My main achievement thus far in renewing my stewardship of this God – made and God- given body has been in more consistent prayer. Secondly, I have gotten back to getting up early and walking. So far, I have taken the kids and dog with me and we have walked 1.7 miles each morning since my recommitment to health/good stewardship. And we skated an hour and a half today (not the dog, just the kids and I). So I feel healthier. In addition, I am back to my strictly modified paleo nutrition plan. Those three things in addition to my healing and I feel more energetic already. Super excited about each day and living it. So praise God! I am richly blessed! 😄 ❤
This was super easy and inexpensive and filled me up. Rare to eat paleo meal for under $5. Here it is:
1 can salt- free chicken or tuna in water
1 can salt – free diced tomatoes, drained
1 can salt – free pees (or green beans if you are eliminating peas still)
1/2 onion chopped and lightly sautéed in olive oil
Splash of red wine vinegar
Splash of poppy seed vinegarette dressing (rare find to fit Paleo criteria, but optional- I have made it without this)
Drizzle of blue agave
Seasoning (I used Himalayan sea salt, pepper, Italian seasoning and garlic powder- a couple shakes each)
Mix and enjoy. Serve warmed up or cold. I refrigerated it and ate it cold over two meals and actually like it more than warm, but that is just my preference.
Canned veggies save money and work for Paleo nutrition lifestyles if you can find thrm salt-free.
[I personally found salt-free veggies at our Winn Dixie (chain grocery store) in central Florida but not at our Publix (another chain grocery store), fyi.]❤
Am I over-emphasizing the numbers? Yes but on purpose. I believe in tangible, recordable goals. And I achieved 44 pounds down to greater health since the brhinning of June. My means was the Paleo nutrition lifestyle, which has worked beautifully for me. I get to ear healthy, nutritious food without feeling hungry or deprived and it has allowed me to achieve most of my extra weight shedding while encouraging this very doable healthy nutritious lifestyle. I see it as eating closer to nature, appreciating food as God made it, healthy and unaided by excessive additions which discourage the nutrition of the food. And I only have 6 pounds left to go. That is not so daunting as my original 50. It was achieved healthily with one pound down at a time. I did not get sleepy large overnight and I knew it would take time to come off, but this was way faster than I imagined. And now life is the main focus of life and not the next meal. That is the blessing from God for good health. When we obey Him and do everything in moderation (even eat), making nothing too important besides Him, He blesses. He overwhelmingly blesses. God is magnificent, friends. He truly is a marvel and oh how I love Him!❤❤❤
1 big stalk brocolli florets, chopped
1 medium onion, chopped or sliced
2 cloves garlic, chopped
1 can salt-free chicken
1 avacado, chopped and core removed
1 carrot, peeled and sliced
1 Roma tomato, chopped
1 c. Mushrooms
Seasoning to taste preference- I used red pepper, black pepper, Himalayan sea salt, drizzle of agave nectar, paprika, parsley flakes, sage
Start with skillet with water a drizzle olive oil. Add onions then in this order as you chop: garlic, broccoli, carrots, tomatoes, mushrooms, seasoning, egg, chicken and avacado. Mix and serve. It is delicious and makes enough for 3 days. Yummy. Enjoy!❤
Butternut Squash was definitively in the garden of Eden, God’s very great treat to us. It is full of flavor and brimming with health and just perfection. And here is how to cook it.
350° F. oven
Cut the butternut squash in half longways (the hardest part) with a huge really sharp knife or machete if you have one. (Great visual there)
Place the halves face up in a 9″x9″ pan.
Using a spoon, scoop out the seeds and strings from the squash halves and discard (or dry to try planting).
Use sharp knife to poke some holes in the flesh of the squash, not going through the skin.
Fill the pan with water up to half the height of the squash.
Drizzle agave nectar and sprinkle as desired with Himalayan sea salt and black pepper.
Cover the pan with foil or lid.
Bake about an hour or until fork goes into a soft squash.
Scoop out the squash from the skin and serve. I get about 3 heavenly servings to use from a medium sized squash.
Enjoy your treat from God!😄❤
1 pkg steam in bag cauliflower, microwaved according to package
3/4 medium onion, chopped coarsely
1/2 pound chicken hearts
1/2 pint/pkg of mushrooms
Drizzle of olive oil
Drizzle of agave nectar
Seasoning to taste (Himalayan sea salt and red pepper, parsley, Italian seasoning, garlic powder or 1 clove garlic, marjoram, sage
Cook cauliflower. While that is cooking, put about 1/2 cup water in a skillet and cook the onions and chicken hearts and mushrooms. Add everything else after 1 minute. Cook covered until chicken hearts cooked through. Separate califlower into two plates. Serve meat sauce over cauliflower. Eat one and save one for later. So very good and less expensive than most meals. Yummy!❤
Ok, tried something new and it worked. I wanted a change and this will be made again, it was so good.
1 can salt – free diced tomatoes with basil and oregano
1 small can salt-free tomato sauce
Drizzle agave nectar (to offset the bitterness of green beans and ocra)
1 can salt – free green beans
1/2 pkg. frozen sliced ocra, cooked
1 can tuna, drained
Seasoning to taste (Himalayan sea salt, Italian seasoning, red pepper)
Mix all and heat until heated through. Separate into 3 containers and enjoy one now and the others later. Very good. Food that makes you feel good.❤