Cinnamon Sugar Pierogi

How my symptoms showed up

• POTS: lightheadedness and fatigue earlier in the day, worse when I delayed eating

• Migraine: low-grade bilateral head pressure, no nausea or light sensitivity

• Lupus: baseline fatigue, no joint pain or skin flare-up

Disorder safety check

Condition	Verdict	Notes
POTS	Helpful	Warm carbs helped reduce lightheadedness
Lupus	Safe	No inflammatory triggers
Vestibular migraine	Generally safe	Mild sweetness, no sharp sensory input

Ingredients (1 serving)

• 6–8 potato pierogi (fresh or frozen)

• 1–2 tbsp butter

• 1–2 tsp cinnamon

• 1–2 tsp sugar (white or brown)

• Pinch of salt

How I made it

1. Boil the pierogi: Bring a pot of salted water to a gentle boil. Add pierogi and cook until they float, then let them go another 1–2 minutes. Remove with a slotted spoon and drain well.

2. Brown in butter: Heat a pan over medium heat and add butter. Once melted and lightly foaming, add the pierogi in a single layer.

3. Cook until golden: Let pierogi cook undisturbed for 2–3 minutes per side until lightly crisp and golden. Lower heat if the butter starts to brown too fast.

4. Season: Sprinkle cinnamon, sugar, and a small pinch of salt directly into the pan. Toss gently so each pierogi is coated and the sugar dissolves into the butter.

5. Finish: Remove from heat once everything looks glossy and evenly coated.