Medical School Interview!

So about two weeks ago, approximately a week or so after submitting my application, I received an email and phone call inviting me to interview to Bastyr University for the Doctor of Naturopathy program!

We are headed to Seattle for Veterans Day weekend, and my interview is Friday, November 12th. Along with my interview I get to shadow a doctor at the clinic, a free clinic appointment, lunch with a current ND student, campus tour, and I can sit in on classes. Though I've been to the campus before, I'm excited for Nick to explore the campus, too.

Plus, we get to explore the city including possible places to live and, more importantly, delicious vegan-friendly places to eat! Allegedly, there is a vegan pizzeria that we will be eating at the first night we are there. I'm also excited for the cool weather, beautiful trees, and some friends and family we will get to visit.

Of course, I will post the result of this interview! Hopefully I won't have to wait too long to find out!

What I'm Eating: Quick Enchiladas

It was one of those nights when all of a sudden it was 7:30 and I still had no idea for dinner. Credit goes to Nick for proposing, "how about enchiladas?" Great idea, hubby!

Quick Enchiladas:
Amy's organic refried black beans
Vegetarian chili
Enchilada sauce
Daiya mozzarella cheese (vegan)
Optional fajita vegetables (I happened to have some left over from last night's meal)
Small tortillas

Slather enchilada sauce on the bottom of a pyrex pan, fill tortillas with ingredients, slather more sauce on them once they are all in the pan, then top with Daiya cheese. Bake for about 20 minutes at about 375 degrees. Enjoy!

What I'm Eating: Salad for Breakfast

I like the idea of salad. It's very nutritional, has protein and fiber and lots of vitamins. I often find various greens in my fridge. The problem is I never get around to eating them in the two days I have until they wither and spoil.

So I decided to start eating a bowl of salad for breakfast! It's a light, quick meal and I've never been too fond of traditional breakfast foods (and I haven't quite figured out how to make a tofu scramble yet). Best of all, eating salad for breakfast makes sure that I get all those benefits at least once a day.

Any salad greens will work but this week I enjoyed spinach leaves with Braggs Garlic and Ginger dressing, sprinkled with chia seeds.

What I'm Eating: creamy rice and beans

Facebook is down and I don't do twitter anymore... so i guess i'll blog!

Here's what I ate for lunch today:
homemade refried black beans
long grain brown rice
creamy cashew sauce

mixed it all together and nom nom nommed!

Details:
I had made the refried beans a few days prior. It's still a work in progress to refine exactly how to do that... but they were edible enough.

Rice I cooked in the rice cooker. Yes!

Creamy cashew sauce I got off of Ellen DeGeneres's website. It's super easy, especially if you have a really good mixer like the Vita-Mix. I was able to just add cashews and water and blend for a creamy sauce that reminded me of Monterey sauce. I ended up sprinkling on some salt and nutritional yeast on it and it was very good. I'll definitely use the simple cashew sauce as a base for future sauces.