Conquering Rheumatoid Arthritis Bite by Bite with Chef Seamus Mullen

Other than roasting instead of frying, Mullen says you should make sauces to store. Whenever you have those bursts of energy where you feel like you can do a little something extra, make a sauce or a dressing that you will be able to use not only for dinner that night, but in the future as well. As soon as you're done, just throw it in the fridge for whenever your next meal that requires it might be. Then, you'll have one less thing to worry about when the time comes. If you find yourself feeling fatigued the next day, but you've already made a dressing, throw it on a salad or a piece of basic protein that you might already have. Specifically, Mullen suggests his herbed yogurt sauce. To make it, simply put one cup of whole-milk yogurt into a bowl, toss in some lemon zest, and half of a clove of garlic (grated) along with just a tablespoon of mint leaves chopped thin. You'll be able to toss this sauce with a variety of different foods in the coming days, making cooking easy.