Classes started yesterday and they all seem interesting so far! I got into the Biochem lab and it
might just kill me. And my GPA. My game plan is to obsessively read the lab manuel before each lab and literally picture myself doing the experiment step by step. It’s the only way to reduce my klutziness. On my
About Me page, it says that I am interested in going into researching phytochemicals and antioxidants. While this is true, I am very interested in that, I am not so sure that it is realistic. If my performance in Ochem lab is any indication of my lab skills – I should probably aim for a different profession. Here’s to improvement! But seriously, I have been thinking about med school and becoming an endocrinologist in the last few months. I really loved biochem and systemic physiology and I can see myself incorporating my passion for nutrition into treating patients as an endocrinologist. They deal with metabolic disorders and any health problem related to hormones (aging, reproduction, thyroid, etc). Merh. I don’t know.
On a lighter note, spring quarter has brought floods of people to the gym. I think the realization that swim suit season is fast approaching has got about 1/3 of the student population crammed into the singular weight and cardio room at any given time. It is a zoo.
Boo.
LOOK AT MY BOMB BREAKFAST.
Easily my best breakfast of March.
Usually my pancakes don’t have the right texture, so I rarely make or blog them. These, however, came out flawlessly. They are fluffy, lemony and lightly sweet, not too wet, not too dry, with big chunks of blueberries. The lemon creme and maple syrup compliment one another fabulously.
1/4 cup whole wheat white flour
1/2 tsp sugar
1/4 tsp baking powder
1/4 tsp poppy seeds
pinch salt
1 egg
a bit less than 1/4 cup milk
1/3 of a lemon peel’s zest
handful blueberries
1 tbsp cream cheese
1 tbsp greek yogurt
1 tsp lemon juice
maple syrup
coconut oil
Directions -
1. Combine the flour, sugar, baking powder, poppy seeds, and salt in a bowl. Combine the egg, milk, and lemon zest in another and mix well.
2. While stirring, pour the wet into the dry until it has reached the desired consistency (smooth & pourable, not pasty or drippy). I had about 1-2 tablespoons of extra liquid (this is the downside of cooking for one). Fold in the blueberries.
3. Place a pan on the stove at medium low heat and grease with 1-2 tsp of coconut oil. When the oil is hot, pour in the batter.
4. Cook until bubbles have risen all over the pancake. Flip and cook until golden.
5. Meanwhile, combine the cream cheese, lemon juice, and yogurt in a dish. Stir well.
6. Layer your pancakes with lemon yogurt creme and top with maple syrup, extra lemon zest, and blueberries. Enjoy!
Make me.
Blueberries * have one of the highest concentrations of antioxidants of all fruits and veggies. Their anthocyanidins counteract free radicals, which damage cells and tissues. One study demonstrated that blueberries improve memory and learning capacity in aging animals. They also protect against all forms of cancer, especially colon and ovarian cancer.
Lemon * a great source of vitamin C. Lemons are also said to help balance the bodies PH and put it into a more alkaline state.
Eggs * the yolk is where all the nutrients are! It contains tryptophan, selenium, iodine, B vitamins, and phosphorous, many of which are necessary for optimal metabolism. The egg white has 6 grams of complete protein!
Whole wheat flour * when you choose white flour over whole wheat flour, you are losing over half of the B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.
Usually my pancakes don’t have the right texture, so I rarely make or blog them. These, however, came out flawlessly. They are fluffy, lemony and lightly sweet, not too wet, not too dry, with big chunks of blueberries. The lemon creme and maple syrup compliment one another fabulously.
1/4 cup whole wheat white flour
1/2 tsp sugar
1/4 tsp baking powder
1/4 tsp poppy seeds
pinch salt
1 egg
a bit less than 1/4 cup milk
1/3 of a lemon peel’s zest
handful blueberries
1 tbsp cream cheese
1 tbsp greek yogurt
1 tsp lemon juice
maple syrup
coconut oil
Directions -
1. Combine the flour, sugar, baking powder, poppy seeds, and salt in a bowl. Combine the egg, milk, and lemon zest in another and mix well.
2. While stirring, pour the wet into the dry until it has reached the desired consistency (smooth & pourable, not pasty or drippy). I had about 1-2 tablespoons of extra liquid (this is the downside of cooking for one). Fold in the blueberries.
3. Place a pan on the stove at medium low heat and grease with 1-2 tsp of coconut oil. When the oil is hot, pour in the batter.
4. Cook until bubbles have risen all over the pancake. Flip and cook until golden.
5. Meanwhile, combine the cream cheese, lemon juice, and yogurt in a dish. Stir well.
6. Layer your pancakes with lemon yogurt creme and top with maple syrup, extra lemon zest, and blueberries. Enjoy!
Blueberries * have one of the highest concentrations of antioxidants of all fruits and veggies. Their anthocyanidins counteract free radicals, which damage cells and tissues. One study demonstrated that blueberries improve memory and learning capacity in aging animals. They also protect against all forms of cancer, especially colon and ovarian cancer.
Lemon * a great source of vitamin C. Lemons are also said to help balance the bodies PH and put it into a more alkaline state.
Eggs * the yolk is where all the nutrients are! It contains tryptophan, selenium, iodine, B vitamins, and phosphorous, many of which are necessary for optimal metabolism. The egg white has 6 grams of complete protein!
Whole wheat flour * when you choose white flour over whole wheat flour, you are losing over half of the B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.