Monthly Archives: October 2013
Our school often has lunch lectures/talks where we get fed and learn something that’s not necessarily required/included in our curriculum. About a week and a half ago, one of my favorite professors gave a lecture on “Women in Medicine.”
Here are a couple highlights that jumped out at me:
- In the 17th century, society (aka men) thought that female brains were too “soft + cold” to think.
- In the 18th century, they thought female craniums were too small to give us the capacity to think.
- In the 19th century, they believed that exercise would “cause our brains to atrophy.”
I’d like to think we’ve come a long way, but there’s always room for improvement, especially because this was pretty upsetting to me.
On a related note, I think Agnodice was a total badass. She was apparently the first female Athenian physician and attended medical school disguised as a man. She practiced for a while still disguised as a man, but revealed her gender to a patient who refused a male physician and became a really popular physician for all the women in the city. The city got suspicious about her popularity (they thought “he” was seducing “his” patients), but she ended up getting into even more trouble when they found out she wasn’t actually a man (apparently, it was more acceptable to seduce your patients than to be a woman). They wanted to execute her, but the women of the city came to her trial to praise her awesomeness as a physician and yell at their husbands for being stupid. They ended up letting her go (and changed their laws to allow females to be phsyicians :).
Other food for thought–if you ever have spare time, Something The Lord Made is a great film. They don’t go into as much detail about how amazing Helen Taussig is in there, but she’s basically the founder of pediatric cardiology and developed the procedure to help extend the lives of babies with Tetralogy of Fallot (right to left shunt! pulmonary stenosis! overriding aorta! ventricular septal defect! right ventricular hypertrophy!).
Guess who finally finished her 11-lb. bag of frozen strawberries from Costco!? (I got it before I started medical school. o_o)
I’m not a morning person, and somewhere whilst making my protein after-workout smoothie in my foggy morning stupor, I used a spoon to shove the strawberries that weren’t blending in a downward fashion.
Well, this genius also left said spoon in the blender and forgot about it.
In case you’re wondering, no one died (other than my blender, anyway :[ ). My new one makes life a whole lot more convenient for me, so there’s a plus. :O
I’m also really glad that my friends look out for me. :D
I rarely put ice in my smoothies since I don’t get along too well with brainfreezes, but the fact that I’ve been using frozen fruit also helps. :P It’s already cold! No ice necessary.
Chocolate Strawberry Mango Protein Smoothie
Nutritional Info: 361 calories, 46g CHO’s, 8g fat, 31g protein, 10g fiber, 296mg sodium!
Obviously, it kinda depends on how big the pieces of fruit you’re using are, but still. Look at that protein/fiber content! <3
-5 frozen strawberries
-7 frozen mango chunks
-1 1/4 cups cashew almond hazelnut milk
-1 scoop 100% Whey Concentrated + Isolated Whey Protein (Chocolate)
-1 tsp chia seeds
-1 tsp hemp seeds
1) Blend all ingredients together and consume!
I don’t have the exact proportions since I didn’t measure it out, and truth be told, I probably used a lot less than I should have in the marinade. I liked it though. :D
The salad is just a part of a bag of Kale Harvest Salad from Kroger (it was on sale!) with diced walnuts and dried cranberries. I didn’t use a dressing because I’m cool like that. (I didn’t have one on hand at the time.)
Grilled Salmon with Kale Harvest Salad
-4-6 oz. salmon
-rice wine vinegar
-freshly ground black pepper
-1 clove garlic, minced
1) Combine all ingredients into Ziploc bag and let it marinate for at least an hour (I let it sit in the fridge overnight).
2) Toss onto Foreman grill until cooked through and the fish is flaky! (This took ~8 minutes.)
I usually don’t make anything with tofu because I live out in the middle of nowhere and it’s expensive. ;_; But sometimes you happen to head out to another state and pass by a Trader Joe’s and you end up caving. :O In any case, I made 3 variations! The pictures are all from before they got baked.
Ingredients:-1/3 block of extra firm tofu, cubed
-1/3 block of extra firm tofu, cubed
-1/3 block of extra firm tofu, cubed
1) Mix ingredients in a shallow dish and coat tofu in it. (If you have time, let it marinate overnight.)
2) Transfer tofu to baking dish and set in toaster oven at 350 for ~20 minutes.