Remember the ‘homework’ I mentioned Dr. A giving to me to do after our first session? I returned it to her during my second appointment and Monday being our third, we went through my ‘results’. Basically, the statements or questions I had to answer were tabulated to create mean scores relative to different schemas. Schemas, according to Dr. A, are like templates to which we tend to fit situations that occur in our every day living in order to deal with them, or make sense of them.
The Early Maladaptive Schemas range widely and all of us use them to varying degrees. The ones that I tended to peak in leaned towards feelings of inadequacy, failure (especially as a daughter), and lack of self-control and discipline. There were a few others that Dr. A highlighted to me but these were the main ones I found myself identifying most with.
I told her that perhaps a lot of how I feel are expectations towards myself rather than what others place onto me and Dr. A said that it appears as though there is a gap between the person I see myself to be and the person I want to be. So from now until the next time I see her, which will be next week, I need to try my best to write down moments in which I might be having ED thoughts that in turn create frustration within me, or when I feel inadequate or loss of control and why. In doing so, we hope that we can somehow identify how certain situations I face might fit into these schemas and how they might tie into my ED.
Heavy stuff aside, I realise I haven’t been sharing many recipes in my recent posts, so that I shall do right now!
One of our dinners last week was very enjoyable and so easy to make. Flo and I love Thai food, I mean seriously, who doesn’t? They have the perfect balance of sweet, salty, sour and spicy in so many of their dishes, so every mouthful is like a firework of flavours.
Although I’m trying to ween myself off of too many low-carb meals, I still had some cauliflower rice left in the freezer that I wanted to polish off. So what better than to make Tom Yum Kung Fried Cauliflower Rice, especially since I also had some large prawns at hand.
Of course, I’m no Kitchen Goddess… yet, Kitchen Princess? Maybe. Which is why I opted to take the shortcut method of using store-bought Tom Yum Soup Paste rather than make the paste entirely from scratch. I used Asian Home Gourmet brand because I liked that it doesn’t contain too many weird ingredients or MSG which I noticed most other brands used. Perhaps it’s not too big a deal but it makes me feel better knowing that we’re consuming (pretty) good stuff.
Tom Yum Kung Cauliflower Fried Rice (Serves 2):
1 head Cauliflower, grated
20g Tom Yum Paste
1/2 Tbs Fish Sauce
1 Tbs Water
1/2 Onion, chopped
1 tsp chopped Garlic
2 stalks Lemongrass, bashed
70g Haricot Verts, cut into 0.5cm
6 Prawns, shelled
Lime Wedges, to garnish
- Mix tom yum paste with water and fish sauce. Set aside.
- Add oil to a saucepan and saute onions until soft and translucent.
- Add garlic and lemongrass and cook until fragrant, 2-3min.
- Add haricot verts to the pan and stir around for another 2-3min.
- Add prawns and cook another 2min – at least until they are 3/4 the way cooked.
- Add tom yum paste mixture to the pan to heat.
- Increase heat to high and add cauliflower rice. Mix it through with all the ingredients and make sure the tom yum paste coats everything nicely.
It only takes about 3-4min for the cauliflower to cook through.
- Serve with a wedge of lime.
You can also add cut chilli padi for more heat but I found that Asian Home Gourmet Tom Yum Soup Paste was already quite spicy on its own. It also had quite a good tangy kick of lime so the extra lime is not necessary. Of course, you can use french beans instead of haricot verts or even spinach and baby sweetcorn for some greens. Add an egg on top if you like, or switch the prawns to chicken. This recipe is extremely versatile and so delicious especially if you’re craving some Thai food.
With the leftover paste, I’m probably going to make tom yum soup to perhaps go with pad krapow (stir-fried minced pork/chicken with basil) since I know that’s Flo’s favourite, make it a truly Thai feast one of these evenings!