Hello all! It’s been a long time! The last few months have been a little bit crazy. First, I was out-of-state for a month of training at a children’s hospital. Not having access to all my kitchen supplies meant I really couldn’t do much “fancy” cooking. I was essentially living on salads and omelets except on the days that ate out with my friends. Not much exciting food to write about during that month.
After that, I was studying for my Step 2 CK. For those of you who are blissfully unaware of what that is, allow me to explain. In order to become a board certified physician in the US, you have to take…well, the boards. These exams are split up into Step 1, Step 2 CK, Step 2 CS, and Step 3. All of these exams last 9 hours each. It feels like a marathon, not that I’ve ever run one. So in August, I took the Step 2 CK, which is a written test of the material that I should have learned in the last 3 years of my medical education. Needless to say, I was spending hours upon hours studying for it. There was little time for any cooking. Thank goodness I live at home with my mother to feed me when I go into my study cave.
But did the madness stop there? No, no it did not. Because you see, 2 weeks later I had to take the Step 2 CS, which is a practical exam. How does this work? Do the examiners just follow me around the hospital one day to decide that I am capable of becoming a doctor? I wish. That would have been simpler. Instead, we go to special examination centers (there are only 5 in the country) where they hire actors to pretend to be patients. And we examine, diagnose, counsel, and come up with a treatment plan for them. At this point in my training, it feels completely natural to do all these things with a real patient. But in the examination center, I know that I’m being judged for everything I say and do…it’s a super awkward experience. Glad to be done with that!
Surely, that must be the end of it, you say? Alas, no. Because 2 days later, I had to submit my applications for residency. In the US, after finishing medical school, you have to undergo several years of on-the-job training in a particular field of your choosing. This is called residency. So in the midst of all my studying for the Step 2, I was also trying to scrap together my personal statement and CV while picking programs to apply to. I have no idea how I managed to get through the last few months without a breakdown. Medical school has clearly made me into a tougher cookie.
Speaking of cookies…let’s get back to the food talk. Too bad this particular recipe isn’t for cookies. It would have been the perfect transition. But it’s was still a fun and easy recipe. It’s basically a twist on the Banana Amaranth Porridge recipe that I posted what feels like ages ago. But this time, with blueberries, which gives it a nice pop of color!
- 1/2 cup amaranth
- 1 3/4 cup almond milk
- 1 tbsp chia seeds
- 2 tsp vanilla extract
- 1 cup fresh blueberries
- 1 large banana, sliced
- 1/2 cup shelled pistachios, roughly chopped
- In a pan, bring amaranth, chia seeds, and almond milk to a boil. Then, reduce the heat to a simmer and cover the pan. Let it cook for about 10 minutes, until the amaranth becomes soft but some of the liquid has not yet been absorbed.
- Add blueberries to the porridge. Crush with either a masher or an immersion hand blender. I ended up using both in order to make a smooth mixture.
- Remove from heat and garnish with banana and pistachios. Enjoy!
I divided the porridge into four mason jars that I could heat up for my breakfast during the week. Worked really well and made me excited for breakfast! Hope you guys enjoy the recipe as much as I did!