NOTICE

At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge.
Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU.
DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE.
Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP.
Thank you so much!

Please Be Advised:
I make sure all of my recipes use foods that are free of the allergens they say they are free of. You will need to do the same. For help with this, please see the appropriate "Alternative Names" page for the allergen(s) you need the recipe free of.

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Monday, December 2, 2019

Weekly Weigh In: Week 24, December 2, 2019

I have decided that this feature will now run indefinitely, and will replace the My Quarterly Report feature.  It will go live every Monday, and it will be a weigh in that will share how I'm doing health-wise, and it will give me more accountability with my health.


Here is my twenty-fourth weigh in:

1. The Selfie: The selfie is me as of today, December 2, 2019.  

2. Weight: My weight went down a pound, and I have now officially reached my first goal!  I am under 210 lbs. at 209 lbs.  My next goal is to be under 205 lbs.  We'll see how long it takes me to get there, but I'm aiming for by New Year's.

3. Health News: I was able to average nearly 9,500 steps per day last week.  I am hoping to at least get my 6,000 steps per day average this week, and it looks like the weather may cooperate, so I'm hopeful.  Wish me luck!

The insomnia is slightly better, but not by a whole lot.  At least I feel like I am getting quality sleep when I do sleep, so there's that.  But if I wake up for any reason after about 3:30am, I am pretty much awake for the long haul.  I am thinking I may need to switch to reading if I have trouble sleeping after like 10pm, but we'll see.  I'll keep you all posted.

4. Diet News:  I am definitely making progress in the right direction here.  I still have my "splurge" times, but I am not being excessive with those in amount of food or how often they happen, so I'm happy with that.  I am also finding that I am doing no real emotional eating at all, so I'm super thrilled about that.  I am definitely eating pretty much only when hungry, so that's beyond awesome. :)  Hopefully I can keep that up.

5. Other News: Please continue to pray for my middle kid.  We are now officially at 2 months of him dealing with an unknown health issue (he's had a host of symptoms from headaches to swollen lymph nodes to fatigue/lack of stamina to upper abdomen pain and more).  We still have not gotten his official abdominal ultrasound report back yet, but we're hoping to have that by Wednesday when we go see his doctor.  Since he hasn't really made any improvements and is worse in some ways, I have a feeling he will be in for more blood work at the very least.  I'm not sure what the Lord has in store for our son and us, but I sure am glad He will be with us through it all!  Again, we appreciate your prayers!

As to our week, it is pretty much going to be a typical week with a few events/appointments sprinkled in.  I'm looking forward to routine for a bit before we head into Christmas break in a few weeks.  {I can hardly believe it is almost Christmas!}

How are you doing?  Do you have anything you want to weigh in with?  Any health progress or goals you want to share?  If so, please leave a comment below (with a link to your post, if you have one and wish to leave it), and I'll respond ASAP.

Have a great week!

Monday, November 25, 2019

Weekly Weigh In: Week 23, November 25, 2019

I have decided that this feature will now run indefinitely, and will replace the My Quarterly Report feature.  It will go live every Monday, and it will be a weigh in that will share how I'm doing health-wise, and it will give me more accountability with my health.


Here is my twenty-third weigh in:

1. The Selfie: The selfie is me as of today, November 25, 2019.  

2. Weight: My weight went down a pound, and I am now officially just 1 pound away from my first goal!  I'm thrilled!  I'm going to do my best not to be a glutton during Thanksgiving and ruin all my progress.  Wish  me luck!

3. Health News: I was able to average just over my minimum of 6,000 steps per day again last week.  I hope to get at least that this week, too, but we'll see.  The weather is supposed to cooperate about half the time, so we'll see what happens.

I am having horrific insomnia right now (I haven't been able to fall asleep basically before 11pm or midnight each night, and I've been waking some time between around 4am and 5am daily, and I've also been waking up off and on throughout the night).  I have only had 1 headache, though, and it wasn't a migraine, and it was actually triggered by drinking part of what I thought was a decaf coffee (it turned out to be half decaf/half full caff) and not the insomnia.  I know that my insomnia has been partly triggered by diet (I've indulged a little here and there and also that opps with the coffee), but it is also a little bit due to having a lot on my mind right now (I will explain below in Other News).  I'm trying to shut the mind off, but it tends to get the best of me when I'm trying to sleep.  I'll figure it out, but for now, I will just take it a day at a time. :)

4. Diet News:  I'd say my diet was mixed this last week.  I have had a little more sugar, though I am definitely keeping that to a lower amount, so win and loss on that.  I have had chocolate now and then - again nothing too crazy - but I've had it at the wrong time of day (which doesn't help the insomnia), so I call that a win and loss, too.  I am finding that I'm not as hungry, though, so I am eating less overall (I attribute this to the intermittent fasting), and I'm trying to make better choices (more often than not) when I do eat, so that's good.  I'm not emotionally eating, either, so that's a definite win!  All in all, I feel like I'm making slow progress. 

5. Other News: Please continue to pray for my middle kid.  We are almost to 2 months of him dealing with an unknown health issue (he's had a host of symptoms from headaches to swollen lymph nodes to fatigue/lack of stamina to upper abdomen pain and more).  His labs came back with some off levels, so he's having an ultrasound on his abdomen done tomorrow.  We'll see what that tells us.  The more things we rule out (and we've ruled out a few things), the more we start looking at scarier things.  I'm not sure what the Lord has in store for our son and us, but I sure am glad He will be with us through it all!  Again, we appreciate your prayers!

As to our week, it is a short school week (kids start on break Wednesday and don't start school up again until Monday) and my hubby is off work this week, so we are going to enjoy that.  Lots of family time coming our way! :D  {And to all my American readers, I hope you have a very happy Thanksgiving!}

How are you doing?  Do you have anything you want to weigh in with?  Any health progress or goals you want to share?  If so, please leave a comment below (with a link to your post, if you have one and wish to leave it), and I'll respond ASAP.

Have a great week!

Saturday, November 23, 2019

Family Favorites - November 2019: Chicken Vegetable Soup (Soy, Wheat, Egg, Fish, Milk and Nut-Free)


I decided to keep posting a family favorite recipe from the blog (with any adaptions that we use regularly, if applicable) on the fourth Friday or Saturday of every month this year.  This recipe will be one that we make quite often and that we all enjoy greatly.  This post is the eleventh Family Favorites recipe of 2019.

If you have a recipe on your blog that you consider a family favorite that you'd like to share, please comment below with a link to the recipe, and I'll make sure to pop on over and visit your site to check it out (and leave a comment), and hopefully some of my other readers will, too.

This month's Family Favorite recipe is Chicken Vegetable Soup.  This is essentially a re-posting of my original recipe with a few tips and tricks added in.

This recipe is a favorite for so many reasons (though I normally have to make the corn on the side now due to my husband's corn sensitivity).  It's hardy, full of amazing good-for-you veggies, and warms you from the inside out.  It is also top 8 free (if all your ingredients are), and you can customize it (see variations).  Speaking of customizing, I am going to have to try it with left over turkey vs. chicken after Thanksgiving - I think my family would love that.  YUM!




Chicken Vegetable Soup

1 large, bone-in, skin-on, raw chicken breast
  
2  (32 oz.) boxes/cans of allergy-friendly chicken stock
(We highly recommend Pacific brand for a very allergy-friendly soup.  That is the brand we normally use, but we also use Full Circle or Meijer brand because they fit within our dietary needs.  We have used other gluten-free brands, too.)
   
  1 to 2 (14.5 oz.) cans diced tomatoes
 (We don't have a brand we normally use, so you can use your favorite brand.  We almost always use the 2 cans of diced tomatoes, too.) 


1 - 2 Tablespoons parsley flakes
(We normally use the 2 Tablespoons.)
    
  1 teaspoon onion salt 
(I recommend McCormick's)
  
½ teaspoon celery salt
(I recommend McCormick's)
  
3 big shakes of paprika (about 1/8 teaspoon)
   
  ground black pepper (to taste)
  
10 baby carrots cut into bite-sized pieces
  
3 stalks celery cut into bite-sized pieces
   
  5 to 10 potatoes, diced 
(We recommend red potatoes, but you can use your favorite type.  Peeled or not is up to you.)
   
  1 (16 oz.) bag frozen peas
    
  1 (16 oz.) bag frozen corn

1. Put chicken, stock, diced tomatoes, spices, carrots and celery into a large stock pot.  (Note: The amount of diced tomatoes, parsley flakes and pepper are all based on personal preference.) 
  
2. Cover the pot, and cook the chicken on medium-high heat until the chicken is completely cooked. Generally, that will take around 1 1/2 to 2 hours.  (NoteCheck on the chicken now and then, and add more stock or even just water if the liquid level looks low.)
    
3. When the chicken is fully cooked, remove it from the pot and put it on a plate and in the fridge to cool.  (Note: Taste your broth at this point, and add more seasonings or even just plain salt if needed.)
    

4. Make sure the stock is simmering well/boiling, and then add the potatoes to the pot, and cook until they are nearly to desired doneness.  (Note: Generally, potatoes will cook in about 20 minutes, so you'll want to check them anywhere from between 10 to 15 minutes, depending how done you like your potatoes, to see if they are nearly done.  If you like your potatoes fork tender, you want them still a little firm before preceding to the next step.)
            
5.  Add the frozen peas and corn to the pot.
  
6. Take the chicken out of the fridge, remove the skin and bones from the meat, and then cut the meat into bite-sized pieces and re-add the meat to the soup.
    
7.  Cook the soup for an additional 5 to 10 minutes, or until the chicken is warmed through and the potatoes and frozen veggies are cooked to your liking.  (Note: Taste your broth at this point, and add more seasonings or even just plain salt if needed.)
                      
Serves a family of 5 easily with left overs.
  
Variations (Please keep your individual dietary needs in mind when using variations!):
  • Fresh or Alternative Veggies:  You can certainly use fresh tomatoes vs. canned ones or fresh corn and peas vs. frozen.  Amounts of those are based on preference.  You can also use 32 oz. of a frozen veggie of your choice (mixed veggies, broccoli, cauliflower, just peas, just corn, kale, etc.) vs. peas and corn.  You could even add more veggies, but you may need to add more stock/water to the soup, and you'll want to add most veggies in during step 5, unless it if a firmer veggie like broccoli or cauliflower - those would most likely need to be added with the potatoes.  If you want to add diced onion, you can add 1/2 Cup or so without needed to up the stock/water content, and you'll want to add it with the celery and carrots (carrots, celery and onion should all be roughly the same amount).
      
  • Beef Vegetable Soup: If you prefer beef to chicken, you can use cubed beef or hamburger and beef broth instead, though you'll have to brown your meat first before making the soup.
       
  • Other Cuts of Chicken or More Chicken:  You can use chicken wings, thighs or legs to make this soup instead of chicken breast.  You can also use more than just one chicken breast.  This soup turns out best using bone-in, skin-on chicken, but you can use boneless, skinless chicken.  Boneless, skinless chicken cooks in about 1/2 the time as bone-in, so keep that in mind, too.
  • Other Meats: You can use turkey vs. chicken or even ham.  You can use chicken stock or use turkey stock with the turkey or ham stock with the ham.  You could even make this into a fish or seafood soup if you so desired and you can have it, subbing seafood or fish stock and fish/seafood of choice.
  • Using Left-over Meat:  If you have left-over chicken, turkey, burger, etc. vs. raw meat that you want to use for this soup, you definitely can do that.  You won't get the same fullness of flavor that cooking the meat directly with the soup brings, but it will still be good.  Just add the already cooked and chopped/shredded meat in when the veggies are nearly done to heat the meat through, and there you go!   The soup will be ready a lot sooner this way, too.
        
  • Vegetarian/Vegan Vegetable Soup:  Leave out the chicken and use just the chicken stock or even beef stock for a vegetarian option or vegetable broth for a vegan option.
         
  • Water and Bouillon:  If you don't have stock, you can use water and bouillon instead, if you have a bouillon that fits your allergen needs.  You'll need at least 8 Cups of liquid to make this soup.




I hope you will give this recipe a try soon and that it becomes a family favorite for you, too!

Monday, November 18, 2019

Weekly Weigh In: Week 22, November 18, 2019

I have decided that this feature will now run indefinitely, and will replace the My Quarterly Report feature.  It will go live every Monday, and it will be a weigh in that will share how I'm doing health-wise, and it will give me more accountability with my health.


Here is my twenty-second weigh in:

1. The Selfie: The selfie is me as of today, November 18, 2019.  

2. Weight: My weight stayed the same.  I'll take it as I didn't have the best week dietary-wise, but I hope to have some weight loss this next week.  Wish me luck!

3. Health News: I was able to average just over my minimum of 6,000 steps per day again last week.  I hope to get at least that this week, too, but we'll see.  The weather may cooperate, so here's hoping! :)

All in all, I am doing pretty well, and I can't complain.  I have not had migraines (praise!) and my insomnia has not been bad at all (maybe a day or 2 of it, tops), but I have been fighting a head cold of sorts.  I think I'm almost over it now, though.  I'm happy about that, for sure!

4. Diet News:  I did great with my intermittent fasting, but definitely struggled a bit with some dietary choices at times (homemade cookies are a nemesis).  I am definitely working on doing better this week.  I always feel best when I follow all of my rules.

5. Other News: Please continue to pray for my middle kid.  He is going on 6 weeks of an unknown health issue.  He's in great spirits, but you can tell not feeling well is starting to take its toll.  He's had some more labs today, and we'll see what those say and then go from there.  Again, thank you for those who have been praying for us, and please keep them coming. 

As to our week, it is already pretty busy.  I'm looking forward to a bit of a break at Thanksgiving.  


How are you doing?  Do you have anything you want to weigh in with?  Any health progress or goals you want to share?  If so, please leave a comment below (with a link to your post, if you have one and wish to leave it), and I'll respond ASAP.

Have a great week!

Saturday, November 16, 2019

Recent Reflections - November 2019: Having Gratitude vs. Attitude



This is the eleventh Recent Reflections post of 2019.  Recent Reflections goes live the third Friday or Saturday of each month.  Each Recent Reflections post covers something that I'm reflecting on.  If you'd like to share a post with a similar theme, feel free to leave a comment with a link to your post, and I'll hop on over and leave a comment (and maybe some other readers will, too).

This month, I will be reflecting on having gratitude vs. attitude rule our lives.



I'm sure you're aware of or even part of the trend that comes every November.  You know the one - share something you are grateful for every day through the entire month of November.  Don't get me wrong; I think this is a great idea.  However, why do we just do this in November?  Why must we only be thankful during Thanksgiving and the month that it falls in?


A month of gratitude means very little when {bad} attitude rules our lives the other eleven months of the year.

Ouch.  That's a hard truth to face, but definitely one we {read that as I} need to reflect upon.

I like to call myself a realist, and to some that translates as pessimist.  I am not overly negative, but I am definitely not oozing positivity.  If I am really honest, my realistic side lends itself to being less grateful.  That's not something I want in my life.

"In every thing give thanks: for this is the will of God in Christ Jesus concerning you."

Everything?  Surely God doesn't mean everything.  I mean He can't possibly want me to be thankful for the rude neighbor, the coworker who is dead set against me and trying to get me fired, the broken bone I have, the bad health I am facing, the {insert scary or bad thing here}, etc.  I mean, God doesn't want me to be grateful for bad things, does He?


Everything means everything.
That's the good, the bad, the beautiful, the ugly, and everything in between.


Why?  Because every path has its uphill, its twist, its valley, its narrow, its scary, its wide, and its beautiful.  You cannot reach your destination without following that path, and you most assuredly will miss something amazing if you don't let God lead you down the path He has for you because everyone knows the most beautiful views are at the top of the hardest climbs.  Worthwhile paths are not meant to be easy, but at least you have God with you to hold your hand and help carry you through it if you're a Christian.


When you go through your hard days, remember that the beautiful view is coming.  You're just going up a hard climb.  Keep your focus on the fact that you are not alone (you have friends, family, and God {if you're a Christian}), and that you will make it to the top if you don't give up.

You never know what what is waiting for you or what you're being protected from.  

What if breaking your leg means you lose a job, but a new and better job is gained because of it?  You'd never have gotten the new job without breaking your leg.

What if being delayed at home due to a missing shoe or missing car keys helped you miss a car accident?  You could have ended up in the hospital or worse if it had not been for a few minutes delay looking for said keys or shoe.

The next time you find yourself in a bad situation, think about what worse thing you could be being saved from.  That will help you be more grateful for sure.  I know it works for me!

But what about the serious health situations?  What about an untimely death?  How can I be grateful for those?  Truth?  You should never be grateful that someone is sick or has died, and that's not what a life of gratitude is about.  What you can do, however, is choose not to let those negatives dominate your life.  If the case of death, grieve, of course, but then live your life to honor the loved one that has been lost.  In the case of illness, live your life to the best of your ability and don't focus on what you can't do.  That's how you live a life of being grateful in the light of these horrible situations - live with the joy of having had a deceased loved one in your life, and/or live with the joy of having whatever positive health things you do have.  

Being grateful doesn't always mean being grateful for the situation.  It just means not letting the situation rob you of your joy.

Christians, the next time you are faced with an unexpected, take a minute to breathe and ask the Lord to let you not be ruled by an emotion.  Ask Him to help you keep your joy and let Him work through the situation in such a way that you can show others His grace and goodness by your reaction and actions.  This is my goal, and I know it will help me have a gratitude "problem" vs. an attitude problem.


{If you have never read The Hiding Place by Corrie ten Boom, I highly recommend it!  It talks a lot about being grateful in some of the worst conditions imaginable.  It will definitely change your life.}

I truly hope this post has been a blessing to your heart, or at the least made you stop and think a little.  What has God done in your life lately to bless you?  What are you reflecting on?


Have a wonderful weekend!


Wednesday, November 13, 2019

Gluten-Free Orange Cranberry Muffins (Wheat, Nut, Milk and Fish-Free, Can Be Egg and Soy-Free)



Though there are inches of snow outside (the weather doesn't seem to realize it is November and not December), it is still autumn, and I love me some autumnal flavors!  My favorite autumnal combo is orange and cranberry.  There's something about it that is just cheery and refreshing...  Anyway, these muffins definitely fit that description - cheery and refreshing - and have just a bit of a sweet and sour vibe.  Delish!


This recipe is adapted from my Gluten-Free Apple Cinnamon Muffins recipe, and is wheat, nut, milk and fish-free (if all your ingredients are), and can be egg and soy-free (see variations).  This means these muffins can be extremely allergy-friendly, too!  And it requires only 6 to 7 ingredients!  Easy and delicious!  If you're a fan of cranberry and orange like I am, you'll definitely want to try these ASAP!

Note: The gluten-free baking mix I recommend does not technically contain soy, but it does contain xanthan gum (see "Soy-Free" under variations for more details) which can cause issues for people with soy sensitivities or allergies, and that is why I will not claim that this recipe is soy-free.


Gluten-Free Orange Cranberry Muffins

3 Cups gluten-free, dairy-free baking mix 
(I always use King Arthur Flour's Gluten-Free Baking Mix, and yes, it has to be a baking mix, NOT a gluten-free flour or the recipe will not turn out right.)

1 Cup white sugar
(I always use cane sugar.)

1 1/2 Cups sweetened, dried cranberries
(I use Craisins whenever possible, but you can use any sweetened, dried cranberries that fit your dietary needs.)

1/2 Cup extra virgin olive oil
(My favorite brand to use is O-LIVE, but I also have used others, but I always use extra virgin olive oil.)

4 large eggs

1 Cup orange juice
(You can use fresh-squeezed or bottled.  Bottled is normally gluten-free, but always double check your labels!)

1 teaspoon gluten-free orange extract (optional)
(I normally use McCormick brand.)
or
1 Tablespoon orange zest (optional)

white sugar (for topping) (optional)
(I use cane or turbinado sugar for the topping.) 

  1. Preheat oven to 350oF.
      
  2. Prepare muffin tins with 24 paper cups or grease tins well with fat of choice.
       
  3. In a medium bowl, mix the gluten-free baking mix, 1 Cup sugar, and the sweetened, dried cranberries until well blended and set aside.  (Note: Mixing the dried fruit in at this stage keeps it from sinking to the bottom of your muffins.)
      
  4. In another larger bowl, mix the oil, egg, orange juice and orange extract or zest until well blended.  (Note: Using the orange extract or zest is entirely up to you.  I like the  extra orange punch it gives to the recipe, but you can leave it out if you wish.  You can also 1/2 the amount of extract/zest used or double it, depending on preference.)
      
  5. Add the dry ingredients to the wet ingredients until the mixture is just blended.
      
  6. Evenly distribute the muffin mixture between the 24 muffin cups and top each one with extra sugar, if desired. (Note: The amount of sugar you put on top of each muffin is up to you, but I recommend about half a teaspoon per muffin, but you could put as much as a Tablespoon per muffin.)
     
  7. Let the muffins rest about 10 minutes before baking.  (Note: This ensures the best results, so please don't skip this step!)
     
  8. Bake the muffins for about 20 to 25 minutes or until a toothpick or cake tester comes out clean.
      
  9. Let the muffins sit in the pan for about 5 minutes before removing them from the pan and allowing them to finish cooling on the counter or a wire rack.
      
  10. Enjoy them warm or let them cool completely before enjoying - whichever you prefer!
Makes 24 muffins.





Variations (Please keep your individual dietary needs in mind when using variations):  
  • Egg-Free: Use an egg replacer in place of the eggs.  For ideas on what to use in place of the eggs, check out my ingredient substitutions page.  The flax seed "egg" replacement would be a good fit with these muffins.
     
  • Soy-Free: King Arthur Flour's Gluten-Free Baking Mix does not claim to contain soy, but it does contain xanthan gum, which can cause issues with people who have soy sensitivities and allergies, and hence the reason I won't claim this recipe is soy-free already.  You can use another soy-free baking mix (if you can have wheat/gluten) or soy-free, gluten-free baking mix of your choice.  Keep in mind that if your baking mix doesn't contain guar gum or xanthan gum, you may need to add between 3/4 to 3 teaspoons of ground flax seed, guar gum or xanthan gum to help with textural issues, too.  You'll have to make sure all your ingredients are soy-free, too.
      
  • Fresh Cranberries vs. Dried Cranberries: If you are a fan of fresh cranberries over dried ones, you can definitely substitute fresh for dried.  However, the fresh cranberries will be considerably more tart, so you'll want to up the amount of sugar you top the muffin with.  You can also use half fresh and half dried cranberries, if desired.
             

  • Different Flavors: If you are not an cranberry fan, you can substitute strawberries, peach, blueberry, raspberry, cherries, or another fruit of choice (though I don't recommend pumpkin, banana or any other "mushy" fruit) that you like with orange flavor.  You can use a combination of fruits, too, as long as you don't exceed  1 1/2 Cups of fruit.  I recommend using fresh fruit or dried fruit ONLY, as canned or frozen fruit will alter your texture greatly.  You can also top the muffins with plain sugar or nothing, if you so desire.  You could also play around with different juices like lime, lemon or pineapple, leave off the sugar topping (if desired), and pick a fruit or dried fruit of choice to mix in.  You could also try stirring in chocolate chips vs. fruit if you like orange and chocolate together.  You can also use another extract instead of orange, if desired, or use 1/2 to 1 teaspoon of orange and 1/2 to 1 teaspoon of another extract (like vanilla, almond, lemon, etc.).  You could even add some chopped nuts or shaved almonds inside (I'd say no more than a Cup) or sprinkle some on top of the muffins, if desired and you can have them, before baking if that sounds good to you.  So many options!  Here's the links to my Gluten-Free Apple Cinnamon Muffins, my Gluten-Free Strawberry Lemon Muffins and my Gluten-Free Blueberry Muffins, as well.
      
  • Sugar Substitutes: You could use any sugar substitute that is approved for baking for the sugar.  Make sure that you sub it according to the recommendations for that sweetener.  Not all sugar substitutes are subbed with a 1:1 ratio.  I also don't recommend using a liquid sugar substitute as it would greatly alter the moisture content. 
Just look at all that autumnal yummy-ness!


So good!

Monday, November 11, 2019

Weekly Weigh In: Week 21, November 11, 2019

I have decided that this feature will now run indefinitely, and will replace the My Quarterly Report feature.  It will go live every Monday, and it will be a weigh in that will share how I'm doing health-wise, and it will give me more accountability with my health.


Here is my twenty-first weigh in:

1. The Selfie: The selfie is me as of today, November 11, 2019.  

2. Weight: My weight went down 2 pounds!  I'm thrilled, and hopeful the pattern will continue. :)

3. Health News: I was able to average just over 7,000 steps per day again last week.  I hope to get at least my minimum of 6,000 steps per day this week, too, but we'll see.  The weather has decided that it is going to be winter vs. autumn, so that will make it a little harder to get out and about.  I'll do what I can, though.

All in all, I am doing pretty well, and I can't complain.  I've not had migraines, but I am dealing with a little insomnia at times still (mostly from breaking my rules).  Thankfully the insomnia hasn't been bad (really just mainly taking me a little longer to fall asleep and then waking about 5am without being able to go back to sleep or sleeping fitfully after that), and it hasn't lead to migraines.  I am going to keep working on following my rules, and hopefully I'll be able to kick the insomnia to the curb!

4. Diet News:  I did great with my intermittent fasting (with the exception of one or 2 days), but struggled a bit with some dietary choices at times (partly because we did some last minute traveling I will discuss later).  Overall, I did great, but there was a day or 2 that was not ok.  I tell ya - I felt pretty awful when I didn't following my fasting plan, though.  I was surprised by that, honestly.  I think my body reacted worse to not following the fasting plan more than it does to not following my food rules!  Good to know, and noted for future!

5. Other News: We ended up doing a last minute road trip last week.  My middle kid has been having some health issues (part of my unspoken requests that I've talked about), and we had to see a specialist about 2 1/2 to 3 hours from our house.  Long story short, we still don't have any answers, and some new symptoms have cropped up, so he will be seeing his regular doctor today to follow-up and see what's up, get some ideas for next steps, etc.  I'm sorry I'm being so vague, but I don't feel at liberty to discuss it any further until we hear something more definite.  Just know that we covet your prayers right now.  Thanks!

Also, I hope to post a new recipe before the weekend.  We'll see if I get the chance.  Things might get a little crazy, so we'll see.

Again, thank you for those who have been praying for us, and please keep them coming. 


How are you doing?  Do you have anything you want to weigh in with?  Any health progress or goals you want to share?  If so, please leave a comment below (with a link to your post, if you have one and wish to leave it), and I'll respond ASAP.

Have a great week!