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WIAW: Carrot Cake Protein Bars, and Surgery Orientation

Posted Jan 30 2013 5:31am

Yesterday was orientation for the surgery block.  Medical school always has a way of making 18 days of orientation for things.  There’s orientation for the orientation for the first day of orientation.  We spent the morning in the operating room practicing our sterile technique.  This involved scrubbing in, gowning and gloving, learning to self-gown and glove in case someone isn’t there to help, and learning how to not break sterility once in the OR.  If you are the goon who breaks contaminates a sterile field, there is a major chance you will be kicked out of the OR.  Luckily, I’ve had some past experience in surgery but nevertheless, I am still terrified of touching something I shouldn’t or dropping my hands below my waist. 
After the ‘sterile techniques’ workshop, we had one about monitoring.  The anesthesiologists explained the big points about each monitor including the pulse oximeter (monitors heart rate and oxygen saturation), capnography (monitors breathing and CO2), and EKG (monitors heart rhythm and wave forms).  Our last workshop was suturing.  The director of surgery came and went over a few different suture techniques.  We then got to practice on sponges… super realistic ;-)  No, I’m kidding.  It’s so nice to get a refresher course on this stuff because even though most of us have sewn somebody up, it may have been a year ago (probably 4 months ago for me).

Thank goodness for my nerdy childhood where I spent time embroidering things- I think it is going to give me an edge when it comes to suturing ;-)

Now for another What I Ate Wednesday from the fabulous Jen at Peas and Crayons !


Before all that surgery madness, I of course had breakfast.  I would be passing out in the middle of the OR if I hadn’t eaten.  Strangely, I was craving savory foods for breakfast so I made a plate of chicken, veggie patties , and spinach.  Topped with some sprouts and avocado… this hit the spot!



Lunch was an epic fail.  We had a 3 hour break and so I ran to the post office and bank before coming home to chill out for a while before going back to class.  I was hungry so I made a snack- a quest bar and banana with some Silk Almond Milk.  The quest bar (my favorite!!!) was actually 2 halves of 2 different bars.  I wanted a nice flavor mix.


Well then I lost track of time and had to run out the door to get back downtown for our afternoon workshops.  So instead of making a wholesome lunch, I ate the OTHER 2 halves of the quest bars.  Yep.  That means I had 2 quest bars yesterday…. fail.


Dinner looked remarkably similar to yesterday’s lunch and it went un-pictured.

Best Part Of WIAW

On Sunday I made the best protein bars ever.  No joke- these things are GOOD!  Carrot Cake Protein Bars


They’re low sugar, high protein, low carb, delicious city.



  • 1 cup oat flour (I made this by putting regular oats in my food processor)
  • 1/2 cup soy flour (I actually found this in the gluten-free section of Walmart for $2.00)
  • 1 packet of Vega Vanilla Chai protein powder- This is the star ingredient.  You can find it at Whole Foods.  If you can’t find it, Vanilla protein will be fine just not as flavorful.
  • 1/2 cup stevia- I use ‘Stevia in the Raw’ for baking- buy it at Walmart- and it works fine.
  • 1 TBS cinnamon
  • 2 tsp pumpkin pie spice
  • 1 can pumpkin
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup shredded carrots
  • 1 TBS vanilla extract
  • 1/2 cup vanilla unsweetened almond milk (you could use any liquid)
  • 2 TBS melted coconut oil
  • 1/4 cup shredded coconut


****You could skip or substitute a lot of these ingredients.  You don’t need the coconut or coconut oil.  If you want to add some fat you can use regular vegetable oil.  You can use any type of milk to help thin the batter.  You can use regular flour or all oat flour instead of soy flour.  Experiment!  The point is the flavor profile- the vanilla chai protein with pumpkin, carrots, cinnamon, and coconut- so good!


  • Mix all dry ingredients together.  In a separate bowl, mix pumpkin puree, carrots, coconut oil, vanilla.  Mix dry ingredients with wet.  The batter will be very thick like cookie dough.  Add almond milk to think batter out.  You may need to add more.  Spread into a baking dish (I used 8 x 13) and bake at 350F for 30 min or until knife inserted into center comes out clean.





Then I went to bed at 7:30pm.  Does marathon sleeping count as working out?



What did you eat yesterday?  

Do you overdo it on protein bars like I do?  When will I learn? 


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