Happy Sunday my beautiful friends!
I hope that you have been enjoying the recipes from my YJA webinar on Compassionate Cooking! If you haven’t tried them yet, check them out here and here. I know it has been awhile since I’ve updated the blog, and I’m sure many of you can understand why if you have been following my Instagram.
Last summer, I committed myself entirely to my education as I began my masters degree program as a Physician Assistant (PA) student. A PA is a nationally certified and state-licensed medical professional who practices medicine on healthcare teams with physicians and other providers. PAs can practice and prescribe medication in all 50 states, the District of Columbia, U.S. territories, and the uniformed services.
“With an education modeled on the medical school curriculum, PAs learn to make life saving diagnostic and therapeutic decisions while working autonomously or in collaboration with other members of the healthcare team. PAs are certified as medical generalists with a foundation in primary care. Over the course of their careers, many PAs practice in two or three specialty areas, giving them deep experience and the flexibility to meet the changing needs of their patients, employers and communities.” (AAPA)
This journey has, by far, been the greatest physical, mental, and emotional challenge I have ever undertaken. And I’ll be honest–at times, I sacrificed self-care, sleep, exercise, and a healthy diet for caffeine, late nights, and continuous stress. As someone who loves living an active, healthy lifestyle, sitting in 10-12 hours of lecture every day was rough. I constantly had to remind my self that while this is the nature of the program, it is temporary. As students or busy, working-bees, sometimes situations require us to deviate from our norm and comfort zone. It requires us to adapt to the situation, and re-learn how to make time for self-care and happiness. While I had to temporarily give up some things in my life, I was doing it so I could learn how to save another life.
For me, that meant squeezing in some Headspace meditation 10 minutes before an exam, ukulele jam sessions with my friends, writing in a gratitude journal, preparing energy-sustaining snacks (like this incredible guac) for long nights in the library, or simply by making my bed in the morning. It is so essential to not loose sight of your health and wellbeing. Incorporating even a minimal amount of healthy habits will make a world of difference in your mood, energy, and happiness.
After over 65 written exams, endless studying, constant sleep deprivation, papers, simulations, and skills exams, this emotional rollercoaster is taking a new turn.
Today is officially my last day of vacation for the next YEAR as we begin clinical rotations tomorrow! I am excited and nervous, but ready to take this next step in my education as a physician assistant (PA) student.
Alright, so now that I’ve (maybe) grossed you out with all the medical pictures, here is my third and final recipe from the YJA webinar last weekend:
Masala Cakes (“Uttapam”) + Coconut Cilantro Chutney:
This is an easy, non-fermented method of making a traditional South Indian dish called Uttapam that contains natural, whole wheat ingredients and a protein boost! It kind of tastes like a savory pancake or crepe!
Make 3 masala cakes:
- 1 cup Kodiak Cakes Power Cakes: Flapjack and Waffle Mix (or any unsweetened pancake mix of choice, this just has added protein) mixed with 1 cup cold water
- Veggie Toppings of choice (these are the ones I used!)
- Shredded purple or green cabbage
- Bell pepper, diced
- Green chilli, diced
- Cherry Tomatoes
Whisk together the pancake mix with water or yogurt. Heat skillet to medium heat and spray with olive oil. Pour pancake batter and let cook for 2 minutes. Top with veggies and chutney powder. Add olive or coconut oil around edges of the pancake. Cook for 3-5 minutes until lightly brown. Flip and cook on the opposite side or fold the pancake over like a quesadilla. Serve hot with coconut chutney!
Coconut Cilantro Chutney:
- Salt to taste
- 1 cup plain yogurt, slightly warmed for 30 seconds in microwave (you can also use a vegan yogurt substitute)
- ¼ cup cilantro
- 1 diced green chili
- 1 cup shredded coconut, frozen
Blend all ingredients together for 1-2 minutes in blender or food processor. It’s that easy!
You can make these masala cakes as a breakfast, lunch, or dinner item. Give it a try for a well-balanced meal with whole grains, veggies, and protein!