Today is Matt’s 30th birthday! :)
Yes, his shirt says “30 and Dirty.” Inspired by the shirt that my girl Elle wore to our mud run last September right after her 30th birthday! As you can imagine, by the end of the night, his shirt was completely covered in signatures and ridiculous quotes.
A couple of Matt’s best guy friends and I threw him a 30th birthday bash on Saturday night. We started with a BBQ house party and then moved on to local bars for the late night portion of the celebration. Here I am at the beginning of the evening with my friend Sarah!
The guys who hosted the party put up some Steeler’s colored balloons for the occasion (they’re from Pittsburgh). Here’s Matt in the yard before the party started. :)
Matt wants to celebrate his actual birthday tonight by going to Crossfit and then having a low key home cooked meal with just the two of us. He requested my Almond Encrusted Tilapia (click for recipe) with roasted asparagus and “some other starchy side.” Wine, candles and presents will also be involved, of course! Tomorrow night, my parents are taking the two of us out for a fancy steak dinner since Matt and I can’t exactly afford to do that ourselves at this point with me working for free and still racking up student loans. :) Very nice of them to treat us!
The rest of the weekend was pretty low key — a super sweaty and hot 5 mile run with Matt, a couple dinners out with friends, a couple wedding planned related meetings, and some delicious quinoa flour-based pancakes on Saturday morning. I bought the quinoa flour ages ago but hadn’t gotten around to trying it yet. Very tasty!
I’ll share the recipe tomorrow for those who are interested. The pancakes are gluten free and very easy to make!
I also spent some time on Sunday whipping up a random meal to enjoy for lunch this week.
I’m going grocery shopping later today so we didn’t have a whole lot to work with, but I had some chicken broth in the fridge that needed to be used up, so I decided to cook some quinoa in the broth (veggie broth would also work) and then added some lentils and feta to the mix.
Plus some chopped green peppers for color and various seasonings for flavor. Not the prettiest meal I’ve ever made, but tasty and will serve as a super easy packed lunch for a couple days. Win!
I’d never found canned lentils in the store before — I was pretty pumped since dry lentils take forever to cook!
I’m off to work — today is the start of my final 2 weeks of my hospital dietetic internship and I’ll be spending them doing staff relief, which means I’m just like a regular clinical staff dietitian and will be given a couple floors to manage on my own. I’ll still have to have one of the other RD’s sign off on all my notes before they go in the charts, but otherwise I’ll be on my own. I remember being really scared when I saw “staff relief” on the schedule when I was first starting the internship, but as I’m sure they planned, I now feel totally prepared.
Have a great day, friends!