Hello everyone. I’ve officially moved to the east coast and started Internal Medicine residency so posts may be a little less regular.
How to I sum up my residency thus far? Well, I feel pretty rusty and nervous as heck. I don a huge long white coat and an old school pager. It’s strange being referred to as Dr. Uy (Oh, huh, you’re talking to me?) or introducing myself as a doctor (Hi Ms. X, my name is Natal- er, I mean Dr. Uy).
Oh, and my co-interns / residents / attendings are all awesome and share an affinity for good food. I think we’ll get along very well.
I’m starting with my primary care clinic block, and outpatient is just as, if not tougher, than inpatient. Our patients can be very challenging, with a lot of medical problems on top of language, psychosocial, and financial barriers.
Now I’m in the front line of care of my “mini-practice” of 300 patients for the next 3 years, which is an amazing and enormous responsibility!
I had one sweet patient who made me smile today. She needed to lose weight after immigrating to the US from the Middle East recently, as she had unfortunately developed an unhealthy American diet. Through the translator, she sheepishly admitted she loved chocolate – especially dark chocolate – very much and if dark chocolate was healthy.
In case you haven’t noticed, I love dark chocolate too, so I empathize. We agreed to tackle cutting out other unhealthy parts of her diet one at a time, starting with sugary drinks instead.
I’m enjoying the lovely Connecticut weather right now. But it’s never too cold or hot to eat popsicles. I’ve join Popsicle Week 2016 and I’m sharing these fun Raspberry Chocolate Popsicles Adapted from Little Spice Jar!
These popsicles are from Ikea for a steal of $1.99. These were the very first things I bought upon moving to the East Coast. (B: So… instead of essentials like a bed, table, or microwave, you rush to buy popsicle molds. Very practical.)
These beauties are so easy to make – to make sure they don’t stick, just dip them in a cup of hot water to loosen. I wanted them two toned to celebrate the official start of summer (and my residency). Enjoy!
Raspberry Chocolate Popsicles
12 oz fresh or frozen raspberries
1 cups greek yogurt
¼ cup almond milk
1 oz dark chocolate, chopped
Combine the yogurt and almond milk in a large bowl. In another bowl, using a fork, mash the raspberries. Add half of the yogurt milk mixture to the raspberries, folding with a spatula for a marbled effect. Stir in the chopped dark chocolate in each bowl.
Pour the raspberry mixture first
Pour the mixture into the ice pop molds. Cover molds and insert popsicle sticks. Freeze for at least 4 hours or overnight. Remove from molds and serve immediately.