Weekly Weigh In 2020: Week 8, February 24, 2020

Weekly Weigh In will go live every Monday, and it will share how I'm doing health-wise, and it will give me more accountability with my health.

Here is my eighth weigh in of 2020:

1. The Selfie: The selfie is me as of today, February 24, 2020.  
   
2. Weight: My weight went up 2 lbs.  I have definitely been on a roller coaster with my weight.  I am making some changes that I think will help with that, though, that I will discuss later.  Hopefully, I will have a weight loss to report next week!

3. Health News: I averaged 6,600 steps per day last week.  I am hoping to get at least my 6,000 steps per day average this week, but that depends on if the weather cooperates or not, so we'll see!  I'll at least do the best I can.

I've decided to shelve the toning and strengthening exercises for now.  I have not been able to find a way to fit them in just yet that works for me.  I am hoping to add them in some time in the future, but just not right now.  Right now, I'm going to focus on getting some form of daily exercise in.

Migraines and insomnia are still hanging around, but my restless legs have gotten better.  I have also dealt with more stomach issues with a fever for a few days over the weekend.  I think it has mainly passed, so hopefully I'll have wellness to report next week.

4. Diet News:  Due to the stomach and fever issues, I've had to eat more carb based, which lead to bloating.  As I am finally feeling a bit better, I'm hoping to get back to more protein based.  I have also decided that I need to re-think my ideas on food.  I have gotten in the bad habit of being more calorie conscious than quality conscious, and that is not helping me.  I know from past experience that counting calories does not work, but eating more natural and less processed does, so I'm going to work harder at getting back to that.  I think this should help me a lot in future.  Wish me luck!

5. Other News: Please continue to pray for my middle kid.  For nearly 5 months now, he has been dealing with an unknown health issue.  He has basically made no real changes, and he has good (and I don't mean symptom-free, just more mild symptoms) days and bad days.  If you'd like a current update/rundown on his condition, you can click here.

As to our week, it is going to be your basic school week - nothing too major planned, and I'm glad.  I've got to start graduation prep (ordering things, figuring out invites, etc.) soon, so I'll be enjoying this lull of sorts. :)

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!

Family Favorites - February 2020: Gluten-Free Chicken Enchilada Soup (Egg, Fish, Wheat and Nut-Free, Can Be Soy and Milk-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 second Family Favorites recipe of 2020.

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 Gluten-Free Chicken Enchilada Soup.  This is a gluten-free version of my original recipe with a few tips added in.

This soup is egg, fish, wheat and nut-free (if all your ingredients are), and can be soy and milk-free (see variations).  We love it because it is hardy, makes a lot (essential when you have teenage boys), is a little spicy, and definitely fits in with our love of Tex-Mex foods.  If you're looking for a bit of Tex-Mex food that takes minimal effort and is also allergy-friendly, give this recipe a try.  It's Soup-erb! (Sorry - I couldn't help making that pun! :D )

Note: The gluten-free flours I recommend do not technically contain soy, but they do contain guar gum and xanthan gum (see "Soy-Free" under variations for more details) which can cause issues for people with soy sensitivities or allergies.  For these reasons, I will not claim that this recipe is soy-free.  I will share a soy-free alternative in variations, though.

Chicken Enchilada Soup


1 - 2 chicken breast, cooked 
(You will need about 1 Cup worth or so.  Nowadays, I normally use 2 chicken breasts, but that definitely isn't necessary.  You can also use dark meat, if you prefer.)

8 to 16 oz. (1 to 2 Cups) gluten-free salsa (any heat)

(We normally use medium or mild heat salsa, but you can use your favorite.  We normally use Aldi's salsa because it fits within our allergen needs, too.)

3 or 4 Cups gluten-free chicken broth/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.  We normally use the 4 Cups of stock, too.)

1 teaspoon dried parsley

4 - 6 Cups diced potatoes

(We normally use red or yellow potatoes and don't peel them, but you can use any type you prefer.  We recommend peeling them if using russet or white type, and leaving the skin on (unless you're really adverse to it) if using red or yellow type.  Peeling, however, is totally optional.  We always use closer to the 6 Cups of potatoes, too.)

3 Tablespoons salted, full-fat butter

1/4 Cup gluten-free flour blend 
(We normally use Pamela's Gluten-Free All Purpose Flour or Namaste Gluten-Free Perfect Flour Blend.)

4 to 8 oz. (1 to 2 Cups) shredded cheese
(We nearly always use extra sharp cheddar and grate our own.  You can use whatever cheese you prefer that fits in your allergen needs that you like on tacos or enchiladas (i.e. Mexican blend, CoJack, Pepper Jack).  We always use the 8 oz. (2 Cups), but we like cheese.)

1 1/2 Cup milk

(We always use whole milk, but you can use whatever you have on hand.)

3/4 teaspoon salt

1/4 to 1/2 teaspoon ground black pepper

(We always use the 1/2 teaspoon.)

1/4 - 1 Cup sour cream
(We normally use Daisy Brand.  We normally use between 1/2 to 1 Cup sour cream, too.)

1. Shred or chop chicken into bite-sized pieces. (If you have left-over chicken from something, you can use 1 Cup of it here. You could also boil or roast a chicken breast and use that. I have sprinkled a chicken breast with paprika and covered it with about 1/4 Cup water and cooked it in the crock pot for about 2 to 3 hours on High until it is done and then used that in the past.  As I mentioned above, you can also use dark meat.  The choice is yours. :) )

2. Add chopped/shredded chicken, salsa, broth/stock, parsley and potatoes in a large soup pot and bring to a boil, simmering until potatoes are to desired tenderness - generally 20 minutes. (Note: How much salsa you use is according to personal preference, as well as which heat. You can even mix 2 different heats, if you wish.  How many potatoes you use is based on preference.  I normally figure at least 1 large potato or 2 or 3 baby potatoes per person (1 large potato or 2 - 3 baby potatoes normally gives me around 1 Cup of diced potatoes), and let that guide me as to how much to use.  If you find that you'll be using more than 6 Cups of potatoes, you'll want to double the recipe. )

3. In a small skillet, melt the butter and add the gluten-free flour, cooking and stirring it for 3 to 5 minutes or until the mixture is bubbly. (You are making what is called a roux (pronounced "rue") here. You can let it get as dark as you want (the darker it gets, the more nutty the taste), but be careful as to not burn the flour.)

4. Add roux to pot, bring to a boil and cook and stir for 2 minutes.

5. Reduce heat to low and add cheese, milk, salt and pepper, cooking and stirring until the cheese melts.

6. Remove the pot from heat and blend in sour cream.

Note: This recipe yields 2 1/4 quarts or about eight 1 Cup servings.

Variations (Please keep your individual dietary needs in mind when using variations!):

• Soy-Free: Neither the Pamela's Gluten-Free All Purpose Flour or the Namaste Gluten-Free Perfect Flour Blend that we use claim to contain soy, but Pamela's contains guar gum and Namaste contains xanthan gum, both of which can cause issues with people who have soy sensitivities and allergies.   For these reasons, I will not claim that this recipe is soy-free.  You can use regular flour (if you can have it), corn starch, potato starch, or a soy-free, gluten-free flour of your choice.
    
• Milk-Free: Use a dairy-free butter substitute in place of the butter, dairy-free cheese for the regular cheese, dairy-free milk of choice for the regular milk, and dairy-free sour cream to make this recipe.
    
• Vegan/Vegetarian: Leave out the chicken, use the milk-free variation above using vegan/vegetarian options, and substitute vegetable stock or a vegan/vegetarian "chicken" broth or bouillon (3 - 4  cubes with 3 - 4 Cups of water) for the chicken stock/broth.  You could even substitute black beans or kidney beans (or another bean of choice that fits with Tex-Mex and your allergen needs) or even mushrooms for the chicken, too.
    
• Toppings: This soup is delicious as is, or you can top each individual serving with extra sour cream and parsley, hot sauce, salsa, cheese, avocado, etc. if desired.
    
• Bouillon Vs. Broth/Stock: You can substitute 3 - 4 Cups water plus 3 or 4 chicken bouillon cubes for the broth/stock, if desired.

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

Weekly Weigh In 2020: Week 7, February 17, 2020

Weekly Weigh In will go live every Monday, and it will share how I'm doing health-wise, and it will give me more accountability with my health.

Here is my seventh weigh in of 2020:

1. The Selfie: The selfie is me as of today, February 17, 2020.  

2. Weight: My weight stayed the same.  Here's hoping I will have a weight loss to report next week!

3. Health News: I averaged just over 6,300 steps per day last week.  I am hoping to get at least my 6,000 steps per day average this week, but we'll see.  The weather is supposed to cooperate (other than tomorrow), so I'm hopeful!  I'll at least do the best I can.

I'm trying to decide what to do with the toning and strengthening exercises.  I have not been able to find a way to fit them in just yet that works for me.  I am going to keep trying to add them in, but I am not going to worry too much about it as long as I'm able to get some form of daily exercise.  We'll see how it goes.

Migraines, insomnia, restless legs - all are still hanging around.  I also am dealing with some sort of stomach issue which I suspect is somewhat linked to the migraines.  I'm being very cautious about dietary choices, and that seems to help a little, so we'll see how it goes.  Hopefully it will pass and I'll be right as rain next week! :)

4. Diet News:  Due to the stomach issues, I've had to be very cautious about what I eat, as I explained before.  I've had to eat more carb based than I like, but I am trying to eat the carbs that are better for me.  I think that's why I haven't gained any weight.  I'm slowly working more protein back into my diet, and so far so good.  Hopefully I'll be able to eat the best way for me by the weekend. 

5. Other News: Please continue to pray for my middle kid.  For about 4 1/2 months now, he has been dealing with an unknown health issue.  He has basically made no real changes, and he has good (and I don't mean symptom-free, just more mild symptoms) days and bad days.  If you'd like a current update/rundown on his condition, you can click here.

As to our week, it is going to be crazy busy, but a good busy.  I'm pretty sure I won't have much time do anything online before the end of the week, so the updates I've been planning will have to be on hold again.  I'm still working on things here and there, just not as much as I'd wanted to.  I have a feeling those things will end up being a summer thing.

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!

Recent Reflections - February 2020: God's Valentine

This is the second Recent Reflections post of 2020.  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 God's Valentine to us.

When I think about Valentine's Day, I think about those I love and those who love me (including those who have passed away).  I also take time to think about the One Who loved me so much He gave His life for me - Christ.  I don't think I'll ever get over that Someone loved me that much, nor should I.

Years ago, I heard the song "Written in Red" by Janet Paschal for the first time, and I heard it accompanied by a deaf choir.  It was the most moving thing I've ever seen, and it made me really reflect on what Christ did and has done for me.  This Valentine's Day weekend, I wanted to share a video of a children's choir signing as a man sings that song so that you could hear and see it in a similar way to which I first did.  I trust it will touch your heart like it did mine, and that you will truly take a moment to stop and think about how much God loves you.

"Written in Red" by Janet Paschal

In letters of crimson, God wrote His love

On the hillside so long, long ago;

For you and for me Jesus died,

And love's greatest story was told.

I love you, I love you

That's what Calvary said;

I love you, I love you,

I love you, Written in Red

Down through the ages, God wrote His love

With the same hands that suffered and bled;

Giving all that He had to give,

A message so easily read.

I love you, I love you,

That's what Calvary said;

I love you, I love you,

I love you...

Oh, precious is the flow, that makes me white as snow;

No other fount I know, nothing but the blood,

The blood of Jesus.

I love you, I love you

That's what Calvary said;

I love you, I love you,

I love you, Written... In Red

Christ is God's Valentine to us.

What will you do with His expression of love?

{If you'd like to know more about what Christ has done for you, click here.}

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!

Gluten-Free Peanut Butter Granola (Fish, Egg, Wheat, Milk and Soy-Free, Can Be Nut-Free)

I don't know about you, but I am a huge fan of granola.  I like it on yogurt, as a cereal, as a snack by itself - I just find it quite satisfying.  Not only is it tasty, but it is quite easy to make.  And, let me tell you, homemade is a million times better than store bought.  Trust me - once you make your own, there's no going back!

For this recipe, I decided to combine my love of granola with my love of peanut butter.  Though I have tried other recipes out there, this one (which involved me taking what I liked from a few different recipes and tweaking the resulting recipe until I got something I was really happy with) is my favorite.  It is truly a winner for all you peanut butter and granola fans out there, I promise!

This granola is fish, egg, wheat, milk and soy-free (if all your ingredients are), and can also be nut-free (see variations).  It is also very customizable (see variations).  Winner-winner, chicken dinner!

Gluten-Free Peanut Butter Granola

2-4 Cups gluten-free old-fashioned or quick cooking oats, NOT instant oatmeal
(We always use quick cooking oats.)

½ Cup of soy-free, creamy peanut butter
(We normally use Jif Natural Creamy, but you can use your favorite brand that fits your dietary needs.)

¼ Cup honey

(We always use clover honey, and we get local honey whenever possible.)

dash to 1/2 teaspoon of salt
(We always use the 1/2 teaspoon of salt.)

1/2 to 1 teaspoon ground cinnamon (optional)
(We always add this, and always use the 1 teaspoon.)

1 ½ teaspoons gluten-free vanilla extract (optional)

(We prefer to leave the vanilla out unless we want a really dessert-type taste to the granola which isn't often.)

1. Preheat oven to 350^oF.
      
2. Measure out your oats into a large bowl and set aside. (Note: For those will Celiac's or gluten-sensitivity/allergy, please make sure that your oats and other ingredients are certified gluten-free.  If you cannot have oats at all, see my variations below for grain-free options.  Also, the amount of oats you use is up to you.  If you want a more chunky-style with large pieces of granola when it is finished, use the lesser amount of oats.  If you want it more cereal/topping-like with smaller pieces of granola when it is finished, use the larger amount of oats.)
     
3. In a saucepan, combine peanut butter, honey, salt, and cinnamon (if using); heat until the peanut butter is melted.  (Note: You don't have to boil this mixture, just get the peanut butter melted to a liquid stage.  The amount of salt you use is up to you, but I much prefer it with the 1/2 teaspoon salt, personally.  Also, I always use the cinnamon, and prefer to use the 1 teaspoon amount, but you can leave it out if you don't like cinnamon or use the 1/2 teaspoon if you want less cinnamon flavor.) 
   
   
4. Remove peanut butter mixture from the heat and stir in vanilla, if using.  (Note: Again, make sure your vanilla is certified gluten-free if you need it to be!  The vanilla will give the granola a more peanut butter fudge taste, so if you don't want that flavor, leave it out.  Without the vanilla, it tastes more like your regular peanut butter granola bars or these peanut butter cookies.  Personally, we prefer it without the vanilla, but I listed it in the recipe for all of those that like that flavor in their granola.)
       
5. Pour peanut butter mixture over oats; stir to coat.
      
6. Spread in a large, shallow, un-greased baking pan (think half to full-size sheet pan).  (Note: If you want to put the granola on parchment paper, you can, but it is not necessary.)
     
7. Bake for around 15 minutes, stirring every 5 minutes until lightly toasted. DO NOT OVERBAKE.  Slightly underbaking is better than overbaking.  (Note: Yes, you need to  stir it every 5 minutes or it will burn!  You can stir it as often as every 3 minutes if you are worried you will burn it.)
      
8. Remove the pan from the oven, transfer the granola to waxed paper or parchment paper, spread the granola out flat, and then cool the granola completely before enjoying.  (Note: You don't want to stir the granola after this point until it's completely cooled unless you don't want larger clusters of granola.  If you want it to have a fine texture, you will have to stir it/break it up as it cools.  If you like it with more clusters (like I do), let it set until it is completely cool before stirring.)
      
9. Enjoy as a topping, a cereal or a snack as is, and store any left-overs in an airtight container. (Note: I store mine in the fridge so that it lasts longer, but you can store it in the cupboard, as well.)

Variations (Please keep your individual dietary needs in mind when using substitutions.  Thank you!):

• Peanut-Free and/or Nut-Free: You can make this recipe peanut-free by using a tree nut butter of choice for the peanut butter, or you can make it completely peanut-free and nut-free by substituting a seed butter for the peanut butter.
    
• Grain-Free: You can leave out the oats and use quinoa flakes if you need this recipe to be grain-free.
    
• Different Flavors/Add-Ins: As I've mentioned, you can completely customize this granola!  You can add in peanuts, tree nuts, dried fruits, seeds, flavored nuts and seeds (i.e. chocolate or yogurt covered, cinnamon and sugar covered, honey roasted), M&Ms, pretzel bits (gluten-free, if needed), mini cookie bits (gluten-free, if needed), chocolate chips (allergy-friendly like Enjoy Life, if needed), butterscotch chips, vanilla chips, mini marshmallows, etc. to the cooled granola mixture, if you desire and can have them.  You can even use a flavored peanut butter, Nutella, etc. for the peanut butter, too.  Whatever you think sounds good that fits in your dietary needs is allowed! :)

Here's some flavor options for you to try:

Nutty: Original Recipe with Cocktail Peanuts

Peanut Butter and Jelly: Original Recipe with Cocktail Peanuts and Dried Cranberries (You could use any dried fruit for the "jelly" part.)

Peanut Butter Cup: Original Recipe with Cocktail Peanuts and Mini Chocolate Chips

Fluffer Nutter: Original Recipe with Cocktail Peanuts and Mini Marshmallows

Chocolate Fluffer Nutter: Original Recipe with Cocktail Peanuts, Mini Marshmallows, and Mini Chocolate Chips

Chocolate PB&J: Original Recipe with Cocktail Peanuts, Dried Cranberries (or dried fruit of choice), and Mini Chocolate Chips

Fully Loaded: Original Recipe with Cocktail Peanuts, Dried Cranberries (or dried fruit of choice), Mini Marshmallows, and Mini Chocolate Chips

 Looks great, right?  So many options!

Enjoy, and have a great rest of your week!

Weekly Weigh In 2020: Week 6, February 10, 2020

Weekly Weigh In will go live every Monday, and it will share how I'm doing health-wise, and it will give me more accountability with my health.

Here is my sixth weigh in of 2020:

1. The Selfie: The selfie is me as of today, February 10, 2020.  

2. Weight: My weight went up by a pound.  I seem to be on a crazy roller coaster ride with my weight this year so far.  I am sure it has a lot to do with not being as consistent as I should be with both exercise and eating.  I will work on that more in the coming weeks, and we'll see if we see a change.  Here's hoping!

3. Health News: I averaged just over 7,000 steps per day last week.  I am hoping to get at least my 6,000 steps per day average this week, but we'll see.  I'll at least do the best I can.

I was not able to do any of the toning/strength exercises again last week, though I did get out and walk when I could, hence the reason I was able to exceed my walking goal.  I am not sure what I'm going to end up doing with the toning/strength exercises.  I want to do them, but am finding it hard to work them in.  I'll have to try to get a time of day set for them.  That should help a lot.  We'll see. 

Migraines, insomnia, restless legs - all have made an appearance at times in the last week.  I am sure that it has a lot do to with inconsistencies in regards to diet and exercise.  I will be more diligent this week and see how it goes.  Wish me luck!

4. Diet News:  Mixed bag here.  Some days I would do excellent, and other days were horrible.  I am going to work on this more.  I find that I like to make excuses about portion sizes, too, and that has to stop.  Wish me luck - I'm going to need it!

5. Other News: Please continue to pray for my middle kid.  For just over 4 months now, he has been dealing with an unknown health issue.  He has basically made no changes, and he has good (and I don't mean symptom-free, just more mild symptoms) days and bad days.  If you'd like a current update/rundown on his condition, you can click here.

As to our week, we are planning a very short week of school, so we'll have sort of a winter break.  We could all use it!  It's going to get a bit crazy around here in a month or so when we have to start nailing down graduation plans for our oldest, so any breaks we can squeeze in right now, the better! :)

I am still planning on doing some blog updates as I can, but who knows how long those will take as I am squeezing those in as I have time (which isn't a lot recently).  Maybe I'll get to some of those over our break?  We shall see!

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!