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Try a little lemon juice or lemon /other citrus oil. Dont have to add to sprouts of course but put on cotton balls or into some spice tea or water.

I used to make a butter spread using half/half---oil & butter----whatever cold-pressed oil you like the taste or the benefits of best. I cant do soy either even though the cold pressed unfiltered has a great buttery taste. You can use half oil in a lot of recipes calling for butter but use at least half or keep the good flavor. Unfortunately the flavor is in the fat.

Was it like a chess pie?

Some cookie dough/batter changes w/ freezing & will bake off differently. My training & experience are that freshly baked product frozen quickly after completely cooling will be most like a fresh baked product. At one place i worked, we developed a cookie dough that froze well & baked off great after thawing. I freeze all kinds of frosting all the time---airtight container---put a piece of cling wrap on frosting surface for extra protection. Ask Cookey at 8:29 pm

Marinate them----1 part soy, 1 part worchestshire, 2 parts appropriate wine, garlic or shallots--will help tame any gaminess. Then grill & use on salad--w/ cherries & goat cheese or on pizza. Ask Cookey

Ren, Yogurt---pref. organic but w/ live cultures at least, bananas & other fruits---easy to digest, protein smoothies. Also, mints as in mint tea but even Altoids can help, candied ginger settles the tummie too. If you can handle it, B-vitamins, calcium, protein shakes & Vit C are GREAT to help w/ stamina & also alertness. I find it helps to put in the info, take a break & learn to let the subconscious mind do its thing---it can be "programmed" to retrieve info. When I home schooled my kids, using funny or odd associations helped them remember everytime. I know you asked about food but anything that helps reinforce that your mind does know this stuff & that can help you program your brain for easy retrieveal will help your stress & thus your stomach.

E. you do have to cook stuff w/ cornstarch until it boils. I use to have to make large batches of pastry cream at a place I worked & it had eggs & cornstarch. It had to boil & also had to be constantly stirred to avoid scorching. I make lemon curd a lot & use egg yolks only, no cornstarch & do it over hot water. I will check my prof. baking book & see if they have any other kind of variations. When I do curd, I raise it to 175 degrees F on the candy therm & add cold butter when it is off the heat. It sets up great when cold. I use it to fill cakes.

About favorite jams, etc.---Different strokes----orange marmalade on scones & biscuits & buttered toast---favorite. Next favorite is raspberry or blackberry. I use jams to make fresh tasting fillings for cakes in my pastry business---sometimes w/ fresh fruit, sometimes w/dried fruit and/or liquers. Read article on PBJ from internet news today & thus to Serious Eats article on Jams, jellies, etc. Having grown up with homemade stuff & in my younger years done a lot, I have to take issue w/ several things from article & from comments----JAMS & PRESERVES----not technically the jam---fruit is ground or chopped in jams---in preserves whole pieces of fruit may be evident. Conserve may be a French word meaning anything preserved or canned BUT in jam & jelly making venacular it is just as the article said---a preserve that may also contain dried fruit (ie raisins) & possibly nuts.
FYI In the days BEFORE pectin products jams etc. all had to be cooked down & the fruits used w/ the highest natural pectin content "jelled" quicker. There is actually a jelly temp on some candy themometers. Cooks would also save apple peelings from other canning & use them to help harder to jell fruit work better. I have made many kinds of jams, jellies, etc----w/ & w/o added pectin. It is of course a lot of work & a great way to preserve harvests. I will look in my archives. I have some recipes for strawberry rhubarb marmalade & some other things. Back when everyone HAD to cook & local fares were where a lot of women proudly showed off culinary talents in competitions, many would come up with inovative combinations. I hope we can preserve these "arts" for posterity