Posted in Arthritis, Blessed, Bone Health, Chowder, Chronic Pain, Eat Healthy, Food, Recipes, Uncategorized, Vegetables

Vegan Potato and Corn Chowder

Vegan Potato Corn Chowder

The best way to conquer cold bones on a chilly day is a corn chowder recipe that is easy to make and warms your bones.

Put on your comfy pants and thick socks and make a big pot of this chowder.

INGREDIENTS

1 small onion, cut into ¼-inch dice (about 1 cup)

4 small garlic cloves, minced (about 1 tablespoon)

6 to 7 cups Vegtable stock or no oil, low-sodium, store-bought vegetable stock

6 cups fresh or frozen corn kernels (from 6 fresh cobs or about 24 ounces frozen)

1 large russet potato (about ¾ pound), scrubbed and cut into ¼-inch dice (about 3 cups)

2 -3 cups sweet potato also diced .

1-2 stalks celery

1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)

1 teaspoon finely chopped fresh parsley

1 teaspoon finely chopped fresh thyme

1/3 cup almond flour

Sea salt and freshly ground black pepper

Instructions:

1. In a large stew pot or Dutch oven, place the onion, garlic, and 1½ cups of the vegetable stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.

2. Add the corn, potatos and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.

3. Transfer half of the mixture to a blender and blend until smooth. Return to the pot. Add up to 1 cup stock to adjust the consistency if necessary.

4. Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.

5. Meanwhile, place the flour and 1/3 cup water in the blender and blend until smooth or whisk stir into the chowder.

Add almond milk

Add salt and pepper to taste. Serve hot.

I like top top with chives or parsley if I have them

Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days .

Also you can add 2 teaspoons yellow curry to flour for a more warming flavor

Posted in Ahlbacks Disease, Arthritis, AtomicBlonde, Avascular Necrosis, Awareness, Blessed, Bone Health, Chronic Pain, Disclaimer, Eat Healthy, Factor V Leiden, Food, Food Is Thy Medicine, Foodie, Hypothyroidism, Inflammation, Life, Mindfulness, osteoarthritis, Osteonecrosis, Pain, SPONK, StopTheClot, Thyroid

Pain Chronic Pain

Once we accept the reality of the current moment (no matter how unpleasant it may be) for what it is, and not what we wish it were, we can turn our attention to ways to improve it. This I find true in any situation.

Living with chronic pain can throw your life upside down.

It’s hard to believe that I can and have managed my rare disease Osteonecrosis (knee) pain. And my Osteoarthritis pain.

But the pain of spondylolisthesis somedays is truly unbearable. It can just take a fabulous day day and screw it all up.

Today is one of those days.

I try to stay busy , and positive when I really would like to go somewhere and just scream at the top of my lungs.

I don’t think my neighbors would appreciate it. So I bang away at the keyboard.

Since the weather in NE Ohio has changed I am having more and more days in pain.

And in the days when all the above hurt I’m down right miserable. Thank Hod that hasn’t happened yet , but then fall and winter have only begun….

I’m grateful today it’s just my back although it feels as if I have been kicked in my L5S1 several times.

Besides having spondylolisthesis I also for the past decade or longer been dealing with osteoarthritis and osteonecrosis since 2014.

If you don’t know what they are I will explain below.

Osteoarthritis

Sometimes called degenerative joint disease or degenerative arthritis, osteoarthritis (OA) is the most common chronic condition of the joints, affecting approximately 27 million Americans. OA can affect any joint, but it occurs most often in knees, hips, lower back and neck, small joints of the fingers and the bases of the thumb and big toe.

In normal joints, a firm, rubbery material called cartilage covers the end of each bone. Cartilage provides a smooth, gliding surface for joint motion and acts as a cushion between the bones. In OA, the cartilage breaks down, causing pain, swelling and problems moving the joint. As OA worsens over time, bones may break down and develop growths called spurs. Bits of bone or cartilage may chip off and float around in the joint. In the body, an inflammatory process occurs and cytokines (proteins) and enzymes develop that further damage the cartilage. In the final stages of OA, the cartilage wears away and bone rubs against bone leading to joint damage and more pain.

Who’s Affected?

Although OA occurs in people of all ages, osteoarthritis is most common in people older than 65. Common risk factors include increasing age, obesity, previous joint injury, overuse of the joint, weak thigh muscles, and genes.

One in two adults will develop symptoms of knee OA during their lives.

One in four adults will development symptoms of hip OA by age 85. Lucky me I developed Osteoarthritis at age 45.

One in 12 people 60 years or older have hand OA.

Osteonecrosis What it is….

Osteonecrosis of the Knee. Osteonecrosis of the knee (also known as avascular necrosis) and if in the knee from a meniscus tear also called Ahlbacks Disease is a painful condition that occurs when the blood supply to a section of bone in the femur (thighbone) or tibia (shinbone) is disrupted.

I have Osteonecrosis of the medial femoral condyle due to a meniscus tear in 2014. Strange no one wanted to fix it or have any treatment plan.

This pain is like no other. Your area of Osteonecrosis is ice cold yet it often can feel like it was hit by a lightening bolt.

Weather plays a huge factor for me and my pain. I used to love winter now I can barely tolerate a cool fall day. I dread winter.

I get sick of being in pain. If it’s not the knees it’s back or hands it’s just enough to jack up my day or make things more difficult than they already are.

I have found that plant based lifestyle has helped my osteoarthritis and osteonecrosis a lot. I can’t understand why I haven’t lost a ton of weight though. I mean I don’t eat half the unhealthy calories I used to . But hey the doctors says it’s a slow thyroid.

I just wish these 40 lbs would come off it would also help my bones.

But maybe that will just take time.

If you haven’t tried a plant based lifestyle I would highly recommend it.

My cholesterol numbers are fantastic and all my doctors are impressed especially since I rarely need pain medication vs taking 2 a day like I did 3 years ago.

I truly believe that food can be your medicine or your poison.

The choice is yours.

I will be posting a lot of info and recipes

I don’t always eat perfect but life is about compromise and I follow a 90 / 10 rule.

It’s ok to have a cookie or small cupcake just make sure you eat as best as you can most of the time .

Living food is the way to go.

It may not take away all your pain but wouldn’t it be a benefit if it took away a lot of it ? And made it more managed?

Absolutely!!!

Posted in Delicious, Desserts, Eat Healthy, Energy, Food, Food Is Thy Medicine, Foodie, Snacks

Chocolate Cherry Energy Balls

They store well, so they are ideal for a quick snacks and they are so delicious that it’s hard to stop at two.

I have to make a double batch to enjoy throughout the week.

Chocolate Cherry Energy Balls

INGREDIENTS:

1 cup rolled oats

12 dates, pitted (½ cup)

¼ cup slivered almonds

¼ cup grain-sweetened chocolate chips

16 dried cherries (1 ounce)

1 teaspoon pure vanilla extract

¾ teaspoon sea salt

Coconut to roll some of the finished ones in for a variety.

These chocolate chip treats are so yummy and packed full of goodness I call them Energy balls.

They are so delicious that it’s nearly impossible to stop at one and even difficult to stop at two.

I suggest you make a double batch to enjoy throughout the week.

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. Combine the oats, dates, almonds, chocolate chips, cherries, vanilla, and salt in a food processor. Pulse until coarsely chopped and the mixture starts to bind. Add 1 to 2 tablespoons of water if needed, to help bind.

3. For each energy ball, scoop 1 tablespoon of the mixture, gently roll it into a ball, and place on the prepared baking sheet. Be careful not to compact your balls.

4. Bake for 20 minutes. Transfer to a wire rack to let cool.

Ones also topped with coconut

Posted in Apple, Baking, Cake, Delicious, Desserts, Eat Healthy, Food, Recipes, Uncategorized

Apple Cake

Ummm, apple-icious

Apple Cake

• 1/2 pound of butter, softened

• 1 1/2 cups plus

• 1 tablespoon of honey

• 5 eggs, beaten

• 3 tablespoons of vanilla

• 1 cup of yogurt (or buttermilk)

• 2 1/2 cups of unbleached flour

• 2 cups of whole wheat pastry flour

• 2 teaspoons of baking powder

• 2 teaspoons of baking soda

• 1 teaspoon of nutmeg

• 4 teaspoons of cinnamon

• 3/4 cup of chopped walnuts

• 3 1/2 cups of chopped apples, mixed types

Cream the butter and honey together until smooth. Add the beaten eggs, vanilla, and yogurt, and stir well. In a separate (large) bowl, combine the flours, baking powder, baking soda, and spices. Add the butter/honey mixture, the chopped walnuts and the apples, and stir everything together. Pour the batter into two greased 9″ round pans, and bake at 350°F for about 45 minutes, until a knife inserted in the center comes out clean. Remove the pans from the oven, let the cakes cool, and serve portions with whipped cream.

Posted in Bone Health, Chronic Pain, Delicious, Eat Healthy, Food, Foodie, Inflammation, Life, Mindfulness, OA, osteoarthritis, Osteonecrosis, Pain, Positivity, Recipes, Uncategorized, Vegetables

Vegetable Sushi

This recipe is very versatile as you can use any ingredients you like. Sushi is very good for you and is absolutely delicious as well as being easy and enjoyable to make!

Ingredients

For the rice: 

2 cups short-grain Japanese rice, rinsed

1/4 cup rice vinegar

1 tablespoons sugar

For the rolls:

10 nori sheets (dried seaweed), halved

Sesame seeds, for sprinkling

1 cucumber

1 avocado

1 plum tomato, seeded

1 small red onion

20 asparagus spears, trimmed and blanched

Wasabi paste, for spreading and serving

1 romaine lettuce heart

Pickled ginger, for serving

Directions

Make the rice. Combine the rice and 2 cups water in a rice cooker and cook according to the manufacturer’s instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don’t have one, just use a saucepan.

Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes. Spread the rice.

Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds.

Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he’s had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus. Add the filling. Carefully flip over the nori so it’s rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it’s spicy, so use it sparingly.

Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It’s OK if the vegetables hang over the edges of the nori. Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top.

Press the roll into a compact rectangular log, using the mat to help you. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and more wasabi.

Posted in Awareness, Bone Health, Chicken, Dinner , Food, Delicious, Eat Healthy, Family Tradition, Recipes, Soup, Healthy, Delicious, Uncategorized, Vegetables

Creamy Chicken and Mushroom Soup & Vegan Mushroom Soup

My grandmother Thelma made fabulous everything.

But she never or rarely used recipes.

So by trial and error I have this soup pretty spot on.

It’s warming and cozy.

I hope you enjoy.

INGREDIENTS:

1 tablespoon olive oil and a teaspoon of butter

8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks or 2 boneless skinless chicken breasts cubed.

Pinch of salt and freshly ground black pepper

2 tablespoons unsalted butter

3 cloves garlic, minced

8-10 ounces cremini mushrooms, thinly sliced

1 onion, diced

4 carrots, peeled and diced

3 stalks celery, diced

1/2 teaspoon dried thyme

1/4 cup all-purpose flour

4 -6 cups chicken stock

1 bay leaf

1/2 cup half and half, or more, as needed

2 tablespoons chopped fresh parsley leaves

1 sprig rosemary

DIRECTIONS:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 3 – 4 minutes; set aside.

Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1-2 minutes. Whisk in chicken stock, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Now add chicken and bay leaf.

Cook 25-30 minutes on medium low.

Remove bay leaf.

Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

Serve immediately, garnished with parsley and rosemary, if desired.

Store in refrigerator up to 2 days.

Do not freeze.

Creamy Vegan Mushroom Soup

1 tablespoon olive oil

•1 1/2 -2 pounds cremini mushrooms, diced

• 1/2 pound porcini mushrooms

•Handful of shiitake mushrooms

•3/4 cup yellow (or other) onions, diced

•2 garlic cloves, minced

•1 tablespoon fresh parsley, chopped

•2 tablespoons fresh chives, chopped

•1 carrot-1 stalk celery diced

•4 cups vegetable stock

•1/4 each of salt and pepper to taste

1 cup veggie stock.

•1 teaspoon of cayenne pepper

•Optional: chopped mushrooms for garnish

Heat olive oil on medium-high heat in a large pot.

2. Add in the mushrooms, stir to coat with the olive oil. Cook the mushrooms on medium-high heat until they are lightly browned and have released most of their water.

3. Reduce heat to medium. Add veggie stock, minced onions, garlic, salt, pepper dried tarragon,

4. Increase the heat to medium-high; bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.

5. Using a hand immersion blender, purée the sauce until smooth and then return to the pot. (If the sauce is too thick add some water or a little more more stock to thin the sauce to the desired level of thickness.)

Posted in Blessed, Delicious, Eat Healthy, Food, Foodie, Life, Uncategorized, Vegetables

Veggie Bean & Lentil Chili

You won’t miss the meat. And this will warm you for sure.

Veggie Chili

Cook over medium-high

Eggplant 3 to 5 minutes , now add all other veggies cook 3 minuets .

Add all spices stir for 30 seconds

Now add tomatoes, stock and lentils.

Summer 45-50 min on low.

2 Eggplant

1 Red Peppers diced

1 Onion diced

2 carrots diced

2 stalks celery diced

Garlic

Lentils 2 Cups

Scallions garnish

20 -28 can low or no sodium crushed or diced tomatoes

1 Jalapeño seeds out and diced fine. optional

Do not touch your eyes!!

Avocado oil to sauté all veggies

2 teaspoons Chili powder

1 Tablespoon Cumin

1 1/2 teaspoon Coriander

1/2 teaspoon Coco powder

1/4 teaspoon Cinnamon

1/4 teaspoon Oregano

32 Oz Vegetable stock or if you prefer chicken or beef stock.

Tip

Always check lentils for stones!

Veggie chili 280 calories

Traditional meat chili would be 500 calories.

Tip 2

You can use the rest of any left overs as a dip.

Posted in Bone Health, Delicious, Eat Healthy, Family Tradition, Food, Foodie, Uncategorized, Vegetables

Beans and Greens

White Beans and Escarole with Fresh Herbs and Lemon

Ingredients:

• 1 medium onion, finely diced

• 3 large cloves garlic, minced

• 15-ounce can white beans, rinsed and drained

• 2 cups (or so) of escarole, roughly chopped

• 1 cup chicken broth

• 1/4cup (or so) mixed herbs (I used flat leaf parsley, sage, and rosemary), chopped

• 1/2 tomato, finely diced

• juice of half a lemon

• sea salt and freshly ground pepper to taste

• pecorino romano for sprinkling

Saute onion and garlic in olive oil until tender. Add the escarole and wilt. Add the white beans and white wine and simmer for about five minutes. Remove from heat and stir in the herbs, tomato and lemon juice. Season. Sprinkle with pecorino romano or parmesan cheese just before serving.

Posted in Arthritis, Avascular Necrosis, Cardiovascular, Chronic Pain, Eat Healthy, Factor V Leiden, Food, Inflammation, Life, OA, Osteonecrosis, Recipes, Rheumatoid Arthritis, Uncategorized, Vegetables

Zucchini and Veggie Summer Salad and Boats 

Zucchini and Veggie Summer Salad:

serves 4

*4 medium tomatoes

*1/2 bunch basil (remove leaves from stems tear it. You never really want to chop basil)

*2-3 medium zucchini (sliced into 1/4 inch rounds) or you can spiral it I do that to. 

*1/2 red onion( sliced into very thin rounds)

*1-2 ears corn (cooked and cut off the cob)

*6 asparagus spears chopped

*1 cup broccoli or cauliflower chopped optional

*1/2 orange pepper sliced thin

*1 avocado

*4-6 radishes thinly sliced

*6 tablespoons balsamic vinegar or lemon juice

*4 -5 tablespoons extra virgin olive oil

*1-2 cloves garlic minced

*salt and pepper to taste


Directions:

I like to cut the onions first and put in the bottom of the bowl with the balsamic vinegar to let it marinate a few minutes to take the bite out of the onion slightly i do this while I chop the rest of the ingredients
Except the avocado I always do this Last right before serving 
Combine ingredients in large bowl, add garlic, olive oil, salt and pepper to taste. WaLa!!  
Summer in a bowl!  

Excellent served over fresh garlic and olive oil pasta or along side your favorite grilled meat if your a meat eater.

#Healthy

#SummerSalad

#AntiInflammatory 
Beta-carotene and vitamin C also have anti-inflammatory properties, thereby naturally curing ailments like osteoarthritis, asthma, and rheumatoid arthritis, where swelling is immensely painful. 
The copper percentage in zucchini also helps in reducing the aching symptoms of rheumatoid arthritis.
Maintains Optimal Health: As an outstanding source of manganese and vitamin C, zucchini is the best source of dietary fiber that will keep your body in the best shape for the long run.
 It also contains vitamin A, magnesium, folate, potassium, copper, and phosphorus . This summer squash also has a high content of omega-3 fatty acids, zinc, niacin, and protein. 
Moreover, vitamin B1, vitamin B6, vitamin B2, and calcium in zucchini assure optimal health. Zucchini is probably the best example of squash that has such a rich array of nutrients, including sugar, carbohydrates, soluble and insoluble fiber, sodium, minerals, amino acids and more. 
The folate ingredient of zucchini is highly commendable for pregnant women as well.
Promotes Men’s Health. 

Helps Keep You Disease-Free: Your overall health will surely improve if you consume zucchini regularly. It helps you prevent all kinds of diseases in a general sense. 
Studies have already declared that fiber-rich foods help to alleviate cancer conditions by washing away the cancer-causing toxins from cells in the colon. The vitamin C, folate and beta-carotene content in zucchini helps to protect these cells from the harmful chemicals that can lead to colon cancer. Beta-carotene and vitamin C also have anti-inflammatory properties, thereby naturally curing ailments like osteoarthritis, asthma, and rheumatoid arthritis, where swelling is immensely painful.

 The copper percentage in zucchini also helps in reducing the aching symptoms of rheumatoid arthritis.

Overall Cardiovascular Protection: Zucchini is rich in nutritional value, especially during the summer, when it delivers countless advantages to the body. The food ranking systems in zucchini-rich countries have declared this squash has abundant of manganese and vitamin C that helps to keep the heart strong.

During the research, most of these nutrients are shown to be effective in the prevention of diabetic heart disease and atherosclerosis. The magnesium content notably reduces the risk of heart attacks and strokes. 

In combination with potassium, magnesium also helps in reducing high blood pressure. The vitamin C and beta-carotene found in summer squash helps in preventing the oxidation of cholesterol. 
Oxidized cholesterol builds up on blood vessel walls, but these nutrients reduce the development of atherosclerosis. The vitamin folate is required by the body to eliminate an unsafe metabolic byproduct called homocysteine, which can result in heart attacks and strokse if the levels rise too high. 

Zucchini’s fiber content lowers high cholesterol levels as well, thereby helping reduce the risk of atherosclerosis and heart disease due to diabetes.

As you well know, eating enough fruits and vegetables is important, so if you include zucchini in your daily diet, you are actually keeping your body healthy, well-hydrated and toxin-free in the long run. It is undoubtedly one of the most advantageous and healthy food choices that that is easy to consume and able to be enjoyed in many different and delicious forms.

VEGETARIAN STUFFED ZUCCHINI BOATS

Serves 6
INGREDIENTS

6 small to medium zucchini squash

3 tablespoons extra virgin olive oil

1 cup diced Vidalia or other sweet onion

3 medium garlic cloves minced

1 cup sweet red pepper 1/2 inch diced

1/2 cup yellow corn

1/2 cup carrot diced 

One large handful of spinach 

1/3 cup any Bean of your choice

1 cup diced Crimini mushrooms diced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

2 tablespoons fresh chopped parsley

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2/3 cup panko bread crumbs

1/3 cup rolled oats uncooked

1/3 cup grated Parmesan cheese

1/4 cup grated Romano cheese

Additional grated parmesan to sprinkle over cooked squash

INSTRUCTIONS
Preheat oven to 375 degrees
Trim stem end from squash. Cut about 1/3 off the top of each squash horizontally. Then cut a small horizontal sliver from the bottom so that the squash will sit flat and not roll. Dice the tops to ½ inch dice and set aside.

Using a small paring knife, cut around inside of squash then using a melon-baller, scoop out inside until the squash resembles a canoe. Try not to cut through to the bottom.

In a large skillet or frying pan heat the oil over medium heat. Add onion and cook two minutes. Add garlic, red pepper, mushrooms and cut up zucchini tops. Mix to combine and sauté one minute. Then add other veggies cook 1 more minute. 

Remove from heat and mix in oregano, basil, parsley, salt, pepper, crumbs and both cheeses. Mix to combine.

Divide the filling between each zucchini boat and press into squash filling and pressing as you fill to hold shape.

Bake for 30 to  40 minutes uncovered. Try not to over cook, otherwise the zucchini will start to get all saggy  and the filling will fall out 

As soon as they come out of the oven, sprinkle the tops with additional Parmesan cheese and serve.

Serve 2 halves and a small salad 🥗