To you. With love.

It’s Thanksgiving week!  Naturally, bloggers are posting their favorite recipes and documenting all the things they have been thankful for in 2013.  This seems like a good time for me to take over this blog and do a guest post for, or perhaps to, Chuck.

It’s been a rough year…..That actually sounds like an understatement when reflecting on 2013, but luckily it doesn’t feel like it (at least not anymore).

Chuck started this blog to chronicle our journey with paleo.  And, as he wrote in his intro , we started paleo when I was diagnosed with an auto-immune disease, MS, in January this year.  I don’t like to talk about it, as more often than not, I don’t feel that much different.  This is actually the first time I’ve talked about it publicly.  The main reason I’m doing so is because I’ve realized how much I’ve learned from others out there who have talked about and shared their experiences.  If I can do that, for even one other person, then it’s worth it.  But, I’m not here to do that now.  I plan to do some more guest blogs in the new year on this topic.

THIS post is about Gratitude.  It’s Thanksgiving, remember?!  And, even after a rough year like this one, I feel extremely thankful.

For what?  Well, for starters, after spending the first 3 months of 2013, doing an insane amount of research (and that is NOT an understatement) I decided to use diet, specifically the paleo diet, to manage the disease and symptoms.  I’m a libra and, therefore, was born indecisive.  But, this was possibly the best decision I have ever made…and I’m so thankful that I made it!

Once that decision was made, Chuck said he would do it with me.  Both of our parents started doing it and many of our friends also adopted a paleo lifestyle that worked for them.  Talk about an amazing support network!

Before I knew it, this blog was born.  Not only was I feeling great, but Chuck was, too.  His blood pressure went down, he was full of energy and wanted to share that with others.  He was there to help me through my chee-tos withdrawal, made me dinner every night and brought me sushi to make me feel better.  Without his support, I never would have made it through those first few weeks of the paleo transition.  Eventually, my body adjusted and I was reaping the rewards of a clean and healthy lifestyle just like him.

It’s now 11 months later, the end of 2013, and we are a well-oiled, paleo machine.  Chuck loves his tight, metrosexual attire, admiring his fat-free body in the mirror and showcasing his new speedos on facebook 🙂  He makes sure our fridge is stocked with fresh, organic produce and meat and he still makes me dinner most every night.

So, I am also thankful for you, Chuck (another great decision this libra made 9 years ago).  I know I could never do this without your daily support.   You changed your life simply because I had to.  You embraced this lifestyle to help me.  In doing so, you’ve demonstrated how lucky I am to have a partner like you and for that, I am beyond grateful.

Thank you for starting this blog, supporting me and giving me so many things for which to be thankful this year.  Although 2013 started out difficult, it ended up being one of the best ever.  Now, go cook that turkey!!

To you.  From me.  With love.

Chuck 1 Thanksgiving_Cropped

Fancy Paleo – Chix and Shrooms

At first I thought this was just going to be a thrown together recipe for a run of the mill Paleo dinner.  Then, I started working the sauce and something extra delicious came together.  Call it a Paleo miracle. Taste buds blown away.  We actually made this two nights in a row and I would actually go a third, but we are out of mushrooms.  So good, I have to share (recipe below)…

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2 large chicken breasts or 4 smaller breasts (approx 1.5 lbs)
1/2 lb organic crimini mushrooms, med sliced
1/2 small organic white onion, minced
2 1/2 tbsp organic coconut oil (we use the expeller pressed, flavor free kind)
1 tbsp organic olive oil
1/2 cup white wine (this is the big flavor ingredient… I like a stainless barrel chardonnay)
1/2 cup organic chicken stock
1 cup full fat coconut milk (from a can, be sure to shake first!)
Salt & Pepper

Over medium-high heat, add coconut oil to large frying pan. When the oil is hot, cook chicken breasts until done (approx 7 min on each side). Remove chicken from pan, place on serving plate and cover with foil to retain moisture. Add minced onions to pan with olive oil and cook until translucent. Then add mushrooms and cook until lightly brown. Deglaze pan with white wine and add the chicken stock. Add salt and pepper to taste. Reduce by half. Add the coconut milk and cook down until you get a nice brown gravy. The bubbles will cluster and take longer to pop when it is close to ready.

We served this with a side of oven roasted rainbow carrots from our CSA and ate everything.  Delicious eats!