Posts tagged ‘medical school’
There are a lot of things you learn during your third year of medical school that are completely unrelated to medicine. A few examples…
The traffic lights in Boston neighborhoods don’t wake up until 6am. On my bike ride or drive to the hospital, I can’t help but think, “If the traffic lights don’t have to do their job, why do I?”
Scrubs are comfortable, but likely the least flattering work uniform ever invented. However, the draw of getting to wear free (to me) pajamas to work daily is the biggest appeal of surgical specialties, in my opinion.
Being awake and alert for 24 hours straight requires a lot of food, and some planning. Too often, call nights are sustained by chips, greasy fast food options, and sugary drinks. With a little planning, though, call days can be managed with healthy food choices and some sanity by the end of it! So, here is What I Ate Wednesday on my 24-Hour Obstetrics Call.
Travel mug of coffee with my last homemade bagel, half with almond butter and half with blackberry jam. Nibbled throughout my drive to the hospital and between pre-rounding tasks.
Lunch is usually the peak of a hospital cafeteria’s day, so I have found this is the best meal to purchase. The hospital I am at now has a GREAT salad bar that is not too expensive, so this tends to be my go-to option. That way, I make sure I get my veggies for the day! This salad had mixed greens, peas, chickpeas, carrots, sliced mushrooms, olives, feta, and noodle sticks with red wine vinegar and olive oil. With my student discount, it was only $4! Can’t beat that!
I never expect salads to hold me over all day, especially if things are busy and I am running around. For that reason, I always have a granola bar in my pocket for when afternoon hunger strikes! Having a healthy food option on hand helps prevent vending machine or nurse’s station munching. This Nature’s Valley Oats n’ Honey Crunch helped get me through the rest of a busy clinic session.
When the evening hours hit and the staff downsizes into night shift proportions, things become a little more unpredictable. This is when the motto, “Eat when you can, sleep when you can” comes into play. I reheated some leftover Thai Curry with Rice and started half of my dinner. Things started to get crazy though, and 2 C-sections later, I finished my dinner around 9:30pm.
Meanwhile, I had a few snacks between surgeries. A few clementines I had brought, a Ghiradelli chocolate square, and some saltines and 8-oz diet Gingerale taken from the nurse’s station helped to tide me over through a busy early evening.
My call night ended up being not busy after the early night rush, so my last granola bar served as “breakfast” to get me through morning rounds.
Some tips for new medical students planning for their first call:
Have lots of snacks. You don’t need to eat everything you have on you, but if things are busy, then you have lots of healthy food choices.
Have a few dollar bills on you. The only purchasable food options once the cafeteria closes down are from vending machines, and buying some trail mix is better than passing out in the OR from low blood sugar.
Have gum! And bring a tooth brush and toothpaste or mouthwash. You will probably want to freshen up your breath at some point…
You can try to bring all of your meals, but this can end up being a lot of food. If you do need to buy, buy lunch!
Eat when you can. Even if it is just a small snack, then you will have some energy when things get hectic.
Question: For any medical professionals reading, how do you handle planning for long hospital shifts?
Life has had more than a few new adventures for me in the last several months. I passed the first step of my board exams, started my third year clerkships (and completed the two hardest rotations!), and have begun to transition from being a book-based student to an apprentice. My days look dramatically different, and there has had to be some change to accommodate that. While I will never fully be able to settle into routine since my clerkships rotate on a close to monthly basis, I am starting to get the hang of “going to work” every day. I have never been happier to wake up each morning, excited to see what challenges face me and new things there are to learn. My days might be long and arduous, but even on the most difficult of days I know that I have made the right decision.
My personal life has also started to change as well. I have been dating my boyfriend for 5 months now and could not be happier. He has been a friend and constant source of encouragement for me as I face the shifting demands of third year of medical school. While we are best friends and have a lot in common, our thoughts on food are pretty opposite. He is a carnivore by nature and would be happy eating steak and eggs for the rest of his life if he could. He has been following the Paleo diet for the past few months, successfully losing 20+ pounds and gaining a substantial amount of muscle. This has forced me to do some reading and further research into healthy diets, and has left me with a softer and more moderate view towards food choices. My view on vegetables will never change: they are the cornerstone of a healthy diet, whether you are trying to lose or sustain your weight. However, there is good evidence to support that a sugar and carbohydrate heavy diet can be just as dangerous as a diet rich in red meat. I have also learned that diets lower in dairy consumption have also been shown to be healthier. My conclusion, not far off from where I started, is that life is all about balance. A healthy lifestyle is more than what we put in our body, it is also about gaining joy from what we eat and with whom we share our meals. Where does that leave me? I guess I am moving towards a more “flexitarian” lifestyle. I still cook and eat vegetarian/vegan meals at home. My diet is still based off of real foods. I have started using less dairy and wheat and have shifted to more whole grains like quinoa and farro. When I am in a giving mood, I will make my boyfriend a “side” of meat. When we go out, I will often choose the seafood option from the menu, since these tend to be healthier, less cheese-laden, and more creative. Living in New England means there is too much good, locally caught seafood to pass up. I am learning to let go of the rigid definitions of healthy eating that I have held, and to embrace enjoying food more fully as a cultural and creative outlet.
Outside of the hospital, I have still had time for a few fun adventures. To tie up a wordy post, I will leave you with a few pictures of the summer I squeezed in around rotations!
Sometimes, there is nothing more satisfying than making a delicious and healthy gourmet meal at home after a long day at work. Other times, I cannot stand to be on my feet for two more minutes and will gladly eat eggs or chips and salsa for dinner. Needless to say, my attitude towards cooking has been slightly bipolar over the past month while on my surgery rotation. The mornings are early, the days run long, and it is a physically demanding job. After running around on my feet all day, standing perfectly still while retracting or driving the camera in the OR, and constantly being questioned to flesh out my comprehension of disease and surgical interventions, more often than not I come home completely exhausted.
However, sometimes cooking a meal at home is exactly what the doctor ordered to remedy a stressful day. Cooking is my creative outlet. A place where I can experiment and the results will only cost food. The kitchen is now a place where I am confident that I know that I am competent, a feeling that is fleeting as a third year student. This recipe was born from a stressful day on my surgery rotation. My friend came for dinner to vent about our day, and we found solace and comfort in the creative process and constant attention that this risotto required. I have seen red wine risottos before, and had good results using farro as a base in the past, so decided to combine a few recipes I have made in the past to achieve this most delicious result. Hands down, this is the best recipe I have made all summer. It is perfect for the chilly fall evenings that are creeping around the corner, and can fix even the worst of bad days in just a few bites. I hope you enjoy this recipe as much as we did!
Red Wine Risotto with Farro and Mushrooms
8oz package mushrooms, sliced
4 cloves minced garlic
1 tbsp olive oil
1/2 cup red wine
1 small onion, diced
1 tbsp olive oil
1 1/2 cup farro (or arborio rice)
1/2 cup red wine
4 cups veg stock
1 tbsp dried parsley
shredded Parmesan cheese to taste (optional)
Begin by heating garlic and olive oil over medium heat. Saute mushrooms for several minutes, until they begin to soften. Add 1/4 cup red wine and simmer until liquid reduces. In a separate pot, saute onions in remaining olive oil. Add farro and remaining red wine. When all liquid has absorbed, add 1/2 cup vegetable broth. Cook over medium heat, stirring constantly, until all liquid has been absorbed. Add the broth in 1/2 cup increments until all of the broth has been added and absorbed. The farro should have a chewy but soft consistency when fully cooked. Stir in the mushrooms and parsley. Heat through for 2-3 more minutes. Serve over wilted spinach with Parmesan cheese to taste.
It has been a while since I have posted, and even longer since I have joined a WIAW party! Forgive me, friends, but sometimes life is just really busy! My day-to-day routine is dramatically different from what it was just a short few months ago, so I thought it would be fun to give you a peek into my new life as a 3rd year medical student. (It is official now since I found out today that I PASSED MY BOARDS!) My days are long and busy, and there is not always as much time for cooking, running, and relaxing as I would like, but I would not trade this experience for anything. Enough with the chatter, let’s get to the food! (Forgive the phone pictures – I forgot my camera!)
I am a morning person by nature, but let’s be real. This is an awful hour of the morning to wake up! I am awake, showered, and out the door by 6am, 6 days a week. Thank God for coffee!
I am on an “away rotation” right now, so I have a 45 minute commute out of the city every morning. The good thing is that I drive opposite of the traffic patterns, leave before rush hour starts and come home at the tail end of it, and carpool with 2 classmates so that I have good car conversation.
I eat my breakfast as I am grabbing my white coat and stethoscope before rounds. I try to eat as close to rounds as possible, since they can often mean hours on your feet with little break. Breakfast lately has either been peanut butter and jelly roll-ups or peanut butter and banana overnight oatmeal. The protein from the peanut butter helps keep me going through a busy morning! I always have a granola bar in my white coat pocket just in case, since it would be pretty embarrassing to pass out in a patient’s room on rounds… Not like that almost happened to me on my first day or anything… My oatmeal kept me full until lunch today, so I squirreled the granola bar away for later.
Each day, we have our lectures over lunch break, or noon conference. (Ironically, noon conference starts at 12:30, but I just show up as told ;)) Lunch is provided on occasion, but most days I bring my own food. Hummus wraps and leftover dinners are my standard items, and I have started eating my bigger meal during the lunch hour so I have enough energy for a busy afternoon. Today, I had some leftover whole wheat pasta with homemade tomato-basil sauce and zucchini. It was filling and delicious, even though the carbs left me pretty sleepy. (Whoever decided a lunch conference is a good idea promptly forgot their days as an overly tired student/resident…)
I am trying to stick to one cup of coffee a day, so have switched to black tea when I need an afternoon boost. Today was just one of those days. I picked at some cherries while I did some research and wrote my progress notes.
The workday ends around 5pm, unless you are admitting patients or haven’t finished your notes for the day. After letting the overnight resident know about my patients, I am on the road. Most days, I am too hungry to survive the commute back home, so I keep fruit or a granola bar on hand. Today was a granola bar day since I knew I wanted to run when I got home.
It has been harder for me to find time to exercise with 12 hour days and commuting, but I have been trying to run 2-3 days a week. My runs are short, between 2 or 3 miles, and are unfortunately less of a priority than they used to be. On days that I don’t exercise, I get some studying done or catch up with friends or chores. I appreciate any time I have to clear my head and my lungs, though, so even today’s short 1.5 miles was satisfying. I followed that up with some ballet barre exercises and light weights at home.
I am starving most nights, and so gourmet dinners are currently infrequent on my menu. Most nights, I have a salad or pasta. Breakfast for dinner is always a good option, too. Tonight, I made Chelsey’s Over Easy Savory Oats With Kale, topped with some red chili flakes and extra nutritional yeast. I had a handful of unpictured almonds and raisins to cap off the night.
After a little more reading, packing my breakfast and lunch for the following day, and catching up with friends, I try to maintain a reasonable bed time of 10:30. No matter what time I fall asleep the night before, though, the next morning alarm still comes too early! Life is busy, but life is good. Happy Wednesday!
I am at the halfway point with my first rotation of my third year of medical school. I am starting off with one of the most time-consuming rotations – internal medicine. Despite the 6 day a week schedule, I have loved the rotation so far and am learning so much. I feel incredibly lucky to get to talk to people each day, to learn their stories and help be part of the team that figures out why they are sick and how they can get well. There are hard moments, and the days can be long, but the work is rewarding and challenging. The hardest part of this rotation is keeping up with friends and family. Weeknights are filled with studying, writing notes, and reading, and the one weekend day off is often filled with necessary life tasks like laundry and cleaning. However, you always need to eat and so I have found food the best way to stay in touch with friends over the past month!
My wonderful friend brought me a home-cooked meal at the end of a very long week in the middle of my rotation, and I was so incredibly grateful both for the delicious food and the lovely company. She made Lemon Thyme Farro following this recipe from The Pursuit of Hippiness, which we enjoyed with green beans on the side and fresh berries for dessert. (I was a bad tired blogger that night and forgot to take pictures!)
I also got to make homemade sweet potato ravioli with another med school friend, which were delicious but the recipe still needs tweaking before it is blog worthy. Rolling out the pasta dough gave us plenty of time to girl talk and swap rotation stories, so the fancy meal was worth the extra effort!
This post can’t end without a recipe! I had a few friends over for dinner on my most recent day off, and a dinner party was just what I needed to feel balanced and re-centered for another week on the wards. I made grilled polenta with a honey-balsamic reduction, caramelized onions, and goat cheese, which blew my taste buds away! The sweet and sour combination of the honey and goat cheese really gave this side a gourmet feel, and the results are much more impressive than the minimal effort this dish took. I would make this again in a heart beat!
Grilled Polenta with Honey Balsamic Reduction, Caramelized Onions and Goat Cheese
serves 3-4 as a side
1 polenta log, sliced into 1-in pieces
1 tbsp honey
1/4 cup balsamic vinegar
2 onions, caramelized
2-3 oz goat cheese
Before preparing this dish, make the caramelized onions. In a small sauce pan, combine honey and balsamic vinegar over medium heat. Stir; heat so that sauce thickens and reduces but does not boil. Do not cook for too long, as vinegar will reduce too far and become sticky and hard. Want a honey like consistency. Meanwhile, slice the polenta logs. Spray a griddle with cooking spray and heat to 350 degrees. Grill the polenta for 5 minutes per side. Heat the caramelized onions on the side of the griddle. When the polenta is crispy and has been cooked on both sides, pour reduction over the rounds. Allow to heat for 1 more minute. Transfer to a serving platter. Top with caramelized onions and a crumble of goat cheese. Serve warm.
This past month has taught me a lot. Sure, I put in a lot of hours learning microbiology, physiology, pharmacology, pathology… but beyond the medical science, I also learned a lot about myself.
I learned that it is okay to realize you have worn nothing but leggings and yoga pants for 6 days straight when you sort your laundry.
I tested my attention span and sedentary capacity to their limits, and then broke up study blocks with jumping jacks and sit ups to stay awake and sane.
I realized how important it is to get out of the house each day, even if it is just for a quick one mile jog.
I learned how much I love to run.
I remembered how much I love to walk on days when I just can’t muster the energy to run.
I appreciated just how much I learned in the past two years, and how much there is that I still don’t know.
The human body is an amazing machine.
I learned that it is okay to cry on a friend’s shoulder when you are overwhelmed and feel inadequate for the task at hand.
I was and am constantly reminded that God is faithful. Starting the day with a Psalm helped refocus my priorities on some really tough days.
I am amazed at the supportive and loving community that has surrounded me and carried me through to where I am now.
I learned that colored pens make everything more fun.
I released my post-exam anxiety and jitters by recycling two years of notes and scrap paper.
I learned how important home cooked meals are to me. I only ordered take out twice. And both times were worth it.
I survived by being okay with having breakfast for dinner. And lunch. And breakfast. Because what would life be without home fries and eggs?
I made more variations of home fries and eggs than I knew possible before this past month. Breakfast for dinner meals were great because they still gave me the break I desperately desired in the kitchen without any intensive prep or clean up. I never measured, so these are loose instructions for some of my favorite and unexpected combos rather than strict recipes.
The first is a Turnip Hash that was inspired by the plethora of turnips I received in my Boston Organics box. I cut up a large turnip (peeled) and a large potato (unpeeled) into bite sized pieces and steamed them until they were fork tender. I then sautéed them in a large skillet with a pad of Smart Balance Light butter, a pinch of salt and rosemary. On a whim, I threw in a small handful of raisins and a dash of cinnamon, because it makes everything better. And it did. I was surprised how much I liked this! The classic rosemary with potatoes kept it homey, while the turnips added an interesting flavor and stronger texture. The raisins were a nice sweet addition, though I did make it without and liked it both ways. A whole turnip and potato made at least 3 if not more meals for me served alongside a fried egg and piece of toast. Breakfast for dinner success number 1!
The second is a Curried Egg Omelette. I can’t take credit for this idea – my Grandma is the true brains behind this creation. While in Florida, she made eggs one morning and on a whim (I am seeing where my cooking style comes from now…) threw in a dash of curry powder and cinnamon. I was skeptical, as I am sure you are as well, but, like I said, cinnamon makes everything better. And it did. The cinnamon flavor didn’t shine through, but instead enhanced the light curry flavor that took over the scrambled eggs. It was unexpected and addicting. I knew I had to make it again. So I did. I mixed two eggs with a teaspoon of Greek yogurt (you could use milk or sour cream as well) and a few shakes (about 1/4 tsp) curry powder and a shake (less than 1/8 tsp) cinnamon. You can turn this into scrambled eggs, or pour it into a really hot pan for a nice omelette with a crunchy outside. The curry flavor is mild but unique, and leaves me wanting more! I ate these eggs alongside some sweet potato home fries, skins left on and sautéed in olive oil, cinnamon, and nutmeg.
Lesson learned in writing this post: I should buy stock in cinnamon.
And I am so excited to cook and share with you all again!
Despite being rather absent from the blog scene lately, I am happy to accept Sara @ My Less Serious Life‘s shout out for the Liebster Award. This is my second time being passed along this honor, and I am always happy to join in the fun! The award is passed between bloggers to recognize up and coming writers with less than 200 followers. After sharing 5 fun facts, you pass the award along to 5 more blog friends! First, the friends, then the facts!
1. Lauren @ Whole Wheat or Bust
2. Melanie @ Little Green Homemaker
3. Stefanie @ A Dash of Sugar and Spice
4. Kim @ Badger Girl Learns to Cook
5. Allison @ Allison’s Delicious Life
Now for the fun facts… This might be a challenge given the current monotony of my life!
1. I am a movie narcoleptic. If I sit down for a movie anywhere past 9pm and am remotely relaxed and/or reclined, I will fall asleep. Yet somehow, I will manage to wake up as the credits are rolling. I usually think I am sneaky enough that no one noticed, but that is never true.
2. I ran my first 5K on Sunday! I am participating in the Boston Athletic Association’s Distance Medley, which kicked off this weekend. I had been working on my speed with sprints and intervals, so was excited to clock in a pretty good time. However, the race was so crowded that I could hardly move for the first mile! After running a 10 minute mile amongst 7,000 other runners, I gave up all time goals and just enjoyed the sunshine and the fact that so many people were participating in such a fun event!
3. I failed at freezing leftovers last week for the first time ever. I thought I was being clever, freezing soup in my mason jars instead of more delicate plastic Tupperware. However, I filled the jars way too full and they cracked. Then I cut two of my fingers retrieving the glass and soup shards from the freezer. Smart. Lesson learned.
4. I also have been cooking a lot less, relying instead on salads, sandwiches and frozen leftovers. Except for when they explode in my freezer… then I have savory oatmeal for dinner.
5. I have been spending so much time in my
desk chair study throne in front of my computer that often the last thing I want to do during the last hour of my evening is come up with a blog post. I have mentioned before, but I am currently preparing to take the USMLE Step 1 at the end of May. This is the first part of my medical board examinations, and is essentially a 2 year cumulative final. It has been a stressful semester, and is culminating with what is ominously referred to as “Intensive Study Period.” Although my classes officially end Friday, I will spend the next month spending 12+ hours a day, 6 days a week chained to my study throne. I expect that my posts will be sporadic, but I will still be making time to cook, run, sleep and read a few posts now and then!
I can’t leave you without a recipe idea until the end of May! If you are in the Northeast and have found yourself with some spring dug turnips, then this soup is for you! I am more than thrilled that root vegetable season is on its way out and that more local variety is coming back, but this soup was flavorful and different enough to satiate my creative appetite! I adapted the recipe from the Boston Organics website to make it a little healthier, and accidentally vegan. The soup is hearty like any good chowder, and remarkably filling from the protein boost (thanks to tofu in place of cream). This is also the soup that caused my mason jar accident, and I am sad I will not get to enjoy the leftovers! Guess that just means I will have to make it again!
serves 6-8, adapted from here
2 tbsp Earth Balance
1 large onion, diced
1 lb parsnips, peeled and diced
1 lb potatoes, peeled and diced
2 vegetable bouillon cubes
5 cups water
1 block tofu, pressed and drained
salt and pepper to taste
1 tbsp dried parsley
In a large pot, saute the onions in the butter until tender. Add the parsnips and potatoes. Cover with water and dissolve the bouillon cubes. Bring to a boil, then cover and simmer for 10 minutes. Add the cubed tofu and simmer for 5 more minutes. Use an immersion blender to process into a smooth soup. Add parsley and season to taste with salt and pepper. Allow to stand for 1 hour before serving to allow the flavor of the parsnips to shine through.
Well, time sure flies! I would apologize for being a negligent blogger, but sometimes life is full and takes up more time than expected, and I am not one to regret living it. Between running home to visit my new nephew, getting fancied up for the school formal, going to New Hampshire with my Christian Medical Dental Association for a weekend, and catching up with old friends who are now in different cities for medical school, I would say I have had my fair share of fun over the past few weeks! This also meant that I had to buckle down last week to study for my neurology exam, and so blogging took a necessary hiatis. It was somewhat freeing to spend a little less time in front of my computer screen, but that doesn’t mean I still wasn’t in the kitchen! I have a few fun recipes backlogged from the last few weeks to share, kicking it off with an awesome Vegan Groundnut Stew.
One of my good friends in college, who is now in med school in the midwest, was visiting last weekend for her Spring Break. During our sophomore year of college, she came home and stayed with my family for Thanksgiving. After indulging in all of our American traditions, my mom and I wanted to try something from my friend’s culture. She is originally from Nigeria, so we decided to try out Groundnut Stew. We made the traditional version, to which my friend deemed worthy by stating, “It smells authentic.” A huge compliment coming from Joy! And it tasted pretty good, too! I haven’t thought much about that stew since then, but wanted to try a vegetarian version for my friend’s latest visit. Groundnuts are another term for peanuts, so this soup is pantry-item friendly if you are a peanut butter lover and always have some on hand. It has a good amount of heat to it, and a lot of creaminess, giving it a unique depth and richness. Instead of the traditional meat, I found a recipe from Fat Free Vegan Kitchen that uses sweet potatoes and chickpeas. My friends loved it, even with the modifications. Try this soup out – it is fun, easy, and cheap!
Question: What is one exciting thing you have done in the last week?
Adapted from Fat Free Vegan Kitchen, serves 6-8
1 onion, chopped
2 jalapenos, seeded and finely chopped
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
2 teaspoons ground cumin
1/2 tsp. salt
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
2 pounds sweet potatoes, peeled and cut into cubes
2 14.5 ounce cans chopped tomatoes
2 14.5 ounce cans chickpeas, drained and rinsed
1 large bunch kale, stemmed and chopped
1 ½ cups vegetable broth
½ cup natural peanut butter
Saute onion, jalapenos, ginger and garlic in a splash of water. After 5 minutes or until onions soften, add spices and stir to combine. Add cubed sweet potatoes, tomatoes and chickpeas. Cover with vegetable broth. Bring to a boil, then cover and reduce heat to simmer for thirty minutes. When potatoes are tender, stir in the peanut butter. When well combined, add the chopped kale and allow to wilt. Serve.
You know you are a med student when:
A. you ask for highlighters and notecards for Christmas
B. you get excited about going to an outside-of-school lecture on the link between diabetes and obesity
C. you view a day off as an extra reading day for your upcoming exam
D. all of the above.
Guilty as charged. Even nerds have to eat, though! Here is a glimpse into my MLK Day!
I started Jillian Michael’s “No More Trouble Zones” – but I couldn’t finish! I need lighter weights, stronger arms, or a longer attention span… or maybe this is another all of the above question ;)
My aunt had me over for dinner on Saturday, and graciously found a vegan friendly recipe for me! It was absolutely incredible the first time, so I was happy to take home some leftovers! The recipe is from her Sicilian hair dresser, and contains cauliflower, raisins, pine nuts, bread crumbs and saffron. I would love to try to recreate it for myself sometime! I had some mixed salad greens and spinach with almonds, cranberries and balsamic viniagrette on the side.
My afternoon was spent doing work with a friend at Panera. Unfortunately, not the most vegan friendly if you have a craving for something sweet, but I was satisfied with a handful of peanuts and raisins, an orange, and a bottomless mug of hot tea!
Dan was complaining about how his veggie and rice dinners are getting boring, and so I recommended this peanut sauce to him. I used to make it a lot in college, and would always share the recipe with guy friends who were new to cooking. It is easy and the ingredients are something most people always have on hand. I spiced up the basic sauce recipe a bit, and was amazed by the results. I may or may not have used a spatula to scrape up every last drop… give me peanut butter and veggies in one meal and I am a happy girl. You can be happy, too, since the recipe is below!
I needed to make cookies to bring to a friend’s house on Tuesday, which needed to be vegan friendly and use only what I had on hand. Enter these Skinny Fig Bars from Fat Free Vegan Kitchen. Of course taste testing was in order! I was shocked by how well these turned out. They have almost no added sugar, and are reminiscent of Fig Newtons, but have an even better texture. I used some fresh squeezed orange juice instead of lemon juice and anise extract, but otherwise followed the recipe exactly!
Question: Did you have off for MLK day?
Thai Peanut-Ginger Stir Fry
1/4 cup peanut butter
2 tbsp low sodium soy sauce
1 tbsp + 1 tsp lime juice
2 tbsp water
1/2 tsp ground giner
1/2 tsp crushed red chili flakes
1/2 tsp garlic powder
for stir fry:
1 tbsp olive oil
1/2 large onion
8 oz mushrooms, sliced
1 red and 1 orange bell pepper, sliced
2 large handfuls snap peas, cut in half
1 cup brown rice, cooked according to instructions
1/4 cup peanuts, chopped
Mix together all of the ingredients for the peanut sauce in a small bowl. Set aside. Over medium heat, sautee onions in olive oil until translucent. Add mushrooms and cook for 2-3 minutes. Add the snap peas and bell peppers and sautee for 3-4 more minutes. Stir in the peanut sauce until vegetables are well coated. Serve over cooked brown rice and top each bowl with 1 tbsp chopped peanuts.