This last year it seems as if Murphy’s Law is in full effect. Just last week it topped the cake. My little birdie of 12 years finally took his last breath. He was the best bird I’ve ever had and was very much loved and spoiled.
He was originally a birthday present of a 16 year old girl just over 14 years ago and once she got bored of him her little brother took him and wasn’t the nicest to him. Then a friend took him next and he was too busy and Peaches was very neglected. Then I enter the scene and took him on with all his flaws biting and screaming (from the flux of environment he had previously). It took me about 6 months to a year to cure him of his biting and much longer to cure the screaming.
About 6-7 years ago I stumbled upon BirdTricks.com and found a wonderful training program for birds there.
That changed his whole attitude once he was trained and had something to communicate to me his needs without screaming. You know he loves you when he will go and sit at the corner of his cage patiently waiting to be taken out as soon as you walk in the door. It melted my heart every time!
Within the last few weeks I noticed he was sleeping a lot more, not as interested in his food, but more into crawling to the back of my neck to cuddle. His chirp was sounding more pathetic the last week like he couldn’t sing out. It really got me worried. Then last Thursday I gave him a hug and a kiss before I left for work and he felt very week… He didn’t last long after that.
I never thought this day would come so soon. I really had the mentality he would live forever, or at least for another 10-15 years. Nothing can prepare you for the loss of a good friend. And it’s only right to give that friend a proper burial. I’m so glad for my best friend in helping me with that part.
It is the hardest thing to do to leave a pet and walk away. But somehow I feel as if he served a purpose in my life and now it’s time to move on. Seeing an empty cage is not easy, and nothing could ever replace his love and personality. But all good things must come to an end.
We buried him at Hoyt Arboretum near the Redwood Deck behind one of the redwoods. It’s a very quiet and peaceful place and one of my favorite areas of that park. If you sit and listen you will hear all the wild birds singing to him all day long. It’s bitter sweet.
RIP little Peaches…
Long time no see! The last few months since I started my new job I have been trying to play catchup in life and have not been very inspired to cook. This usually happens when I start a new employment until I start to get into a routine. But as of late I’ve been eating out a lot and finally am getting sick of it. So now I’m creating. :)
Last night I threw together an experiment and hoped for the best. Thankfully it was a winner! :D Thankfully it’s really easy to make as well. The flavors in this salad are perfect for summer as it’s very fresh and light. This dish was inspired by a conversation about the Mediterranean Diet someone at work has been on lately. I think I might look more into it!
I call for “cans of”, but if you want to put in the extra time to cook your garbanzo beans I made mine in a “beyond rice, cooker” crockpot so it could soak for 3-4 hours and then cook for a minimum of 3 hours. I cooked mine in water, pink hymilian salt, and dropped a vegetable bouillon cube in for added protein and flavor.
Give it a try and plan a picnic on a beautiful day. I paired this with red lentils and green beans. Rinse and cook red lentils in chicken broth for 10 minutes, adding onion powder, garlic powder, salt, pepper, and 1/2 – 1 tsp dried thyme. Once cooked, add in cooked and drained green beans, and a little olive oil and that’s it. It packs a lot of protein in these two dishes and no meat had to be thawed (which is the main reason I barely eat meat…lack of planning lol!)
So now on to the recipe! :-)
Mediterranean Summer Salad
• 1 can Garbanzo beans, rinsed and drained
• 1 can black olives, drained and sliced
• 1 can artichoke hearts, drained (I got the ones in water to cut the cost)
• 1/4 – 1/2 red onion, diced
• 1 green onion, diced
• Lemon zest of 1 lemon
• Juice of 1/2 a lemon
• Olive Oil to coat (3-5 Tbs)
• 1 Tbs Italian seasoning
• Salt and Pepper to taste
Combine all ingredients in a large bowl and marinate in the fridge overnight. It will taste good when freshly made, but even better if you marinate it.
I hope you are enjoying the beautiful spring and cooking fresh homemade meals. It really is an investment to your health to cook instead of eating out. I just feel better when I know what goes into my food instead of hoping I don’t get sick from an ingredient someone forgot to tell me, or cross contamination.
Also a recent change to my diet, I have been off corn for almost six months now if not longer, and cheating doesn’t even appeal to me anymore. It really made a difference in my digestion. When I ate corn it was organic as much as possible, and even that bothered me. Now I am starting to cut out nightshades too. I do notice when I eat potatoes on how much it effects my alertness and pain levels. Potatoes are my #1 comfort food too. But I do want to feel even better than I have been and hopefully one day the weather changes will not effect me as much as it does.
Look forward to more creations coming up and fresh meal ideas.
Thank you also for hanging in there while my life was put on hold.
I have heard the H1N1 virus (aka swine flu) has been going around lately and so now is the time to build up the immune system!
I personally am against vaccinating myself because I have an over reactive immune system that it would challenge my system even more. (That is exactly what my doctor told me). If you get vaccinated, I hope it helps you. For me it’s not worth the risk. So I do things more naturally to prevent from getting sick. And so far it’s been working for years!
First off, to help when I feel the tickle in my throat, or the glands swelling I go immediately to these natural remedies. I also follow up by adding some dōTERRA OnGuard oil to my water and it really does the trick!
My friend says to me “whatever placebo effect works for you”. but his family is ALWAYS sick! I think the placebo is working. ;-)
Another thing to do to help your immune system is drink LOTS of water! If you consume a lot of sugar (aka bottled juice) it actually will not help much unless it’s freshly juiced, then you are getting the live enzymes to help you recover. Bottled juice is dead enzymes.
And the another thing you can do to prevent getting sick, STOP EATING FAST FOOD! You want whole foods, good produce, not antibiotic filled tumor cows and GMO veggies. Home cooked or raw veggies are what you want to build up immunity in the winter.
There is time to achieve this on a busy schedule. I usually make enough for a small army and either freeze part for next week or eat it all in one week. To add variety (because I do get bored with food) I cut up different veggies to eat with some hummus or other healthy snacks. I could eat soup every day all day though. :-]
So speaking of soup, there’s a recipe! Read, create, enjoy!
To start out:
I took a rotisserie chicken carcass and put it in to the crockpot, added 4 cups of chicken broth, then filled to the 10 cup line and dropped in a vegetable bullion cube. Put on high setting for 2 hours.
If you have the meat from the carcass then skip the chicken prep. If not, read the steps below.
Ingredients for chicken prep:
• 1 lb chicken breasts (I started mine from frozen)
• 1 tbs oil (grapeseed, or avocado oil works good).
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
-In a large soup pot heat oil and add chicken (frozen or fresh). Sprinkle seasonings on chicken as it’s cooking, and cook until browned on both sides. (No pink in the center).
Once cooked set aside to chop later.
Once removed chicken from large pot, add the above ingredients and sauté for 5-10 min on medium heat until onions are almost translucent.
When your chicken stock is ready, sift out the bones and leftover meat and pour the broth into your large pot.
• 1 lb chopped cooked chicken
• 1 tsp dried parsley
• 1 tsp salt
• 1 bay leaf
• 1/4 tsp dried thyme
• 1/4 tsp celery seed
• 1/4 tsp black pepper
• 1/2 cup Jasmine rice
Bring to a boil, then simmer for 30 minutes or until rice is cooked.
I added the cabbage for an extra punch of Vitamin C. The carrots and celery are loaded with folate and calcium. A good combo to ward off the flu bug by building your immune system.
This recipe was super easy for me and I’m having a tired slow kinda day after my chiropractor torture chamber treatment. Tomorrow is always a better day. :-) But if I can do it feeling like I do, than it’s pretty easy. ;-)
Try it, it packs a lot of flavor! Yum yum!
I had tasted this recipe on Sunday at a friends house and usually I bring my own food but I had been eating mine the last few days so I was open to something different. When I ask my friends “what’s all in it” usually a few key ingredients get missed and I end up hurting.
I think I asked my friend 2-3 times before eating it to be sure the story was straight. So I gave one a try. They were sooo good! So I asked again so I can copy down the recipe and when she said tomato soup instead of sauce my eyes got real big! Uh oh! But she just miss spoke and it was really sauce. (I’m sure not all ingredients used were completely GF cuz I did notice some stomach cramping, but I lived).
After asking the last (probably 6th time by now) what all was in it, she finally found the recipe card and I snapped a few pics. Yea!
So here’s the recipe. It’s pretty easy. Probably 45 minutes from start to finish. Or an hour if you include cleanup.
I’m all for quick and easy! Even though my back feels like I was standing in the kitchen for 2 hours…makes it hard for me to enjoy cooking with my defects!
For some reason I enjoy baking more than cooking, maybe less chopping? But I barely bake anymore because I’ve been avoiding sugar.
Which do you prefer? Cooking or baking? Is it possible to like to both? Let me know in the comments which you prefer more? That way I can also add more of those recipes to my page. ;-)
• 1/2 Cup Jasmine Rice
• 1/2 Cup water
• 1/3 Cup diced onions
• 1/4 tsp celery seed
• 1 tsp sea salt
• 1/8 tsp pepper
• 1/8 tsp GF garlic powder (or a few cloves fresh pressed garlic).
Side note: I’m thinking this recipe needs an herb, but can’t decide which to use. Parsley? Rosemary? Basil? Any of them would deepen the flavor for sure. About 1/2 tsp.
Also refrigerating over night would really enhance the flavor of these little porcupine balls.
• 1 Pound Lean Ground Beef
• 1 (15 oz) can GF tomato sauce
• 1 cup water
• 2 TBS brown sugar
• 2 tsp Worcestershire Sauce (Lea & Perrins brand is Gluten Free).
1) Preheat oven to 400°F
2) Mix the first 7 ingredients together and let sit for 5-10 minutes to let the rice soak up some water or the rice will be crunchy when it’s finished.
3) Then add to the above mixture:
1 pound lean ground beef (preferably grass fed).
Mix together with hands until all incorporated. Roll into 1-1/2″ balls.
4) Heat 2 TBS coconut oil in a large skillet on medium heat and drop 1-1/2″ round meatballs in heated oil until brown on all sides.
5) In separate bowl mix all the ingredients for the sauce together until incorporated.
6) Using a 9″x9″ or 9″x13″ pan (depending how big your meatballs turned out). Transfer all cooked meatballs into this dish and pour tomato sauce mixture over top.
Place in oven and bake for 30 minutes. Turning and basting with the tomato sauce after 15 minutes.
7) Remove from oven and check the center to be sure they are cooked all the way through. Then serve over rice, GF pasta, or whatever your heart desires.
The last two weeks I have been writing down everything I eat and everything I drink no matter if it is healthy or not, I am going to the naturopath today to present it and see what he has to say about it. For the most part I eat really healthy, but it’s been a stressful few weeks so chocolate has definitely been a staple almost every day, I know that sounds bad but it’s good for the heart! ;-)
I have been following his recommendation for having one cup of coffee before noon which has been easy because I just do it in the morning as I’m getting ready. I also have been taking a really strong probiotic in the morning and taking magnesium, fish oil, and vitamin D3 morning and night. At night I have also been taking cortisol prescribed supplement to help me sleep better along with 3 mg. melatonin.
I have been feeling better incrementally but the Central Sensitization has still been bothering me to the point I have bought a few pairs of new pants and are about to return them again. I am running out of clothes that do not make my legs hurt. There is a medicine that can help this that my doc had mentioned and I think I’ll just try it because I need to be able to live life in clothes!!
Also an update on life, I did just lose my job yesterday. I think I’m still in shock. But pretty much since I got sick my performance went way down because it was, for one: really hard to focus on work dealing with that much pain, and two: the pain was making it hard to sit. It is a fast paced job that needed a high production turnover and although I loved the work and learning all about fiber optics, that fast paced is not something I can do every day for months on end. I am one who is very detail oriented and can make a plan set look really professional. (I’m not bragging, that’s usually what others have said they like about my work). It was driving me crazy on how sloppy some I the plans others were working on to get it out the door looked. But the client wanted fast, so they get sloppy. That’s not something I want my name attached to. Enough about that…
Since I have no 9-5 job now (besides looking for a job) you might see more blog posts on what I’ve been eating. So that’s a plus. I’m really going to try to not lose my focus on the more important things this time around.
So now that I’ve chattered on, here’s my food journal for the last few weeks. I am posting it because some may be needing ideas, or you are curious, or you wonder how a single person eats. Whichever category you fall in, I hope it gives you inspiration. I will work harder on eating better now that I have more time to prepare food.
Egg scramble (black beans, veggies, almond cheese), homemade Guac with organic non-gmo corn chips, water, coffee, green tea, sweet potatoes.
Egg scramble (black beans, veggies, almond cheese), tortilla bean soup with organic non-gmo corn chips, water, coffee, CF peppermint tea, sweet potatoes.
Sweet potatoes, smoothie (purple kale, celery, avocado, ginger, pear, banana, carrot, apple juice, lime, spiralina, chia seeds, kelp granules, cinnamon, hemp powder), coffee, white tea, water, tortilla bean soup with organic non-gmo corn chips, 1 square dark chocolate, banana, curry hummus w/ mushrooms & sugar snap peas.
Coffee, banana, smoothie (purple kale, celery, avocado, ginger, pear, banana, carrot, apple juice, lime, spiralina, chia seeds, kelp granules, cinnamon, hemp powder), oolong tea, water, tortilla bean soup with organic non-gmo corn chips, dried mango, black olives, 3 fried eggs.
Banana, coffee, water, oolong tea, smoothie (banana, avocado, ginger, lemon, whole beet, huckleberries, hemp protein powder, chia seeds, kelp granules, cinnamon, unfiltered apple juice), tortilla bean soup with organic non-gmo corn chips, Kombucha, chicken broth, salad rolls w/peanut sauce, salted caramel macaron.
Banana, coffee, water, oolong tea, smoothie (banana, avocado, ginger, lemon, whole beet, huckleberries, hemp protein powder, chia seeds, kelp granules, cinnamon, unfiltered apple juice), poached chicken w/ginger sauce, jasmine rice, spinach, tortilla chips, sweet potato
Coffee, water, tea, GF oatmeal w/ walnuts, crasins, stevia, spices. Chips & salsa, sweet potatoes. Couple squares of dark chocolate.
Coffee, water, sweet potatoes, egg scramble (eggs, black beans, onions, almond cheese, cilantro), BBQ ribs, sweet potato.
Coffee, water, egg scramble (eggs, black beans, onions, almond cheese, cilantro), handful chips and salsa, quinoa noodle dish (w/ turkey sausage, cabbage, onions, garlic, kale, green peppers,…), chips and salsa, small almond huckleberry muffin (made by me).
Coffee, water, mint green tea, 5 small almond meal muffins, Granny Smith apple, poached chicken with jasmine rice and steamed spinach (this was left overs, both time made my stomach cramp), black olives, dark peppermint chocolate, jasmine green tea. Chips & salsa.
Coffee, water, tea, GF oatmeal w/walnuts and crasins, 1 small almond meal muffin, pear, small sirloin steak & BBQ sauce, leftover quinoa noodle dish, few squares dark chocolate. Turkey & roast beef sandwich (nitrate free) on Udi Chia & millet seed bread w/ onions, miracle whip, spinach, almond cheese & guac
Coffee, tea, water, banana, GF oatmeal w/ walnuts & Crasins, Turkey & roast beef sandwich (nitrate free) on Udi Chia & millet seed bread w/ onions, miracle whip, spinach, almond cheese & guac. Quinoa noodle dish, chips & salsa, milk chocolate squares.
It kinda ends abruptly today because it’s only noon right now. So I hope this gives you some ideas. Most of my recipes I’ve listed except the muffins are in my blog, I will link some of the recipes or you can use the search feature to find them. For the sweet potatoes I just did butter (which I recommend ghee instead) and salt and pepper until they are soft.
I hope you are having a wonderful Friday and please comment below any of your favorite gluten free dishes you like to eat or if you have tried out any of my recipes. I love new ideas and would love the feedback. Please hit “like” if you enjoyed reading this.
***Update*** Doc said what I eat is really good, a lot of the same things…. But good. :-) but I have to cut out corn to see I it makes a difference. I will miss my chips and salsa. :-(…