First I want to start off by thanking everyone for the awesome comments on yesterday’s post! A lot of you made comments about time flying by and lots of memories of your life in college. I think those comments were spot on- I feel like I was just moving into my dorm room yesterday and now I’m getting ready to move for my first internship less than a year late
On the topic of my internship, I haven’t really explained what it all will entail. The main reason for this is that my blog is personal and I try to keep it as separated from the rest of my life as possible. I have mentioned this before, but other than my parents and brother (who do not read the blog), none of my family, friends or classmates know about Eating 4 Balance. It’s not that I’m ashamed of it. On the contrary, I’m extremely proud of the little community I’m a part of and would honestly love to tell everyone!
The problem is that I don’t know how people will react. Some may want not care and some may want to read it. Of those who would choose to read it, I think some who are close to me might misunderstand something I’ve said, while others may just not understand at all and see what I talk about on here as self-centered or pointless.
With that in mind, it goes both ways in that I don’t want to share too much of what I do outside of my blog for fear of causing trouble. I’ve read stories of bloggers who have lost their jobs because they blogged about what they did at work. And since I make a total of $0 on Eating 4 Balance, losing money over a blog is not really worth it.
Still, I want to keep you in the loop as much as possible. Reading recipes and stomach pain tangents all day is probably not entertaining for most of you.
Here’s the low-down:
- My internship is located in a city about 3 hours away from my hometown.
- I will work 16 weeks full-time over the summer starting May 20 and ending August 16. I will continue to work from my college dorm for the company part-time from the end of my summer term through the school year until the end of my spring term.
- For the first few weeks at the internship I will be learning tax law and will be trained on an accounting/tax-type software. For the remaining time until April 2014 I will work in customer service answering calls and helping out the accountants and tax professionals who use the company’s software.
That about sums it up! I’m very excited to move into a subleased apartment in less than two weeks and start this internship. Yes, it will be hard to be so far away from everyone I know and be surrounded by unfamiliar faces, but challenges are good for me. They strengthen the soul and I think that I will become a better person for this.
One of the main things that I’ll miss is being able to cook and bake at my leisure. Sure, my sublet has a really nice kitchen, but I really only need the stove right now for cooking soup and vegetables. I’ll miss these two weeks of baking bliss that I’m experiencing, getting to make some amazing, healthy food and experiment with recipes.
Speaking of recipes, last Wednesday I posted four pictures and asked which you would like to see first. As there was not really a consensus (let’s be real- the answers were all over the board!) I chose to share the stuffed squash first on Monday. It’s very simple and the prep time is almost non-existent. Also, the regular recipe includes a homemade beef sausage, but in the notes I gave several suggestions of vegetarian/vegan replacements that would be delicious as well.
The second recipe that I’m going to share is perfect for the warming temperatures and all of the fresh produce that come with summer. Homemade ranch dressing!
Simple Homemade Ranch Dressing
Grain/Gluten/Wheat-Free, Egg/Nut-Free, Vegetarian, Dairy-Free Option, GAPS-friendly
1 or 2 servings (depending on how much you like dressing 😉 )
- 1/3 cup plain yogurt (I used full fat regular organic, but you could use an unflavored yogurt– Greek, coconut, almond or goat)
- 1 tsp honey (you could also use a few drops of stevia in place of this if you wanted)
- 1 tsp light olive oil (you could replace this with 1 tsp of milk/water as well, but I strongly suggest the olive oil version)
- 1/2 tsp apple cider vinegar
- 1/4 tsp each of dried dill, sea salt, garlic powder, and onion powder
- a dash each of Italian seasoning and sage
- Combine all ingredients stirring well! Double or triple for leftovers.
- Use immediately or let sit overnight for the flavors to meld together for an even more authentic-tasting dressing!
I usually don’t post nutrition facts for my recipes, but I really wanted to compare the stats for this one:
The nutrition facts for my recipe is on the left while the nutrition facts for the same amount of store-bought ranch dressing is on the right. Unlike with store-bought dressing which is full of scary chemicals and additives where you’d be wise to use a small amount, if you make my homemade version you can customize it to your needs (substitute the yogurt for a version that fits your dietary requirements, increase or decrease the salt, add in additional seasonings, etc.) and you can use the entire thing! No puny little tablespoons of dressing on your salad. Use the full 1/3 cup! 😀
Thanks again to Jenn, our amazing host, for hosting WIAW this week.
How do you handle people reading your blog? Do your family/friends/classmates/colleagues follow you? Has it ever caused any problems for you?
What does your schedule look this summer?
What is your favorite salad dressing? Do you have any good homemade dressing recipes?