I have a little blurb to continue on from my last post:
This last year was full of stressors, anxiety triggers, and lots of random flare ups, however, I managed to get discharged from the Iowa Clinic. I went here yearly for blood tests and a follow up consultation with my gastroenterologist. And I do have a small confession about the medication he prescribed me. I took it for maybe 1 ½ to 2 years and began to fade out and only take it when I had some intense flare ups. I was tired of having to take two pills before every meal (it had to be taken a half an hour prior to your meal). There was an instinctive push and pull feeling telling me to stop taking them. I easily slid off the grid because I didn’t want to have to take medications for the rest of my life. I was completely ecstatic when he told me I didn’t have to come back to the clinic since my symptoms improved.
Now, during this same year I gained more responsibility at work and moved twice (I’m now living by myself, I love the quietness). A lot of big changes have occurred and the timing is perfect. The only downside to the past year was my drinking habit. Sometimes I would come home from work and the first thing I would do was crack a beer open (as if it solved all my problems). We all know that’s a crock of shit!
It wasn’t until about a couple weeks ago when I had a night out on the town and was slurping down drinks like a fish. I’m actually very embarrassed about this but I have to face the negatives in order to turn them into positives. I actually woke up the next morning still drunk from the many gin and sprites I consumed. After a few more hours of sleep I woke up with the worst hangover of my life (even worse than my 21st birthday). I was constantly sick all day. I decided this was the LAST straw. It’s time to get your shit together, Morgan, time to grow up and deal with these issues instead of masking them. I have been pinning recipes on Pinterest and purchased two books to help with my process: The Complete Idiots Guide to the Anti-Inflammation Diet and 8 Weeks to Optimum Health by Dr. Andrew Weil.
Monday was an extremely long day (due to my weekend activities). I managed to still go to the grocery store after work. (If any of you know me, I absolutely despise the grocery store. I always feel so goddamn overwhelmed). I came home and instantly preheated the oven for a few marinated chicken breasts. Time to prep my lunches for the week! I decided salads were nutritious and light enough for lunch. I looked in the fridge and pulled out some mushrooms and carrots. In the cupboard, I pulled out the sliced almonds and raisins. Once the chicken was done cooking and cooled, I sliced about ½ a breast for each salad. Boom! Lunches were done! I also cut up some green and red peppers and put them into snack baggies for the week. (I had a bowl of Kashi’s Vanilla Soy Cluster cereal, not bad, but I do like to add some cinnamon and raisins to give it a little more “umpf”).
Every morning I wake up and make a cup of green tea (8-10 oz. depending on how my eyes gauge from waking up). I also make my oatmeal, an excellent filling and clean meal. (Not to mention, ½ a cup is a HUGE serving size). To jazz up the oatmeal I add: raisins, cinnamon, some nut (walnut, pecan, or almond), a fruit (usually strawberries, but I love blueberries too), and agave nectar.
Tuesday I decided to invite Dad over for dinner. We’ve both been chicken shits about trying salmon recipes. The recipe was from Gwyneth Paltrow’s cookbook:
*Juice and zest from ½ a lime
*1 T. Maple syrup
* ½ tsp. Sriracha sauce
* ½ tsp. Coarse sea salt
*1 ¼ lbs. Salmon fillet, skin removed
*2 T. Coarsely chopped cilantro
I made a few substitutions because I could not find the sriracha sauce ANYWHERE in Hy-Vee. So I ended up using sweet chili sauce in place of the sriracha and agave nectar for the maple syrup. I also doubled the sauce recipe and marinated the fillets all day. (You bake the fillets on parchment paper for 18-20 minutes at 425 degrees). I had been craving sweet potatoes so I roughly cut two potatoes (skins on), drizzled olive oil, and sprinkled turmeric, garlic powder, cayenne, and paprika. Bake for 35-45 minutes at 400 degrees. Everything was SO good!
Wednesday and Thursday night I split a soup I had frozen of Dad’s. It was a barley, sausage, and bean soup, something absolutely perfect for the weather we’ve been having lately. Then on Friday I finished the extra salad from my prepping. I ruined a good streak with some Chex Mix, Muddie Buddies, and a few beers from a concert that night (I am human). I will tell you I regret the choices of food I made at that time because I paid for it Saturday.
Saturday I ventured out with Dad to Trader Joes. I was so impressed with how much fresh, organic produce I got for a VERY decent price. I also got a few necessary cooking items like olive oil, sea salt, and minced garlic for super cheap! That afternoon I put together a tofu vegetable soup in the crock pot.
I used: *1 bag frozen mixed veggies
* ¼ bag frozen corn
* ¼ bag frozen peas
* ¼ bag frozen green beans
* ½ box extra firm tofu
* 1 C. pearl barley
* 2 Cartons of chicken stock
And I sprinkled in basil, rosemary, marjoram, parsley, garlic powder, turmeric, onion powder, pepper, and very little salt. It turned out pretty good! The tofu actually melts in your mouth.
Today, (Sunday), I woke up and fixed an organic egg and fried some sweet potatoes in olive oil and the typical anti inflammatory spices. I also enjoyed a cup of hot green tea and a cup of lemon ginger juice. I declared that Sunday is a day for leftovers!
I can tell you, besides my slip up on Friday night, I have never felt better! I have lots of energy and I don’t feel bogged down after eating! I’m really looking forward to week 2! Stay tuned! 🙂