Healing by Living

    Jumbo Baked Egg Cups Ingredients ·        6 Jumbo eggs ·        ½ c. milk (or almond milk) ·        ½ lb ground sausage  ·        ½ onion diced ·        ¼ red bell peppers diced ·        ¼ green peppers diced ·        baby spinach  ·        mozzarella cheese shredded ·        salt, pepper and/or red pepper flakes to taste  Instructions 1.      Preheat oven to 400 F o 2.      Spray a nonstick jumbo muffin tin with nonstick cooking spray. Set aside. 3.      Cook ground sausage, peppers and onions in frying pan until sausage is well done.   4.      Whisk the eggs in a mixing bowl with milk.  5.      Place cooked sausage mixture into each tin.  6.      Then place spinach, mozzarella cheese and sprinkle salt, pepper and/or red pepper flakes on top.   7.      Pour the egg mixture on top, leaving 1/8" from the top of each cup.  8.      Bake for 25 to 30 minutes, or until a fork comes out clean for each muffin. Remove from oven. Use a knif

Baked Zucchini Lasagna Zucchini Lasagna Ingredients: 2 Zucchini Meat Sauce:                                 Cheese Mix: 1 lb. Ground Sausage                  1 c. Ricotta Cheese 1 Bell Pepper Diced                      ½ c. Mozzarella Cheese 1 Diced Onion                               ¼ c. Parmesan Cheese 1 Jar Tomato Sauce ½ c. Sour Cream 1 Tbs. Garlic Powder 1 Tbs. Italian Seasoning Directions: 1.   Spray an 8x8 inch baking pan with Olive Oil. 2.   Slice zucchini into long thin strips. 3.   Cook and stir ground sausage in a large skillet over medium high heat for 5 minutes. 4.   Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, garlic powder, and italian seasoning. 5.   Meanwhile, ricotta, sour cream, and mozzarella, together in a bowl until well combined. 6.   To assemble lasagna, spread 2 layers of the zucchini onto the bottom of the pan then add ½

Chicken Ingredients  2 Boneless skinless chicken breasts 1 Lemon 2 Tbs. Olive Oil 1 1/2 Tbs. McCormick Lemon Herb Seasoning Directions 1. Add Olive oil to large frying pan and turn to medium heat. 2. Cut chicken breasts in half and add to frying pan.  3. Cut lemon in half and squeeze juice onto chicken in frying pan. 4. Using the McCormick Lemon Herb Seasoning sprinkle over chicken.   5. Cook until chicken reaches 165 degrees Fahrenheit use a meat thermometer to check temperature.  Lemon Herb Chicken Near East has been a recent favorite of mine for my grains.  I also LOVE my 3 qt instant pot for cooking all my rices, quinoa, couscous and more.  It makes cooking a breeze and has a rice setting so I don't even have to set the time.  The box says it will take 30 minutes to cook on the stove top.  It only takes 7 minutes in my Instant Pot to have perfect wild rice! 7 minutes for perfect rice in my Instant Pot! Saute some mixed vegetables and you have a

Finished Chicken Vegetable Stir Fry Chicken Vegetable Stir Fry Servings: 4 Ingredients: 2 Chicken Breasts 5 Garlic Cloves 4 Tbs. Olive Oil 1 Red Onion Diced ½ Orange Bell Pepper ½ Red Bell Pepper ½ Yellow Bell Pepper ½ Green Bell Pepper 5 Rainbow Carrots Sliced 2 Cups Broccoli 2 Cups Snow Peas 1 Bottle General Tso’s Sauce 1 Box Long Grain Wild Rice Directions: Step One: Dice chicken into pieces and fry on medium heat with Olive Oil and Minced Garlic.  Fry until chicken is fully cooked. Step Two: Add peppers and onion to frying pan cook until tender.  Then add the rest of the vegetables and General Tso’s Sauce.  Cover with lid to simmer until vegetables are tender. Step Three: Cook rice following directions on box.  I love using my Instant Pot to cook my rice perfectly every time. Step Four: Serve on plate with rice and then vegetables on top.   Bell Peppers, Red Onion, Rainbow Carrots, Broccoli, Snow Peas, Wild Long Rice  To start all of my colorful vegetables and other ing

Learning to live with chronic pain and auto immune disorders has been both a challenge and a learning experience.  I have always been a major planner and love to plan months and even years ahead.  There was a sense of accomplishment with planning every little detail, creating goals and check lists of how I was going to meet those goals.  I had a very difficult time accepting that with my health I was not sure if I would be able to meet the goals I had set.  I would always take on more, both at work and in my personal life trying to keep distracted from what was really going on.  Endometriosis pain causing me to need my heating pad and cuddle puppy. 

Baked Biscuits  Gluten-Free Almond Cranberry Breakfast Biscuit by  Tanya Grenoble  January-26-2018 Ingredients 2 c. blanched almond flour 1/4 c shredded unsweetened coconut 3 Tbs. coconut flour 3 Tbs. chia seed 1/2 tsp. iodized sea salt 1/2 tsp. baking soda 1/2 tsp. ground cinnamon 2 large eggs 1/3 c. coconut oil 1/4 c. raw honey 1 orange orange zest 1 tsp. vanilla extract 1/2 c. dried cranberries naturally sweetened or unsweetened 1/2 c. chopped almonds Instructions 1. Preheat oven to 325o F.  2. In large bowl (or Kitchen Aid Mixer) mix together the first 7 ingredients. 3. Next add eggs, oil, maple syrup, honey, orange zest, and vanilla. Mix well 4. Fold in cranberries and almonds 5. Line muffin pan with cupcake papers. Drop by ¼ cup onto all 12 cups.  6. Bake for 25 minutes or until golden brown and centers are no longer doughy Details Prep time:  15 mins  Cook time:  25 mins  Total time:  40 mins  Yield: 12 muffins

Finished mushrooms ready to go into the oven.          Stuffed Portobello Mushroom Caps by Tanya Grenoble January-19-2018 Ingredients 1/2 lb. ground Italian sausage 1/4 c. diced red bell pepper 1/4 c. diced orange bell pepper 1/4 c. diced yellow bell pepper 1/3 c. diced red onion 4 cloves diced fresh garlic 2 Tbs. olive oil 2 cut into slices romano tomato 1 c. mozzarella cheese shredded 12 leaves fresh basil 2 caps portobello mushrooms 1/2 jar spaghetti sauce 3 c. cooked brown rice Instructions 1. Preheat oven to 350oF. 2. Remove the stems from the mushrooms and clean the caps. Dice the stems to add later. 3. In a frying pan brown the ground sausage. 4. Over medium heat add olive oil, bell peppers, mushroom stems, onion, and garlic. Cook until peppers and onion soften. 5. Spray a 8x8 glass baking pan with olive oil and place mushroom caps into pan. 6. Lay tomato sliced around the cap to cover, t

For years, I would wake up each morning looking forward to my extra-large cup of coffee to start my day.    I have always had the mindset that I “could not” start my morning without coffee.   Mornings have always been a struggle for me and in recent years they have become even more difficult because of my health issues.   I always just used the excuse “I’m not a morning person.”   Then one day I was reading an article about the effects of water on our bodies and how important water is for our daily functions.   Being a food and nutrition teacher, I knew we needed water to function and I thought I was getting enough, but wasn’t tracking my water consumption.