What I’m Cooking Lately: Fatty Acids, Asian Fusions, and Strawberry-flavored Everything

Greetings, friends of the WordPress realm and beyond. Welcome back for another volume in the “Sarah cooks ___” anthology!

I won’t lie, it’s been really hard for me to stick to a consistent cooking schedule lately. Now that I’m only working at my hospital job full time (and averaging six to seven shifts per week, it’s been challenging for me to find time to pick recipes, go to the grocery store, actually cook the meals, and then somehow manage to meal-prep for the entire week. At best, I can knock out 1-2 actual recipes a week, and the rest is just takeout, having sleep for breakfast, or endless bowls of strawberry frosted mini wheats.

STRAWBERRY. Strawberry has always been my favorite fruit flavor, but lately, it’s gotten really out of control. Strawberry yogurt. Sliced strawberries. Strawberry cereal. Strawberry cream cheese. I cannot get enough of goddamn strawberries lately.

Fun story about strawberry cream cheese: I went to the grocery store a few weeks ago to buy strawberry cream cheese, only to discover Star Market was actually completely out of ALL cream cheese. And I then proceeded to go back to that Star Market every SINGLE day until they had it back in stock. All of my friends can testify the truth in this.

As you can see from the picture above, strawberry cream cheese on a plain bagel is one of my favorite snacks at the moment. I know bagels aren’t exactly the healthiest bread option, so I try to make myself feel better about this choice by (1) buying smaller-sized bagels (close to the mini size,) and (2) pairing my bagel with something healthy, like a serving of actual fresh strawberries. Let’s see how long the strawberry obsession lasts.

On the same topic as “not-particularly-healthy-but-very-easy-and-delicious,” I’ve jumped back into making my favorite saucy, vegan ramen. I am almost certain I have mentioned this recipe before, and you will probably be able to find it if you scroll back far enough on my Vegetarian Diary tab. My favorite thing about this recipe is the secret ingredient: maple syrup. I know that may sound iffy, but once you combine it with everything else, it actually comes together beautifully. You actually can’t even taste the maple syrup once it cooks- you’re just left with a juicy, saucy, sweet and sour concoction of delicious noodles. It’s also super fast to make, and the cleanup isn’t bad; you really only need one pan to cook the sauce, and the noodles can be prepared in any bowl with hot water. The only downside of this recipe is that it doesn’t reheat in the microwave well- probably due to the starchiness of the noodles. If you’re interested in making this recipe for yourself, I will leave the link here.

Lastly but certainly not least, FINALLY something healthy! Yes, I have reintroduced fish into my diet, so I am now technically a pescatarian. Even though fish is not a huge part of my diet, and I still disagree with the ethics of the fishing industry, I decided to reintroduce small amounts of it to improve my health and my options in cooking. Salmon in particular is an ingredient I LOVE to took with. This particular recipe is by Ellie Krieger, but my method for actually cooking the salmon was something I pretty much spitballed on the spot. I spread one filet of haddock onto a lined baking sheet and sprinkled it with salt, pepper, brown sugar, and lemon juice. Then, I popped my fish into the oven for about 40 minutes at 350 degrees Fahrenheit, and that cooked the fish PERFECTLY. So soft and flakey, so juicy, and lemon juice was just a divine touch. When you add the salmon on top of a piece of rye bread with some cream cheese, tomatoes, cucumbers, and fresh chives…unbelievable. I felt like such a chef. I personally will probably opt out of the red onions next time, but overall, it was a super yummy and filling meal. And, of course, salmon is extremely good for you, and chock full of so many fatty acids.

Hope you guys try these recipes and love them just as much as I do!

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