Quick kitchen tips

12039459_10207007322796970_3944344690102798548_nJust a few post-Superbowl quick tips…

Did you know you can make chicken and rice in a rice cooker? I know, right?? Just put the raw, boneless chicken pieces on top of the uncooked rice and water, closer ‘er up and hit PLAY.  You can cut the pieces up, but I found boneless, skinless chicken breasts and thighs worked fine without being cut up. My precious Daisy had to be on a chicken and rice diet for a week and this simplified everything.

 

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Trader Joe’s has a pre-cooked, pre-sliced, grass-fed beef sirloin roast with three ingredients: beef, salt, and black pepper :).  My youngest boy and I l-o-v-e it.  We’ve even served it with a little lime juice as taco filling. (And it makes it super easy to stay keto.)

 

 

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The slice-and-whack method of de-seeding a pomegranate really works!  Slice it in half, then hold it cut-side down over a big bowl and whack the back with a wooden spoon. The seeds, or arils, will come right out.

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Happy New…February… Notes and updates

Come to the Instant Pot side! We have delicious food and cheesecake!

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Errrm.  Guess I dropped the blogging ball there.

  • Have you heard about the Instant Pot 6-in-1 or 7-in-1 automatic pressure cooker?  I got one a few months ago, posted a lone recipe, and kind of put it away. And with the new year, new resolutions (specifically: eat at home more) kicking into high gear in January, I pulled it out again, found a Facebook group dedicated to all things
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    Image: screancrush.com

    Instant Pot and have fallen madly in love with this appliance.  I’ve named her theFabulous Annie Potts. I’m just going to warn you up front, only get one if you want to cook a whole frozen chicken from block of ice to delicious dinner + 2 quarts of slammin’ bone broth in 90 minutes and/or if you want to be the cheesecake god/dess. CHEESECAKE GODDESS. True story.

  • I’ve been doing a high fat diet for a week and I’m finally seeing the numbers on the scale float downward a bit without too much discomfort.  Lots of disbelief, lots of “yeah, sure, there’s no way this could work,” and some minor wincing that I’m
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    supposed to be adding butter and sour cream and it’s not a cheat. All those years of low fat, low calorie dieting have seared a path into my neural network.  I’m taking all those things I’ve learned and with the help of a nutrition consultant, I’m following an actual plan. I’m going to be writing more about this as I progress, but it’s been an interesting shift from theoretical knowledge to practical application. I thought I knew what I was doing…yeah, no. My favorite current resources on this eat fat, lose weight phenomenon:

  1. Buttermakesyourpantsfalloff.com
  2. Bulletproof diet
  3. Get Your Thin On — my one-on-one consultant, Biz
  4. Always Hungry, by Dr David Ludwig — this is the man who has done the most science on the science of weight loss.  Newsflash: Calories in/Calories out doesn’t work.
  • I’m geeking out over some new technology. I’ve posted before about LORETA 19-channel neurofeedback (more on this in a later post because Mama is starting next week!), but for my youngest we’ve recently added something called NeuroField, which uses very low level, pulsed electromagnetic frequency and heart rate variability training.  It’s supposed to be excellent for anxiety and depression.  I’m also interested in learning more about transcranial magnet therapy.

     

  • In some of my mama support groups on line, my doctor’s office, my therapist’s couch, the big topic has been taking care of the caregiver.  It’s kind of turning into the theme of the year. What are some ways you are taking care of yourself?

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I’m working on a self-care plan that includes sleep, detox, yoga, and not beating myself up.  Complicated parenting requires strong parents–mentally, physically and spiritually.

Onward!

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Merry Christmas!

  Best wishes for a lovely holiday season!

Here’s a little homemade liver tonic  to give your liver a little love. Chances are, it’s working overtime this weekend!

  
 1/2 c beet juice over ice, a few drops stevia, fill it up with Pellegrino.  

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I’m back! Sort of…

I didn’t even realize it had been over two months since I posted.  My bad!

  1. bumpy school year for my youngest
  2. extra intense parenting (has there been a 3-month full moon?)
  3. juggling new supplement regimens with mixed success (why does everything new have to be taken on an empty stomach first thing in the morning??)
  4. I discovered Dr. Who on Netflix

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I’m also knee-deep in National Novel Writing Month–NaNoWriMo–and trying to churn out 50,000 words of fiction this month.  I’m working on some posts and holiday prep.

In the meantime, I’m on Facebook as Recovery Road and on Instagram @recoveryrd.jill.

And here’s a recent Thinking Moms’ piece I did that stirred the pot a bit.

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I was on the radio!

Well, Internet radio. My new friend Candace Craw-Goldman, who I met on my Sacred France trip, hosts a BBS radio show and blog called New Earth Journey.

So, this is me dipping my big toe into the media pond, talking about France, being gluten-free, and my son’s recovery from autism.

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Spicy Basil Chicken

 This is one of my favorites.  It’s quick and flexible, too.  Both ground chicken and ground turkey work in this recipe and cook quickly.  The basil and garlic lets you throw this into some pasta sauce or stir-fry with coconut aminos or wheat-free tamari, or even serve it cold onto a salad (my lunch go-to this week).  It’s worth making a big batch and freezing it in single- or double-portions.

Spicy Basil Chicken

Ingredients:

  • 1 lb ground chicken (thigh or breast meat–your choice)
  • 2 tsp avocado oil
  • 1/2 an onion, minced
  • 2-4 cloves of garlic, minced
  • 1-2 Tbsp chopped fresh basil
  • 1 Tsp adobo seasoning (Frontier is my favorite)
  • Salt and black pepper to taste

Directions:

  • Heat sautee pan over medium heat.
  • Add oil (Remember: hot pan, cold oil, food won’t stick)
  • Add onion and cook until translucent.
  • Add garlic
  • Add ground meat, cook until most of the pink disappears.
  • Add basil, adobo, salt and pepper
  • Cook 2-3 minutes more until meat cooked thoroughly.
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Instant Pot Lemon-Mustard Chicken and Herb Potatoes

This is more method than recipe, but here goes.  I was doing a big cook-up day and had two burners and my oven already cooking away.  I pulled out my Instant Pot, threw this together and BAM, delicious dinner.  I cooked under full pressure for 18 minutes, but I think 15 minutes would be adequate, which is the machine’s pre-set for chicken.

You could do this easily in a slow cooker for 5 hours on low.
Instant Pot Lemon-Mustard Chicken and Herb Potatoes

Ingredients:

  • 2 Tbsp oil of choice (I used avocado oil)
  • 3/4 c. chicken broth (edited to add!)
  • 1/4 c. lemon juice
  • 2 lb boneless, skinless chicken thighs
  • 2-3 Tbsp Dijion mustard
  • 2 Tbsp Herbes du Provence
  • 2-3 lbs red potatoes, quartered
  • Salt and pepper


Directions:

Layer everything in your Instant Pot in the order listed above.  Cook under medium pressure for 15-18 minutes.

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