Cannot believe we are another month down! With my submission around the corner, I find it really scary that a quarter of the year is gone. In terms of my PhD, I’m still running my intervention and need to collect some more data. I closed recruitment this month which felt like a step closer to completion. I’m really looking forward to the next phase. I’ve started cleaning the data which feels rather tedious. But I know it’s going to get more exciting once I have my data set ready for analyses. The other good news is that the paper I resubmitted last month was accepted for publication. I have been holding onto this paper for the longest time (started data collection in early 2017); so, it felt really nice to get it out of my hands.


In other news, I’m back to teaching again. I’m doing less hours this semester as I wanted to allocate enough time for writing up. Speaking of which, I really need to work towards finishing my first chapter. I’ve been meaning to get it finished for some time now but I’m having trouble tying up my ideas. This is probably because I haven’t had the chance to block out enough time. Going forward, I need to ensure I allocate hours for writing every week.


Another highlight of the month was getting featured in the latest infuse magazine as a rising star. The struggle to keep Shenanigans of a Dietitian alive has been real while doing a full-time PhD. Maintaining my presence on the blog and Instagram hasn’t been easy. I’ve had to take lots of breaks. I’ve had to take lots of breaks every time I felt overwhelmed. So, it was really special to have this recognition from infuse. Click here to read the feature (page 32-34).


Overall, it was a relatively good month. It probably feels somewhat mediocre for me because I was rather ambitious and hoping to get a lot more done (mainly with writing). But it’s alright, we’ve got April to get on top of that!

Here are some of my March eats 🙂

Prawn risotto with mushrooms and spinach
Fruit and veggie platter with homemade tzatziki
Vegetarian pasta with mushrooms and spinach
Mixed stir-fry vege with mushrooms + using up leftover meat
Cacao and plain waffles with plum, grapes, passionfruit and chia
Breakfast bowl with blueberry Kefir (The Culture Co) + granola + kiwi + banana + topped with chia
Another fruit and vege platter
Fusion brunch with Khichuri (similar to khichdi) + sauteed mushrooms + wilted spinach and scrambled eggs
Making the most of plums before they are gone!
Risotto with risoni and pearl barley, mushrooms, pea and spinach
Pancakes with kiwi, grapes and chia
Weekend waffles with raspberry, strawberry, shaved coconut, nectarine and passionfruit
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