This month has been a relatively terrifying month for me. I thought I was getting close to settling down but it ended up being quite the opposite. To be honest, a part of me was very reluctant to write about that other fragile side here. I usually try not to bring up personal sides in these monthly posts because I want them to be purely about the progression of my PhD. But my emotional health has not been at its best this month. Safe to say, I am in a slightly better space right now, but I am well aware that this is temporary and it may just hit again. But unfortunately, there isn’t much I can do now other than waiting for the right time and hope for the best!

Whoops, that ended up sounding mushier than I intended, but I am kind of glad I got that out of the way. Now let’s move onto the more exciting parts of my life, shall we? I have been really trying to push myself with my current tasks because I really need to pick up my game. I have set myself a few targets that I want to achieve before the year ends. I am working on a few different papers right now which is really exciting because I have never worked on so many at any one time. But it can sometimes be hard to juggle!

Overall, this month has been very rocky but one of the things I really enjoyed was the #30daysofthankfulness challenge on Instagram. It kind of forced me to be thankful about something every single day. It was challenging on some days but it made me realise that we often get so caught up in our own tangles, we forget to cherish the blessings we do have in our life. You can read more about it from my Instagram.

Finally, here are my November eats from this month 🙂

Asparagus + wilted baby spinach + chicken meat balls + cheese on toast
Sweet chilli cottage cheese and avo spread for #toastTuesday
Asparagus + baby spinach + slawed veggies (carrot and cabbage), topped with chilli flakes
Broccolini and asparagus stir-fry for a #meatlessMonday
Veggie toast with leftover asparagus, beans and broccolini
Baby cucumbers, tomatoes and carrot with a fruity yoghurt toast
Leftover pasta salad with potato, chicken and carrot + stir-fried slawed veggies (cabbage, carrot, corn and baby spinach)
Veggie packed penne with baby spinach and slawed veggies
#toastTuesday with scrambled eggs and homemade ricotta
Veggie toast featuring homemade ricotta + leftover stir-fry veggies: asparagus, broccolini, mushrooms and carrot
Blueberry and yoghurt toast
Egg noodles with celery, carrots, beans and pea
Potato and tuna patties with salad
Blueberry smoothie
Dessert toast with Chobani mint yoghurt + chocolate crunch and rice crisps on sourdough

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