Apologies…

It has been a while since my last post I’m afraid. I have been very busy with med and other commitments and sadly have been eating a lot of pasta bakes! I try to make them nutritious by adding a heap of kale, lentils and whatever other vegetable I have on hand, and then make a huge batch so we can eat them for lunches or dinner later. I have a break coming up and plan to post something new then. 

In terms of medicine, I’ve just finished an obstetrics and gynaecology block – it was well organised but I have crossed O&G off my list of future specialties. I have been missing adult medicine quite a bit – hopefully my upcoming paediatrics rotation will contain lots of long cases and ward rounds to help me feel inspired again. 

 

Post-QLD detox

You may have gathered from my last post that most of the food I was eating in QLD was not very healthy (excluding the mangoes). It is actually very difficult to find healthy vegetarian food in rural Far North QLD. So since I have been back I have been on a bit of a healthy eating bender. Last night we had a Moroccan carrot salad with silverbeet-kale fritters (see below). Coming soon in the next few days: sumer vegetable hash with roasted cherry tomato chipotle sauce, home-made peanut butter-date-maple granola bars, and some details about the menu for my Christmas party.

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Silverbeet-kale fritters (makes 8 – serving 4-8 people but I think they will freeze well once cooked and they reheated nicely for my lunch today)

  • Four big handfuls of mixed greens (I used a combination of silverbeet and kale), washed and thinly sliced
  • 3 eggs
  • Approx 1/2 cup wholemeal flour
  • 1 lemon
  • 2 handfuls grated haloumi
  • 1 leek, sauteed
  • 1/2 cup pine nuts, toasted
  • Vegetable oil – 4 tablespoons

Mix all the ingredients together in a large bowl. If you can make (very) loose patties, there is enough flour, otherwise add some more so there is a slightly paste-like quality to it. Heat vegetable oil in a large frying pan on medium-high and gently place loosely formed handfuls of mixture in the oil (my pan fit about four patties in one go). You can squish and flatten the patties a bit to help them keep their shape but I found the egg held them together fairly well. When the bottom is golden, flip over and cook until golden on the other side. Drain on paper towel and sprinkle with sea salt. Serve with a wedge of lemon and the carrot salad (or in a burger as I will be trying next week!).

Moroccan carrot salad – only slightly adapted from Deb Perleman’s smittenkitchen.com http://smittenkitchen.com/blog/2010/05/carrot-salad-with-harissa-feta-and-mint/

My only changes were that I used multicoloured carrots (which looked beautiful) and grated them finely in the food processor. I also doubled the dressing but had only1.5x the carrot and it was a fantastic level of spice and heat. Fantastic recipe that I will definitely be making again.

Update

So this post is not all that food-related but a bit of an update about what I’ve been doing up in Far North QLD plus some notable food experiences.

–       I went to a bull and bike show (kind of like a rodeo) and had a deliciously naughty sandwich. White bread, thickly buttered, stuffed with thick rich coleslaw and perfect chips. Plus a Coke. Not the healthiest dinner but it was fantastic. Image

–       I did well in my exams (first class honours), which I was really happy with! Had dinner out at a local pub which was tasty but at least 4 times what I actually could eat in one sitting.

–       I have been eating mangoes by the truckload. Mangoes are everywhere, especially on the ground. For someone from Melbourne who has paid $4 per mango it is amazing to see the volume of wasted fruit.

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–       I have eaten some wonderful egg salad sandwiches with freshly laid eggs (i.e. still warm from the chicken!)

–       The clinic I am at has been busy and I have gotten to do a lot – I have been doing heaps of procedures (suturing, injections, wound care, removal of stitches etc) and have been working quite independently in consultations.

–       This weekend I am making a tropical trifle with mango and pineapple for the clinic Christmas party; if it’s good I’ll post it up!