Monday, October 15, 2012
post partum depression has made me it's bitch.
i have done everything as natural as possible to treat it. everything.
i cannot figure it out. i am at the weakest point of my entire life. i wear it on my face, the heaviness pulls my shoulders down to a sad frown. i don't give a shit about anyone or anything. i feel like most people who were/are in my life have contributed to this. the friends who said they were my best, and yet here i am and they are no where to be found. i read so many blogs and see the faces on instagram and i want to SCREEEEEEEEAM at your perfect lives, with perfect lighting, perfect views, perfect.
trapped. trapped with two of the most gorgeous beings i have ever laid eyes on.
i made the call about 20 minutes ago. big people drugs will be entering my veins soon. hopefully i will have some peace now. some quiet, in my soul. my tears have lost their salt from the constant pour. i want it to end. i NEED it to end.
i am so tired.
everyone loves the pregnant girl.
everyone forgets the post partum girl.
Thursday, March 15, 2012
Wednesday, March 14, 2012
1 Chicken breast
2 tablespoons milk
1 cup cream of chicken soup (homemade, gluten free, see note at the bottom)
1 1/4 cups shredded cheese (cheddar, colby-jack, etc) with extra for the top
1/4 teaspoon black pepper
2 cups cooked broccoli
1 1/2 cups COOKED quinoa (see note)
To cook quinoa:
3/4 cup quinoa
1 1/2 cups water
1/4 teaspoon salt
I use Bob's Red Mill quinoa which is already rinsed and ready to cook.
Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.
Cook thawed chicken breast in a tablespoon of olive oil until cooked through with no raw center. Cut into small cubes.
Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.
In a large bowl combine the soup, milk, shredded cheese and pepper until well mixed. Stir in the quinoa, broccoli and chicken.
Spoon mixture into prepared casserole. Sprinkle on a handful (or two...or three!!) and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.
Condensed “Cream of Anything” Soup
(this stuff is delicious and a great gluten free substitute)
1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.
CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.
CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.
CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.
Tuesday, March 13, 2012
1 cup of peanut butter
1 cup of sugar
1 teaspoon of baking soda
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, mix together the peanut butter, sugar, egg, and baking soda until well blended. Roll dough into 1 inch balls, and place on ungreased cookie sheets.
Bake for 6 to 8 minutes in the preheated oven. Cool on cookie sheets until set, before transferring to wire racks to cool completely.
I found these on Pinterest and I believe they will be a staple in my diet!
(my personal photo of these delicious little gems!)