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.
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.