Steak with Sweet Potato Mash and Sautéed Mushroo

How my symptoms showed up

• POTS: that weak, almost buzzing feeling in my legs after being upright too long - not dizziness, but clear circulatory fatigue

• Migraine: no head pain yet, but slowed thinking and pressure behind my eyes, the kind that shows up when I’m under-fueled

• Lupus: deep muscle fatigue and heaviness, especially in my arms and shoulders - not joint pain, just exhaustion

Disorder safety check

Condition	Verdict	Notes
POTS	Helpful	Protein + carbs reduced shakiness
Lupus	Helpful	Supported muscle fatigue without triggering inflammation
Vestibular migraine	Safe	Savory, no sharp acidity or sugar

Ingredients (1 serving)

• Steak (sirloin or ribeye)

• Olive oil

• Salt and black pepper

• Sweet potato

• Butter

• Mushrooms (any variety)

• Fresh herbs or sprouts (optional, for topping)

How I made it

1. Prep the sweet potatoes

   Peel and cube the sweet potato. Boil in salted water 12–15 minutes until very soft. Drain thoroughly, then mash with butter and salt until smooth and warm. Keep covered.

2. Cook the mushrooms

   Heat olive oil in a pan over medium heat. Add mushrooms with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until deeply browned and softened. Set aside.

3. Season the steak

   Pat steak completely dry. Season generously with salt and black pepper on both sides.

4. Sear the steak

   Heat a heavy pan over high heat with olive oil. Sear steak 3–5 minutes per side (depending on thickness) until deeply browned. Add a small knob of butter at the end and spoon it over the steak.

5. Rest and slice

   Let steak rest 5 minutes before slicing to keep it tender.

6. Assemble

   Spoon sweet potato mash onto the plate. Layer sliced steak on top, add mushrooms, and finish with any herbs or sprouts.