Weekly Weigh In 2020: Week 17, April 27, 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 seventeenth weigh in of 2020:

1. The Selfie: The selfie is me as of today, April 27, 2020.
     
2. Weight: My weight went up half a pound.  I am not super happy about this, but am glad it is not more.  Hopefully, being able to be a bit more active and paying more attention to what and how I eat will have a more positive impact next week.

3. Health News: I averaged just over 8,100 steps per day last week.  I am hoping to get at least my 6,000 steps per day average this week, and will do so as long as I can be out and about.

Last week was interesting to say the least.  I almost ended up in the ER Monday night due to tachycardia issues, but they subsided enough that I didn't have to go in.  Instead, I got in touch with my doctor on Tuesday morning who told me to come in for an EKG if I had another episode.  Within a few hours, I was having another episode, and headed in for that EKG.  Unfortunately, by the time I got there and they got me hooked up, the episode was done (it gets twice as long to get into the doctor's office due to COVID-19 regulations).  However, I was able to start on Coreg (which is making a huge difference), and I was also able to expedite getting my halter and my TeleMed appointment (the doctor thinks I am dealing with a type of SVT).  I got my halter on Thursday and will have that for a total of 30 days, and I will probably have my appointment with the cardiologist at some point after that, before if there are urgent issues found.

Please pray that they will find any issues that need to be found, and that I won't have a reaction to the electrode pads.  Me and adhesives have an interesting relationship, and I can sometimes blister from them.  So far, so good, and I haven't really reacted to them at all other than a little redness that goes away quickly after they are removed.  This is a huge blessing and praise!

I will keep you all updated on how things go.  Thank you for your prayers concerning this matter! 

4. Diet News:  I'm still doing better with my diet on the whole.  I have to be very careful with sugar and carbs and caffeine.  I've essentially given up on anything caffeine containing, and I'm avoiding anything with added sugar as much as possible.  Yesterday was a more carb loaded day, and I had more palpitation issues than I had been.  There is definitely a learning curve going on right now, but I will figure it out.

5. Other News: Please continue to pray for my middle kid.  For nearly 7 months now, he has been dealing with an unknown health issue.  His appointment that was supposed to be this month has been moved out into June due to COVID-19 which has us a little bummed, but he's basically stable symptom-wise right now, so it's all good.  If you'd like a current update/rundown on his condition, you can click here.

As to our week, we're trying to start on some home improvement projects as we are able, and we'll be out enjoying the nice weather as we can (It's 64 outside right now!).  We've decided to order our Senior's cap and gown and diploma within the next day or 2, and we'll decide on the graduation and open house in the next few weeks.  I'm thinking we'll try to do some sort of ceremony when we can and then do the open house at a later date when more people can attend.  We're not sure yet, but we'll see.  If we wait to do the ceremony when Michigan is fully opened up again, it could be next year, and we're not sure we want to wait that long.  We'll see what we come up with.

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 - April 2020: Gluten-Free Baked Potato Soup (Wheat, Nut, Fish, Egg and Soy-Free, Can Be 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 fourth 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 Baked Potato Soup.  This is essentially my original Baked Potato Soup recipe made gluten-free, and with a few tips and tricks added in.

This soup is a favorite because it is hardy, tastes exactly like a loaded baked potato (another family favorite), and is pretty simple to make.  It's also a crowd pleaser at potlucks and family get-togethers.  We make it quite often in the fall through spring when it is colder out as it will help heat you up from the inside out.

If you're a fan of loaded baked potatoes, you simply must try this recipe out!  You won't regret it!

Gluten-Free Baked Potato Soup

2/3 Cup full-fat, salted butter or bacon grease or a combination of the 2

(We always use bacon grease if we have it.)

2/3 Cup potato starch

4 Cups allergy-friendly chicken stock/broth
(You can use any brand that fits your allergen needs, but Pacific brand is a good one.)

3 to 4 Cups milk
(We normally use and highly recommend whole milk, but you can use whatever you have on hand.  We also always use the 4 Cups milk.)

4 to 8 baked Russet potatoes, cubed (peeling is optional)

(You can also cube and boil your potatoes to desired doneness vs. baking them.  We also almost always use the 8 potatoes.)

1 1/4 to 2 Cups shredded cheddar cheese

(We always shred an 8 oz. block (which makes 2 Cups shredded) of cheddar and use that vs. getting a package of already shredded cheese.)

1 Cup sour cream
(We normally use and highly recommend Daisy.  We also recommend using full fat vs. low fat sour cream.)

1 Tablespoon dried parsley flakes

1 teaspoon onion salt

(We normally use McCormick's.)

1/2 teaspoon salt (optional)

(We always use Himalayan Pink Sea Salt when we add extra salt, which is normally needed if you use the larger amount of potatoes like we do.)

1/2 teaspoon ground black or white pepper

1/2 teaspoon celery salt
(We normally use McCormick's.)

1/2 teaspoon garlic salt
(We normally use McCormick's.)

1/4 teaspoon paprika

12 slices bacon, cooked and crumbled
(When possible, we use and highly recommend Hormel Natural Choice Bacon.)

1. In a stock pot or Dutch oven, melt the butter, bacon grease or combination over medium heat. (Note: The nice part about using bacon grease is that you get the bacon flavor throughout the soup.  If you don't want to use bacon grease, you can definitely use butter instead.)

2. Whisk in potato starch until smooth.

3. Gradually stir in the stock and milk, whisking constantly until thickened.

4. Stir in potatoes and bring to a boil, stirring frequently. (Note:  As I mentioned above, you can use boiled potatoes vs. baked potatoes, and I will share in variations how to use mashed potatoes.  The main thing is that you want the potatoes pre-cooked for this soup vs. raw.)
  

5. Reduce heat and simmer 10 minutes. (Note:  You're just trying to get the potatoes heated through at this point and allowing the broth to thicken a bit.  The longer the soup simmers, the thicker the broth will get.)

6. Mix in cheese, sour cream and spices and continue cooking, stirring frequently, until cheese is melted.
  

7. Stir in bacon or sprinkle on top of individual portions before serving.  (Note: The bacon can get a bit chewy is stirred in (like in the picture above), so I recommend sprinkling it on the top of individual portions vs. stirring it in.)

Makes roughly around 2 1/4 quarts or 8 one Cup servings.

Variations (Please keep your individual allergen needs in mind when making variations/using substitutions!):

• Milk-Free: Use dairy-free milk, cheese, sour cream/yogurt and butter for the regular milk, cheese, sour cream and butter.  Daiya and So Delicous have some great options.
    
• Veggies vs. Spices: You can use 4 green onions (chopped fine) or 3/4 Cup onion (diced fine) for the onion salt, 3/4 Cup celery (chopped fine) for the celery salt, and/or diced or dehydrated garlic to taste in place of the garlic salt.  You can either add them in when you add the potatoes or cook them for a bit with the melted butter before adding the potato starch - whatever your preference.  If using onions, celery and/or garlic instead of the salts, you may need to increase the amount of table salt to 1 teaspoon or more according to personal preference. You can also use 1 teaspoon fresh parsley (chopped fine) in place of the parsley flakes.
    
• Bouillon vs. Broth/Stock: Use 4 Cups water and 4 chicken bouillon cubes in place of the stock/broth.
    
• Bacon/Meat Options: You can use the bacon that is already fully cooked or even real bacon bits/crumbles (not the imitation ones).  You can also leave the bacon out completely, add ham or cooked and shredded chicken - whatever you fancy.
  
  
• Add Mushrooms: Add fresh or canned mushrooms (drained) with the potatoes, if desired.
  
  
• Mashed Potatoes vs. Baked/Boiled Potatoes: Use mashed potatoes in place of the baked potatoes; amount based on preference, 2 to 4 Cups.
  
  
• Different Potato Types: If you don't like Russet potatoes, you can use another type (i.e. Red, Michigan White, Yukon Gold).  Peeled or not is also your choice.  You can add as many potatoes as you like as long as they are covered by the liquid in the soup.  I normally try to use 1 to 2 potatoes per person.  If you are planning on using more than 10 large potatoes, you may have to double the recipe, though.
  
  
• Different Cheese: Use any cheese for the Cheddar that you like best (i.e. American, CoJack, Cheddar Jack).
    
• Flour vs. Potato Starch: You can use regular flour or a gluten-free cup-for-cup flour in place of the potato starch.
    
• Topping Ideas:  As I mentioned above, this soup tastes like a loaded baked potato.  Due to this, whatever you like on top of a baked potato, you can put on this.  That means more sour cream, jalapenos, green onion - whatever you fancy!
    

I told you this was an easy soup to put together!
YUM!

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 16, April 20, 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 sixteenth weigh in of 2020:

1. The Selfie: The selfie is me as of today, April 20, 2020.
     
2. Weight: My weight went down 2 pounds and back under 220.  I am thrilled about this!  Let's hope it continues!

3. Health News: I averaged just over 7,500 steps per day last week.  I am hoping to get at least my 6,000 steps per day average this week, and will do so as long as I can be out and about.

Overall, I feel like I am doing pretty well in regard to any illness.  The seasonal stuffiness is better overall, so that's good.  Dealing with some restless leg a little more often, but that hasn't been too terrible, and my migraines and insomnia are in check right now, too.  Those are all good things in my book.

I did end up talking with the doctor again about the tachycardia issue.  He is trying to get me a TeleMed meeting with a cardiologist (I think along with the halter, but I'm not 100% on that - hope to find out today).  I've asked for an ASAP meeting as the tachycardia (or whatever it is) is getting a bit more obnoxious (very rarely have issues during the daylight hours, but am being woken up nightly with issues regardless of dietary changes), but I'm not sure if that will happen as COVID-19 is making appointments of any sort other than those related to illness or emergency very hard to get.  I definitely don't want this to get to an emergency issue before I am able to talk with a specialist, that's for sure!  I appreciate your prayers!  Thanks!

4. Diet News:  I feel like my diet has gotten better overall.  I'm pleased with some changes that I've made recently, and I've definitely eaten more naturally.  I've also trying to stay away from sugar as much as possible (I use honey to sweeten my yogurt - I buy plain Greek and flavor it myself - and that's pretty much it unless sugar happens to be an ingredient way down the list in like the lunchmeat or sauce I'm using for something).  I'm not watching carbs or fruit as of now, but that may come soon.  I'm trying to eat whole grain if I have grains and whole fruit if I have fruit, though, so that's good.  I'll just keep plugging away and see what happens.

5. Other News: Please continue to pray for my middle kid.  For about 6 and a half months now, he has been dealing with an unknown health issue.  His appointment that was supposed to be this month has been moved out into June due to COVID-19 which has us a little bummed, but he's basically stable symptom-wise right now, so it's all good.  If you'd like a current update/rundown on his condition, you can click here.

As to our week, we are going to celebrate our middle kid's birthday this week (no party other than just us due to COVID-19), and we're going to start on our home improvements list as we can now that school is done.  I'm also going to be looking into getting at least my Senior's cap and gown by the weekend.  We're still not sure what we're going to be doing for his graduation, but we'll do something.  We haven't changed the date yet, but we know we may have to.  We really want to do a commencement even if we can't do a traditional open house.  We'll see how things go with opening back up Michigan.  

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 - April 2020: Encouraging Scriptures

This is the fourth 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 some encouraging words from the Bible.

Without a doubt, the last few months have been a very trying time for our nation.  There's been uncertainty, fear, anger - the full range of emotions.  Every now and then, especially in the last week, we see glimmers of hope and encouragement.  I think we need more of the hope and encouragement and less of the hate and fear, so that's why I decided to share these Scriptures with you today.

These Scripture passages have been a huge blessing to my heart and brought me much needed peace, and I hope they can be of comfort to you, too.  God knows, God cares, and God is right there with us.  Never lose sight of that!

~*~*~*~
Matthew 6:25-34 (KJV)

25 Therefore I say unto you, Take no thought for your life, what ye shall eat, or what ye shall drink; nor yet for your body, what ye shall put on. Is not the life more than meat, and the body than raiment?

26 Behold the fowls of the air: for they sow not, neither do they reap, nor gather into barns; yet your heavenly Father feedeth them. Are ye not much better than they?

27 Which of you by taking thought can add one cubit unto his stature?

28 And why take ye thought for raiment? Consider the lilies of the field, how they grow; they toil not, neither do they spin:

29 And yet I say unto you, That even Solomon in all his glory was not arrayed like one of these.

30 Wherefore, if God so clothe the grass of the field, which to day is, and to morrow is cast into the oven, shall he not much more clothe you, O ye of little faith?

31 Therefore take no thought, saying, What shall we eat? or, What shall we drink? or, Wherewithal shall we be clothed?

32 (For after all these things do the Gentiles seek:) for your heavenly Father knoweth that ye have need of all these things.

33 But seek ye first the kingdom of God, and his righteousness; and all these things shall be added unto you.

34 Take therefore no thought for the morrow: for the morrow shall take thought for the things of itself. Sufficient unto the day is the evil thereof.

~*~*~*~

Isaiah 41:10 (KJV)

10 Fear thou not; for I am with thee: be not dismayed; for I am thy God: I will strengthen thee; yea, I will help thee; yea, I will uphold thee with the right hand of my righteousness.

~*~*~*~

Psalm 55:22 (KJV)

22 Cast thy burden upon the Lord, and he shall sustain thee: he shall never suffer the righteous to be moved.

~*~*~*~

John 16:33 (KJV)

33 These things I have spoken unto you, that in me ye might have peace. In the world ye shall have tribulation: but be of good cheer; I have overcome the world.

~*~*~*~

I truly hope this post has been a help to you, or at the least made you stop and think a little.

Maybe you want to share something in comments that God has done in your life recently to bless you as a means to be an encouragement to others during these trying and difficult times?  Feel free to do so.  Positivity and blessings are always welcome!  

What are you reflecting on?

Have a wonderful weekend!

Weekly Weigh In 2020: Week 15, April 13, 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 fifteenth weigh in of 2020:

1. The Selfie: The selfie is me as of today, April 13, 2020.
     
2. Weight: My weight went up half a pound.  Though I've overall been eating better, I've still had some days where I didn't eat the best for me.  I am going to revamp and refocus (again) and see if I can't get back into the losing vs. gaining weight zone.

3. Health News: I averaged just over 6,900 steps per day last week.  I am hoping to get at least my 6,000 steps per day average this week, and will do so as long as I can be out and about.

Overall, I feel like I am doing pretty well in regard to any illness.  Still dealing with the seasonal stuffiness, but otherwise doing ok.  Dealing with some restless leg now and then, but even that isn't terrible, and my migraines and insomnia are in check right now, too.

I did end up talking with the doctor via phone about the tachycardia issue.  He told me to go off the zinc (because it was the only thing different in my life in regards to medications/supplements) even though he was pretty sure that it was not the issue (he had me go off of it out of abundance of caution), and he is going to have me do a 30 day halter monitor for my heart.  I'm not sure when this will happen (it's supposed to be mailed to me), but I'll keep you posted.  {Note: Going off the zinc doesn't seem to have made a huge difference, but it's early yet.}

I have days that are good where I don't notice any tachycardia, and other days where it seems more often.  I have figured out what makes it worse - stress, caffeine of any sort (coffee (decaf and regular) and chocolate especially, and I'm not sure about tea - it had been ok, but I've not had it for over a week to test to see if it is "safe" or not), and sugar.  I can handle some caffeine and sugar early in the day, but any of those things in the afternoon and evening are a no go.  Anyway, I appreciate your prayers!  Thank you!

4. Diet News:  As I alluded to above, I believe my eating habits have improved overall, but I still have my bad days.  I'm hoping to be more diligent about eating foods that help me.  This whole tachycardia thing has really got me more focused on diet, so we'll see how it goes.

5. Other News: Please continue to pray for my middle kid.  For just over 6 months now, he has been dealing with an unknown health issue.  His appointment that was supposed to be this month has been moved out into June due to COVID-19 which has us a little bummed, but he's basically stable symptom-wise right now, so it's all good.  If you'd like a current update/rundown on his condition, you can click here.

As to our week, school as usual (because we homeschool), and not much else.  This will actually be our last week of school for the year.  We're still trying to figure out a way to celebrate our oldest's graduation and have a commencement of sorts, but we're waiting on this COVID-19 stuff to be over with before we do that.  We'll see what happens.

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!

Swiss Steak Soup (Wheat, Nut, Fish, Soy and Egg-Free, Can Be Milk-Free)

Today, I decided to share with you a lunch/dinner recipe of my own design that is wheat, nut, fish, soy and egg-free (if all your ingredients are), and can be milk-free (see variations).

This recipe is a soup based on a recipe for Swiss Steak.  It's hardy, easy to make, and essentially a one pot meal.  It's got your veg, your potatoes, your meat - all in one!  If you're a fan of Swiss Steak, give this a try!  It's got all the flavor with a whole lot less fuss!

Swiss Steak Soup

2 Tablespoons full-fat, salted butter

3/4 Cup carrots, sliced thinly

3/4 Cup white onion, diced small

3/4 Cup celery, sliced thinly

1 - 2 lbs. raw, ground beef

1/2 - 1 teaspoon garlic salt (optional)

(We normally use and highly recommend McCormick brand.)

Salt, to taste

Pepper, to taste

1/2 Cup potato starch

4 Cups allergy-friendly beef stock or broth

(You can use any brand that fits your allergen needs, but Pacific brand is a good one.)

1 (14.5 oz) diced tomatoes

2 Cups water

2 Cups potatoes, diced small

(You can use red, yellow, Idaho - whatever your favorite is.  You can peel them or not based on preference.)

1. Over medium heat, melt the butter in a large stock pot.
     
2. Once the butter has melted, add the carrots, onion, celery, ground beef, garlic salt (if using), salt and pepper (to taste) to the pot and cook and stir until the onions are clear and the burger is cooked through.  (Note: All spices and amount of burger is based on personal preference.)
     
3. If there is a lot of excess fat when the burger is done cooking, drain off enough of the fat so that there is no more than 1/2 Cup of fat left in the pan, and then add your potato starch to the burger and veggie mixture; stir to blend thoroughly.
     
4. Add beef stock/broth, diced tomatoes and water to the pot; stir until well blended.
     
5. Add the potatoes, stir well, bring the soup to a boil, reduce the heat to low or medium-low and simmer until the potatoes are done (about 20 minutes, depending on the size of your dice).  (Note:  You'll want to taste your soup at this point to see if you need to add more salt, pepper or garlic salt.  Also, the broth will thicken as it boils.  If you find that the broth gets too thick for you liking, you can add more water or broth.)

Makes roughly around 2 1/4 quarts or 8 one Cup servings.

Variations (Please keep your individual allergen needs in mind when making variations/using substitutions!):

• Milk-Free: Use oil, dairy-free butter or other fat of choice in place of the butter and cook as directed.
   
• Wild Game: You could most certainly sub venison, bear, or other wild meat for the burger.  You could even use cubed pieces of steak.
   
• More Veggies and/or Herbs: You could use a clove or 2 of garlic vs. the garlic salt, you could add kale (to taste - a Cup or 2) or green beans (to taste - a Cup or 2) or even asparagus (to taste - a Cup or 2), you could add rosemary or thyme - whatever you like with your steak and potatoes flavor-wise should work beautifully in here.
    
• Other Starch: If you don't have or don't like potato starch, you can sub regular flour, gluten-free cup-for-cup flour, corn starch or other thickener of choice.
• All Broth/Stock or No Broth/Stock: If you want to use all broth/stock vs. broth/stock and water, you most certainly can.  You can also use vegetable broth/stock or a combination of vegetable and beef broth/stock.  You can also use all water, but the flavor will be more muted.

That's all there is to it, folks!

Easy peasy and yummy, too!

Have a great Easter weekend, keep your hands clean, and stay as safe and healthy as you can!

Weekly Weigh In 2020: Week 14, April 6, 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 fourteenth weigh in of 2020:

1. The Selfie: The selfie is me as of today, April 6, 2020.
     
2. Weight: My weight went up a pound.  I'm disappointed that my weight didn't go down, but I kinda expected a weight gain as I was doing a bit of anxiety eating.  I think I've got that under control now, so hopefully I'll 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, and will do so as long as I can be out and about.

Overall, I feel like I am doing pretty well.  I've been a bit stuffy at times, but no fever, so that's good.  I'm pretty sure it is seasonal allergies, especially since allergy meds seem to help quite a bit, which is also good.  I'm still being very careful about social distancing and keeping my hands and home clean as much as possible.  Always a good practice, but especially good right now.

I am having some issues with what appears to be tachycardia.  My mom tells me that what I'm describing to her about what is going on is exactly what she did when she was my age, so I guess I inherited this issue.  Anyway, the tachycardia attacks normally happen at night after I've relaxed and been sleeping for a bit, so I have a feeling it is a situation of delayed reaction to stress to a point.  It also comes out when I've had sugar or chocolate or any form of caffeine after noon.  It is something I fully plan to talk with my doctor about whenever we're allowed to make doctor's visits not related to COVID-19 or emergent issues.  For now, I'll just keep tabs of it, and I've found out what helps and hurts and how to "fix" the issue (either getting up and moving, ironically, or doing this weird bearing down thing, and even sleeping with my head elevated a bit helps, too), so that's all good.  At any rate, I appreciate your prayers!

4. Diet News:  Just going to be honest - stress eating happened last week.  I did get a handle on it by the end of the week, and I think I've got it under control again.  We'll see how I do this week.  I'm just going to focus on eating when I'm hungry only, and I'm going to focus on eating more natural.  Wish me luck!

5. Other News: Please continue to pray for my middle kid.  For 6 months now, he has been dealing with an unknown health issue.  His appointment that was supposed to be this week has been moved out into June due to COVID-19 which has us a little bummed, but he's basically stable symptom-wise right now, so it's all good.  If you'd like a current update/rundown on his condition, you can click here.

As to our week, school as usual (because we homeschool), and not much else.  We have a short week due to Easter this coming weekend, but no plans due to COVID-19 "shelter in place" orders.  We'll find a way to celebrate, but it will definitely be very different than usual!

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!