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KerryAnn

Forty Plants Challenge: Week Eight

February 4, 2019 by KerryAnn Leave a Comment

Week eight was a challenging week due to insomnia, but I continue with my quest to consume as many phytonutrients as possible for gut health. Consistently waking up in the middle of the night and needing several hours to fall back asleep is causing me to eat too little during the day, typically only eating brunch and dinner.

So, in case the insomnia is connected to not eating enough and not due to the current treatment regime we’re doing, I decided on Friday night that I would get up and eat something in the middle of the night every time I wake up and can’t go back to sleep quickly to see if that would help. It’s hard to get the phytonutrients you need for gut health if you aren’t eating enough.

The new treatment of consuming large amounts of phytonutrients for gut health, which is connected with this diet and the testing and work with my practitioner that I posted about in my initial post in this series, has completely eliminated all of my pain and restored me to normal functioning with everything except the insomnia and still having to keep a casual eye towards not eating too much histamine. We will see if it has had any effect on my periods during my next cycle.

But I have returned to functioning well, no brain fog, no pain, and all of the other symptoms have left me. I can now leave the house, do housework, parent well, do my job and I have resumed living normally again.

But I have returned to functioning well, no brain fog, no pain, and all of the other symptoms have left me. I can now leave the house, do housework, parent well, do my job and I have resumed living normally again. Click To Tweet

I will continue the treatment plan carefully, knowing that my long-term adherence to consuming large amounts of phytonutrients for gut health is what will permanently change the landscape of my gut and keep it where we need it. This doesn’t mean it’s time to slack off on eating 40 plants. It means that it is time to double down and make sure I stay on the path, to keep such wonderful results going!

Sunday

After a 1:30am bedtime on Saturday night thanks to the winter homeschool formal plus having overnight guests as a result of the formal, we all slept through breakfast and had a huge brunch.

Bacon, toast, scrambled eggs, hot chocolate, pumpkin butter, strawberry preserves, coffee and more. That gave me white rice and brown rice in the toast, pumpkin in the pumpkin butter, cocoa and coconut in the hot chocolate.

Dinner was kinda forgotten in between naps.

Monday

Still dealing with insmonia on top of a messed up sleep schedule, a very late breakfast was a bowl of oatmeal with peanut butter.

Dinner was Indian Butter Chicken over rice that I boiled instead of cooking as usual, to reduce the amount of arsenic in it. The results were good, and I will continue to use this method with white and brown rice to reduce the amount of arsenic we are exposed to.

The recipe calls for garam masala, and that is a spice mix I don’t keep on hand. I used this recipe to make some.

For a snack, I had a few gluten-free pretzels and some chocolate chips.

Tuesday

Tuesday morning began with a cookie bar. We had made them the night before so the kids could eat something in the car on the way to school, and then they called a snow day. Because I slept in, I didn’t eat until noon.

For ‘linner’ we had cornbread muffins, vegan sour cream and taco soup. For the soup, I used frozen instead of canned corn, freshly cooked black, kidney and pinto beans instead of canned (and I doubled the amount of beans). I used my homemade taco seasoning mix and I skipped the ranch mix.

For the cornbread muffins, we used a mix from Bob’s Red Mill. As we are still working on using up items from the pantry, the mixes are a couple of months from expiration, so it was time for them to go.

This gave me corn, rice, cashews, black beans, pinto beans, green chilies, tomato, onion, green pepper, chilies and garlic. I put black olives on top. I would have also put cilantro on top, but we are out.

I had trouble falling asleep, I couldn’t get warm thanks to the polar blast weather, so I got up and had a big spoonful of peanut butter to warm me up. That helped me warm up. I didn’t get enough food during the day.

Wednesday

I had leftover taco soup and cornbread muffins for both lunch and dinner.

Thursday

Breakfast was chocolate chip pumpkin muffins from the freezer. These contained pumpkin, white rice and red apple.

Dinner was scrambled eggs and hash browns with a lot of freshly cracked black pepper. During the meal, I encountered what I thought was a piece of eggshell. Turns out, it was a piece of the cast iron pan!

Friday

Friday morning started with a nice Buddha Bowl for brunch. A base of cooked teff. Left to right: walnuts, finely shredded coconut, fruit compote and a mixture of almond milk yogurt and black chia seeds. Drizzled with peanut butter mixed with almond milk and sprinkled with carob powder.

The fruit compote is cherry, strawberry, blueberry, prunes, dates and cranberries.

For dinner, we had Mexican. I made chicken taquitos. It contained corn, green chilies, cumin, garlic, onion and red chilies.

The sour cream was made with cashews. We followed this recipe as written, and we like it. This recipe is our go to sour cream replacement.

The Mexican rice contained white rice, tomato, garlic, onion and red chilies. It was loosely based on this recipe.

The creamy pinto beans contained pinto beans, onion, garlic, cumin, and red chilies. I adapted this recipe and did not mash the beans. The potato masher was MIA. I used a little bit of bacon grease instead of the vegetable oil.

The cheese sauce contained nutritional yeast, garlic, onion, cumin, chilies, and turmeric. I followed this recipe, my first time trying it. I give it three out of five stars.

The salad is sunflower seeds, black olives, and the standard spinach and Spring mix that I purchase weekly. The dressing is cumin and lime. That gave me lime, cumin. The Spring greens contained spinach, green leaf lettuce, mizuna, tango lettuce, green oak lettuce, red leaf lettuce and chard greens.

I had some dark chocolate and a few pieces of ginger for a snack.

Saturday

I was up at 3am with insomnia, so I ate leftover taquitos, cold, out of hand while standiing in front of the fridge. I was finally able to go back to sleep about 7am.

For breakfast at 11am, I had leftovers from Friday’s Buddha bowl. Teff, fruit compote, peanut butter drizzle and walnuts.

For lunch at 3pm, I had leftover Mexican rice and creamy pinto beans, heated up and wrapped in a corn shell. The kids liked this well enough that this will likely become a standard, fast lunch as both the pre-made rice and the beans can be frozen. So I will make huge batches of each to freeze, put in ziplock bags containing one-meal portions, and freeze.

For dinner, we had Hoppin John. It contained black-eyed peas, carrot, celery, and onion, over rice.

I had several pieces of ginger as a snack.

Final Tally

  1. White rice
  2. Brown rice
  3. Pumpkin
  4. Cocoa
  5. Coconut
  6. Oat
  7. Peanut
  8. Corn
  9. Cashew
  10. Black beans
  11. Pinto beans
  12. Kidney beans
  13. Green chilies
  14. Tomato
  15. Onion
  16. Green pepper
  17. Red chilies
  18. Garlic
  19. Black olives
  20. Red apple
  21. Walnuts
  22. Cherry
  23. Strawberry
  24. Blueberry
  25. Prune (plum)
  26. Dates
  27. Cranberries
  28. Black chia seeds
  29. Almond
  30. Teff
  31. Carob
  32. White potato
  33. Black pepper
  34. Cumin
  35. Lime
  36. Sunflower seeds
  37. Spinach
  38. Green leaf lettuce
  39. Mizuna
  40. Tango lettuce
  41. Green oak lettuce
  42. Red leaf lettuce
  43. Chard greens
  44. Black-Eyed Peas
  45. Celery

Photo credits- wsilver,  Robert Couse-Baker, Damian Gadal, and John Morgan on Flicker.

Filed Under: Health

Forty Plants Challenge: Week Seven

January 29, 2019 by KerryAnn Leave a Comment

Sunday

Sunday morning I slept in. We had to get up very early to get Jeff and Belle out the door, so I went back to bed and slept until 11.

I ate peanut butter toast and scrambled eggs. That gave me white rice, brown rice and peanuts.

For dinner, I made taquitos in beef and chicken using leftover meat from last week. I took the meat, shredded it, and added onion, a can of green chilies, salt and homemade taco seasoning mix to taste. This gave me corn, green chilies, onion, chilies and garlic.

I used this recipe for the instructions on how to fill and bake time, but I made my own filling using what I had on hand. The result was wonderful. I have kept this recipe and I will continue to use the rolling and baking instructions with whatever leftovers I have on hand, dressed up to be Mexican.

Monday

Breakfast was scrambled eggs. We’re doing soft, easy foods as Trey is still down with the flu.

Lunch was leftover roast taquitos. I also had some pumpkin pie hummus and raw carrots. That gave me pumpkin, sesame, chickpeas, cinnamon.

Dinner was roasted chicken and roasted broccoli and cauliflower.

Tuesday

Breakfast was oatmeal with peanut butter and cinnamon. Again, soft foods for my sicko.

Lunch was Burrito Beans from the Menu Mailer that I used to publish. That gave me pinto beans, tomato, chilies, onion, and garlic.

For dinner, we had instant pot barbeque chicken over rice with green beans roasted in coconut oil on the side.

Wednesday

Breakfast was oatmeal again, and lunch was a ham sandwich. That gave me white rice, brown rice and oats, which were not new.

For dinner, I made over two gallons of chili, and due to a mistake in reading the recipe, I ruined the whole batch beyond repair. I had to throw it out. We quickly made omelettes with salsa to eat a late dinner. That gave me green pepper, tomato and onion.

I ate a handful of pistachio nuts through the day.

Thursday

Thursday morning started with a huge bowl of rice into which I stirred fruit compote I had frozen from the previous batch. That gave me elderberry, cherry, cranberry, red apple, green apple, strawberry, blueberry, plums, and dates. I drizzled peanut butter thinned with almond milk over the top, and included a big handful of walnuts.

The bowl was bigger than what I could eat and there was some fruit compote left over, so I ate it again for a late, small lunch.

For dinner, we had baked eggs in cheesy hash brown bowls. We used dairy-free cheese. This gave me white potato, onion and parsley. We substituted sausage for the bacon.

Friday

I’m spending the next week or three working to clear out older items from the pantry and freezers, so the meals might look a little disjointed or piecemeal, especially lunch and dinner. The budget suddenly became too tight to buy groceries due to an unexpected expense, so I’m going to pull from our food storage instead of shopping. I am trying to eat up what we already have before it goes bad and still get my 40 plants in. It might require a lot of creativity to get there.

I ate a big bowl of oatmeal early Friday morning. I woke up badly overheated and couldn’t go back to sleep, so I fixed myself a nice bowl before laying back down to take a nap at the time I would normally get up.

Friday lunch I had leftover BBQ chicken and rice.

For dinner I had a chickpea pancake that contained chili powder (the only ingredients were chickpea flour, chili powder, water, salt and oil) and was topped with homemade spaghetti sauce and ground beef.

Beside it I had a nice salad that contained mixed Spring greens, craisins, hearts of palm, artichoke hearts, radish, sunflower seeds and a maple vinaigrette. The Spring greens contained spinach, green leaf lettuce, mizuna, tango lettuce, green oak lettuce, red leaf lettuce and chard greens.

I ate two pieces of the pizza pancake.

Saturday

Breakfast was scrambled eggs. We slept in, knowing that the winter homeschool formal was that evening, so it would be a late night. I expected to be up to 1am.

So I was alone for most of the day. I ate leftover chickpea pizza pancake for lunch and dinner, along with salad.

I also had some chocolate chips and some Smashmallow marshmallows as a treat while the kids were gone.

Final Tally

  1. White rice
  2. Brown rice
  3. Peanut
  4. Corn
  5. Green chilies
  6. Onion
  7. Chilies
  8. Garlic
  9. Carrot
  10. Pumpkin
  11. Sesame seeds
  12. Chickpeas
  13. Cinnamon
  14. Broccoli
  15. Cauliflower
  16. Oats
  17. Pinto beans
  18. Tomato
  19. Green beans
  20. Green pepper
  21. Pistachio
  22. Elderberry
  23. Cherry
  24. Cranberry
  25. Red apple
  26. Green apple
  27. Strawberry
  28. Blueberry
  29. Prunes (plum)
  30. Dates
  31. Walnuts
  32. White potato
  33. Parsley
  34. Artichoke
  35. Radish
  36. Hearts of Palm
  37. Sunflower seeds
  38. Green leaf lettuce
  39. Mizuna
  40. Tango lettuce
  41. Green oak lettuce
  42. Red leaf lettuce
  43. Chard greens

Filed Under: Forty Plants, Health

Forty Plants Challenge: Week Six

January 21, 2019 by KerryAnn Leave a Comment

Sunday

Breakfast was more leftover Buddha Bowl components from the previous week- buckwheat, fruit compote, almond yogurt with chia seeds, and the like. That compote contained cherries, cranberries, elderberry, strawberry, a red apple and a green apple.

Lunch was leftover hamburger patties from Friday, and roasted broccoli. I also had carrots and hummus.

Dinner was a small Buddha bowl with rice, walnuts and compote I had frozen after last week. The compote was made of cherries, cranberries, blueberries, strawberries, red apple, green apple, dates, and prunes.

Monday

Breakfast was biscuits and fruit compote. The fruit compote contains elderberry, cherry, cranberry, red apple, green apple, strawberry, blueberry, plums, and dates.

Lunch was chicken and apple sausage and carrots.

Dinner was roast, carrots, sweet potatoes, brownie batter hummus, pomegranate seeds and raw carrots. Dinner was served late (I miscalculated the Instant Pot start time by two hours), so I kept myself going on the carrots and hummus until the meal was ready.

Tuesday

Tuesday began with a big bowl of oatmeal that contained goji berries, mulberries and pomegranate seeds.

For lunch, I ate some pumpkin pie hummus with carrots, tortilla chips, a few pieces of ginger and some peanuts. I ate a late lunch and we were having an early dinner, so I didn’t really want to eat a lot.

For dinner, we had leftover roast, carrots and celery. After dinner, I had a Larabar.

Wednesday

I began the morning with a Cashew Larabar. That gave me cashews and dates.

Lunch was a peanut butter and jelly sandwich on homemade bread. The bread contains both brown rice and white rice.

After lunch, Trey fell asleep and woke up with a fever. It looked like the flu. So instead of cooking dinner, I spent the evening processing two pounds of elderberries. We had Everything But the Kitchen Sink Sloppy Joes that I pulled out of the freezer over toasted homemade bread. That gave us tomato, onion, carrot, celery, cabbage and lentils in addition to the white and brown rice in the bread.

Thursday

I was up and down with Trey all night, so breakfast was a Larabar. Later I had scrambled eggs. I had several cups of tea, including ginger and turmeric, cinnamon and more.

All of us napped through the day as we could after such a rough night. I woke up from a nap at 3pm, finally hungry and ready to eat.

For a late lunch, I had leftover Sloppy Joes over bread. Later, I had a few gluten-free crackers with more of the pumpkin pie hummus, as I forgot to take my supplements at lunch and I wanted to get them down.

Diner was leftover roast on top of a big salad of Spring mix and spinach. That gave me a lot of different leafy greens.

So I got a lot of veggies through the day, but the spring mix was the only thing new. That had spinach, green leaf lettuce, mizuna, tango lettuce, green oak lettuce, red leaf lettuce and chard greens.

I took a lot of elderberry all day. I didn’t filter the syrup, so I’m getting the full berry.

Friday

I woke up feeling run down. I’m still taking elderberry every 2 hours, plus taking Vitamin C, oscillio and zinc.

As the day progressed, I got sicker and sicker. For breakfast, I had biscuits and fruit compote.

For lunch, I had leftover roast, carrots and hummus.

For dinner, Belle made Impossibly Easy Chicken Taco Pie using Aldi’s version of gluten-free Bisquick. We used our homemade taco seasoning mix. On the side, we had a spinach and Spring mix salad with other veggies and toppings. Every plant food we had was a repeat of something already eaten earlier in the week, except for the garlic and the chili powders.

Saturday

I was severely run down and fighting. I was resting to try to keep the flu from settling in.

I had a couple of slices of peanut butter toast through the day, as I wasn’t feeling well. For dinner, I had a hash brown, a couple of scrambled eggs and some ham. Jeff cooked dinner while I held down the recliner. So the only new food was white potato.

Final Tally

  1. Buckwheat
  2. Almond
  3. Chia seed
  4. Cherry
  5. Cranberry
  6. Elderberry
  7. Strawberry
  8. Red apple
  9. Green apple
  10. Broccoli
  11. Carrots
  12. Sesame seeds
  13. Chickpeas
  14. White rice
  15. Walnuts
  16. Blueberry
  17. Date
  18. Prunes (plum)
  19. Sweet potato
  20. Cocoa
  21. Pomegranate
  22. Oats
  23. Goji berry
  24. Mulberry
  25. Pumpkin
  26. Corn
  27. Ginger
  28. Peanut
  29. Celery
  30. Cashew
  31. White rice
  32. Brown rice
  33. Tomato
  34. Cabbage
  35. Lentils
  36. Onion
  37. Cinnamon
  38. Spinach
  39. Green leaf lettuce
  40. Mizuna
  41. Tango lettuce
  42. Green oak lettuce
  43. Red leaf lettuce
  44. Chard greens
  45. Garlic
  46. White potato

And a partial serving of:

  1. Chili powder

Photo credits- wsilver,  Robert Couse-Baker, Damian Gadal, and John Morgan on Flicker.

Filed Under: Forty Plants, Health

Forty Plants Challenge: Week Five

January 16, 2019 by KerryAnn Leave a Comment

Sunday

Sunday started with Jeff leaving town for a business conference. Trey made a puff oven pancake with blueberries for us to eat while watching our church service online. He used Better Batter for the flour and almond milk for the milk and then before pouring it into the pan, he stirred in a cup of frozen blueberries. I also drank a cup of hot chocolate. That gave me coconut, cocoa, blueberries, white rice and brown rice.

For lunch, I had a big taco salad with mixed greens. I bought a large container of salad mix, and I set a goal of eating the whole thing by the end of the week so that I can have multiple servings of lettuce this week.

For dinner, We had hashbrowns. An unusual dinner choice for a Sunday, but we tend to eat late (for us) on Sundays, so we wanted something quick.

For snack, I had some ginger about about a tablespoon of peanuts. I also had a bottle of chocolate coconut water mid-afternoon when I felt like I needed electrolytes, and a Lara Bar. That gave me ginger, peanut, dates, cocoa and coconut.

Monday

I started off with insomnia, so I didn’t eat breakfast until 11:30. I made my first Buddah Bowl after discovering them due to a friend’s Facebook post the day before. I got on Pinterest and discovered the possibilities, then started plotting and planning.

I made a base of plain, cooked quinoa. On top, I have a drinkable almond yogurt mixed with white chia seeds. I mixed it up last night and let it sit in the fridge overnight to soak.

Some slivered almonds and walnuts, and then a fruit compote of cherries, cranberries, blueberries, strawberries, red apple, green apple, dates, and prunes. Put the fruit and a half-cup of water into a saucepan and simmer over medium heat until tender. Add a teaspoon of vanilla and a dash of salt.

I topped it off with finely shredded coconut and peanut butter thinned with almond milk.

For lunch, I kinda skipped it and ate a Lara bar instead, since I had such a large, filling breakfast. That gave me cashews.

For a snack, I had ginger slices and some peanuts.

For dinner we had Easy Honey Garlic Chicken Thighs, roasted broccoli and rice. That gave me broccoli.

Tuesday

For breakfast, I had leftover pancakes.

For lunch, I had a turkey sandwich. I was alone and working on decluttering, so I didn’t want to stop and spend time working on food.

For dinner, I had a huge grilled chicken salad with maple vinaigrette. It was the same salad mix I used on Sunday, plus hearts of palm, artichoke hearts, red apple, craisins, carrots, walnuts, almonds, and black olives.

For snack, I had peanuts.

Wednesday

Breakfast was peanut butter toast on the way out the door due to an unexpected schedule change.

Lunch also got affected by that unexpected schedule change, so I had a repeat of last night’s salad.

Dinner was chili from the freezer. This gave me tomato, kidney beans, onion, carrot and some spices.

For a snack I had some peanuts and a few 4505 Chicharrones in their chili and salt flavor. I had a few tortilla chips to get down my bedtime supplements, and a package of natural fruit gummies as a treat.

Thursday

We began the morning with another Buddha bowl. On a bed of cooked buckwheat groats, we have, left to right, pomegranate seeds, pistachios, finely shredded coconut, fruit compote, and a mixture of almond yogurt and black chia seeds. Topped with chopped crystallized ginger and grated cacao paste.

The fruit compote contains elderberry, cherry, cranberry, red apple, green apple, strawberry, blueberry, plums, and dates.

That’s 17 plant foods in one bowl. And I had it with a cup of cinnamon vanilla tea.

I snacked all afternoon, tortilla chips, peanuts, and even potato chips.

Dinner was a hamburger patty, roasted broccoli and raw carrots.

For snack after dinner, I had some hummus and raw carrots. That gave me garbanzo beans and tahini (sesame seed).

Friday

Friday was a hard day for me. It was the twelfth anniversary of the death of two of my children, so my inflammation was horrible all day.

I had leftover Buddha bowl goodies for breakfast. Lunch and dinner didn’t really happen for me.

Saturday

Saturday morning I felt a little better. After a breakfast of pancakes, I was sitting at my desk and I had a three-pound object fall from a top shelf and hit me directly in the head.

I was down for the count. Glass was everywhere, but thankfully I wasn’t bleeding.

It was a bad day. I didn’t eat again until dinner, and it was a small amount of scrambled eggs.

Final Tally

  1. Brown rice
  2. White rice
  3. Blueberries
  4. Spinach
  5. Green leaf lettuce
  6. Mizuna
  7. Tango lettuce
  8. Green oak lettuce
  9. Red leaf lettuce
  10. Chard greens
  11. Green chilies
  12. Cilantro
  13. Corn
  14. Green bell pepper
  15. Onion
  16. Pinto beans
  17. Black olive
  18. Tomato
  19. Coconut
  20. Cocoa
  21. Ginger
  22. Peanut
  23. Dates
  24. Cranberry
  25. Cherry
  26. Strawberry
  27. Red apple
  28. Green apple
  29. Prune (plum)
  30. Almond
  31. White chia
  32. Quinoa
  33. Walnut
  34. Cashew
  35. Broccoli
  36. Hearts of palm
  37. Artichoke hearts
  38. Tomato
  39. Kidney beans
  40. Black chia seed
  41. Elderberry
  42. Pomegranate
  43. Pistachio
  44. Buckwheat
  45. Cinnamon
  46. Garbanzo beans
  47. Sesame seed

And a partial serving of

  1. Jalapeno
  2. Red bell pepper
  3. Chili peppers

Photo credits- wsilver,  Robert Couse-Baker, Damian Gadal, and John Morgan on Flicker.

Filed Under: Forty Plants, Health

Forty Plants Challenge: Week Four

January 7, 2019 by KerryAnn Leave a Comment

Sometimes, there’s the good, the bad and the ugly. Last week was ugly. This week, we work on recovery.

Remember that container of homemade chocolate bark I mentioned last week? I put it in the freezer. We’re focusing on no white sugar, lots of veggies and a variety of color this week.

I’m also focused on a pantry challenge. As part of a no-spend January, I am only allowing myself to spend money on fresh and frozen produce (and dairy for hubby). So all meat, pantry staples and the like must come from what’s already here. I’m also going to try to send food with hubby every day he’s going to be at his office for lunch. He sometimes does have to eat out due to site visits or client meetings, so we will allow for those days. But if he’s at his desk, the plan is for him to take lunch with him to cut down on eating out.

Sunday

Sunday began with me feeling very sick after waking up early. So I ate a very small piece, about two inches square, of uniced, plain vanilla cake to try to settle my stomach, which was a huge mistake. I went back to bed an hour later. When I woke up again at noon, it was very plain that I was going to have a bad day.

Through the day, I ate one ounce of dry-roasted peanuts, some ginger slices, and a large bowl full of carrots and hummus. Later, I had a big plate of scrambled eggs with onion, bell pepper, tomato and dairy-free cheese. I was finally feeling better and more stable by evening.

This day made me determined to get it together and to do better with my food and work hard to figure out my sleep issues, which has gone from only being 2-3 days around ovulation and my period starting to being constant the last three weeks.

This gave me carrot, chickpeas, rice, peanut, ginger, bell pepper, onion, tomato, and sesame seed.

Monday

Today began with a red apple and peanut butter at 5am. I was awake at 4:20, so I got up and had a snack while working on the blog until I felt sleepy again, then back to bed.

Once I was back up, I ate a bowl of rolled oats and black chia seeds soaked in almond milk overnight in the fridge. I wanted to make a compote to go on top, but I was out of energy.

For lunch we had chicken nuggets and roasted green beans. We had planned a savory New Year’s Eve celebration, but I didn’t have everything prepped in time, so we dropped it.

For dinner we did a big taco salad. That gave me pinto beans, black olives, lime, corn, cilantro and lettuce.

For a snack, I had two very small pieces of cranberry pecan bark that was homemade with cocoa powder, maple syrup and coconut oil.

Tuesday

I finally got a full night of sleep, more or less! I was awoken by fireworks at different points throughout the night, but was able to go back to sleep quickly. Now that I’ve stopped eating so much sugar, my inflammation is rapidly decreasing and I’m feeling a lot better.

After sleeping in, Tuesday brunch was waffles. Trey made them as he was the first one up. He is often an early riser who gets a jump on making breakfast, that way he gets to choose what we have. We snacked on them through lunchtime, so we didn’t have a formal lunch.

For dinner we had Hoppin’ John, our traditional New Year’s dish. Black-eyed peas, pork sausage, rice and veggies. I always use whatever veggies I have on hand for this dish. This gave me celery, onion, black-eyed peas, white rice, carrot, garlic, parsley, green onions and kale. We substituted kale for collard greens which is the traditional green for this dish. Trey helped serve the meal, and he forgot to add the parsley and the green onions until after I took the picture.

For snack I had a green apple with peanut butter, and 3 Smashmallow marshmallows. I drank ginger and turmeric tea with aloe and collagen and also had a cup of vanilla cinnamon tea. I also had several slices of ginger to help further decrease my inflammation and one ounce of peanuts at bedtime so I could take my supplements with something small.

Wednesday

Wednesday began with ginger and turmeric tea after a wonderful, blissful full night of sleep. Once the kids were up, we had hash browns for breakfast and dove into house work to be ready for our company arriving in the afternoon.

Lunch was leftover Hoppin’ John from New Year’s Day. So plenty of veggies to eat, but none that are new.

That evening, we had some teen guests over for dinner. So we had chicken nuggets and fries for the teens. Instead of fries, I made roasted broccoli, cauliflower and carrots for the adults.

For dessert, I had a couple of ginger slices and a couple of dark chocolate covered strawberries.

Thursday

I had sleep trouble during the night, as expected by where I am in my cycle. So my teens decided to cook breakfast for our overnight guests. We had pancakes.

For lunch, I ate a large plate of leftover Hoppin’ John in blissful silence. After our company left, my kids went to their grandparent’s house and left me with the leftovers in the fridge.

For dinner, hubby and I were alone, so he asked if he could make bacon, egg and cheese sandwiches.

Friday

I woke up voraciously hungry and I basically felt like I ate all day.

I began the morning with rose tea and cold, soaked rolled oats and white chia seeds soaked in almond milk overnight, with a fruit compote on top. That compote contained cherries, cranberries, elderberry, strawberry, a red apple and a green apple.

This was my first time using elderberries to make anything other than elderberry syrup. I found out that they need to simmer a lot longer than other dried fruits. In the future, I will put them into a half-cup of water and simmer until almost tender before adding the other ingredients.

For lunch, I had yet more Hoppin’ John. Since the kids haven’t been home or available to help me eat it, I wound up eating three of the four leftover servings myself.

For dinner, someone took me out to Chick-Fil A. It was a nice treat! I had the grilled chicken sandwich without the bun and the kale salad. That gave me walnuts, almonds, broccoli, kale, cherries, tomato and lettuce.

For mid-morning snack I had about an ounce of almonds and some ginger chews. My afternoon snack was a big plate of carrots and hummus. I had a handful of peanuts here and there all day, and a couple of Smashmallows.

Saturday

For breakfast, I had the other half of yesterday’s fruit compote over quinoa, with walnuts sprinkled on top.

For lunch, I made an omellete with carrots, white potato, red bell pepper, green bell pepper, green chilies, black olives, tomato, onion and green onion.

For dinner, I had two hot dogs and roasted broccoli, carrots and cauliflower. This meal wasn’t supposed to happen, so we threw whatever we had from the freezer together after a few hours of hassle. We were supposed to be at a wedding reception in another state, but were in a fender bender on the way out of town right after lunch which rendered the vehicle undriveable. So we missed the reception.

For mid-morning snack, I had a Peanut Butter Chocolate Chip Lara Bar. After dinner I had a Cashew Cookie Lara Bar. That gave me cashews and dates.

Final Tally

  1. Carrot
  2. Chickpea
  3. White rice
  4. Peanut
  5. Ginger
  6. Red Bell pepper
  7. Onion
  8. Tomato
  9. Sesame seed
  10. Red apple
  11. Oats
  12. Black chia seeds
  13. Almond
  14. Green beans
  15. Pinto beans
  16. Black olives
  17. Lime
  18. Corn
  19. Cilantro
  20. Lettuce
  21. Cranberry
  22. Pecan
  23. Celery
  24. Garlic
  25. Kale
  26. Green apple
  27. Black-eyed peas
  28. Parsley
  29. Green onion
  30. Turmeric
  31. Broccoli
  32. Cauliflower
  33. Strawberry
  34. White chia seed
  35. Cherry
  36. Elderberry
  37. Hazelnut
  38. Walnuts
  39. Quinoa
  40. White potato
  41. Green bell pepper
  42. Green chilies
  43. Cashews
  44. Dates

Photo credits- wsilver,  Robert Couse-Baker, Damian Gadal, and John Morgan on Flicker.

Filed Under: Health

2019 Bullet Journal Set Up

January 4, 2019 by KerryAnn Leave a Comment

Bullet Journaling has become a consistent habit in my life. It has been the only home, business and life planning system I have stuck with continuously.

So here is my video of what my 2019 bullet journal includes for the year, and a peek at my first month’s layout.

Items:

Bullet Journal

Micron pens

Ruler

Gel Pens

Filed Under: Bullet Journaling Tagged With: bullet journal, chronic illness, home business, organization

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I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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