6 minute read
Off The Clock: Nurse Helena
OH, COOKING? YES, THAT NURSE CAN!
By Maggie Aime, RN
BRIDGING CULTURES
Food is universal, and it’s a powerful tool for bringing people together across cultures.
WHO’S HUNGRY? Grab your forks because Helena Faustin — better known as ‘that nurse can cook’ — is spicing things up!
With reggae tunes in the air and pots bubbling on the stove, this talented cardiac NICU nurse knows just how to whip up classic Jamaican and Caribbean flavors. And she’s about to give our tastebuds an appetizing tour. The best part? No passport needed for this island getaway! Get ready for a little food and soul healing.
FINDING FLAVORFUL INSPIRATION
It’s clear Helena’s passion for cooking runs deep. She said she’s always loved being in the kitchen, even from a young age, cooking up family recipes. But the spark for seriously pursuing Caribbean cuisine came later in life.
As she shared recipes with her closest friends, one friend encouraged her to start a separate social media page just for her recipes. She thought, “You know what, that’s not such a bad idea.” And what began mostly as a casual hobby, something to do on the side, grew into a full-fledged passion as Helena built an audience of over 600,000 followers on Instagram @thatnursecancook!
She found she had a real talent for blending the herbs and spices from her Caribbean background into delicious recipes.
BRINGING PEOPLE TOGETHER THROUGH FOOD
Helena’s eyes lit up, discussing the deeper meaning behind her blog’s tagline: “Healing souls one meal at a time.” She believes cuisine builds bridges.
To put Jamaican cuisine on such a huge worldwide platform was truly an honor.
“Food is universal, and it’s a powerful tool for bringing people together across cultures,” she said. As Helena developed and shared recipes on her social media page, the comments from her international audience showed her we often have more common ground than we realize.
She said, “If I post a recipe, someone from Colombia might say, ‘Hey, we do the same thing, just with a twist,’ and someone else from Puerto Rico or the Dominican Republic might add, ‘We have our version too, just with a different name.’” It’s a worldwide kitchen conversation, and suddenly, you realize we’re more alike than we think, she added.
TAKING OVER TIMES SQUARE
When asked about her recent partnership to be showcased in Times Square, Helena struggled to contain her grin, “I’m still pinching myself!” She never dreamed her passion project would reach this scale, she admitted.
She was approached by tech giant, Samsung, to collaborate as a creator, highlighting their state-of-the-art smart kitchen appliances. And a crowning achievement happened when her picture lit up the towering screens of Times Square in the heart of New York City for all to see. “To put Jamaican cuisine on such a huge worldwide platform was truly an honor,” Helena said. One that she’s immensely thankful for.
WHAT’S COOKING NEXT?
Looking ahead, Helena has some exciting plans in store — a cookbook! But she explained this will be far from your standard collection of recipes. Instead, Helena plans to infuse the pages with intimate stories from her childhood that shaped her love and passion for cooking.
Fans can expect to find Helena’s long-awaited cookbook featured front and center on her website in the coming months. The book will additionally be available for purchase online at shopthatnursecancook.com.
JUGGLING MULTIPLE PASSIONS: LESSONS LEARNED
As far as balancing her career as a cardiac NICU nurse, popular food blog, and caring for her family, Helena was candid. “What I’m about to say might be controversial, but I think true balance is a myth,” she admitted. “It’s impossible to wear multiple hats and show up 100% in every role.”
Know when to turn things on and when to turn things off.
For nurses eyeing a passion project in addition to family duties and career, Helena boiled advice down to two words: Set boundaries. She also added, “Know when to turn things on and when to turn things off.” Define when you give your attention and effort to different roles. Surround yourself with a circle of supporters who truly understand what life is like for you and can meet you at your best, she said.
Helena recalled early days coming home drained from long hospital shifts, yet still trying to also give 100% energy towards her blog. “I ended up burnt out from both. So I learned to schedule rest days, take breaks to protect my mental health, and check in with friends and family.”
Learning to say no and not spreading herself too thin has also been key. “Maintaining well-being may mean rejecting things that don’t align with your priorities,” Helena explained.
For now, Helena is cherishing maternity leave. And when the time is right, she plans to return to nursing. “I don’t ever see myself leaving the profession,” she said.
Helena has shown that the journey may not always be balanced, but it’s undeniably flavorful. So, fellow nurses, savor this beautiful meal called life — sometimes meticulously planned out, sometimes a bit messy or burnt around the edges — but always cooked with heart and passion.
HELENA'S JERK CHICKEN EGG ROLLS
HELENA'S JERK CHICKEN EGG ROLLS
Courtesy of thatnursecancook
PREP TIME 30 min
COOKING TIME 1 hr
SERVINGS 5-7
INGREDIENTS
3 large Chicken Breasts
3 tbsp green seasoning
1 ½ tsp all-purpose seasoning
1 tsp dry jerk seasoning
1 tsp onion powder
1 tsp garlic powder
3 tbsp wet jerk seasoning (spicy or mild)
3 cups of finely shredded cabbage & carrots
5 egg roll wrappers
5 cups of Vegetable Oil
1 beaten egg or a small bowl of water
Suggested sauce for dipping: Pickapeppa Gingery
Mango sauce or Sweet Chili sauce
INSTRUCTIONS
Preheat oven to 375 degrees Fahrenheit. Pat chicken breasts dry, add green seasoning, all-purpose, dry jerk, onion & garlic powder, wet jerk seasoning, and massage into the chicken. Place chicken on a baking sheet, and bake for 20 minutes. While the chicken is in the oven, grab a medium-sized sauté pan and place it on low/ medium heat. Add shredded cabbage and carrots and sauté for 5 min. It may be desired to add 2-3 tbsp of water. Cover and steam for another 10 min.
Remove the chicken from the oven and, using 2 forks, shred the chicken. Place your egg roll wrapper on a flat surface, spoon approximately 4-5 tablespoons of shredded chicken and shredded cabbage & carrots into the center, and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.
Pour 5 cups of vegetable oil into a large pot and heat until it reaches 350 degrees Fahrenheit. Fry 3-4 egg rolls at a time, turning occasionally until brown on all sides, which should take roughly 3-5 minutes. Drain on paper towels and serve with the sauce of your choice.
FOLLOW HELENA
WEBSITE thatnursecooks.com
INSTAGRAM @thatnursecancook
SHOP shopthatnursecancook.com
YOUTUBE ThatNurse CanCook
