Reigniting my Love of Food

I did it! I came up with a new recipe that I actually enjoyed. I used to do that a lot — throw things together and love how it turned out. It’s been a while. I haven’t really loved anything I’ve created, more like choked through.

Honestly, to get all yogic, I think I was having a bit of an emotional block or disconnect or denial, about the fact that my body needs to be paleo, and that I ABSOLUTELY can no longer tolerate dairy (of any form, of any amount).

OH, Lord, why hast blue cheeses forsaken thee?

Right before Thanksgiving, I went on a 10 day vacation to Disney World. I set out with intentions to at least eat strictly gluten free (though I kind of think there was gluten in the eggs and sausage I was eating at the hotel). I decided, since it was vacation, I would just pop a Benadryl each day and ignore my dairy intake. Yeah, I had stomach issues for days following and my skin… ugh, it was like I was 15 again. Ick. Luckily, I’m on the mend.

Anyway, I think vacation was an emotional breakthrough for me.  Turns out I absolutely cannot compromise myself any more.

I fully believe yoga, and the awareness it has brought to my body, is my path to physical healing. Without yoga, I wouldn’t have been aware to all the symptoms I was experiencing. This lead me to demanding my doctors do something, which lead me to being diagnosed with Hashimoto’s disease.

Without body awareness, I wouldn’t be in tune with my body’s cues –urging me to cut foods. Yoga helps me listen to my body.

Anyway, here’s that awesome recipe I came up with (forgive my lack of recipe writing)

DSC_1570

Paleo Asian Crock Pot Chicken

Prep time: 10 minutes

Cook time: 4 hours high, 8 hours low

Serves: A lot! (Hello leftovers!)

Ingredients

8 boneless skinless chicken thighs

1 medium onion, sliced into strips

5 celery stocks, chopped

1 small bag baby carrots

1 small bag (about 12-16 oz) fresh snap peas

1 8 oz can water chestnuts (I chopped mine a little smaller)

½ cup coconut aminos (or tamari, or soy sauce)

¼-1/2 cup honey

½ tsp garlic powder (or use a few fresh cloves)

Directions: Whisk together aminos, honey and garlic powder. Place all ingredients into crock pot. Cook on low 6-8 hours. (My chicken was still semi frozen and I was in a hurry so I cooked it on high for 4 hours, turned out great!)

The chicken should fall apart when done. Serve over chicken, veggies and a little broth over zucchini noodles or spaghetti squash. OR, if you’re a grain eater over rice. I made white calrose rice for my husband and daughter. I’ll admit, I indulged in a ½ cup! Absolutely scrumptious over rice. signiture copy copy

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