Ground Chicken with Garlic, Onions, and Parsley

This is a remake of an old favorite, it’s easy, and I love it. I switched the meat and some of the spices, but the cooking method is the same as my Garlic Beef and Onions with Green Beans. This rendition has the tastes of Chicken Kiev but is way easier to make and no breadcrumbs needed. Enjoy!

Ground Chicken with Garlic, Onions, and ParsleyIMG_20191223_182701

  • 1 tablespoon avocado oil
  • 1 large onion, chopped
  • 5 cloves of fresh garlic, minced
  • 1 pound ground chicken
  • 1/2 cup chicken stock
  • 2 tablespoons parsley
  • 2 teaspoons salt (or to taste)

Add avocado oil to a skillet on medium heat. Then add the onion and cook for 3 minutes. Add the garlic and cook for an additional minute. Add the ground chicken and crumble. When the chicken is almost white, pour in the chicken stock and turn up the heat to medium high or until it begins to simmer. Add the salt and parsley. Cook until the broth cooks down or about 20 minutes.

Pepper and Parmesan Beef Quinoa

This recipe, like so many, was truly created out of necessity. Typically, I would have used chicken broth, but I was out. I did have beef broth though, and thus,  Pepper and Parmesan Beef Quinoa was born.

Pepper and Parmesan Beef Quinoa

  • 1 cup waterIMG_20191216_190257
  • 1 cup beef broth
  • 1 cup quinoa
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper (or to taste)
  • 3 tablespoons butter
  • 3 tablespoons Parmesan cheese

Make the quinoa according to the box directions. (So I added into a medium saucepan on high, the water, beef broth, and quinoa. Bring to a boil uncovered, then turn the heat to low, add the salt, stir, and cover. Cook for 15 minutes, then remove from the heat. Keep covered for 5 minutes, and lastly, fluff.) After it’s cooked, add the pepper, butter, and Parmesan and enjoy!

This dish is quick and easy as a side or could be great with my Garlic Beef and Onions with Green Beans recipe.

The Easiest Leftover Turkey and Vegetable Rice Soup

My first post Thanksgiving turkey meal was a turkey salad, and it was delicious. My second turkey meal was a full plate of turkey dinner, and it was just a good as the first.

Then, I used some more of the turkey to make turkey soup. I just threw in shredded turkey, vegetables from inside the turkey, leftover rice from the fridge, and gravy for the liquid, and boom, soup.

Just kidding! I didn’t use the gravy for the liquid in my soup, or the stuffing, but this was the easiest soup ever, and here’s the recipe.

The Easiest Leftover Turkey and Vegetable Rice Soup

  • 1 cup leftover turkey, shredded
  • 1 cup turkey vegetables
  • 1 cup rice
  • 1-2 cups chicken stock (whether you like it more chunky or more soupy)
  • pepper to taste

First add the turkey to the pan, then the vegetables, then the rice, and lastly the chicken stock. Pepper to taste, and salt if you want more. My turkey had tons of spices and flavor already so I didn’t have to add much to season the soup.

This soup is the easiest and quickest, not to mention super healthy, way to use up some of your leftover turkey and I know you will love it as much as I do!

Hope your Thanksgiving was great and full of love=)

From Kim K To No Way: This is How I Keep My Psoriasis Away

#psoriasissucks And I’m not the only one who feels this way. In fact, I don’t know anyone with psoriasis who doesn’t feel like this.

 

And it doesn’t matter if you’re Kim Kardashian, making all the money in the world, or me, making substantially less, it still sucks. And until you can get a hold of it, it will be your worst enemy, the thing you hate most about your body, and the thing you feel is holding you back.

This post is for you if you want all the secrets, all the ideas, and all the inspiration to get rid of your psoriasis, naturally. It has all my tips and tricks. My skin is currently 100% clear of psoriasis and has been since December 2018.

I was diagnosed with psoriasis in the summer of 2016. At that time, I was eating whatever I wanted, dealing with a very stressful season of life, (and work for that matter,) and I had tried every natural thing I could think of and find that may help with my psoriasis. The thing was, nothing was working. So, I went to my dermatologist, took her advice, and started using the steroid cream that she prescribed me. Not only did I HATE using the prescription, it didn’t work either. I went back and we discussed the shots.

I wanted to get rid of my psoriasis and that was that. But I knew I needed to do something different. I didn’t want my only relief from this disease to be $100+ shots several times a month and constant psoriasis patches, inflammation, and discomfort. I went in for the shots less than 10 times in total, mostly for my elbows and legs, the spots that had the worst plaques.

I needed change. So I googled everything I could about how to change my lifestyle, from the inside out. In the winter of 2017, I took an allergy test. Among other things, the test told me that I had a sensitivity to gluten.

Gluten causes inflammation and psoriasis and inflammation have a direct link. So as of Christmas 2017, when I got the results of my test, I’ve been gluten-free. I have not turned back. And a short 15 months later, I am completely psoriasis-free. I have no plaques on my legs, elbows, or face. (Yes, I had it on my face, too. Worst ever.) Also, my scalp psoriasis, the only spot on my body I did not treat with anything, has completely cleared.

So here you go. These are all the things I have done, will continue to do, and how I have found relief from this disease. I only hope these things help you as much as they did me!

Gluten-Freewheat-995055__340

What do I eat? Well, to be completely honest, I am a healthy food lover, and proud of it. My diet is filled with fruits and vegetables. I eat meat. I eat a lot of sweet potatoes. I cut them all up, coat them in avocado oil, salt, and pepper and bake them in the oven. I also like rice. A new favorite is white potatoes covered in oil, garlic, salt, and pepper, and very rarely, gluten-free pasta, because it’s my favorite.

As a Wisconsin girl, I was raised consuming all the dairy including milk, cheese, cottage cheese, full-fat cream, and the list goes on. That allergy test I took also said I was sensitive to dairy and while I have not fully cut it out, I have cut back more than I ever thought I would. Why? Dairy is inflammatory, too. And inflammation and psoriasis are the perfect match, for more psoriasis. So this is what I do. I only have cheese/dairy a few times a week, and when I do have cheese in a meal, that is the only meal with cheese in it for that day.

(Limited) Sun Exposuresunset-1625073__340

Long story short, my whole life (and health routine,) revolves around my skin. Good skin,  like really great skin, comes from the inside, out. It doesn’t matter what you are putting on your skin, or how you are taking care of your skin from the outside, if you aren’t eating right and drinking water, and resting, your skin will not shine, it will not be healthy, and you will see your psoriasis not only not getting better, but getting worse.

Sorry, tangent, back to the sun. According to my dermatologist, a short amount of sun is great for psoriasis. Getting burned and extended exposure is detrimental to psoriasis, so this is the rule I follow. When I’m in the sun, it’s 20 minutes of unprotected sun for my skin. Then, it’s a safe, natural, sunscreen, every hour, until I am out of the sun. And for a reference, I’m in direct sun less than three hours a day on the regular.

Psoriasis Soap

The only non-natural product I use is CeraVe soap. I use the bar soap all over my body, including my face. Otherwise, all the products I use are natural. This means no fragrances, no parabens or sulfates, and organic and locally sourced items whenever possible. Now that I am psoriasis free, I am fairly confident I could switch to a natural soap, and be fine. But in this case, old (and psoriasis clearing) habits die hard. So for me, it’s still CeraVe.

Wateraqua-3445987__340

Drink all the water. This applies to everyone, across the board. There is nothing better for your skin than water. Water keeps you hydrated, keeps inflammation down (and swelling, something else I deal with,) and just makes me feel better all around. If you have read my stuff before, you have heard me say a million times to drink all the water. And I will never stop saying it. Drink the water, all the water. It will not solely rid you of psoriasis, but I guarantee, it will help.

Lotion and Oils

So let’s talk about essential oils. I love them and I will always share my love of them, uses of them, and my favorite diffuser blends. Essential oils have been around forever and are even in the bible, that’s how old they are. For me, it’s a no brainer. These natural and healthful oils work great for preventative health, natural aroma therapy, and so much more. I use sweet almond oil and Frankincense on my face, and have for several years now. I first started trying different oils on my face when I was dealing with hormonal acne. That has since passed but this face moisturizing method has stayed with me.

For lotion, it needs to be the good stuff. I use it all over my body, besides my face and upper chest (which also gets the sweet Almond oil and Frankincense,) at least 3-4 times a week and directly after a shower. The stuff I use is from Amazon and it’s called Vanicream. I have used this for several years too and it’s great. It’s non-greasy and exceptionally moisturizing. It’s free of dyes, fragrances, masking fragrances, lanolin, parabens, formaldehye, and formaldehye releasers. It’s dermatologist tested, non-comedogenic, sulfate, phosphate, and gluten-free. It’s good stuff.

Alright, that’s all of it. This is my key to psoriasis-free skin. I’m not naive enough to think it will never come back and in fact, I do ‘flare’ every once in a while. This post will help you navigate those flares.

Good luck with your psoriasis! Don’t forget these tips and give me any you have found, too. Knowledge is power! XOXO

Garlic Beef and Onions with Green Beans

This crumbled meat mixture is so easy and has such a great flavor. Plus, you can add it to anything. It’s also Keto, Paleo, Whole 30, and just plain healthy, but beyond that, so delicious!Garlic Beef and Onions with Green Beans.jpg

Garlic Beef and Onions with Green Beans

  • 1 tablespoon avocado oil
  • 1 large onion, chopped
  • 10 cloves (or 1 head,) skinned and minced
  • 1 pound ground beef
  • 1/2 cup beef stock
  • Black pepper

Add avocado oil to a skillet on medium heat. Then add the onion and cook for 3 minutes. Add the garlic and cook for an additional minute. Add the ground beef and crumble. When the beef is almost browned, pour in the beef stock and turn up the heat to medium high or until it begins to simmer. Cook until the broth cooks down or about 20 minutes. Add black pepper the taste.

Serve over steamed green beans or broccoli, rice, noodles, roasted or mashed potatoes, or just eat it alone!

Like this recipe? Go HERE to check out my books!

You’ll Love This Ginger Snap Cookie Diffuser Blend

Ginger Snap Cookies always remind me of Christmas. My mom and step dad bake up dozens of homemade cookies over the holidays and they always do these, too. (And even made them gluten-free for me this year=)

I added these oils to a spray bottle and the first spray was instant memories of Ginger Snap Cookies. I love this blend and you will, too! Here’s the recipe.

Screenshot_20190106-101649

Ginger Snap Cookie

  • 10 drops Thieves
  • 10 drops Lemon

In a spray bottle, add the oils to 2 tablespoons of salt and then about a cup of water and shake. For a diffuser blend, add the oils and water to a diffuser.

What are you diffusing this season? Whatever it is, keep it up! Thieves is great for your immune system (over the holidays especially) but all year long and lemon is, too!

Disclaimer: I use Young Living Essential Oils and based on my research, I believe these are the best, safest, and most pure oils on the market. PLEASE do your own research and determine which oils are best for you and your family.

 

 

Salsa Chicken

Being on the road is pretty great, but there are some things that I miss. A crock-pot is one of them. Whenever I have access to one, you better believe I’m pulling that thing out, coming up with a meal, and trying something new.

I ate this salsa chicken over rice and added a little bit of white cheddar cheese and Greek yogurt. It was delicious. I also ate it plain today for lunch and it was salsa chickengreat on its own as well. Plus, it’s easy and quick, and who doesn’t need more of that this season?

Crock-Pot Salsa Chicken

  • 2 chicken breasts
  • 2 cups mild salsa
  • 2 cups frozen corn
  • 1 can black beans, drained and rinsed

Simply add everything to a crock-pot and cook for 3 hours on high. Remove and shred chicken. Add chicken back in and stir to incorporate.

Like this recipe? Go HERE to check out my books!

Do These Three Things More To Stay Healthy During The Holidays

Listen, we all indulge around the holidays. What else are they meant for?

Just kidding. Jesus is the reason for the season. And friends and family are the back bone of life. But the food, festivities, and holiday activities are amazing and we want to celebrate them and enjoy them!
There are things you can do to be the healthiest you can be, even with constant parties, food everywhere, sweets at every turn, and decadent and delicious holiday dinners.
Do these three things more to stay on track and keep a healthy base this holiday season.

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It’s been a while since I shouted from the rooftops about drinking enough water. But seriously, drink enough water! I have a 32-ounce water bottle that I fill and strive to drink at least two of a day. It is NOT a failure if I miss a bottle’s worth or drink barely any in a day. But it is a fail if I ‘give up’ at drinking water because I didn’t hit my goals.
Goals are important but remember, staying positive and always striving for your best is better than perfection. (Perfection is not real and you will only let yourself down. Just be as consistent as possible.)

Vegetablesvegetable-skewer-3317060__340

There is nothing healthier on this earth than vegetables. Every diet needs vegetables in it and the more, the better. Plus they are full of water and if you didn’t get it from my first paragraph, we all need more water!

Rest More

It is so important to rest in this life. This means as much sleep as you can get each night (I advise as I am up working late, LOL.) Also, if you need a minute to step away and take a deep breath, take it. Need a walk around the block, do it.
Don’t give up! One mistep is not a fail. An extra indulgent meal (or a few of them plus dessert,) do not make you instantly unhealthy and it’s ok to have grace with yourself. In fact, you must! Just do the best you can to make the most healthy decisions each day, and never stop striving for wellness! Happy Holiday season!

Chicken Enchilada Stuffed Peppers

What is your favorite Hamburger Helper boxed dinner from back in the day? Apparently, I’m not the only one who LOVES the Chicken Enchilada Chicken Helper. So after I made my own version, I stuffed the mixture into peppers, and called it a win.

This recipe has a lot of ingredients but it’s easy enough to throw together and the taste is just like back in the day, but homemade and (mostly) healthy!

Chicken Enchilada Stuffed Peppers

  • 2 tablespoons avocado oilChicken Enchilada Stuffed Peppers
  • salt and pepper
  • 3 peppers, heads cut off and deseeded

Cover the peppers in oil and sprinkle on salt and pepper. Roast in the oven at 400 for 20 minutes.

Chicken Enchilada Mixture

  • 1 tablespoon avocado oil
  • 1 onion, diced
  • the tops of the peppers, diced
  • 2 chicken breasts, diced
  • 3 tablespoons tomato paste
  • 2 tablespoons honey
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/3 teaspoon cayenne pepper
  • 1/2 tablespoon cumin
  • 1/2 teaspoon salt
  • 1 cup chicken stock
  • 1/2 cup half and half
  • 1/4 cup Greek yogurt
  • 2 cups cooked rice
  • 3/4 cup cheddar cheese

In a skillet, add the avocado oil, onions, and peppers. Cook for 3 minutes. Add the chicken and cook until white and beginning to brown. Add the tomato paste, honey, and spices, and stir. Add in the chicken stock, half and half, and Greek yogurt and cook for two minutes. Add in the rice and stir, and lastly, add in the cheese. Let everything simmer on low for 15 minutes.

Scoop the mixture into the peppers and enjoy. (You will have extra chicken enchilada to eat, too.)

Like this recipe? Go HERE to check out my books!