After getting diagnosis, and running into a good friend who had a possible suggestion as to why someone like myself , someone who doesn’t fit the ideal reasons to have pre diabetes, I went looking for some healthier recipes than I have been cooking lately. I am few days away from my appt with my doctor so I am not trying to do to much radical change in my life till I speak to him. So I went back to what I know always makes me feel good. What helped me feel good when I was a teenager. I went to look at a candida diet.
I will state that I am in no way eating strictly by this diet. I just felt a meal or two would be helpful at the moment. I also tend to do this in the summer anyhow. Usually the meals are easy to make. Fresh vegetable are easy enough to find at the moment too. I planned two meals this week from the diet and today I will share the first of the two I cooked. Coconut chicken over spinach. I did a few changes to both reciepes but you can find the original and more at The Candida Diet.
I wasn’t expecting anyone to like it. I don’t know why. It sounded good but I figured I’d get a smile and a clean plate at the least. My 14 year old who now eats and then runs back out the the door to hang with his buddies actually told me multible times how good this was and could I please make it again. Everyone liked it and there was nothing left for leftover. So I’ll take that as it was a hit. Easy enough to cook after a long day I’ll actually call it a winner. Budget friendly too.
Coconut chicken over spinach
what you need:
- 3 large chicken breasts, cut into pieces
- 6 cups of baby spinach, washed
- 1 onion , chopped
- 1 can of coconut milk ( I used Trader Joe’s Lite coconut milk)
- 3 Tbs of coconut oil
- 1 lime cut into wedges
- small handful of peanuts , crushed (use what ever nut you like)
- salt and pepper to taste
What you do:
- Add coconut milk and spinach to a pot and put on low simmer.
- In a pan heat coconut oil and saute onion till soft. Add chicken and cook untill cooked through.
- Add chicken & onions to spinach and coconut milk. Stir. Season to taste.
- Serve with crushed peanuts as garnish and lime wedges .
If you need more for the meal I say serve with a nice brown rice or a basmati rice.
Untill next time!
After a year of feeling crappy and nearly begging for doctors to take me serious I finally found one who listened. Not just listened but actually said it’s going to be ok. He ran the tests I had been trying to get done and sure enough something came back. On a positive note it’s something I know can be dealt with and taken care of.
The health coach in me of course wants to get out of my books, read and do research and heal myself with food. But, for the first time in my life I am being sensible and waiting for my follow up appointment to discuss what my doctor thinks and work with him. He’s more sensible than the quacks and heartless doctors I have seen over the past months. So I’ll sit here and enjoy the cool of the evening on my deck , and the music playing in the back ground.
For a two year span this blog had a lot of dairy free recipes. I will still be doing those from time to time as my new grandson has milk sensitivities and so my daughter has to go dairy free since she is nursing him. But since I was just told I am pre diabetic I am thinking a new change will be coming to this site as I work my way to feeling better with his treatment and nourishing foods. I have a lot of questions going through my head .
What I know I need right now is to create a recipe for relaxing and taking better care of myself by being easier on myself. This feeling like crap for so long has not just icky but a bit confused about my role as a health coach too. I mean, I should be the star of health right? Heck I had a day of feeling emotionally crappy after being told I am pre diabetic. I mean I should be able to avoid that. I eat healthy, I am at a good weight (maybe thin even) and my cholesterol levels are amazing as my doctor said. So how the heck did I get this? I’ve guessed a few things but till I see my doctor I wont know for sure. I do know I need to stop beating myself up for this and other things going on with my health that are out of my control.
I suppose I need to mix up a few parts of spending time with those I love, mixed with letting go of those who cause me stress. Blend that with healthy foods, exercise and self love and start a side of a good meditation routine. Add in laughter, doing things I love and going easy on myself. Let that all sort of sit and see what happens.
When the time is right, I will share my crazy journey for trying to get to feeling like myself. For now all I can think about is the sunset that is waiting for me and taking a good walk.
What are you going to do for you today? How about tomorrow?
Till next time, when I will share a lovely recipe with you.
Baby Bok Choy is showing up all over I see in farmers markets locally. I have to admit I have not seen it anywhere but in my local grocery store and in China Town in NYC in one of the out-door markets there. I say that because , I have only been to one farmer’s market this summer and there was no produce. I have seen pictures of other farmer’s markets and it seems to be in abundance. It’s one of my favorite things to cook with. Tasty and easy to use.
Bok Choy is full of vitamin C, B vitamins and vitamin K. Which means if you have blood clotting issues this might be a veggie you want to check with your doctor first with. Believe it or not this leafy green also contains calcium, iron and magnesium. So a great choice for those trying to get more nutrition in. It’s funny how many veggies have calcium , which is great for those who are unable to do dairy.
The following recipe only contains five, yes only five, ingredients. So it’s good on the budget too. While it does call for the oven to be used and during the summer this can be a downer if you don’t have A/C in your kitchen (like me) you could grill the chicken and the Bok Choy as well.
Teriyaki Chicken with Bok Choy
1 clove of garlic , chopped
1/4 Cup + 1/3 Cup teriyaki sauce
1 cup long grain rice
2 bunches of bok choy, quartered.
1. In a large bowl mix together 1/4 cup of teriyaki sauce and garlic. Add chicken, turn to coat and allow to marinate for 30 mins.
2. Cook rice according to package
3. Meanwhile, heat oven to 450. Line a tray with tinfoil and place chicken on it. Use 1/3 cup of remaining teriyaki sauce to baste chicken, cook 25-30 mins until cooked through. Ten minutes before chicken is done add bok choy to pan. Serve the chicken and bok choy over rice.