We have a bunch of ripe avocados in the fridge so I make a quick guacamole, adding in leftover lime (from my parents’ backyard), red onion, garlic, hot sauce, a bit of tomato, salt, and pepper. Finally, I prep some pickled red onions—sliced red onions thrown into a mix of red wine vinegar, water, sugar, and salt.
6:20 p.m. Home from a beach walk with the baby, the dog, and my husband, I pull out everything for tacos. I spot frozen Goya platanos maduros in the freezer (my mom must have left these here) and decide this is a necessary addition to dinner. Since we’re short on time, I microwave them to defrost and then sear them in a frying pan with butter.
My husband and I load up the various fixings onto flour tortillas. They are solid homemade tacos, but in L.A., the land of amazing tacos, they will always fall a little flat. The baby gets a portion of the pea protein mixture, flattened black beans, a little bit of shredded cheese blend, guacamole, and leftover roasted peppers and plain farro. The pea protein seems to be his favorite.
I also sip on a St. Agrestis Phony Mezcal Negroni I bought recently from The New Bar, a great non-alcoholic shop nearby. My husband and I got into nonalcoholic drinks when I was pregnant and we still keep them in rotation as our alcohol intake is now rarer. This one is a winner; it’s bitter, floral, and has some depth to it.
7:50 p.m. I end the day with a Trader Joe’s dark chocolate peanut butter cup and reality TV.
Thursday total: $7.35
Friday
6:37 a.m. I’m up nursing the baby and my husband makes coffee. I have a few extra minutes so I drink it at home while reading a book with the baby. Before leaving for work, I make a smoothie with a frozen banana, frozen butternut squash, Greek yogurt, pea protein milk, Justin’s almond butter, cinnamon, and vanilla extract. I love smoothies that aren’t too fruity and this is just that.
10:10 a.m. I’m pumping between seeing patients and nibble on a few Trader Joe’s Turkish apricots. I usually have a bag of TJ’s dried fruit or trail mix in my work bag for this purpose.
1:00 p.m. Morning clinic bleeds into afternoon clinic and I’m eating leftovers from our taco dinner that I’ve reheated in the breakroom. I wish I actually had packed tacos and not just the fillings, but that would have been too messy at my computer anyways.
3:30 p.m. I’m finally catching up in clinic (and pumping) and I crack open another Pop & Bottle cold brew.
5:05 p.m. Somehow I finish clinic on time and on the way out I text my husband to see what he’s feeling for dinner—Indonesian, Thai, sushi, or vegan take out? He votes for Thai and offers to pick up from one of our favorites, Night + Market Sahm, on his way home.
6:20 p.m. I’m feeding the baby dinner (leftovers he’s not really interested in) when my husband walks through the door with our dinner. We have some of our favorites: massaman sweet potato curry with roti, pad see ew with tofu and egg, nam khao tod (a crispy rice salad), and a side of plain jasmine rice for the curry ($59.94 total). This place goes all in with the heat and my husband forgot that, so our mouths are on FIRE with the crispy rice salad. The curry is thick, with a blend of spicy and savory flavors and soft, but not mushy, sweet potatoes. The noodles will make great leftovers for tomorrow. The baby gets food envy and is appeased with the tofu and plain rice.
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