5 steps forward, 3 steps back

So since I started this blog, I had used healthy eating and exercise to lose a pretty good amount of weight. I lost around 40 lbs and while I still had 20 to go to reach my pre-hysterectomy weight. Since having the surgery, I suddenly had to work at maintaining a healthy weight. When I ate healthier (i.e. home cooked from scratch, no preservatives, etc) I felt better. At my peak I had quit coffee, soda, fast food. Then it happened...

There was a sale, clearance actually. on a wooden bookshelf type thing that had glass doors. Regular price was in the upper $200's and it was less then $30 but the catch was I had to leave now to get it. I hemmed and hawed. I really could use two of them if I could get them. Then off I went cruising down 87th heading towards Cicero. When I got rear ended by a truck! I was at a dead stop when the impact occurred. Instantly I had a severe headache which had increased to migraine status within a couple hours. Even worse, I had no insurance so there was a lot of out of pocket costs. The guy admitted fault but my medical condition deteriorated very quick. I was dropping things, had no balance, I would forget what I was doing walking the ten steps from the living room to the kitchen. The headache NEVER went away. I was miserable, getting depressed at everyone telling me this was whiplash when my Chiropractor saved me. He convinced the MRI place to bill me (never done) due to the extreme worsening of my condition. The MRI discovered that I had a disc that had herniated and pressed into my spinal cord creating a syrinx in my spine. After another month and so much more bad luck I finally qualified for medicaid and was able to schedule to surgery I needs to repair the herniation. My surgeon Dr. Ghanayem really listened to me and had done his homework on my case. After my 1st of 2 potential spinal surgery, my constant headache was finally gone. In the meantime, I obviously had not been cooking much and had gained back about half the weight I lost.

Which brings us to now. It is almost one year since the accident and while I am still possibly facing another surgery (hoping an MRI this month will tell me) I am ready to get back on track to eating better. I need to get my routine back so when I do go to work FT I am not so tempted to hit the Wendys.

The first step to getting back on track is retraining my taste-buds. I learned what we like has a lot more to do with habit that really not liking something. For example, I was a hardcore Dr. Pepper addict for many years. In all that time I NEVER drank water. I did not like the taste at all (don't laugh it does have a taste!). So when I quit Dr. Pepper I started drinking Crystal light. Eventually the crystal light was too sweet (I hate the fake sugar taste) so I transitioned to plain bottled/filtered water. Now 99% of what I drink is water, I LOVE the taste! Now when I order a soda (once in a blue moon or longer) I cant stand it. I taste how sugary it really is and the other chemical too (plus it gives me the hiccups from the first sip).

My Goal this week: Homemade 7 days! No cheating!

Mon am - chicken salad I made and lettuce
Mon aft - Jamaican jerk salad (green & red peppers and onions in a homemade jerk sauce)
Mon pm - Roast night. Potatoes, Celery (add to as many meals as you can), carrots, onions

Tues am - homemade apple cinnamon oatmeal made with some steel cut oats (I like Irish). Cook the apples in a bit of butter and cinnamon in a 350 degree oven until tender and mix into the oatmeal along with any juices from the apples cooking.
Tues aft - Falafel/hummus wrap with lettuce, giardinara and a hint of feta.
Tues pm - Turn leftover roast into pulled bbq beef sammies or wraps (I will have a wrap, my son wants his bread lol).

Wed am - Fried egg, turkey bacon
wed aft - homemade smoothie (water so cold its almost a slushie, handful of fruit, yogurt, matcha, chia, flax, leafy green (lettuce/spinach). Blend all together and be super full
wed pm - cook a whole chicken, rice, asparagus, broccoli slaw

Thur am - biscuits and gravy
Thur aft - tuna salad (load up on veggies when you make it)
Thur pm - Chicken fajitas (with leftover chicken)

Fri am - pancakes
Fri aft - chicken fajita salad with leftovers
Fri pm - Breakfast for dinner: Pork sausage and potato's

Sat am- scrambled eggs with some turkey sausage
Sat aft - chicago beef sammies, home made tater chips
Sat pm- homemade pizza (make your favorite)

Sun am-French toast
Sun aft- soup and salad
Sun pm - ribs, salad, beans

So wish me luck y'all. Commit your list to writing, it holds you accountable. Incorporate leftovers into NEW dishes (keeps from getting bored eating the same thing) and flavor with herbs not salt. Learn where you can make healthy substitutions: i.e. olive or grapeseed oil in place of veggie or canola. I use coconut oil to make my pancakes (gives a great flavor and good for you).

Pickle Update

So I was going to try Emeril's spicy pickle recipes, but it called for canning and supply wise I was unprepared. Instead I did a bit of research into easy brines and here is what I came up with.

2 Cups Filtered or bottled water
1 C Apple Cider Vinegar
1C White Vinegar
2 TBSPN Kosher Salt

I heated all of the above up. To my jars I added 4 garlic gloves, 1 chopped habenero with half the seeds removed, fresh ginger root and a bunch of fresh dill. I sliced the cucumbers and but them in the jar with all the other ingredients. Finally I poured the hot brine over the cucumbers leaving about 1/2 an inch at the top. I left them on the counter until they cooled then put them in the fridge. I was thinking it might take about a week but after a couple days I was enjoying my own spicy pickles. They have just gotten better as the days pass!

Spicy Stir Fry Salad

This is a recipe that I made up while looking for new ways to use Swiss Chard (silverbeet). Keep in mind this recipe can be tweaked to your own wants and needs. A warning I really don't measure when I am just making up a dish.

I used grapeseed oil (1 TBSPN)ish
10 cloves of garlic peeled and chopped (I love garlic)
a bunch of red stem swiss chard
2 harbenero peppers (i took out most of the seeds but did leave some behind, would probably use 1 next time)
1/4 med red onion
bacon bits
1 med tomato from my garden

I cooked the harbenero, onion and garlic in the grapeseed oil until the onions became translucent. Then I added in the washed and chopped swiss chard. Finally once the swiss chard had fully wilted I added the bacon bits and tomato.

It tasted just like a warm and spicy salad no dressing needed. Very delicious and a fun way to use swiss chard or spinach.

Foods to heal the liver

I have a tumor on my liver. Due to my inability to take the mri contrast I am unsure if it is something I should be worried about or not. To err on the side of caution I have chosen to add foods to my diet that are thought to heal or help the liver. I saw this article about the leafy green vegetables being really good for the liver. I happen to love the leafy greens so it will not be hard to incorporate it more into my eating.

Swiss Chard is my newest favorite veggie (why am I just now trying it, lol). So far I have cooked it with some onion and garlic and a little bacon as a side dish. I am always scoping out new ways to make old favorites to keep food interesting in this house. My son and I both will get sick of something quick if we have it too much. That is when I found this recipe:

Silverbeet & Feta PieAnna & Jonas' very own recipe. Serves 4.Ingredients
1 bunch of silverbeet (or spinach)
2 sheets frozen puff pastry
300g feta
Juice of 2 lemons
1 egg
1 tablespoon milk
1 tablespoon sesame seeds
Freshly ground pepper to taste
Method:
1. Preheat oven to 180'C.
2. Remove stalks from silverbeet. Slice leaves into shreds. Wash thoroughly. Steam:
a) use the microwave – put a little water and some silverbeet in a microwave dish and microwave until wilted.
b) use the stove – put a metal colander on top of a pot with a little boiling water. Place batches of silverbeet in colander and cover with pot lid. Steam until wilted.
3. Squeeze excess liquid from silverbeet and chop finely.
4. Begin thawing puff pastry.
5. In a bowl, mash together with fork the feta, lemon juice, pepper and silverbeet until combined and smooth.
6. Divide mixture in two, spread evenly over pastry sheets leaving 2cm border. Fold pastry into log shape, sealing edges together.
7. Beat egg in bowl with milk. Brush pastry with egg wash. Sprinkle with sesame seeds.
8. Line baking tray with baking paper. Place rolls on tray. Bake in over until pastry puffs and turns golden, about 15 – 20 minutes.


Now I never follow a recipe exactly so here is what I did...
I steamed the swiss chard, red onion and minced garlic together. When done I added a touch of Adobo.
When I spread the swiss chard over the dough I sprinkled bacon over the top then sprinkled feta over that.


This was delicious. Even my teenage son was raving about how good it was. Plus hey, if it can help heal my liver then why not have it in my arsenal of recipes lol.

Making my own syrup for my Sodastream - GInger Ale with a Kick

So in my effort to eat healthier I have opted to "make my own" quite often. If you control the ingredients you can tailor make anything you desire. I bought a soda stream to get a healthier choice in soda (I have maybe 1 cup a day. I used to drink it from the time I got up, until I went to bed). I love the machine and got a great deal using a 20% off coupon at Bed, Bath and Beyond. Mine came with 2 1 liter bottles, a sampler pack of some of the flavors, some unsweetened flavors (orange, etc) to add to water, the C02 and the machine. Regular price was $99ish. Well after trying several flavors I realized I didn't care for the Sodastream syrups. They are made with splenda and tend to have a diety flavor that I was not fond of.

Thus starting my search for recipes to make a good homemade soda syrup. I found this blog called Former Chef and she had posted this recipe for a homemade ginger ale.

Ginger Syrup for Ginger Ale

1/2 cup brown sugar
1/2 cup palm sugar
1 cup white sugar
2 cups water
4 oz peeled and sliced ginger (I started with 6-7 oz whole fresh ginger)
2 tsp cardamom pods
1 tsp whole allspice
1 tsp peppercorns
3 ea. star anise pods

 In a small pot, combine the sugars with the water and add the peeled and sliced ginger. I used the palm sugar (in the photo at the top)  because I had it, but you can also use 1 cup brown sugar and 1 cup white .
Toast the whole spices in a saute pan until they just begin to brown and become fragrant. Add them to the sugar and water mixture and bring it to a simmer. Let it simmer for about 15 minutes and then turn off the heat.
Allow to steep until cool. At this point you can strain it into a clean container and store it in the refrigerator. Chill.

For me, 2 Tbsp of syrup with 12 oz soda water and some ice makes a very refreshing glass of ginger ale. 

Now here are the changes I made... Instead of 1 cup of white sugar I used a cup of sugar in the raw. Instead of Palm Sugar I just doubled the brown sugar. I also added a pinch of cayenne pepper (ground) because my house loves the spice. I have it cooling on the stove as I type. I have not tried it as a soda but the syrup is delicious. This recipe also helped me understand the basics behind a sweet syrup so now I can try any flavor I imagine (and I have quite the imagination). I am excited to see what flavors I can create, and will post some of the better ones here.

I also discovered that the blog Former Chef has a lot of delicious looking recipes in general. She seems to use "real ingredients". I am also looking forward to her Roasted Tomatillo Salsa recipe in a couple weeks when I have more tomatillo's then I know what to do with. lol This is a blog that I will be checking out regularly!

Adventures in Canning - Super Easy Homemade Pickles

So even though I live in a balconyless apartment on the 3rd floor AND there is no green space to plant anything. I asked my gramma if I could plant in her yard. Really, it is more like we have combined forces and created a extremely large garden. We have planted about 10-12 types of tomato's, most of which are heirlooms. There are 2 types of cucumbers, tomatillos, several varieties of sweet peppers, several types of spicy peppers, broccoli, brussel sprouts, spaghetti squash, potato's, a few types of onions, a couple types of carrots and radishes. There is bush beans and a ton of herbs, lettuces, etc.

I have to admit I was a little worried at first. I have always had a green thumb, and due to some recent genealogical research I did on my family, it's in the blood lol. The weather in the Midwest has been crazy this year (more so then normal). Spring alternated between 70-80 degrees at the high, and 30-40 degree lows. The plants seemed to be growing a bit slower then usual.  Now it is a jungle, lol. I credit the used coffee grounds and eggshells I add to the soil.

So I was at my grammas yesterday and we got enough cucumbers to make a couple jars of pickles.Well I had physical therapy she made the pickles. So now I went on the hunt for a spicy garlic dill recipes and here is what looked good...

This is one from Emeril Lagasse for Spicy Dill Pickles I may sub the chilies for a harbanero cause we love the spice in my household!

Ingredients

• 24 pickling cucumbers (kirbys), each between 3 and 4-inches long
• 6 small bunches fresh dill
• 1 small yellow onion, peeled and thinly sliced
• 12 cloves garlic, peeled and crushed
• 6 dried small red chili peppers
• 1 1/2 teaspoons black peppercorns
• 3 cups water
• 3 cups apple cider vinegar
• 1/2 cup pickling salt
• 1/4 cup granulated sugar

Directions

Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight.

Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer's instructions. Divide the dill, onions, garlic, peppers and peppercorns among the jars. Drain the cucumbers and tightly pack into the jars.

Bring a large pot or canner of water to a boil.

In a medium pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar.

Pour the hot liquid over the cucumbers, leaving a 1/2-inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.

Note: If tap water in your area is hard or high in mineral content, use bottled water to prevent discoloration of pickles. My gramma says to use bottled water because of the chemicals they put in the tap water.

Now I love this recipes because it uses ingredients and is easy! Some of the reviewers claim that they are going to cut the salt so that may be an option for some watching their salt intake, For me a recipe is a basic guideline and then I fill it in to serve my families likes/dislikes or ingredients on hand. As I said earlier I am going to sub the pepper for a spicier version and may even include the seeds. I may also sub the sugar for agave or sugar in the raw. I may even add a touch of fresh ginger.

Here is a homemade Pickling Spice recipe that I am going to make to use in the above pickles as well as when I make corned beef

Ingredients

• 2 tablespoons mustard seed
• 1 tablespoon whole allspice
• 2 teaspoons coriander seeds
• 2 whole cloves
• 1 teaspoon ground ginger
• 1 teaspoon dried red pepper flakes
• 1 bay leaf, crumbled
• 1 cinnamon stick (2 inches)

Directions

• Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes. Yield: 1/3 cup.

Nutrition Facts: 1 serving (1/8 teaspoon) equals 1 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, trace carbohydrate, trace fiber, trace protein.

Maybe I will stop by the farmers market on Thursday and pick up some pickling cucumbers cause I can't wait to make this lol.

The Power of Pineapple

I quit smoking in February of 2010. I had been told that I had a serious case of emphysema (one of several health issues that I am dealing with), and THAT is what finally broke tobaccos hold on me (an addiction I had for well over 20 years). I started taking Spiriva and using an inhaler daily on top of my emergency inhaler and nebulizer. Well the meds did not seem to be helping me, and in fact appeared to make things worse. Due to what I believe was the medicine, I started developing heart issues. This led me to quitting ALL the meds and researching natural remedies.

A lot of the articles I read stated that the damage that I had done to my lungs was permanent and could not be reversed. The best I could do is keep away from tobacco so as not to make it worse. I took this as a personal challenge to prove everyone wrong. Quitting all those medicines was my first step and that alone made a huge difference. It became a bit easier to breathe (I wasn't out of breath from walking a block anymore), and my heart issues became a rarity (as opposed to constant issues on the meds).

Step 2 led me to research foods that could help my body heal my lungs. One thing kept popping up, it was easy to get and I have seen it as low as $1 on sale...The Pineapple. Here is my logic. Eating pineapple cant hurt me, may help with my lungs and it promotes a healthy diet. Now I am not talking about canned pineapple but fresh. The more I read about pineapple the more shocked I was as to how good it is for you. Apparently, the key "magic" ingredient that aids in healing is called Bromelain. Here is a blurb from the wiki page:   "Bromelain is a plant extract used for reducing swelling (inflammation), especially of the nose and sinuses, after surgery or injury. It is also used for hay fever, treating a bowel condition that includes swelling and ulcers ulcerative colitis, removing dead and damaged tissue after a burn debridement, preventing the collection of water in the lung pulmonary edema, relaxing muscles, stimulating muscle contractions, slowing clotting, improving the absorption of antibiotics, preventing cancer, shortening labor, and helping the body get rid of fat. Bromelain also contains chemicals that interfere with the growth of tumor cells and slow blood clotting.^[1]"

Now how incredible is this. I am really excited about adding this to my diet ASAP. Here is what I am thinking...
I will get some pineapple juice (organic without added sugars) and some fresh pineapple. I will have a glass of pineapple juice in the morning with my breakfast. Then with or after lunch and dinner I will have a slice of pineapple. Not only will I be having, and enjoying the vitamins and minerals, of three fruit servings a day but it also may help not only my lungs but my torn Achilles tendons too. I do not see a downside here. So new addition to the diet starts tomorrow and I will keep ya up to date on if it's helping. After 3 months I will re do the pulmonary tests again to test my progress. Cross your fingers for me!


Here are some websites about this subject:
Wiki on Bromelain
Natural healing guide
Pineapple Nature's healing fruit
Medicines that changed the world
Livestrong Article

And here are some recipes that sound yummy!
Jamaican Jerk Shrimp & Pineapple salad This sounds sooo good.
Pork Sweet potato Pineapple Stew  Gonna sub canned tomato's for ones from my garden.
Grilled Pineapple Since it's grilling season
Avocado Pineapple Salad I love avocados and am always looking for an excuse to add them, lol.
Carrot Pineapple Cake read the comments for healthy subs