Getting Healthy 2017 Update


lemon pepper chicken saladIf I could sum the past six months up into one statement, I think it would be, “It’s working.” The first few weeks were rough. (if you need a refresher on what has been going on, you can go here) Learning to cook a different way than I had been taught. Breaking with the old ways and learning new ways are sometimes more psychological than anything else. You know, the old “but this is how I’ve always done it” routine. “I don’t know any other way.” Also, just loving the old way of cooking and eating and how it brings back fond memories.  We’ve had to break with those old habits as well and look to food as more of a “food is fuel” instead of “food is fellowship” and “food is celebration.” Don’t get me wrong, we still love to eat, maybe enjoy it more now than ever but differently than before.  We enjoy the “hunt” for healthy recipes and great healthy, organic, farm raised food, without chemicals and pesticides.  We are learning to grow our own food. Not in huge bulk but still growing organic, pesticide free food with no chemicals or man made fertilize.
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No Sugar and a Great New Soup Recipe



I started the week with a sugar detox. No sugar for five days.  I have been surprised by the hidden sugar that I’ve found.  I popped a gluten free cracker in my mouth. Picked up the box, looked at the label and lo and behold, sugar. Right there in the ingredients. 2 grams in 14 crackers. Oh my! I swallowed it very quickly and put the box away. It’s harder than you think.  I gave up sweet tea three weeks ago.  Sugar in my coffee two weeks ago, so I thought this was going to be a breeze. Nope. Not a breeze. I have had to read every label.  If you’re not making it fresh, read the label. On the flip side, I’ve lost two pounds this week and I’ve had a lot more energy.  I’ve only had a few slip ups (because of hidden sugars)  but other than those few I’ve done pretty good.

Water, Waer, and more Water.  I’m really trying to get my allotment of water in for the day.  Eight, 8 oz. cups a day. Some days, more than that.  That’s getting easier every day. I like water.  I’ve just never liked it with meals and in large quantities. Now I just kind of reach for it instead of something else.  I do miss my sweet tea mixed with just a touch of lemonade.  I’ve had a craving for that little mixture a couple of times.  Nothing outrageous though.

We’ve had some really good meals.  I baked several chicken breasts on Monday and made a huge salad, enough for several meals.

One night for dinner we had salad with chicken on top with crumbled goat cheese.I used a red wine and vinegar dressing for my salad. Salad with Baked chicken.jpg


The next night we had baked chicken, salad  and stir fry veggies (zucchini, yellow squash, red onions and mushrooms and brown rice.

Sunday,  I made, Honey Balsamic Salmon.  So delicious.  I served it with rice and oven roasted veggies. (Carrots, Sweet Potatoes, Mushrooms, Red & Yellow Peppers and Cauliflower)


Tonight we had the Tuscan Chicken Soup.  I got the recipe off of the internet and I made a few slight changes.  The original came from Cassie, at Hi Sugarplum. I think I overdid the chicken in mine but with my husband you can never have too much meat in the dish.

Tuscan Chicken Soup

( Cassie’s is Tuscan Vegetable. Because of all the chicken in my rendering of the recipe, I’m calling mine Tuscan Chicken.) (I copied her recipe here and then noted the changes I made)


1 tbsp. olive oil  ( I used coconut oil)
1 cup chopped kale or cabbage (I used cabbage and used 2 cups)
1 cup diced celery (about 2 stalks)
1 cup diced zucchini (about 1 medium)(I used 2 cups)
2 cloves garlic, minced
1 tbsp. chopped fresh thyme (or 1 tsp. dried)
1 tbsp. chopped fresh sage (or 1/2 tsp. dried)
1/2 tsp. sea salt, plus more to taste
1/4 tsp. fresh ground pepper, plus more to taste
4 cups chicken broth (fat-free & low-sodium) (I added an additional cup of water)
14 oz can diced tomatoes with juice
2 handfuls baby spinach (about 2 cups packed)
1-2 cups shredded chicken (optional) (I probably had 4 cups of chicken, lol)


1. Heat oil in medium-sized soup pan over medium-high heat. Add veggies and spices (kale through pepper), and cook until tender (about 5 minutes)

2. Add chicken broth, tomatoes, and chicken, and bring to boil. Add the spinach leaves and cook until the spinach is wilted, about 3 minutes.

And that’s the whole enchilada.  So good.  I always look at a recipe and then make adjustments, except in baking. I don’t trust myself in baking to do that.  But if it’s on the stove top, I will adjust a recipe all day long.  The next time I make this recipe I will use a jar of tomatoes that I canned from the garden this past summer.  I didn’t remember to do that today.  I also used homemade chicken broth that I had in the freezer.  It’s getting time to make another batch. Maybe I’ll share my broth recipe here.

I hope you all have a great weekend.

I leave you with this verse:  Jeremiah 33:6  Nevertheless,  I will bring health and healing to it;  I will heal my people and will let them enjoy abundant peace and security.

Until we meet again, it’s just an Average Day on Everidge.


Live to Eat or Eat to Live? That is the Question…


I’ve done this a couple of times. Hahaha! You know, changed my eating habits. You might have done the same thing a time or two. Some of the changes have stuck. Like the time I stopped drinking soft drinks in 2004. I still haven’t started back.  I will on a very rare occasion have a ginger ale but that might happen once or twice a year at the most.  In addition, since 2004, for the most part, we eat an organic or all natural diet. It’s hard to do that all the time but we try very hard to stick to that lifestyle. We just feel better when we do. We can actually feel it if we eat out at a lot of restaurants. We call it the “preservative hangover”. Normally, I will try to find something on the menu that doesn’t have a lot of seasoning on it. For example, I will ask for fish to be broiled with just salt and pepper. I definitely try to stay away from MSG and other preservatives. Continue reading