It’s crazy. 2019 has pretty much sped past and it’s coming to the season of thanksgiving, reflection and resolution-making! The end of the year hopefully will slow down a bit although I must say where clinics are concerned, specialist paediatricians actually work harder over the school holidays than at other times of the year.
Much of the year has been hectic and breathless. I think it was not a year where I kept very good margins and there was about 2/3 of the year that I found myself both stretched and overwhelmed. It was like a relentless rollercoaster. So one of the things I’m really grateful for is that my health has been good – I haven’t had frequent colds and the sugars and HbA1Cs have been relatively decent.
Probably one of the great stress busters this year was Lola, our adopted cavoodle whose sunny and affectionate personality has won over countless visitors to our home. She’s like an instant social conversation piece and therapy dog rolled into one. For hubs and I it’s like having a third child – a welcome addition to our family since kid#1 and #2 are already way past the child rearing age!
So this year on reflection I am thankful that I was able to complete all the tasks that were given to me – how often can one say that? But I recognise that I didn’t have much margin and I particularly missed my last quarter solitude trip that has been part of my yearly rhythm. There were good reasons but I know that this should not be the case. I think also this year I had little time to think about diet, health and exercise. Thank God for the dog who was the best stress buster. But next year will be better!
Anyway here is a super duper quick recipe – one of those quick meals that ended up being a good lunch for me and my parents. I’m so thankful for the ability to cook well at home and enjoy these moments with family.
- 2 eggs
- 3 packets of shirataki noodles
- 1/2 medium onion, sliced thinly
- 100g prawns, peeled with tails left on
- 100g kimchi
- 1 sprig spring onions, cut into 2 inch lengths
- 2 cloves garlic, minced
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/8 tsp salt
- Dash of white pepper
- 2 tbsp peanut oil
- In a food processor, chop the kimchi into smaller pieces. Set aside.
- Beat the eggs with the salt and pepper.
- In a non-stick pan heat up the peanut oil at medium heat and make a thin omelet. Remove from heat and roll the omelet up and slice thinly (about 5 mm width).
- In the same pan, sauté the garlic and onions till fragrant and then add the prawns and sauté 1 minute more.
- Add the shirataki noodles in along with the light and dark soy sauce and kimchi. Sauté another 1-2 more minutes, making sure the prawns are cooked through.
- Remove from heat and put into a serving bowl. Top the noodles with the omelet strips. Serve hot.