COVID vaccination and comfort food, go together

Waking up the morning after my second vaccination, not only did my left arm ache but so did my shoulders and back. But that wasn’t all that hurt. My head pounded, my back ached and I felt “wiped out”, like I had been run over by a truck.

After a cup of strong coffee, I took some ibuprofen plus some Tylenol®, found a soft, fluffy blanket and curled up on the sofa to wait it out.

Four hours later, I felt better and got up to find some lunch.

I was hungry, but I didn’t want anything except something I really, really liked. I wanted the type of food you crave when you feel crummy. I wanted COMFORT FOOD. My very favorite comfort food is Tuna Melt Quesadillas. It’s my own invention, and very simple, only 5 ingredients.

By the next morning, I felt completely recovered from my post-COVID vaccine blues. I hope you don’t have any significant reaction to YOUR vaccine.

But whether you experience a day of recovery or not, you are welcome to try this out. Enjoy!

Tuna Melt Quesadillas

From Louise Achey, The Medication Insider

5-6 flour tortillas, burrito size

1 can (7 oz) tuna, well drained

7 ounces, sauerkraut, well drained

1 tsp, mayonnaise or salad dressing (approximately)

½-1 cup, shredded or sliced cheese

Mix the tuna and sauerkraut together in a mixing bowl. You can add less sauerkraut if you prefer, but it helps to the tuna stick together.

Add just enough mayonnaise to help the tuna bind together. This will depend on how well you drain the tuna and sauerkraut, because you want the tuna/sauerkraut mixture damp but not wet.

Warm the tortilla on a griddle or flat pan, both sides.

Spoon the tuna mixture on half of the tortilla, leaving about a ½ inch border around the edges. You can make them thicker or thinner by how thick your tuna layer is.

Sprinkle the grated cheese or place cheese slices over the tuna. Again, you can adjust the amount of cheese you like.

Fold the other tortilla half back over the tuna and cheese half

Grill, weighing down the tortilla with a flat-bottomed pan. I use the top of a double boiler pan.

Flip over to grill the cheese side last, then take off the heat and let it cool before cutting into wedges. When eating, beware, they often drip!

I like to make extra for the next day, then heat them up