Last night I had one of those horrible nights where bacteria- and virus-laden nonsense raced through my head as I lay in bed, in powerful mockery of my lame attempts at meditation and mind-clearing. Once an hour this was punctuated by becoming fully awake, getting up, and then laying down once again to the same as soon as my head hit the pillow.
I’ve been trying to do everything right, too: yoga, running, studying, dinner out, tea with a friend, reading shorty stories before bed. Despite all this, the stress of having an exam every two weeks is overpowering.
So today I am allowing myself to bake a pie, make a fresh salad for lunch, and then resume studying. I will beat these pathogens!
Fresh Salad (to Pack for Lunch!)
- 1/2 large beet, steamed and sliced thin
- one carrot, raw, peeled and sliced thin
- 1/2 cup of quinoa (can be made in a rice cooker!)
- 1/4 cup toasted walnuts or almonds
- arugula
- 1/2 lemon
I pack the quinoa, beet, carrots and lemon in the bottom of a Tupperware container with the arugula on top, keeping the walnuts in a separate container to keep them crisp. At lunch I’ll squeeze the lemon over everything and toss it all together. The lemon cuts the bitterness of the arugula perfectly.
The Med School Cookbook offers a weekly account of the challenges and wonders of med school as seen through the eyes of a student. Each post includes a healthy and easy recipe designed for busy people on a budget. Read the daily blog here.
Columnist and in-Training Staff Member
Albany Medical College
Madeline Haas is a graduate of Harvard College and a Class of 2016 student at Albany Medical College in Albany, New York. Cooking keeps her sane and healthy within the limitations of the med school lifestyle and budget. Read her daily blog at The Med School Cookbook.
The Med School Cookbook
The Med School Cookbook offers a weekly account of the challenges and wonders of med school as seen through the eyes of a student. Each post includes a healthy and easy recipe designed for busy people on a budget.