My husband loves this soup. Me, not so much. But that doesn’t mean it’s not good. I just need more zing, pizzazz or maybe more substance. I don’t know. You may love it, you may hate it. Either way, let me know what you think.
1 cup lentils (rinsed)
4 cups organic vegetable broth
1/4 teaspoon red pepper flakes
Juice of one lemon
Sea salt and black pepper
Place lentils, broth and red pepper flakes in pot. Bring to a boil and immediately reduce heat to simmer. Simmer covered, stirring occasionally, until lentils are soft (about 30 minutes, depending how soft you like your lentils.) Add more broth if soup seems to thick. Add lemon juice and spinach just before serving. Taste and adjust seasonings with salt and pepper. Serve immediately.
A great marriage is not when the ‘perfect couple’ come together. It is when an imperfect couple learns to enjoy their differences.
– Dave Meurer
Picture: In Georgia, 2003.
Recipe: Spark People. I’ve slightly revised it.
I was diagnosed with Fibromyalgia in May of 2009 after years of struggling with the oddest joint and muscle pain, headaches, insomnia, memory problems and fatigue. Doctor’s guessed it may have been brought on by the Thrombotic thrombocytopenic purpura (TTP) I was diagnosed with in August of 2003.
Stress seems to play a big role in Fibromyalgia, but it is also suspected to be hereditary and strangely enough, I’ve found that I have a few birth relatives (I’m adopted) that suffer from fibro as well.
Fibromyalgia (FM or FMS) is a medical disorder characterized by chronic widespread pain and allodynia, a heightened and painful response to pressure. It is an example of a diagnosis of exclusion. Fibromyalgia symptoms are not restricted to pain, leading to the use of the alternative term fibromyalgia syndrome for the condition.-www.wikipedia
Fibromyalgia sufferers can experience a wide range of symptoms with varying intensities and may include: (www.fibromyalgia-store.com)
How’s is Fibromyalgia diagnosed?
Pain that last more than 3 months
Pain that affects all four quadrants of the body
Patient must have 11 out of 18 tender points (When I was tested, I had 15)
Who get’s Fibromyalgia?
Men, Women and Children
Estimated over 6 million people in the USA and millions more worldwide
Things that help me live better with Fibromyalgia.
As you know, I’m not a doctor so I can only tell you what has helped me feel better and 95% of the time, totally free from Fibro pain.
- I cannot miss my Vitamin D3 supplement and have recently found that B-12 helps my energy level tremendously. I’ve read how Fibro patients tend to be deficient in both these areas. Ask your doctor to be tested.
- It’s vital for me to eat a plant-based/whole food diet. Eating processed food makes me feel terrible.
- Maintaining a good sense of humor.
- Daily massages from my husband. I’m not even kidding. Thanks Den! :)
- Exercising gently. It’s hard for Fibro patients to get on a consistent workout schedule because of the pain. I’ve found that walking either on the treadmill (1.0 incline) or outside at a medium pace works best for me. Yoga is a lifesaver for me (Thanks Lisa for introducing yoga to me) and I’ve recently started experimenting with strength training yoga. I strive for a good workout without it being too strenuous that it brings on a flare-up. Exercise also helps me sleep better.
Fibromyalgia seems to be quite the balancing act and my daily goal is to keep things from falling out of sync. And that is where having a good sense of humor comes into play. :)
To all my family and friends that have Fibromyalgia especially my FFF. :)
As I was preparing this post, my husband politely said to me “Instead of writing about this recipe, how about you make it?” I wasn’t about to remind him that we just had it for dinner, three days ago. Why ruin a good thing. This soup is so easy to prepare and absolutely delicious.
3 14-ounce cans vegetable broth (preferably organic)
1 15-ounce can of tomato sauce
1 15-ounce can Great Northern beans, drained and rinsed
½ cup uncooked brown rice (I used a little bit more than a ½ cup)
1 teaspoon dried basil
¼ teaspoon sea salt
¼ teaspoon black pepper
3-4 garlic cloves, sliced finely
1 bag of fresh spinach
Combine all ingredients except spinach in slow cooker.
Cover; cook on low-heat setting for 5 to 7 hours or on high setting 2 ½ to 3 ½ hours.
Around 5-10 minutes before serving, stir in spinach.
Original recipe (and picture) from fitnessmagazine.com. I’ve slightly revised it.
On the way home from being “officially” diagnosed with numerous food intolerances, my husband asked me what kind of diet would I follow if I could eat anything I wanted; no food was off-limits. I pondered the question for a few minutes and not only was he surprised by my conclusion but I was as well.
After ten years of researching nutrition on my own and now, after almost a full year of classes, I think I would pretty much eat the same way I do now. Why, you ask? The easiest way to answer this question is because I focus on high nutrient/ whole food so I don’t have to count calories, fat grams, how much protein, carbohydrates or keep a food journal. Okay, so maybe I sound lazy, but eating shouldn’t be a chore and until you start eating real food that’s exactly what it’s going to be.
I’ve taken many courses and I have struggled with a couple of their “theories”. For example, I’ve actually stayed up a few nights disturbed by the fact that any class or program would promote eating animal meat three times a day. It’s just careless and I feel these programs are only saying what the average American wants to hear. You may (or may not) be able to lose weight this way, but are you going to be healthy in the long run? I can only advise people on the same theory I would advise my own children with.
So for those of you that are wondering what I do eat on a daily basis, please follow the link below. I posted this October 2011 and it has pretty much stayed the same although I may eat even more veggies now.
Dr. Fuhrman’s food pyramid is the closest example of how my husband and I eat everyday.
Dr. Neal Barnard and Dr. Fuhrman are two of my favorite health experts that I follow on a regular basis. I would definitely advise Dr. Fuhrman’s book “Eat to Live.”
Remember: “Don’t eat anything your great-grandmother wouldn’t recognize as food.”-Michael Pollan
Super easy bars! Use your imagination and try different dried fruit and nuts.
1 ½ cups dried apricots
½ cup raw almonds, toasted
2 Tbsp unsweetened shredded coconut, toasted
*I forgot to toast the almonds and coconut and they turned out fine but toasting them gives it a little extra flavor.
½ to 1 ounce dark chocolate, melted
Pulse apricots, almonds, 1 Tbsp coconut, and a pinch of salt in food processor until finely ground.
Line a 9-by-5 inch loaf pan with parchment, leaving an inch overhang on all sides. Transfer mixture to pan and press firmly to form a rectangle.
Use parchment overhang to remove from pan. Drizzle mixture with chocolate and sprinkle with remaining coconut.
*I’m not a big fan of coconut, so I just used a little more chocolate. :)
Transfer to the refrigerator and leave until firm, about 15 minutes.
*I preferred them in the freezer for 15 minutes.
Slice into six bars. Store in an airtight container for up to 5 days.
Whether fresh or dried, apricots are known to supply your diet with Vitamin C, Vitamin A beta-carotene, iron, and potassium among others.
My friend (Wendy) sent me this recipe sometime last week and I have to admit, I was a little skeptical and my husband was beyond skeptical. I informed him that my friend’s toddler couldn’t eat enough of this stuff and he reminded me that this is the same baby that drinks vegetable smoothies. Okay, he had me there but the final results proved that baby M. has excellent taste! Wait until you try this stuff! YUM YUM YUM!
1 head of cauliflower (cut into small pieces)
2-Tbsp extra virgin olive oil
1-teaspoon sea salt
½ to 1-teaspoon pepper
*I think I’m going to try some garlic powder next time as well.
Heat oven to 400 degrees.
Line shallow baking pan with parchment paper.
*I didn’t have any parchment paper so I used a sprayed pan which may be why some of mine browned a little but it still tasted delicious.
Cut the cauliflower into small pieces and then mix with oil and seasonings.
Spread cauliflower evenly onto pan.
Bake for 45-60 minutes, turning the mixture over a few times.
Cauliflower intake has been studied for its cancer-preventing capability and antioxidant properties. Cauliflower contains many nutrients, making it an excellent addition to any diet.
I know it’s traditional to have Corned Beef and Cabbage for St. Patrick’s Day but I was brought up on Sauerkraut and Ribs so I decided to post a quick and easy crock-pot recipe. I haven’t made this in a couple of years because I rarely eat animal products and my husband doesn’t really like sauerkraut but when I’m in town visiting my parent’s, my mom usually makes it. I feast on the sauerkraut and potatoes! :)
3 to 4 pounds of ribs
2 large cans of sauerkraut (partially drained)
5 to 6 large potatoes, quartered (skin on or off)
Place ribs in slow cooker. Place the potatoes on top of ribs. Top with sauerkraut. Add a little water. Cover and cook on low 6 to 8 hours basting if necessary.
HAPPY ST. PATRICK’S DAY EVERYONE!
Did you know that Quinoa is a complete protein?
With that said, I’m always on the lookout for easy, quick Quinoa recipes. Below are two that I think you will enjoy.
1 cup dry quinoa, rinsed, drained and patted dry
2 cups vegetable broth
½ cup organic tomato sauce
2 teaspoons chili powder
- Place a large saucepan over medium heat. Add the quinoa and toast until grains are slightly golden brown, around 4 to 5 minutes.
- Add broth, tomato sauce and chili powder and bring to a boil. Cover and reduce heat to low. Simmer for 25 minutes.
- Remove from heat, fluff with a fork and season with salt and pepper before serving.
Slightly revised from Peas on the Side.
2 handfuls red bell peppers strips
1-handful garlic cloves
2 handfuls mushrooms of your choice
3 tablespoons olive oil
2 tablespoons tomato paste
1-tablespoon balsamic vinegar
2 cups spinach leaves
Put peppers, mushrooms and garlic in a large zip lock baggie.
Pour olive oil into bag, secure zip lock and shake ingredients together.
Empty contents of bag onto a large baking sheet.
Place in pre-heated oven (400 degrees) for 30 minutes until veggies seems tender.
In the meantime, cook quinoa-according directions on package.
Whisk together tomato paste and balsamic vinegar in a small bowl.
Place roasted veggies, spinach and quinoa in a large serving bowl and stir in the dressing.
Serve warm and enjoy!
My friend (G.S.) sent me this recipe but after I revised it, I deleted where the original came from. My apologies to the creator!
*It’s Wednesday, have you hugged your kid today?
(My dad says this to us all the time but for everyday of the week) :)
Photo by: myspacecomments.com
My husband and I have been on a sautéed spinach kick lately. As you know, fresh spinach shrinks when you cook it, so it seems like you can never prepare enough. I use a whole bag for just the two of us.
2 tbsp. olive oil
4 garlic cloves
10-ounce bag of fresh spinach
Warm a large skillet over medium high heat. Add olive oil and garlic; sauté 30 seconds, stirring, until garlic softens but does not brown.
Add spinach; cook tossing with tongs until just wilted.
I can’t remember if I already posted the following recipe and I can’t seem to find it in my notes, but I’ve been craving these “fries” so I thought I’d post it anyway.
Spicy Sweet-Potato Fries
2 large sweet potatoes, peeled
2 tsp olive oil
1 tsp cayenne pepper
2 tsp paprika
½ tsp sea salt
Preheat oven to 400 degrees. Slice the potatoes in half lengthwise and then cut each half into four wedges. Toss the wedges with the oil, cayenne pepper, paprika, and salt. Lay the pieces on a baking sheet. Bake for 35 to 45 minutes until they are browned on the outside and tender all the way though.
*I can’t remember where I found this recipe but I see Rodale published it.
Hope you have a relaxing Sunday! :)
Did you read my post yesterday on how I purposely made myself sick? If not, you can catch up by following this link.
Whether you couldn’t take the temptation of a forbidden food or you accidentally ate something you shouldn’t have; you are going to want to eliminate those toxins as quickly as possible. Unfortunately, it can take up to a month to fully detox but I’ve found a way to make myself feel better within 1-2 days depending how bad the situation is.
This is for people who already eat a “clean” diet and who are used of eating a lot of vegetables. Vegetables and fruit are very healing for me but for someone who is not used of all the fiber, it could make you feel worse.
Next Day Remedy
- 8 ounces of distilled or filtered water upon waking.
- I make sure I take my probiotic: http://www.essentialformulas.com/efi.cgim?template=products_probiotics
- An hour later, I slowly sip 8 ounces of this smoothie: http://devitamin.com/2012/02/05/my-breakfast-smoothie/
- An hour later, I start slowly drinking 16 ounces of distilled or filtered water.
- Two hours later (around lunch time), I start slowly sipping another 8 ounces of the smoothie.
- An hour later, I slowly drink around 8 ounces of water. If hungry, drink more. I’m usually full from all the liquid by now.
- Around 3 p.m. I will drink another 8 ounces of smoothie. Definitely drink more if you are hungry. You are basically drinking the 40-ounce smoothie over the course of the day.
- Dinnertime. Here is where I make a decision depending on how I am feeling. If I’m still not feeling well, I will continue drinking the rest of the smoothie but if I feel really good, I will eat a light meal such as: http://devitamin.com/2012/01/04/black-bean-wrap/
- After dinner, I usually stop drinking a lot of liquids so that I am not up all night using the bathroom. If I feel good and I’m hungry, I’ll eat a few blue chips and a little hummus.
- Repeat the next day if necessary.
*Get as much rest as possible.
*Go to the bathroom as needed. Do not hold it in.
Having food intolerances is challenging to say the least and no-one can be perfect 100% of the time, so don’t beat yourself up if you cave into temptation every now and then or if you accidentally eat something you shouldn’t have. It happens to the best of us. :)