Monday, June 4, 2012

I just thought I was fat, turns out I'm inflamed.

So wow, it's been a minute. 

As most of you know I have had to change up my diet recently.  Did you all know you have an inflammation number? Well you do and apparently it's supposed to be under the number 1.  Now that seems impossible to me.  How can you be under the number 1? I think this is a trick........

Well needless to say I was told I had to start eating more "anti inflammatory" foods.  Well alrighty! Done and done. Wait....what does that mean?  The doctor says : "You know like broccoli, cauliflower and dark leafy greens like spinach." OH! OK! I got that. 

I get out of the office and call my mother.  I'm sure you can all relate, I tell my mother what the doctor said and I get the immediate response of, "I'm on Amazon now, I've ordered the cookbook."  So I start researching anti inflammatory foods and turns out there's a whole diet and movement out there.  So I have been looking through these restrictive rules and have come to one conclusion; if I stick to this diet strictly I will die of unhappy starvation. I can really come to no other conclusion.

Ok so as a completely normal course of action, I decide I can only ever shop at Whole Foods ever again.  Which works because of the small amount of red meat and chicken I can eat, they are the only ones who sell it.  My first thought when I get to Whole Foods the next day is, ok so I like to snack, alot, so i should find a snack.  According to Pinterest, roasted chickpeas are delicious. So I buy two cans of chickpeas (we'll talk about the kale chips another time, I have to prepare for that one).  So I get home and prepare my two cans of chickpeas like the directions say.

(Don't be jealous of my fancy cookware)

So I ate a couple and well they were chewy, I says to myself "hey, this is a double batch, you have to cook it longer."

Yep, half ended up burnt.  I haven't tried these again, however I will tell you the ones that turned out right were very good.  So I will be trying these again.  So on to the first dinner.  I decided chicken stir fry would be great for the Bok Choy I got, which I was sure no one else but Whole Foods sold. 

This was still in the pan.  It had chicken, not free range sorry, bok choy, mushrooms, sesame seed oil, and soy sauce. Wow. Sparse. It was very good but not much to it.  I have since added bell peppers, onions, bean sprouts and spinach. 

I was asked to blog this process and it has taken me a couple of weeks to sit down and actually do this.  I think why I'm ok with doing it today was because I went back to the doctor today.  I went back to the doctor today and after finding a groove in this eating pattern my blood pressure and heart rate are down to a healthy level.  SOLD!

Monday, February 21, 2011


I have stated previously I love soup.  Well the other night I decided I hadn't made vegetable soup in awhile, but someone over here doesn't eat soup without meat in it.  I was trying to come up with a meat that wasn't chicken to put in it.  I decided it was Italian sausages turn.  This is what I came up with, it turned out delicious, AND I added absolutely no seasonings to it. 

Italian Sausage, Noodle and Vegetable Soup:

1 lb ground Italian sausage
2 tomatoes, largely chopped
1/2 head of cabbage, chopped
1/3 bag of baby carrots, largely chopped
1/2 bag of spinach
1/3 bag egg noodles, No Yolks
1/2 onion, chopped
3 32 oz chicken broths

Brown the sausage and drain it.  Dump everything in a large pot with a lid on it.  Cook on medium stirring occassionally.  Soup is done when the carrots are tender.  Enjoy!

Friday, February 4, 2011

Blizzard food

So growing up my mother made lasagna a few times, just as in other things I have posted, never enough for me.  I grew up thinking my mother's lasagna was the absolute best I had ever had!  Actually I still think that however she hasn't made it in so long, how would I know???? (hint)  So I have this great lasagna I make for my kids.  It's mexican. I love mexican food. 

Mexican Lasagna:
2 lbs ground beef
1 package taco seasoning
1 can kidney beans, drained and rinsed
1 can green chile enchilada sauce
1 14 oz can tomato sauce
1 small can tomato paste
2 cups cottage cheese
2 cups shredded cheddar cheese
1 package lasagna noodles
1 cup of water
1/2 cup shredded cheddar cheese

Ok so brown your meat and drain it.  Mix the taco seasoning, meat and water. Next add the beans, tomato sauce, tomato paste, and enchilada sauce to the meat.  In a separate bowl, mix the cottage cheese and 2 cups of cheese.  In a 9x13 baking dish, take a large spoonful of meat sauce and spread it on the bottom of the pan.  Layer your noodles over this, I buy the oven ready kind because I'm lazy.  Next do a layer of cottage cheese mixture and then meat, another layer of noodles, cottage cheese and meat, reserving some of the meat sauce for the top.  Put on the last layer of noodles, the rest of the meat and the extra half cup of cheese.  Cook for 90 minutes at 350.  If you use the uncooked noodles they may be crunchy around the edges, which obviously if I wasn't lazy and cooked them it would be better.  ENJOY!

Thursday, January 20, 2011

I'm in the mood for soup....

Ok so since it's been so long I figured two posts were in order.  This is my recipe for a no fail, delicious, hearty and home made stew.  Growing up I hated stew, I never wanted it, I'm not sure why but my mom would make it and I would just eat the meat. This has now become a staple in the winter at my house, my kids love it and I make it at least twice or more a month.  So enjoy

Beef Stew

*  1 package of stew meat
*  32 ounces of beef broth
*  4 large potatoes, peeled and cut in bite size chunks
*  1 can cut green beans, drained
*  1 can whole kernel corn, drained
*  1 can stewed tomatoes
*  1 tablespoon Morton's Natures Seasonings
*  1 1/2 tablespoons of minced garlic
*  1 tablespoon onion powder
*  1 1/2 teaspoon white ground pepper
*  1 tablespoon extra virgin olive oil


In a large soup pot add olive oil and stew meat until meat is browned.  When meat is about half way done add the garlic and spices.  When meat is browned and there is a roux in the bottom dump all other ingredients in the pot.  Bring to a boil on medium high heat and covered.  After 10 minutes turn to medium low for another hour, stirring occassionally.  When meat is tender the stew is done.  You can serve with corn bread or bread and butter, I have been using crescent rolls myself because I am not a fan of the corn bread.
Let me know how it turns out.

It's been awhile......

Well I just looked back at my last post and....I blame the holidays, just like everyone else.  So I was home today with the chil'ren and I decided soup was needed.  So I found this recipe for beer cheese soup after watching an episode of Triple D.  I thought this was an interesting combination and well I am a fane of cheese and beer, how could this go wrong.  So here's the recipe I used but tweeked a bit.

I love Wisconsin, beer cheese soup
  • 1 1/2 cups diced onion
  • 1 1/2 cups diced carrots
  • 1 1/2 cups diced celery
  • 2 cloves garlic, minced  
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons whte ground pepper
  • 3 cans  chicken broth
  • 2 bottles of dark beer
  • 1/3 cup butter
  • 1/3 cup flour
  • 4 cups milk
  • 6 cups shredded sharp Cheddar cheese
  • 2 tablespoons Dijon mustard
  • 3 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard


  1. In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 20-25 minutes. Remove from heat.
  2. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
  3. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, white ground pepper, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 20 minutes.
You too can have a bowl of this yummy goodness.......

If you like heat you can add some cayenne and hot sauce however the chil'ren don't do hot, so I'm limited to white ground pepper.

Tuesday, November 23, 2010

Because I am fancy

So I was asked to post this recipe so here goes....oh but wait, of course I have something to say first.  In this recipe it calls for artichokes and mushrooms (frowny face).  I cook alot but I do not cook with mushrooms.  I do not eat mushrooms.  I don't like looking at mushrooms.  This has been a fact since I can remember and the best part is, it doesn't have anything to do with how they taste.  It gags me to even imagine the texture of a mushroom.  Seriously! That spongey ickiness turns my stomach.  I have tried fried mushrooms, I have tried stuffed mushrooms, btw I really want to eat fried mushrooms, they look really good.  I have tried them covered in ranch and I try real hard to enjoy it, but then I get that funky texture and it's all here ya go!

Chicken and Artichokes in a White Wine Sauce

1/2 cup all purpose flour
1 tbsp combined herbs (basil, thyme, oregano, and parsley
Salt and pepper
4 boneless chicken breasts, halved ( 2 breasts total)
2 tbsp olive oil
1 tbsp butter
2 cups sliced baby bella mushrooms
1 can (14 oz) quartered artichokes, drained
1/3 cup dry white wine
1/3 cup chicken broth
Grated parmesan cheese, for serving
Minced fresh parsley, for serving

In a shallow dish, combine flour and herbs, mix with a fork.  Reserve 1 tbsp flour mixture.  Using tongs coat the chicken breast halves on both sides with the flour mixture, shaking off excess. 

Heat the olive oil in a skillet over medium high heat.  Add the chicken to the pan cooking until browned on each side, 8-10 minutes, turning half way through cooking.  Remove the chicken to a plate, cover to keep warm.

Add the butter to the pan until melted.  Add mushrooms and artichokes to the pan and cook until most of the liquid is released from the mushrooms and the vegetables are tender, about 5 minutes.

In a bowl, mix the wine, broth and reserved tablespoon of flour, whisk until smooth.  Add mixture to pan until it is warm and slightly thickened.  Return the chicken to the pan to warm through and cover with sauce.  Serve chicken with sauce spooned over the top and garnish with Parmesan cheese and parsley.

I served this over angel hair pasta but you can also use rice.

Thursday, November 11, 2010

Grand Lake Dip

So, I meant to do this the other night when I actually made it but I got busy.  SO now as I finish up the last of it I decided this dip is blog worthy.  This dip has been near and dear to my heart ever since I can remember.  I would always get almost giddy when I knew my mother was making it because she only made at certain times of the year.  Well, really one time a year and any other time was just bonus and very unusual.  Once a year when my mother hosted Bunco at our house I knew this dip was coming and I always called first bowl before all the ladies got to the house and I had to leave.  So when I got older and moved out I remember the first time I made it just because I wanted it. I felt very grown up :) I know it sounds weird but it's true.  I even remember calling my mother and basically telling her "I made Grand Lake Dip just because it's Thursday, so HA!"  So here it is, it's not even hard, it's really so easy!
p.s.~~~ I never knew why it was called that.......and I have tweeked it a little over the years as well....sorry mom :)


1lb. turkey sausage
1 box of velveeta
2 cans rotel
1 small onion
garlic powder
1 tbsp mince garlic

Brown the sausage, diced onion, and garlic together until the sausage is done.  Cut the velveeta into smaller, easier to melt pieces.  Open the rotel, draining one can so it's not to watery.  Drain meat if necessary, I noticed when I changed it to turkey it wasn't necessary.  Turn heat down to medium.  Add velveeta and rotel to the meat mixture.  Season with garlic powder to taste.  Make sure to watch your heat or the cheese will burn on the bottom, stir often.

When this is finished on the stove you can move it to your crock pot to take with you and keep warm.  If you make it in the crock pot the consistency isn't right and it looks lumpy or curdy.

Well enjoy!  This is a great winter weekend treat!