Posted in Arthritis, Avascular Necrosis, Awareness, Bone Health, Chronic Pain, Eat Healthy, Factor V Leiden, Inflammation, Life, OA, Osteonecrosis, Recipes, Uncategorized, Vegetables

Taco Bowl 

When you have pain and inflammation like I do you learn what to eat and what to stay away from. I have learned to manage my pain by eating healthy .

With Bone problems I have tried many things but this way of eating is great 

It’s easy to eat healthy and use lots of spices to help that inflammation.

Listed below is a quick easy Taco Bowl

Grilled Veggies

* ⅔ cup zucchini, halved and sliced

* ⅔ cup sliced bell peppers (red, green and yellow)

* ¼ red onion, thin sliced

* ⅔ cup sliced mushrooms

* 1 handful baby spinach, roughly chopped

* ¼ tsp salt

1 cup Morning star protein crumbles

Taco Rice & Beans

* 1⅓ cups cooked white or brown rice

* 1 can black beans or pinto beans rinsed and drained

* 3 tbsp taco sauce and what I do is take 

* 1 Tablespoon curcumin and 

* 1teaspoon garlic 

* 1 Tablespoon chili powder mix together and cook crumbles and beans in it


* 1 vine-ripened tomato, chopped

* 1 handful baby spinach, roughly chopped

* 2-4 tbsp guacamole

* 2-4 tbsp salsa

* 2+ handfuls of tortilla chips

More Optional Toppings

* ¼ cup Daiya Mozzarella, Cheddar, or Pepperjack style shreds

* fresh lime juice or wedges

* extra taco sauce for drizzling

* jalapeño, thin sliced

* cilantro, chopped

* salsa baked tofu


1. Combine cooked rice, rinsed black beans, and taco sauce and crumbles heat on top of stove on medium for 5 to 6 minutes 

2. Preheat grill or skillet (high heat). Spray with non-stick cooking spray or brush with vegetable oil (about 2-3 tsp.)

3. Cook bell pepper, red onion, and zucchini for about 4 min. 

4. Add mushrooms, sprinkle with salt and cook for another 5-6 minutes or until veggies are tender. Add spinach and cook until just wilted.

5. To serve: Scoop ¾ cup of rice and bean mixture into a bowl and add ½ of the grilled veggies. 

6. Top with a handful of fresh greens (iceberg lettuce or spinach), fresh chopped tomato, 2 handfuls of crushed tortilla chips, 1-2 tbsp of guacamole, and 1-2 tbsp of salsa. 

7. Add any optional topping you desire (fresh cilantro, Daiya cheese, fresh lime juice, salsa baked tofu, extra taco sauce, etc….

Posted in Ahlbacks Disease, Arthritis, Avascular Necrosis, Bone Health, Chronic Pain, Diagnosed, Faith, Herbal, Inflammation, Uncategorized

My New Homemade Pain Rub. 

Real pure essential oils are not cheap. So don’t be fooled by cheap oils. You want them pure.
Essential oils have so many uses, including for serious health problems. This ointment uses the three powerful essentials oils, frankincense, ginger and myrrh, alongside the solid carrier oil, coconut oil.

It’s believed that frankincense oil transmits messages to the limbic system of the brain, which is known to influence the nervous system. It can help improve circulation and lower symptoms of joint pain or muscle pain related to conditions like arthritis, digestive disorders and even asthma.

Ginger essential oil is also made up of about 90 percent sesquiterpenes, which are defensive agents that have antibacterial and anti-inflammatory properties.

The bioactive ingredients in ginger essential oil, especially gingerol, have been thoroughly evaluated clinically, and the research suggests that ginger should be used on a regular basis.

A component of ginger essential oil, called Zingibain, is responsible for the oil’s anti-inflammatory properties. This important component provides pain relief and helps ease muscle aches, arthritis discomfort, migraines and also works as a headache remedy.

Lastly, myrrh essential oil also contains sesquiterpenes as well as another primary active compounds called terpenoids, both of which have anti-inflammatory and antioxidant effects.

Mix all four ingredients into a bowl until well blended. Place this DIY arthritis ointment into a glass jar with a lid for continued use.

Simply massage the ointment in the areas where you feel pain. I use twice daily.

You can also take it to your masseuse and ask him or her to use it while performing a mild massage.

Do not use on open cuts ,sores or stitches
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Pain Ointment with Frankincense, Ginger and Myrrh

Total Time: 5 minutes

20-25 uses from one recipe


* 30 drops pure frankincense essential oil

* 15 drops pure ginger essential oil

* 30 drops myrrh essential oil

* 5-6 ounces unrefined coconut oil.                  ( I use 6oz)


1. Mix all ingredients into a bowl until well blended.

2. Place into a small glass Mason jar with a lid for continued use.

3. Label what it is

4. List all ingredients and how many of each.

5. Store in a cool dark place.

6. Massage the ointment in the areas where you feel pain. I Use once twice daily.

7. Keep away from children and animals

8. Wash hands after use.

**I store mine in the refrigerator but I don’t have any small children in my home **
I also am an adult and have not ever used on a child for pain.

Thus is not medical advice just information on what has helped me.

Never use without your doctors consent

Posted in Avascular Necrosis, Blessed, Eat Healthy, Life, Osteonecrosis, Uncategorized

Easy & Delicious Valentines Day Dinner & Dessert

I get tired of cooking , but my husband and I know I cook better than many places.

Plus when you cook at home you can control salt etc….

Watching your calories? Yet want a decadent Valentines Day Dessert?
It’s cake it’s pudding and it’s delicious

What You Need

7 oz. (1/2 of 14-oz. loaf) fat-free marble loaf cake, cut into 1/4-inch-thick slices

2 pkg. (1.4 oz. each) JELL-O Chocolate Flavor Sugar Free Fat Free Instant Pudding

2-1/2 cups cold fat-free milk

2 cups thawed COOL WHIP FREE Whipped Topping, divided

2 cups fresh raspberries

1/4 cup chocolate syrup

Make It

Tap or click steps to mark as complete

Cover bottom of 9-inch square pan with cake slices, cutting and piecing slices to fit. Beat pudding mixes and milk with whisk 2 min. (Pudding will be thick.) Stir in 1 cup COOL WHIP; spread over cake slices.

Refrigerate 2 hours or until firm.

Top with remaining COOL WHIP and berries just before serving. Drizzle with syrup.

Ravioli With Tomatoes, White Beans, and Escarole
Try a whole wheat ravioli, which is a great source of fiber. Fiber, also found in white beans, will help you to feel full longer.


1 (9-ounce) package fresh four-cheese ravioli

1 (15- to 16-ounce) can Great Northern or navy beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes, undrained

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/8 teaspoon crushed red pepper

6 cups chopped fresh escarole or spinach

1/4 cup water

1/4 cup (1 ounce) grated Asiago cheese


1. Cook pasta according to package directions, omitting salt and fat.
2. Combine the beans, tomatoes, basil, oregano, and red pepper in a large saucepan. Bring to a boil; stir in escarole. Cover, reduce heat, and simmer 3 minutes or until escarole is wilted. Stir in pasta and 1/4 cup water; cook 1 minute or until thoroughly heated. Sprinkle with cheese.

Iceberg Wedges

Head lettuce gets a bad rap sometimes .

I almost always prefer things like romaine or arugula or other leafy greens in my salads. They are healthier and packed with more vitamins and minerals.
But there’s something about that crunch you get when you bite into a perfectly crisp piece of iceberg lettuce.

And it’s economical

Here my version of a wedge salad.
Take a head of iceberg and smack the core on a hard surface counter etc….
The core will come right off

Now…Slice head of lettuce in half through core. Cut each half into three wedges. Cut each wedge in half again. The top leaves will just be “stacked” since the core is not there to hold them together (the toothpick will serve in its place). The bottom ones will be little mini wedges.

Spear 3-4 tomato halves with toothpick and secure into each lettuce wedge or stack. Drizzle with blue cheese dressing  or whatever you like best and sprinkle with bacon bits optional (I used vegan bacon )  chopped onion , crumbled hard boiled egg what ever you want.
Season with  tiny pinch pepper.

Have a Great Day enjoy ……

Posted in Avascular Necrosis, Factor V Leiden, Inflammation, Life, OA, Osteonecrosis, Uncategorized

Cooking with Fresh Ginger

A steaming hot mug of ginger tea on a damp day warms up your bones and burns up thick heavy congestion.

When the weather is soggy you feel tired and groggy. You’ll naturally crave sunlight and heat.

Ginger clears away the damp clouds of winter, invigorating your whole system as it lifts your mood.
The perkiness of ginger bids you to say goodbye to dullness .

Ginger and Congestion
On damp days you may feel like the surface of your skin is damp, or that the back of your throat is swollen and coated with a thick layer of mucus. Ginger breaks up congestion as it liquefies mucus and invigorates circulation.

For congestion in the back of the throat, I make a syrup with 1/4tsp each of dry ginger, turmeric, and black pepper mixed into 1tsp of honey. Slowly lick over 15 minutes.

I Repeat up to three times a day. Place grated ginger in a pot of boiling water and inhale the steam to clear a stuffy nose.

Ginger is most effect in late winter, naturally a lushy, soggy time of year.
Combining ginger with black pepper and another dried pepper, pippali, forms a famous Ayurvedic formula called trikatu. This formula is excellent for eliminating mucus and congestion in the lungs.

Ginger and Digestion
Volatile oils in ginger increase motility in the gastrointestinal tract. Ayurvedic practitioners recommend ginger for awakening tastes buds.
It gets juices flowing, and purifies the mouth. Ginger also stimulates the production of saliva, smoothing the digestive process. As it stimulates digestion and metabolism, ginger is a cleansing aid for detox. Eating a slice of ginger will aid with nausea in the stomach or burping due to excess mucous.
Ginger, Salt, and Lime before or after a meal stimulates digestion. 1/4tsp of Ginger mixed into 1 tbsp of castor oil is a home remedy for rheumatoid arthritis. Consuming ginger with ghee is reputed to help osteoarthritis.

To stimulate your metabolism, mix 1/2c of ginger and 1/2c of baking soda into a hot bath.

Ginger and Inflammation
One of the amazing qualities of ginger is that it stimulates digestion without aggravating acidity.

Despite its spiciness, fresh ginger is an anti-inflammatory.

Dry ginger, due to evaporation of essential oils, is much hotter than fresh ginger. A fiery spice, those who are overheated or feel agitated by hot spices should steer clear of dry ginger.

Other Uses
Fresh ginger is a pain reliever, sedative, assails fevers, and has antibacterial properties. Ginger is a useful food preservative proven to kill the harmful bacteria salmonella. Ginger oil has some anti-cancer properties. Ginger is used in Asia to prevent nausea in pregnant women, although it is contraindicated for pregnancy in the USA.

My Recipes Using Fresh Ginger


A hot cup of ginger root tea with lemon and ginger is a soothing beverage. Three simple ingredients provide a refreshing drink any time of day. Make as a large pot at home, or single serving on the go.

2 cups water

4 slices lemon 1/4-inch thick

ginger 2-inch piece, peeled, cut into 8 slices

6-10 mint leaves

1 teaspoon honey or agave, (optional)


Add water, 3 slices of lemon, and ginger slices in a small pot. Bring to a boil, and then reduce to a simmer. Add 10 mint leaves to the pot. Simmer for 10 minutes.

Add honey or agave if using, add more if desired.

Strain and serve the tea with a half slice of lemon and one mint leaf. Makes 2 cups of tea.

*You can also make this tea as a single serving cup. Reduce all ingredients in half and add to a large cup. Add very hot water and allow to tea to steep at least 10 minutes, or until the desired flavor is achieved.

Fresh Ginger Bread


4 ounces fresh ginger
1 cup mild molasses

1 cup sugar

1 cup vegetable oil, preferably peanut

2 1/2 cups flour

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground black pepper

1 cup water

2 teaspoons baking soda

2 eggs, at room temperature


Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper.
Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.

Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.

Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.

Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

As much as I love eating out at restaurants and watching TV shows like Top Chef, the cooking that is closest to my heart is home cooking dishes that are simple , but feel like the food equivalent of a warm hug. My gingery chicken stir fry is home cooking at its best: quick and simple to prepare, with a punch of flavor.

Thai Ginger Chicken 

Serves 4

3 tablespoons fish sauce

2 tablespoon oyster sauce

1 teaspoon sugar

2 tablespoons grapeseed, canola, or other high-heat oil

10 -12 ounces boneless, skinless chicken breast or thigh, cut into bite-size pieces (about 1/4-inch thick)

4 cloves garlic, minced

4 green onions, ends trimmed, cut crosswise into 1-inch pieces

2 cups thinly sliced red bell pepper (from about 1 small pepper)

1 cup thinly sliced onion 

3-4 tablespoons fresh ginger, cut into matchstick size pieces

Cooked white rice or brown rice, for serving

In a small bowl, mix together the fish sauce, oyster sauce, and sugar. Keep near the stove, along with the chicken and vegetables.

Heat a wok or large skillet over high heat until very hot. Add the oil and swirl the pan to coat the bottom. Add the chicken in an even layer and sear, undisturbed, for about 1 minute. Add garlic, stir, and continue cooking for 1 minute, stirring constantly. Chicken will be lightly browned, but not cooked through. Add the green onions, bell pepper, onions, ginger, and sauce. Stir-fry for 2 to 3 minutes, until the chicken is cooked through and the bell peppers and onions are crisp-tender. Serve immediately, with plain white or brown rice.

Recipe Notes

Oyster sauce is a sweet and savory sauce made with oyster extract. (You can also find vegetarian versions made from mushrooms.) Look for it in well stocked  supermarkets, Asian markets, or online.

I like serving this chicken with cooked jasmine rice and simple Thai stir fried greens.




# WegoHealth


Posted in Avascular Necrosis, Eat Healthy, Factor V Leiden, Inflammation, Life, OA, Osteonecrosis, Uncategorized

Liebster Award

Thank You to

For the nomonation, Im honored

Now for your questions and answers

1 What inspired you to blog? I have several conditions that cause chronic pain. I want to inspire others that feel they have no answers to their many questions

2 Where did your blog name come from? I am grateful for the ups and downs in life as they are all things i can do to inspire and educate others and having chronic pain~ ChronicallyGrateful and My Name is Deborah L Andio (Debla) = ChronicallyGratefulDebla

3 Whats your favorite food of all time.
I love Mexican food the spicer the better

4. If you won a million dollars what would you do? Spend it, travel, save? All of the above First I would pay off all bills buy a cute 2 bed 2 bath home in Florida, pay for my granddaughters college education,pay off my daughters house,take my entire family on a trip to Croatia for a week then to Italy for 3 days and Holland for 3 days then I would donate 50.000 usd to my church 50.000usd then 50.000 and 20.000usd to a local mission, foodbank and domestic violence shelter.

5. If you could live anywhere in the world where would it be?
Hmm thats tough. In the USA it would be Florida and worldwide my choice would be Croatia, maybe if I will that million $ I can buy a small villa in Croatia

6. If you were granted 3 wishes what would they be?
1. All diseases would be cured
2. People could learn to live as one human race instead of all the violence we see in this world
3. That noone would ever go hungry in this world




Now I would like to nominate……drum roll please…

The Rules

* Thank the person that nominated you and leave a link to their blog

* Post about the award

* Answer 6 questions about you.

* Nominate at most 7 other people

* Tell your nominees the good news.

Your Questions Are

1 How did you come up with your blog name?

2. What inspires you?

3. Why did you decide to blog?

4. If you could have one super power what would it be and why. ?

5. If you had 3 wishes what would they be?

6. What is your favorite food? 









Posted in Avascular Necrosis, Eat Healthy, Factor V Leiden, Inflammation, Life, OA, Osteonecrosis, Uncategorized


Avascular Necrosis/Osteonecrosis falls under rare disease

Ohio is having Rare Disease Awareness Week
Here is Information

Four Ways to Participate Remotely in Rare Disease Week on Capitol Hill




My Links

Debbie’s Links

Support Group For Avascular Necrosis/Osteonecrosis




Posted in Avascular Necrosis, Eat Healthy, Inflammation, Osteonecrosis, Uncategorized

Quinoa and Veggie Stuffed Eggplant

I love Quinoa and I love veggies so here was last nights dinner


Did you know that Eggplant: lowers LDL (bad) cholesterol with its chlorogenic compound, is anti-carcinogenic due to its antioxidant content, is a great source of dietary fiber, protects against colon cancer, and is a great source of vitamin A, B vitamins, folate and vitamin C.

You will need:

2 large eggplants or 3 medium
1/2 to 1 cup dry quinoa, cooked according to package instructions
1 medium onion, chopped
8 mushrooms chopped (any kind of mushroom)
4 green onions, chopped
1/2 red bell pepper, chopped
1 carrot, chopped
1 long green pepper, chopped
3 garlic cloves, minced
3 tablespoon tomato paste
2 tomato, chopped
1/4 bunch parsley
6 ounces cheddar cheese optional
4 tablespoons olive oil
1 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon coriander
Salt and pepper to taste

Cut the eggplants in half, lengthwise, and wrap each in aluminum foil, leaving the top open with the cut-side facing up. Drizzle with 1 tablespoon olive oil and place them in the oven for 45 minutes at 375 degrees Fahrenheit.

Except,  the tomato and cheese, sauté the chopped veggies in 2 tablespoons  of olive oil over medium-high heat with salt and pepper. Add the tomato paste after 2-3 minutes and stir. Cook until the vegetables are tender.

Add the chopped tomato (leaving a few pieces for garnish),
4 ounces of cheese (grated), and the cooked quinoa rice. Stir until combined. Add paprika, cumin and coriander.

Stir and set aside.

Remove the eggplants from the oven.

Let cool slightly before scooping out the insides or pushing the inside flesh to the sides to leave room for the stuffing.

Mix the scooped eggplant with the stuffing and place into the eggplants halves. Top with a few sliced tomatoes, sprinkle cheese and drizzle with 1 tablespoon olive oil. Place back into the 350 degrees  Fahrenheit oven for 20 minutes.