Health

I Survived A Week Of Detox Even With Sick Kids!

November 10, 2014

Had I known that I would be dealing with  respiratory issues and the stomach virus from my kids all week long I may have not been so eager to go sugar and grain free but I’m so glad I did. I have been feeling so much better in my gut! While It did put a damper on blogging I at least continued to document all the beautifully colorful array of dinners. I have never enjoyed eating at home as much I did last week. Cooking is not my strength so by Thursday I was copping a little attitude but since my youngest decided to vomit all over the hubs and I we didn’t really care much to fix dinner. I noticed a major decline in energy mid week and had to really push through a run with my pal Heylee…darn you sugar elimination. Overall, I felt great and finally had a peaceful gut that wasn’t swollen and gassy.

Charlie and I had a few needed cheat meals this weekend and are ready to conquer another week of eating grain and sugar free! Here’s a little look into last week. We are so thankful for our amazing chiropractor Dr. Ronson! When it comes to sickness our adjustment expedite healing in a way I never thought possible!

Crock Pot Salsa chicken Lettuce Wraps: 

1-2 lbs Organic chicken

Your favorite salsa

Organic Lettuce

Add your favorite seasonings! Chili powder, cumin, cayenne

Place chicken in bottom of crock pot, enough salsa to cover and a little extra so the chicken doesn’t dry. HIGH for 4 hours. Boom!

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Organic black bean bowl

Dry black beans or Organic cans (Kroger .99 ea)

Frozen fajita veggies

Add your favorite toppings: avocado, salsa, small sprinkle of cheese, cilantro and green onions

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A long day of the stomach virus after her adjustment she had all the color come back to her face and her stomach cramps finally stopped!

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Meatball marinara (meatballs and sauce from Trader Joes)  with stir fries asparagus and roasted brussel  sprouts

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White Chicken Chili

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 2 cups cooked chicken (I usually use an oven-baked rotisserie chicken from the grocery store to save on time), shredded
  • 2 cans Great Northern Beans, drained and rinsed
  • 1 can corn, drained
  • 1 can (4 ounces) green chiles
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 box (32 ounces) chicken broth
  • Kosher salt (to taste)
  • Pepper (to taste)
  • 1 lime, juice

Directions:

  1. In a large pot, saute the onion and cook until it starts to become translucent.
  2. Once the onion is done, add shreds of chicken, Great Northern Beans, corn, green chilies (with juice from can), cumin and oregano to the large pot. Stir to combine all of the ingredients and then add the chicken broth.
  3. Bring to a boil and simmer for 20-30 minutes to allow the broth to reduce. Add salt and pepper (to taste) and juice from one whole lime. (You can add 1/2 cup of chopped cilantro if you desire. I personally don’t like cilantro so I serve it as a side.)
  4. Leave simmering on stove until ready to serve.
  5. Serve with sour cream, chopped cilantro, shredded Pepper Jack cheese, avocado or tortilla chips.

 

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