Hi there!

I hope you had a great week. I know I did, but tomorrow is our first test of the semester, so we will have to check back in next week…

In this weekly newsletter, I’m hoping to give you a few new ideas, teach you something each week, and perhaps insight some motivation.

“Be comfortable with being uncomfortable” - the Navy SEALS

This is the quote of the week and I think this applies to so many situations in life - especially when you're trying something new or challenging yourself to grow as an individual. I’ve been taking a cold shower every morning when I wake up and this quote has helped me get through many of them.

In medical school, we are currently taking a class on endocrinology which covers diabetes management. While I have always been a huge proponent of a healthy lifestyle, I found it very interesting that the #1 prescribed medication for diabetes, metformin, is only half as effective at preventing diabetes as lifestyle modifications like eating a cleaner, healthier diet and exercising. Here is the LINK to a research article explaining it all.

In other news: I had an incredible conversation with a guy in the steam room at the gym about the importance of listening to your patients when directing their care. He told me that he had been struggling with some heart issues for years before finally finding someone who took him seriously enough to address the underlying issue.

Some patients are willing to put in the work and make the lifestyle modifications necessary to prevent or even treat their health concerns. After all, as a future physician, I don’t want to be prescribing medications and doing surgery on every patient that walks into my office. Treating motivated patients such as this gym patron will be incredibly fulfilling if I am so lucky to be able to do so in a few short years.

Here is the LINK to my latest YouTube video. Check it out! Or don’t…

This is my first attempt at this so I would love any feedback that you have! I hope you have a great week, and here is the recipe I mentioned.

Ingredients

• 1/2 lb salmon, seasoned to preference

• 1/2 lb imitation crab, shredded & cut into smaller pieces

• 3 oz cream cheese (we use a vegan cream cheese from Trader Joe’s because Marin can’t have dairy)

• 1/4 cup Japanese mayo

• 1 TBSP sriracha

• 2-3 cups cooked rice

• 2 TBSP rice vinegar

• Furikake / shredded seaweed

Steps

1. Season salmon to preference. We use garlic powder, salt & black pepper. And then airfry at 400 for 9 mins. If your salmon is thicker, you may have to cook more

2. Shred the imitation crab (you might have to peel it like string cheese)

3. Then shred salmon and add it into your shredded imitation crab.

4. Add the rest of your ingredients: cream cheese, Japanese Mayo & sriracha. Combine well and set aside.

5. Combine 2-3 cups of cooked rice with 2 TBSP rice vinegar. Mix well. Then pour rice into an oven safe dish and flatten it/ create an flat - equal surface.

6. Top the rice off with shredded seaweed or furikake. We used 3 seaweed sheets

7. Then top your rice + seaweed off with your salmon mixture and spread it evenly

8. Bake at 380 for 10 mins (broil for 2-3 mins optional)