The older I get, and the more arthritis I get, the more I think that I was meant to live somewhere more tropical. People think that the Mid-Atlantic area is better in regards to snow, ice and cold than New England, and in some ways, it is, but in others, it’s just as bad. Last year, we got snow every time someone farted – so much snow that it was comical. Inches and inches. And while New England is getting pounded with that this year, we are getting our standard “cold as heck, snow, sleet and freezing rain” nonsense. What we affectionately (I use that term loosely) call “slush.” It is gross. My joints, already inflamed because of my thyroid, are screaming.
Everyone told me that clean eating would help my arthritis. So far, I have not felt any change whatsoever. I can tell when I fall off the wagon and eat something I shouldn’t, but that is more in regards to gastric distress that comes from having had RNY and massive amount of radiation. My joints, however, have felt no difference. Still the same amount of ache and swelling that I had prior to cutting out crap.
I full well realize that my thyroid meds still probably need to be upped. But I’m sure I’d be happier in a more tropical climate.
I’ve been doing really well with my clean eating lately. I’ve fallen in love with chia seeds. Love them in my greek yogurt, and fresh fruit smoothies. I love them added to oatmeal, or my clean eating muffins. LOVE.
I don’t have any exciting recipes to share, but I thought I’d share a typical day of eating with you:
Thyroid meds are the first thing in the am. I can’t have any solid food for an hour, nor anything other than water or black coffee. That, of course, is first on my agenda. Coffee. I’ve really gotten used to drinking my coffee black. After my first hour, if I want a treat, I add some coconut milk creamer to it. But generally, I drink it black. This week, Starbucks started carrying coconut milk, and I got a latte yesterday with coconut milk. It was yummy, and a nice treat that is within my wheelhouse. I avoid dairy milk and creamers in its purest form as it has a lot of lactose in it, and cow’s milk tends to keep my thyroid meds from adhering in my body. I can’t do nut milks (like almond or cashew) because they work against thyroid meds as well. I love the taste of coconut milk.
Typical breakfast – I tend to do fresh fruit (whatever the farmer’s market has – this week it has been fresh Florida strawberries and bananas) and 6oz of plain greek yogurt (I can do yogurt – it is processed differently than milk and high in protein). I add a tablespoon of chia seeds and some honey. Delicious.
Lunch has been homemade soup lately – either the veggie beef soup I have listed here, or this week, I made homemade chicken soup. Recipe will be at the end of the post. I have this with a few carrot sticks and a piece of fruit.
Dinner is some protein and lots of veggies. Last night was a piece of crustless quiche made with spinach, swiss, mushrooms, bacon and onions. I did use heavy cream in my quiche – I cup for the whole recipe, which was then divided into 8 servings. Also, since I ate it at dinner, it was less likely to interfere with the thyroid meds. Quiche recipe is also at the end of the post.
And that’s it. I drink water and coffee pretty much all day long. Occasionally I will have a glass of coconut milk. Once in a great while, I will treat myself to a diet cola, but it is all chemicals so it is only a very once in a while treat. I don’t snack unless it is on fresh fruit or veggies.
1 frying chicken – mine was whole – skin, bones and all
4 cups of organic chicken stock and then water to cover the chicken. Both go into a big soup pot.
Add 1 stalk of celery, 1 carrot, 1 diced onion, a chopped leek, fresh parsley and fresh chopped fennel fronds. Bring to a boil. (for the record, I do not peel my carrots – more vitamins and nutrients in the skins).
Once boiling, reduce heat to medium low and add one chopped turnip, one sliced parsnip, one more sliced carrot and a couple more stalks of celery.
In 20 minutes, remove the chicken, but let soup simmer. Here is where I add salt or pepper to taste. When the chicken as cooled enough, remove skin and clean chicken from bones. Avoid begging dog. Oh wait, we don’t all have one of those?
Add chicken back to pot and throw in a small bag of frozen mixed veggies ( or whatever other veggies you want). Season more to taste. I let simmer for about 20 more minutes.
This makes a ginormous pot of soup, but my hubs and I generally eat it that night for dinner, and then we take it to work all week. He adds hot pepper seeds to his – me, I prefer mine more chicken soupy tasting.
Yes, that is a technical term.
4 eggs, beaten
1 c of heavy cream (or light cream, or half and half – just not milk, you need the fat content)
8oz of baby spinach, chopped
8oz button mushrooms, sliced
1 c shredded cheddar cheese
6 slices of bacon, fried, and chopped
1 onion, diced or 1/4 c. of green onions chopped (or both, if you like onions – whatevs)
Grease a 9″ pie pan with the coconut oil. This is an important step as your quiche is crustless.
Preheat oven to 375.
In a large skillet, cook your bacon. Remove from pan and drain on paper towels, and then chop. While bacon is cooling, add onions to bacon grease and brown until translucent. Remove from skillet.
In pie plate, add bacon and onions. Then layer spinach, mushrooms and cheese.
In a large bowl, beat eggs and cream. Add salt and pepper to taste. Pour egg mixture over veggies in the pie plate.
Bake in the oven 30 to 45 minutes or until eggs set. Check at 30 minutes – knife inserted into center will come out clean.