Sometimes I wonder if we are the only ones who feel the craziness of the morning. Life would be simpler if we woke say 90 minutes before work, groomed, then grabbed a bowl of cereal and out the door. However, if we did that, I wouldn’t be writing a blog that I hope could be helpful to someone else someday.
This week has been such a run-on sentence. I have to ask myself “do I feel better than I did before I started this 13 days ago?” Yes and No. I think I have more energy in the morning if I get a good night sleep, yet, once I have my morning walk before work (between 2 and 2.5 miles), I still often feel drained. Perhaps it is the sultry August mornings that are exhausting. I still have sinus issues that usually are seasonal, but the seasonal issue came back in the spring of 2020 and is still here.
So I kept it simple this morning, the best that I could do, maintained all the supplements, and for the morning smoothie I just threw in SP Complete, beets, carrots, cilantro, ginger and water. Again I made enough to bring a jar to work.
For breakfast I sautéed Cipollini onions, green beans, and peach chunks, and then steamed a beautiful piece of wild, sockeye salmon. I tried not to let the $20.99 a pound price bother me. Sockeye is probably one of the most nutritious salmon a person can eat.
Lunch was the same as yesterday. Dahl soup and salad
I had no idea what I was going to fix for supper since the refrigerator is starting to become a bare. This is typical on a Thursday, so I pulled out my chef hat on and decided upon soup. Before leaving the house I had taken the chicken carcass that I had put back from the roasted chicken Sunday and put it in the slow cooker to create a wonderful collagen filled bone broth. When I buy chicken, I buy local, and at $4-5 dollars a pound are use it all. I don’t add any vegetables, salt or any spices typically. Just pure bone broth.
While I did not simmer the chicken bones as long as I usually do, 10 hours would work for supper tonight. In a tablespoon of olive oil, I added two large thinly sliced shallots and cooked until they were translucent, Then added 2T freshly chopped ginger and 2 thinly sliced carrots.
After a few minutes I added at least a half pound of shiitake mushrooms also sliced. After they softened, I added the broth.
When ready I had probably a half cup of frozen organic peas and added them as well. It turned out quite well and was very satisfying.
Shitake mushrooms have excellent health benefits over other mushrooms. First, they are are a low-calorie source of fiber, protein, and good carbohydrates. They are immune enhancing, heart healthy capable of reducing blood pressure, cholesterol reducing, bone healthy and cancer treating. They are also a good source of vitamins and minerals including riboflavin, niacin, copper, manganese, zinc, selenium, folate, vitamin D, vitamin B5, vitamin B6 and D (if grown in the right conditions). (Source Green Matters)
To boost the vitamin D in them, put them in the sun between 10am and 3pm for between 30-60 minutes and you will be naturally eating an additional source of Vitamin D. Of course this is not always possible, but a thought just the same.
"Take care of your body. It's the only place you have to live." ~Jim Rohn
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