Tuesday, May 6, 2014

I'm Jealous of Smokers!?!?!?

Sooooooo on my adventures to be the healthiest person possible I have to confess,
I'm jealous of smokers. 
 What????  You've got to be joking.  Well hear me out.  Outside of filling their bodies with poison these folks are finding a way to calm down during stressful times and takingthe opportunity to go outside and get away and don't feel guilty about it.

#1.  You can't drink at work but you can smoke - both give you a buzz
     - I could use a little swig of alcohol some days to calm me down
#2.  If you've ever worked in a large company you know that smokers have to go outside to smoke these days, many, many times a day.  Getting copious amounts of Vitamin D
     - there are days I would love to go outside every hour but I simply know I must keep my head down and continue working if I ever desire to get things completed.
#3.  These people are calm after a smoke, relaxed and overall easier to work with.
     - I'd be happier if I could go outside, walk around a get away from my desk also.
#4.  These people never feel guilty about leaving their work.  Never!  How is that possible?
     - How do you get to the mindset that it's ok to leave your desk every hour for 15 min because I want to be in that mindset.

So I've said it, I'm jealous.  Jealous that they know they have to take a break to get themselves in a right mindset, even though they are poisoning their bodies doing so.  I'm jealous that they get to spend time outside, however they also have to go outside when it's sub zero temps to get their buzz.  I'm jealous that they take copious breaks from their work, but I know that behaviour pisses bosses to immensely.  Jealous that they can walk away from their work and not feel guilty, guess I don't know if that is true, maybe that's why they smoke, they sure seem guilt free.

So here I will continue my fight to try to heal myself with good food and good environments and I will try to put my Green Eyed Monster in his place and take a few more breaks and enjoy the outside as often as possible.  I won't take up smoking, (even though I have been known to burn a couple while drinking, half a cigarette puts me over the edge).  Instead I will be kinder to myself, give myself opportunities to just chill and be me.  I will remind myself that I cannot do everything but what I can do I can do fabulously.

"I realized this week that I just cannot do it all, so I will choose to do what I can fabulously".
                                                     Clinton Kelly

Tuesday, October 15, 2013

Sweet Potato Hash - Paleo and Gluten Free

Hash ---- I love Hash.  Hash at our house is a fancy way to use up left overs.  Left overs you say, ick, I don't like leftovers.  Nonsense!  If the original version was delicous the remaining portion will be just as good.  Hash can be made of anything that suits your fancy.  If you have food leftover from last nights meal and are in a hurry this is a perfect way to use.  Or you can start from scratch and that's what I did with this recipe for Sweet Potato Hash.  My favorite way to make hash is with leftover roast beef with potatos and carrots.  Ooooh I'm making myself hungry.  This recipe is naturally gluten free - Bonus! It's also Paleo, Grain Free, and can be Dairy Free is you use Ghee. So onto the Sweet Potato Hash recipe:

1 pound of sausage (we use turkey sausage)
2 large Sweet Potatos chopped ( approximately 4 cups )
1 medium onion chopped
3 stalks of celery chopped
1 granny smith applie chopped
3 T Butter or Ghee
1 1/2 - 2 cups of chicken broth
1/8 tsp garlic powder
1 T sage
salt and pepper to taste

First peel and chop the sweet potatos because you will want to par boil the potatos so they don't take as long to cook with the celery and oninons. Depending on the size of your chopped potatos this could take 10-15 minutes. You want them to still be firm but starting to soften. They will continue to cook when you add the rest of the ingredients.

Next, or in a seperate pan, brown the sausage. Drain the sausage on some paper towels after browning.

Now add the onions, celery, sweet potatos, apple and butter or ghee to a large pan and cook until just barely softened. Next add the chicken broth. Finish the cooking of the vegetables and add the sausage to the pan and the spices.

If you want the broth to thicken you can save 1/4 cup of broth and add 2 tablespoons of your favorite starch (tapioca, corn, or potato starch )together and mix well before adding to the heated broth, vegetable and sausage mixture. This is the way we prefer our hash.

Once the vegetables are cooked thru you have your Sweet Potato Hash ready to serve.

Some of the best ways to serve hash is with mashed potatos but you could use mashed cauliflower or parsnips as well. Or you could serve it in a bowl with some of my Coconut "Love" Muffins to help sop up the broth.

Use the recipe as a guide but feel free to add whatever you have left over from last nights meal as your recipe. It's really that easy. For example if your using left over beef roast then use beef broth instead of chicken. You simply can't go wrong. This is now one of our new favorite go to recipes for a cool fall day.

See this post and many more like it at the following linkup sites:

Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free
Gluten Free Wendesays at The Gluten Free Homemakers Gluten Free Wednesdays
Whole New Mom - Allergy Free Wednesdays at Whole New Mom's site
Nourishing Treasures - Make Your Own! Monday link-up 9/30

Tuesday, October 1, 2013

Pumpkin Spice "Bulletproof" Coffee

Pumpkin Spice "Bulletproof" Coffee

Fall is officially here y'all so why not start adding a little pumpkin to your coffee. This Pumpkin Spice Bulletproof Coffee came from a desire to add better carbohydrates to my diet (Since going the Paleo route) and because I love the coffee that can be purchased at Starbucks but what nutritional value could that possibly have? I must confess I love Pumpkin in anything (at least as far as I know now)

Bulletproof coffee is not my concept or idea.  This credit must go to Dave Asprey and this is a link  to his recipe and his story of how this deliciousness came to be.  I have been absolutely amazed at how great I feel drinking this coffee with either Grass Fed Butter (which is really just whipped cream folks) or some high quality coconut oil like Tropical Traditions Gold Label Virgin Coconut Oil.


Here is my take on this yummy fall goodness.  Enjoy.

6 - 8 oz of fresh brewed coffee
2 T of Pumpkin Puree
2 T Coconut Cream
1 t Pumpkin Pie Spice
2 T Maple Syrup
1 1/2 T Tropical Traditions Gold Label Virgin Coconut Oil
dash of Cinnamon for the top of the drink

Place all of the ingredients in either a blender or you could use an immersion blender like I do.  If using an immersion blender you will need to place the ingredients in a glass twice as tall as needed.  This extra space will be needed for the whipping and frothing.  Blend all of the ingredients until well combined, approx 1 minute.  If using the immersion blender make sure to push it up and down the full length of the glass and at the end let it blend close to the top of the mixture to help create a nice froth.
**This recipe would also be delicious with some whipped Coconut Cream added to the top.** 

Pour your combined mixture into your favorite glass.  Add a dash of cinnamon to the top and enjoy! 

 I had to take a sip!
SheShe's Gluten Free
See this post and many more like it at the following linkup sites:

Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free
Gluten Free Wendesays at The Gluten Free Homemakers Gluten Free Wednesdays
Whole New Mom - Allergy Free Wednesdays at Whole New Mom's site
Nourishing Treasures - Make Your Own! Monday link-up 9/30