I started my morning with my usual Bullet Proof coffee, with my additions. 16 ounces of hot dark roast coffee, 2 TBS Kerry Gold unsalted butter 1 tsp cinnamon and organic heavy cream. put all that in my Blendtec blender and it’s just like a Latte! I have tons of phone calls I make and errands to get done. I get that done and move to time to fuel my body. I have two Buffalo Chicken Egg muffins and a 1/2 cup of cinnamon roasted Butternut squash. I have to show some love to Balanced Bites for this! Here is the link for the recipe, and the site. I highly recommend the book!!! http://balancedbites.com/2013/02/easy-recipe-buffalo-chicken-egg-muffins.html
I go to see my Chiropractor today, but thought I’d take care of getting the shopping done for my Angel Tree gift. It’s 1:00 in the afternoon on a Wednesday and the whole city of Dallas decided they were going shopping at Walmart. Needless to say, I left empty handed and had just enough time to get to my 3:00 p.m. visit. I leave Dr. Cox’s office feeling awesome and go to get what I need for the Angle Tree. I munch on a small handful of pistachio’s on my way to Hades/ Walmart. As I’m finishing up my visit to Hades, I mean Walmart, I realize, I haven’t eaten much today. I remember that I had gotten some really good sugar free Nitrate and Nitrite free Chicken breast from the deli at my favorite scary store and I go get some. I grabbed a bunch of green tipped banana’s while I’m there. I pay for my items get in the Black Beast ( Dodge Ram, I love this truck, btw!!!) And munch on some meat and a banana on my way home, in RUSH HOUR TRAFFIC! I get home and figure I’d better have something else to eat today. I go into my kitchen and literally throw together a really tasty soup. I will give the details below, after I show off my epic brunch.
Buffalo Chicken Egg Muffins with Blue Cheese and oven roasted cinnamon butternut squash .
Egg Drop Buffalo Chicken soup with Turmeric.
Basic ingredients, since I didn’t measure anything. I just kind of threw this together.
4 cups chicken bone broth ( I make mine salt free)
1 cup shredded buffalo chicken
1 cup organic baby spinach
1 cup Trader Joe’s frozen Parisian carrots
3 green onions
1 tsp garlic granules
1/2 tsp sea salt
fresh ground black pepper
Bring broth to a boil add carrots, green onions and bring back to a boil. Lower heat and simmer for 10 minutes. Add the rest of the ingredients and bring back to a boil, reduce heat and simmer for 10 minutes. Beat egg well and bring soup back to a boil and slowly add egg while mixing soup vigorously.
before egg is added
Dinner is ready!
I started out my day really slow and mellow. Then I put my head phones on and BOOM!!!! Energy and focus became mine. I went and did my errands, went to the store and found what I needed. Once I got home I started cooking. I opened my 21 DSD book and decided to make the Buffalo Chicken Egg muffins. I will give you the link below for the recipe. Lunch was given to my by my BFF Tiffany, who lives across the street from me. So no pictures of that today! Level one on the 21 DSD allows dairy and cheeses, full fat raw milk or at the very least Organic. Yes there is a reason I put that in here. I put my chicken in the oven to cook and continue with the recipe. I love the finished product so much I had it for dinner tonight. Let me show you what I made.
6 of the 16 it makes and they are very tasty. here’s another shot, the close up
I have an idea for a modification. I’m going to add just a few Blue Cheese crumbles to it next time I make it.
What I ate today,
Coco monkey shake and soft boiled eggs with Kerry Gold butter and Turmeric.
Lunch there is no picture and I wish there was because it was awesome. Tiffany made Spaghetti squash lasagna!
Baked butternut squash with cinnamon and Buffalo Chicken Egg muffins. they are in the book and on Balanced bites web site, which I am going to give you the link for!
It was pretty uneventful for day two except for the fact my right shoulder problem moved to my neck and I couldn’t turn my head. I go to see my Chiropractor today at noon. I’m really glad I had cooked extra chicken and boiled eggs on hand. I did get a little snippy with my husband, but that could be because of the pain or the detox. I will admit walking past the cookies my husband has on the counter was pretty hard. I took care of that problem this morning, I threw them in the garbage. DH is sick with a virus right now, Stomatitis. He can’t eat or drink without pain so we’ve been to see the doctor twice in two days. If this keeps up it’s the ER for him!
Yesterday for breakfast I had two eggs fried in bacon grease sprinkled with Turmeric and a super easy fast butternut squash soup. I will give you the recipe for the soup. You can have 1 cup of butternut squash on Level 1 of the 21 DSD and I needed some kind of a veggie that didn’t take much effort. I happened to have fresh butternut squash puree in my fridge ( go me thinking ahead).
recipe for soup
1 cup butternut squash puree
1 cup chicken bone broth
3 TBS Raw milk
1 heaping tsp cinnamon
mix well heat and eat.
Lunch was a super big chicken thigh and spinach sauteed in bacon grease with black pepper and garlic.
Dinner was a wash, it was late after getting home from the Minute Clinic with my DH and my pain level was through the roof.
I made a smoothie with 1 frozen green tipped banana 1 cup raw milk 2 TBS almond butter and cinnamon. I ate a hard boiled egg with that. No pictures. I also snacked on pistachios today.
I do know that if I can move my head after the Chiropractor today, there will be a visit to Trader Joe’s for the rest of the ingredients for the smoothies in the book and some more butternut squash. I really need more vegetables in my life, but without many of my old favorite dressing options for salads, I’m not in a rush to eat a salad!
I wanted something soothing and creamy, but not too heavy. Last week I got a Butternut squash and some apples. So I decided it was high time I try my hand at making a butternut squash soup. Now I am wondering why I waited so long. I love my soup and I think a cup at breakfast might help somebody get their morning vegetables in!
1 Butternut Squash
2 medium apples ( I used Pink Lady)
6 cups of chicken stock (I used my chicken bone broth)
Trader Joe’s Light Coconut milk ( I used about 3/4 of the can)
1 tsp cinnamon
Cook butternut squash in oven preheated to 375 for about 50 minutes
I cut mine in half took out seeds and put coconut oil on the cut side as well as the foil lined cookie sheet.
While your squash is cooking peel and core your apples and dice them. Put broth and diced apples into soup pot and cook for 20 minutes.
Once squash is done cooking and cool enough to handle , add to the soup pot with chicken stock and apples.
Simmer for 10 minutes test and make sure apples and squash are very tender.
You can either blend soup in a blender a little at a time or use a immersion blender. I used my stick blender.
Blend until very smooth, add coconut milk and cinnamon and stir well.
Enjoy, this is a very warm and semi sweet comfort soup. It did not taste sweet until after I added the cinnamon and coconut milk. Next time I will use full fat coconut milk for a creamier texture.