Saucy Sauce

Breakfast muffins with carrots and turmeric. (Photo: Jais Tollette, MakeItGrateful.com) Monday mornings: I can guess your reaction to those two seemingly innocuous words, and it’s not great. They usually provoke an emotional response that ranges from mild annoyance to full-blown anxiety. And believe me, I’m right there with you. Any mornings, for that matter, can be hectic, stressful and anxiety-inducing. This breakfast turmeric muffin recipe that I developed can help kick your morning anxiety to the curb.  These turmeric muffins taste just like carrot cake and are jam-packed with anxiety-relieving ingredients such as turmeric, carrots, oats, pumpkin and chia seeds, with warm spices and flavors that are sure to wake up your brain and your tastebuds. They’re also free of gluten and refined sugar (which can contribute to anxiety and depression). Even better, this easy recipe takes the stress out of breakfast prep. Three turmeric breakfast muffins (Photo: Jais Tollette, MakeItGr

What nurse doesn't appreciate a home-cooked dinner? It's the ultimate in stress relief and a mighty weapon in the war against fast-food meals. When you're faced with meal prep after a 12-hour shift, though, all those benefits can fade from mind. It can even be difficult to get out the sheet pan instead of your hiking boots or the television remote on your day off. But some nurses do just that. They're not bragging or superior about it, but they do cook delicious dinners on a regular basis. And like all good nurses, they're willing to share their methods, from must-have ingredients to overcoming boredom and fast-food temptation. Because what good is a fabulous recipe if you aren't motivated to cook? Here are four recipes from nursing colleagues at different stages of their cooking game, along with some tips for always being 20 minutes from a home-cooked meal when you walk through the door. Maybe tonight's the night you'll quit scarfing down half a

1 whole chicken (no more than 4 pounds) 2 quarts cold water ½ cup kosher salt Marinade 4 cloves garlic, chopped 2 teaspoons kosher salt 2 tablespoons smoked paprika 1 tablespoon ground cumin 1 ½ teaspoons freshly ground black pepper 1 tablespoon ají amarillo paste 2 teaspoons huacatay paste 1 lime, juiced 2 tablespoons extra virgin olive oil Instructions: Remove and discard the fat just inside the neck and body cavities of the chicken as well as the giblets. In a large mixing bowl or stockpot, stir the salt and water until the salt is dissolved. Submerge the chicken in the brine. Cover and refrigerate at least 6 or up to 24 hours. Drain the chicken, rinse under cold running water, and pat dry with paper towels. Make the marinade by placing the chopped garlic and salt in a mortar, and using a pestle, pound until a paste forms. Work in the paprika, cumin, pepper, ají amarillo paste, huacatay paste, lime juice and olive oil