesli with frozen fruit and protein powder
    • Lunch – Ricotta, strawberry, almond butter sandwich
    • Dinner – Black and blue salad wrap
  • Optional snacks throughout the day
    • Orange with lunch-size shelf-stable chocolate milk (nature valley or horizon)
    • Granola bar of my choice
    • Banana with a hard boiled egg or 2 tablespoons almonds

Recipes

  • Muesli with frozen fruit and protein powder
    • Ingredients
      • 1/3 cup old fashioned rolled oats
      • 1/2 cup plain yogurt
      • 1/4-1/3 cup milk
      • 1 scoop vanilla protein powder (optional, use less milk if you skip)
      • 3/4 cup frozen berries (I like the tropical strawberry/mango/peach mix)
      • 1 tablespoon slivered almonds, or chopped walnuts
    • Directions
      • Mix all ingredients in a bowl or smaller mason jar, let sit in fridge overnight, enjoy in the AM.
    • Ricotta, strawberry, almond butter sandwich
      • Ingredients
        • 1/3 cup ricotta
        • 5-6 strawberries, hulled and sliced thin enough to layer on a sandwich
        • 1-2 tablespoons almond butter
        • 2 sliced of toasted, whole grain bread
      • Directions
        • Spread ricotta on the inside of one slice of bread, then layer the strawberries on top
        • Spread the almond butter on the inside of the second slice of bread, then place on top the the ricotta/strawberries (obviously, almond butter side should face in, touching the ricotta/strawberries)
    • Black and blue salad wrap
      • Ingredients
        • 3-4oz of sliced roast beef
        • 1oz of crumbled blue cheese
        • 1-2 cups arugula
        • 1 whole wheat tortilla
      • Directions
        • Place roast beef on tortilla, sprinkle blue cheese over, then top with arugula and roll up like a wrap, a burrito, or however your heart desires.
    • Steel cut oats with blueberries ***see note above
      • Ingredients
        • 1 serving of cooked, steel cut oats (scant 1 cup; I make a batch of 4 servings, 1 cup dry, and divide by 4)
        • 1/2 cup frozen blueberries
        • 1/2 teaspoon ginger (I really like ginger)
      • Directions
        • Mix all together in a bowl or smaller mason jar, feel free to store in fridge over night and heat in the AM if you are not eating it right away
    • Scrambled eggs with cheese ***see note above
      • Seriously? I’m not writing directions for this… Just use 2 eggs and 1 serving (1oz) of shredded cheddar cheese.
    • Apple and peanut butter wrap, cheese slice
      • Spread 1-2 tablespoons of peanut or almond butter (I prefer peanut when with apple) down the middle of a a whole wheat tortilla and a little on either side of that middle (so that the edges will stick together when you roll it)
      • Core and thinly slice one apple (I usually make into 12 slices) and layer down the middle, where you spread the peanut butter
      • Roll the tortilla up so that apple slices are safely rolled up in the middle, like a rug! -But not like bugs, ew!
      • Serve with a 1oz slice of any hard cheese, or grab a cheese stick
    • Arugula and Ricotta Sandwich – inspired by a sandwich I had in Corniglia, Italy
      • Ingredients
        • 2 slices whole grain toast
        • 1/3 cup ricotta
        • 1 -2 cups arugula
      • Directions
        • Spread ricotta on the inside of one piece of toast, top with arugula, and then top with second piece of toast (you may want to season with a teensy bit of salt and pepper). I like to smash down my sandwich and might even weight it with milk jug overnight (I put it in a sandwich baggy first though, haha).
    • Lemon Edamame (makes 2 servings)
      • Ingredients
        • 1 tablespoon olive oil
        • 2 tablespoons fresh lemon juice
        • 1 tablespoon fresh chopped parsley
        • 1/2 teaspoon sugar
        • 1 pinch garlic powder
        • 1 cup cooked edamame
      • Directions
        • In a small bowl,whisk all ingredients except edamame.
        • Pour over edamame and serve warm.
  • Groceries
    • Strawberries
    • Arugula (5 servings)
    • 2 Apples
    • Carrots
    • Lemon
    • Ricotta (1 cup)
    • Crumbled blue cheese
    • Eggs
    • Cheddar cheese
    • Whole grain bread
    • Whole wheat tortillas
    • Frozen edamame (1 cup)
    • Frozen berries (blue berries and/or mixed berries)
    • 3/4 or 1 pound sliced roast beef (save money, make your own)
  • Pantry Staples (that I am assuming you have in your house already)
    • Rolled oats
    • Steel cut oats
    • Almond butter
    • Peanut butter
    • Ground ginger
    • Garlic powder
    • Sugar
    • Olive oil
    • Slivered almonds
    • Golden raisins or craisins or dried almonds
    • Vanilla protein powder (I use sun warrior)