Healing by Living

Blueberry Banana Overnight Oats Recipe Ingredients: 1/2 c. Old Fashioned Oats 1/2 c. Milk (I use Almond Milk because of lactose intolerance)  1 Tbs. Honey 1 Banana sliced into chunks 1/4 c. Blueberries 1/4 c. Chopped Almonds  Directions:  1. Select an air tight container, such as a 16oz mason jar, or I like to use the 16 oz Ball freezer jar because it is BPA-free plastic and will not break if dropped.   2. Mix together the oats, milk and honey until well combined.   3. Gently fold in bananas, blueberries, and almonds. 4. Refrigerate overnight or for at least 5 hours.   This recipe makes for a great quick breakfast to prepare at night and grab on the go in the morning.  This combination of whole grains, protein, and fruits creates a flavorful and filling breakfast that will help wake you up and not leave you feeling sluggish.  It will also help to keep you full until lunch time.  If you prefer it warm in...

Chicken Quesadillas Ingredients 1 can Canned chicken 1 pkg Taco Seasoning 2 c. Shredded cheese 1 pkg. Tortilla Shells 1 Tomato 1 Avacado Romain Lettuce Salsa Sour Cream Directions: 1.  Preheat oven to 425 o F 2.  In a bowl combine drained chicken & taco seasoning. 3.  Microwave for 1 minute 4.  Get out 2 cookie sheets & cover with aluminum foil & spray with spray butter. 5.  Lay out tortilla shells & cover with cheese & sprinkle chicken on top of cheese.   6. Place another tortilla shell over the cheese & chicken. 6.  Spray tops of tortilla with butter. 7.  Bake in oven for 5-7 minutes in until cheese is melted & golden brown. 8.  Cut in quarters and serve with diced tomatoes, avacado, lettuce, sour cream & salsa. I love it when you cut an avacado and it's perfectly ripe! Finally Gluten Free Tortilla Shells :)  

Ingredients:  1 Beef Roast 2 Sweet Potatoes 2 Turnips 5 Carrots 1 Ginger Root about 3-4 inches (peeled & grated with a microplane grater) 1 Tbs. Turmeric Powder Black Pepper Salt Rice, Quinoa or any form of rice/grain you prefer Directions: 1. Sprinkle salt and black pepper on beef roast and place in crock pot.  Next sprinkle about 1 Tbs. turmeric powder and grated ginger root over roast.    2. Chop sweet potatoes, carrots, and turnips into chunks about 1inch by 1 inch and place in crockpot with beef.  3. Fill crock pot about 3/4 full of water, turn on high and let cook for 6-8 hours or until meat is falling off the bone.   My roast is frozen, if cooking a roast that is not frozen it will be done in about 4-6 hours of slow cooking.   When done cook rice or gain and serve with roast and veggies over the rice or grain and enjoy!

    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.    ...

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. ...

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 s...

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 colo...

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:...

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 ar...