Posted in Bone Health, Food, Foodie, Gluten Free, Recipes, Uncategorized

Coconut & Cacao Chip Macaroons Gluten Free

Gluten Free doesn’t mean boring

These cookies are delicious and moist and gluten free!

You’ll need:

1 cup shredded unsweetened coconut

1/2 cup + 1 tsp coconut milk

4 Tbsp maple syrup

1 Tbsp coconut flour

Pinch of cinnamon

Pinch of fresh ground vanilla

Pinch of Himalayan sea salt

1/3 cup semi-sweet chocolate (or cacao) chips

How to make it:

Preheat oven to 350°F. Combine all ingredients except chocolate chips in a saucepan and stir over low heat until sticky. When the mixture is still warm, transfer to a bowl and let cool for a few minutes, then add chips. Press or scoop out small balls of mixture and place on a cookie sheet lined with parchment paper. Bake 12 to 15 minutes or until tops start to lightly brown. Let cool before removing from tray.

Posted in Candy, Desserts, Family Tradition

Stained Glass Window Fudge

Ingredients

1/2 cup (1 stick) unsalted butter

2 cups semi-sweet chocolate chips or 12 ounces best quality dark chocolate, finely chopped

1 teaspoon vanilla extract

1 bag (10.5 ounces) colored mini marshmallows

Directions

1.

In a large bowl combine butter and chocolate. Microwave on high for approximately 45 seconds. Stir then repeat at 20 second intervals until the mixture is fully melted and smooth. Stir in vanilla until thoroughly combined.

2.

Let chocolate cool for a few minutes until it is cool to the touch, but hasn’t hardened. Fold in the marshmallows and stir to completely coat the marshmallows in chocolate.

3.

Spoon the mixture in the shape of a log down the center of a sheet of wax paper about 24 inches in length. Roll up sides of waxed paper and twist the ends to seal. Refrigerate for at least two hours to set. Cut in 1/3 inch slices and serve. Keep in the refrigerator, covered.

Posted in Blessed, Bone Health, Eat Healthy, Food, Food Is Thy Medicine, Foodie, Recipes

Spaghetti Squash Recipes

Spaghetti squash is often treated in an Italian manner by adding tomato sauce or herbs,

but we love to experiment.

So we have a Thai version and some easy mac and cheese

It’s not a traditional pad thai by any means,

but it’s a lovely variation.

Enjoy!

Spaghetti Squash Mac an Cheese

What You Need

2 large spaghetti squash around 5 pounds

4 ounces Gruyere about 1.5 cups shredded; I also have used Jarlsberg, and

2 ounces of white cheddar. I use sharp cheddar

2 tablespoons Unsalted Butter

2 tablespoons cornstarch

2 cups Friendly Farms 2% milk

1½ teaspoons kosher salt, divided

¼ teaspoon ground nutmeg

Freshly ground black pepper

1 teaspoon white wine vinegar

dash of paprika, for garnish

Finely chopped Italian flat leaf parsley, for garnish

What To Do

Preheat the oven to 400F.

Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a

spoon and sprinkle the cut sides with olive oil. Place the squash cut

side down on a baking sheet and roast until tender and easily pierced with a knife,

about 30 to 45 minutes depending on the size of the squash (check at 30 minutes regardless).

When the squash is done, use a fork to carefully scrape out the flesh of each half

into “noodles”, taking care to keep the squash shell intact. Place the noodles in a

colander or strainer and drain for 10 minutes to remove the extra moisture. Save the

squash shells for serving.

In a medium saucepan, heat the butter over medium-low heat until melted. Add the

cornstarch and stir until smooth. Over medium heat, cook until the mixture turns a light,

golden sandy color, about 2 to 3 minutes.

Meanwhile, heat the milk until hot (microwave in a glass measuring cup, or heat in

another pan on the stove). Gradually add the hot milk to the butter mixture, whisking

continuously until very smooth. The first addition of milk will cause the mixture to become

chunky, keep whisking and adding milk until it becomes smooth. Bring to a boil and

cook 3 to 5 minutes until very thick, whisking frequently. Remove from the heat and s

tir in 1 teaspoon kosher salt, nutmeg and several grinds black pepper. Stir in 1 cups

cheese until it melts, then add the white wine vinegar and remove from the heat.

Add the drained squash into the pan, then mix it with the cheese sauce and ½ teaspoon

kosher salt. Taste and add additional salt if desired depending on the size of the squash.

Pour the mixture back into the squash shells, dividing the mixture equally among the shells.

Sprinkle each squash with the remaining cheese, then with a dusting of paprika.

Bake until cheese melts, about 10 minutes.

To serve, sprinkle with chopped parsley and serve warm

Spaghetti Squash Pad Thai

What You Need

1 large spaghetti squash

Fresh ground black pepper

4 carrots

½ red pepper

4 cloves garlic

3 stalks celery

6 green onions

2 eggs

1 tablespoon miso paste

½ cup chopped fresh cilantro

3 tablespoons sweet chili sauce

3 tablespoons soy sauce

1 lime

Sriracha (optional)

2 tablespoons peanut oil

1 and ½ cup bean sprouts, divided

½ cup roasted salted peanuts, chopped

1 teaspoon sesame seeds

a small dash of sesame oil also as a garnish

What To Do

Preheat oven to 400°F.

Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a

spoon and sprinkle the cut sides with olive oil. Season with a dash of salt and freshly ground

black pepper. Place the squash cut side down on a baking sheet and roast until tender and

easily pierced with a knife, about 45 minutes. When the squash is done, use a fork to scrape

out the flesh of each half into “noodles”. Place the noodles in a colander or sieve and drain

for 10 minutes to remove the extra moisture.

Meanwhile, peel and shred 3 carrots. Thinly slice ½ red pepper. Mince 4 cloves garlic.

Thinly slice 4 green onions. In a small bowl, beat together 2 eggs. Separately, thinly slice

1 green onion and chop ½ cup of fresh cilantro.

In another small bowl, mix together 3 tablespoons sweet chili sauce, 3 tablespoons soy sauce,

juice of ½ lime, and if desired, a few dashes of Sriracha.

When the squash is ready, in a large skillet heat 2 tablespoons peanut oil over

medium high heat. Add the garlic and green onions cook until fragrant, about 45 seconds.

Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts,

and squash noodles. Add 3 pinches kosher salt and toss together. Pour on the sauce and stir to

combine. Cook about 2 minutes, until the vegetables are heated through but still crisp.

Garnish with plenty of crushed peanuts, fresh bean sprouts, cilantro, and green onion

#Food

#Healthy

ChronicallyGratefulDebla.com

Posted in Ancestry, Arthritis, Avascular Necrosis, Awareness, Bone Health, Delicious, Family Tradition, Food, Foodie, Soup, Healthy, Delicious, Uncategorized, Vegetables

Moms Stove Top Pot Roast

My mother made the best Pot Roast. I can smell and taste it now.

On the rare occasion I eat beef I make this.

Especially now that it’s cold out.

Stove Top Pot Roast

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)

2 to 3 garlic cloves, sliced

2 tablespoons olive oil

1 large onion, cut into 1/2-inch slices

3 celery ribs, cut into 1/2-inch slices

2 medium turnips, peeled and cut into chunks

4 cups water

2 teaspoons beef bouillon granules or 1 pack onions soup mix

4 medium potatoes, peeled and quartered

1 pound carrots, cut into chunks

1/2 pound fresh green beans, trimmed

1/2 pound sliced fresh mushrooms

1 small can diced tomatoes

3 tablespoons cornstarch

1/3 cup cold water

Directions

1. Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours.

2. Add the tomatoes,potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm.

3. Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8-10 servings.

Posted in Bone Health, Eat Healthy, Food, Food Is Thy Medicine, Foodie, Uncategorized

Blueberry Bars

These are so delicious

Growing up my mom used to make them. Sometimes with blueberries but mostly with dates.

These blueberry squares are a twist on her date squares.

One difference: these squares are not nearly as rich. I remember date squares being very rich with butter or shortening in the crust, and also quite sweet.

These fresh blueberry bars are just sweet enough, and not overly rich. You can enjoy one or 2 and feel overwhelmed with sugar and fat.

Fresh Blueberry Squares

These squares are similar to date squares, but made with blueberry and whole-grain goodness! Since you can use frozen blueberries, you can make these treats anytime of the year.

Course Dessert

Makes 12-16 squares or cut slightly larger 9 squares and then diagonal to make triangles

Ingredients

Filling:

• 3 cups fresh blueberries (can sub frozen)

• 1/8 tsp sea salt

• 3 tbsp coconut sugar (or other unrefined sugar)

• 2 tsp freshly squeezed lemon juice

• 1 tbsp arrowroot powder

• 1/2 tsp agar powder

Base and Topping:

• 2 cups rolled oats see note

• 1 cup oat flour

• 1/4 tsp sea salt (rounded) or 1/2 tsp scant

• 1 ½ tsp lemon zest

• 1/2 cup pure maple syrup

• 1 1/2 tsp pure vanilla extract

• 2 – 2 1/2 tbsp coconut butter (softened)

Instructions

For the filling: in a saucepan over medium heat, combine the blueberries, salt, and sugar.

Cover, and let the berries start to soften and release their juices, stirring occasionally.

Once berries have broken down and the mixture is becoming more like a sauce, reduce heat and let simmer for 7-8 minutes, covered.

Meanwhile, in a small bowl, combine the lemon juice with the arrowroot and agar, and stir through until combined (it will be thick).

Get ready to add the arrowroot/agar blend to the blueberries by first removing 2-3 tablespoons of the warmed blueberries juices and stirring into the arrowroot slurry, one tbsp at a time.

This will help loosen that mix and also temper the arrowrrot and agar, making it less likely to clump in the sauce.

After it has loosened, add it to the blueberry sauce, immediately stirring it through. Increase heat slightly to bring mixture back to a boil for just a minute or so.

Then, remove from heat and transfer mixture to a bowl and let chill in refrigerator for about 20-30 minutes, stirring occasionally to prevent a ‘skin’ from forming on top of the mixture.

Meanwhile, prepare the crust: Preheat oven to 350°F (176°C). In a large bowl, combine all the dry ingredients including zest. In a small bowl, combine the maple syrup, vanilla, and coconut butter.

Add the wet mixture to the dry, and stir through until well combined; the consistency will be crumbly yet hold together somewhat when pressed.

Transfer about 2⁄3 of the mixture to a lightly oiled (or lined with parchment paper) 8″ x 8″ pan and press in evenly.

Pour the chilled (can still be slightly warm) blueberry mixture on top, then sprinkle on the remaining crust mixture.

Bake for 25 minutes, until the blueberry filling is bubbly and the crust is golden brown in spots.

Transfer to a rack to cool, and then to the fridge to cool completely before cutting into squares.

Recipe Notes

Substitutes

Quick oats can be substituted in whole or part for the rolled oats, however the texture of the squares will be different. Using the rolled oats, the squares will have a chewier texture and a nuttier flavor, whereas the quick oats become softer and also absorb more of the moisture of the blueberry layer.

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 Ahlbacks Disease, Arthritis, Blessed, Bone Health, Cardiovascular, Delicious, Eat Healthy, Family Tradition, Food, Food Is Thy Medicine, Foodie, Inflammation, Lemon, Life, Parsley, Pasta, Recipes, Uncategorized, Vegetables

Pasta and Chimichurri Sauce

I love to cook. But sometimes when your not feeling up to par I like something healthy and fast without ordering take out.

This dish is on the table in no time.

Enjoy

Pasta and Chimichurri

16oz angel hair pasta

Sauce

1 1/2 cup parsley

2 fresh basil leaves

4 cloves garlic

Juice of half a lemon (1-2 tbsp)

1 cup olive oil

2 tsp crushed red pepper flakes

½ tsp ground black pepper

Salt to taste

Parmesan for topping (optional)

INSTRUCTIONS

1. In a large pot of salted water, cook pasta 1 minute less than package instructions

2. Drain pasta

3. In a food processor, combine parsley, basil,, garlic, lemon juice, red pepper flakes and olive oil until a pesto-like sauce forms.

4. Put pasta back in (slightly cooled) pot and pour 1/4 cup sauce over the pasta. Toss with tongs until evenly coated.Add more if required.

5. Add salt and pepper to taste and toss.

6. Top with parmesan, if desired.

Store any unused sauce in frig in airtight mason jar. Store up to 2 weeks

Sauce can also be used on chicken, turkey ,beef,fish or shrimp as a marinade.

I also make my sauce the day before so flavors get in the oil.

Tip when I would use on steak or chicken with a twist I also would add 1 roasted jalapeño and also add 1 handful of cilantro to above mixture.

Posted in Awareness, Eat Healthy, Food Is Thy Medicine, Medicinal Mushrooms, Recipes, Uncategorized, Vegetables

Medicinal Mushrooms

Medicinal Effects of Maitake Mushrooms.

 I would love to have one do over in life.

I would go to college and become a food scientist.

I find it fascinating that food can heal you …

Scientific research has proven many health benefits of mushrooms. More than 50,000 scientific studies have verified the millennial experiences of traditional medicine and found that medicinal mushrooms:

• boost the immune system,

prevent and fight cancer,

prevent and fight viral infections,

• regulate blood sugar and fat (cholesterol and triglycerides),

• normalize blood pressure,

• reduce atherosclerotic plaques and ischemia thus improving heart and brain health,

• slow the development of neurodegenerative diseases

• protect bone from degradation and osteoporosis

• help manage healthy weight

• improve strength and endurance

• slow ageing

• and many more.

Medicinal mushrooms are extremely safe to use; they cause no interactions, major side effects, tolerance or withdrawal.

Medicinal Value of Mushrooms

Eating mushrooms is not enough to get their full medicinal value. In serious cases, we must reach for high-quality extracts, which contain concentrated active ingredients. Some medicinal mushrooms affect multiple systems at once, helping with various health issues.

The tradition of using medicinal mushrooms against malignant disease is thousands of years old. About 50,000 research papers and more than 400 clinical trials have proven that medicinal mushrooms can help patients with various types of cancer to:

• fight cancer more effectively,

• improve outcome and survival,

• reduce the side effects of standard tumor therapy, especially chemotherapy and radiation,

• help prevent recurrence,

• and greatly increase quality of life.

Maitake is one of the most promising medicinal mushrooms. Like other polypores, maitake contains polysaccharides that stimulate the immune system.

A polysaccharide is a complex carbohydrate made up of smaller sugar molecules. These sugars stabilize blood pressure, blood sugar, and have an effect on free radicals.

Specific polysaccharides, known as beta-D-glucans, are also suspected to stimulate the immune system to fight cancer. The exact cancer fighting action of these molecules is still not clear and is under study. Rather than attacking tumors themselves, some researchers believe they stimulate the production of T cells to fight the afflicted cells.

An extract of these helpful glucans was patented and is known as the maitake D-fraction. You’ll see this term all over the internet when searching for maitake mushroom supplements. The terms “D-fraction” and “MD-fraction” are simply referring to a concentration of maitake polysaccharides.

So what do these D and MD-fractions do?

Research has shown them to regress tumors, especially in breast, liver, and lung cancer. A summary of one such study can be found here.

Studies are ongoing into its action against:

• may control blood glucose levels)

• HIV/AIDS

• high cholesterol

• high blood pressure

You can start supplementing with maitake by either purchasing an extract of the D or MD fraction or with powdered capsules of the whole mushroom.

Doses range from 1 to 3 grams per day, up to 7 for those fighting disease (check with a health practitioner before taking a high dose).

Recipe

LEEK RéMOULADE

Ingredients

1 leek, white and pale-green parts only, thinly sliced

Kosher salt

½ small shallot, finely chopped

2 cornichons, finely chopped

⅓ cup vegan or regular mayonnaise

2 Tbsp. Dijon mustard

1 Tbsp. capers, finely chopped

1 Tbsp. chopped fresh dill

1 Tbsp. chopped fresh tarragon

Freshly ground black pepper

MUSHROOMS

2 garlic cloves, finely chopped

2 Tbsp. plus ½ cup olive oil

2 8-oz. maitake mushrooms, cleaned, halved through the stem

Kosher salt and freshly ground black pepper

Preparation

LEEK RéMOULADE

Cook leek in a small saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a colander set in a bowl of ice water. Let cool; drain and transfer to paper towels.

Mix shallot, cornichons, mayonnaise, mustard, capers, dill, tarragon, and 3 Tbsp. water in a small bowl, adding more water as needed to thin. Fold in leek; season with salt and pepper.

MUSHROOMS

Combine garlic and 2 Tbsp. oil in a small bowl. Heat remaining ½ cup oil in 2 large skillets over medium-high heat. Season mushrooms with salt and pepper. Cook each, cut side down, in a skillet, pressing to flatten once they begin to soften, until golden and crisp, about 3 minutes per side. Reduce heat to low. Drizzle garlic mixture around mushrooms and cook until garlic is golden, about 1 minute; turn mushrooms to coat.

Spoon leek rémoulade onto plates and top with mushrooms.

Posted in Ahlbacks Disease, Ancestry, Arthritis, AtomicBlonde, Avascular Necrosis, Awareness, Blessed, Bone Health, BreakThroughCrew, Chronic Pain, Clinical Trials, Diagnosed, Eat Healthy, Factor V Leiden, Food, Happiness, History, Inflammation, Life, Mindfulness, OA, osteoarthritis, Osteonecrosis, Osteoporosis, Pain, SONK, SPONK, Stem Cell, StopTheClot, Uncategorized, WegoHealth

Bone & Joint Action Week October 12-20

Bone and Joint Action Week is held annually October 12-20 with activities focused on disorders including arthritis, back pain, Osteonecrosis,Osteoarthritis trauma, pediatric conditions, and osteoporosis. The themes and their related activities are designed to raise awareness worldwide about prevention, disease management and treatment.

Statistics on Avascular Necrosis (AVN, Osteonecrosis, Aseptic Necrosis, Ischaemic Necrosis, Femoral Head Necrosis)

Frequency depends on the site involved. The most common site is the hip; other locations include the carpals, talus, and humerus. In most countries, exact figures on incidence and prevalence are unknown.

One Japanese survey estimated that 2500-3300 cases of AVN of the hip occur each year; of which, 34.7% were a result of corticosteroid abuse, 21.8% to alcohol abuse, and 37.1% to idiopathic mechanisms. A French study reported AVN in 4.3% of allogenic bone marrow transplant recipients.

Race: No racial predilection exists except for AVN associated with sickle cell disease and hemoglobin S and SC disease, which predominantly are diagnosed in people of African and Mediteranean descent.

Sex: The male-to-female ratio depends on the underlying cause, although primary AVN is more prevalent in men. The overall male-to-female ratio is 8:1.

Age: Age at onset depends on the underlying cause. Primary AVN most often occurs during the fourth or fifth decade and is bilateral in 40-80% of cases. On average, women present almost 10 years later than men.

Risk Factors for Avascular Necrosis (AVN, Osteonecrosis, Aseptic Necrosis, Ischaemic Necrosis, Femoral Head Necrosis)

Avascular necrosis has several causes. Loss of blood supply to the bone can be caused by an injury (trauma-related avascular necrosis or joint dislocation) or by certain risk factors (nontraumatic avascular necrosis), such as some medications (usually steroid basesd), steroid abuse in general, blood coagulation disorders like sickle cell, Factor V, FactorViii, MTHFR, eNOS and more, chemo and radiation infections in the Bone vascular issues such as vascularitis or alcohol abuse. Increased pressure within the bone also is associated with avascular necrosis. The pressure within the bone causes the blood vessels to narrow, making it hard for the vessels to deliver enough blood to the bone cells.Many deep sea divers get Avascular Necrosis from a condition known as the bends. Gaucher disease.

Progression of Avascular Necrosis (AVN, Osteonecrosis, Aseptic Necrosis, Ischaemic Necrosis, Femoral Head Necrosis)

Hip Stages of avn-on

1-4

The natural history of osteonecrosis is directly linked to the size and level of the necrosis. Very small lesions (involvement of less than 15% of the femoral head) may resolve without any further treatment. Conversly, lesions involving greater than 50% of the femoral head progress to collapse, and ultimately require in total hip arthroplasty.

Symptoms of Avascular Necrosis (AVN, Osteonecrosis, Aseptic Necrosis, Ischaemic Necrosis, Femoral Head Necrosis)

In the early stages of avascular necrosis, patients may be asymptomatic. However, as the disease progresses most patients will begin to experience joint pain; at first, only when putting weight on the affected joint, and eventually even when resting. Pain usually develops gradually and may be mild or severe.

If the level of necrosis progresses further and the bone and surrounding joint surface collapse, pain may develop or dramatically increase.

The pain may be severe enough to limit the patient’s range of motion in the affected joint.

In some cases, particularly those involving the hip, disabling osteoarthritis may develop.

The period of time between the first symptoms and loss of joint function is different for each patient, ranging from several months to more than a year.

How is Avascular Necrosis (AVN, Osteonecrosis, Aseptic Necrosis, Ischaemic Necrosis, Femoral Head Necrosis) Diagnosed?

In the earliest stages of Avascular necrosis plain x-rays are often normal. A magnetic resonance image (MRI) is the key that allows us to detect AVN at its earliest stage.

Osteonecrosis develops when the blood supply to a segment of bone is disrupted. Without adequate nourishment, the affected portion of bone dies and gradually collapses. As a result, the articular cartilage covering the bone also collapses, leading to disabling arthritis.

Osteonecrosis of the knee can affect anyone, but is more common in people over the age of 60. Woman are three times more likely than men to develop the condition.

Risk Factors

It is not always known what causes the lack of blood supply, but doctors have identified a number of risk factors that make someone more likely to develop osteonecrosis.

Injury. A knee injury—such as a stress fracture or dislocation, meniscus tear, bruised patella or combined with some type of trauma to the knee, can damage blood vessels and reduce blood flow to the affected bone.

Oral corticosteroid medications.

Many diseases, such as asthma and rheumatoid arthritis, are treated with oral steroid medications.

Although it is not known exactly why these medications can lead to osteonecrosis, research shows that there is a connection between the disease and long-term steroid use. Steroid-induced osteonecrosis frequently affects multiple joints in the body.

Medical conditions.

Osteonecrosis of the knee is associated with medical conditions, such as obesity, sickle cell anemia, and lupus.

Transplants. Organ transplantation, especially kidney transplant, is associated with osteonecrosis.

Excessive alcohol use.

Overconsumption of alcohol over time can cause fatty deposits to form in the blood vessels as well as elevated cortisone levels, resulting in a decreased blood supply to the bone.

Chemo therapy and radiation Non-traumatic osteonecrosis of bone is recognized as a potential complication in solid-tumour cancer patients receiving treatment with cytotoxic chemotherapy.

Regardless of the cause, if osteonecrosis is not identified and treated early, it can develop into severe osteoarthritis. And for some with osteoarthritis before avn the disease is even more painful.

Knee stages of avn-on

1-4

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#Osteonecrosis

#Osteoarthritis

#Arthritis

#BoneAndJointHealth

#BonePain

#Awareness

#Spondylolisthesis

#Spondy

#ChronicPain

#RheumatoidArthritis

#Spoonie

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Have a blessed and Pain-free Day.

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 Arthritis, Bone Health, Delicious, Food, Foodie, Life, Recipes

BLT Pasta Salad

BLT Pasta Salad

Serves 8

This bacon, lettuce and tomato pasta salad is great for a lunch or fast dinner night.

INGREDIENTS

3 cups uncooked bow tie pasta

8 cups torn romaine lettuce

2 medium tomato, diced

8 bacon strips, cooked and crumbled

1/4 onion diced

2/3 cup ranch dressing

1 Tablespoon barbecue sauce

1/4 teaspoon pepper

INSTRUCTIONS

1. Cook pasta according to package directions. Drain. Then rinse pasta under cold water briefly and drain.

2. In a large bowl, combine the romaine lettuce, tomato, bacon and pasta.

3. Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy!

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.