So this weekend…
Let’s back up a little bit. I’ve been REALLY nauseous all week. Up and down. I’ve had some nauseau before when I started one of my medications, it was mild and only lasted a week. This week has been horrible! Friday I was dry heaving and started shaking so bad I could hardly see. I made it home from campus (thankfully!) and lied down. I proceeded to eat a banana and rice cakes, which helped. Although the neaseau didn’t completely subside- just enough that I could go about the rest of my day.
We upped the dose of two medications and I started dry brushing this week. I’m not sure if it was upping the meds or the extra/new detoxing or both that caused all the neaseau.
Here is the problem: my best friends 21st birthday was last night. Yes, I was planning on breaking every Lyme rule in the book, I mean let’s be real it was my friends 21st BIRTHDAY! I worked yesterday morning then came home and spent most of the day in bed hoping to sleep off the neaseau before having to go out for the night. The evening started off alright but after dinner I wasn’t feeling so hot. I was getting really hot and my stomach was hurting. It felt like my stomach was trying to eat its way out of me. I made it through the night (with very very little drinking/Lyme rule breaking) but I wasn’t too happy that I couldn’t all out celebrate. It was a blast to go out though and hang out with pretty much all of my friends at once!
So onto the recipe…
So it is more like two recipes, but I made both for a meal and it works really well as a complete meal so I’m posting it that way 🙂
Let’s start with the soup.
This is a super simple variation of butternut squash soup. I wanted something easy and simple and this worked perfectly. Get your crock pot ready!
1 medium butternut squash (skinned and cubed)
1 large onion chopped
2 cups chicken broth
1 tbs. ground ginger
1 tsp. salt (or more to taste)
3/4 tsp. pepper (or more to taste)
Put all ingredients in your crock pot and mix it up. Set on low for about 8 hours, or until butternut squash is soft and cooked through.
Now it is time to grab your food processor or blender. Put soup into the processor/blender (if not big enough, just do it in portions) and pulse a few times so it is creamier but still a bit chunky. You can also puree until completely smooth. For some reason, I don’t like when soups or straight creamy. I don’t get full because it just feels like I’m drinking (weird, I know, but it’s the same with smoothies. Smoothies are delicious but if I had one for breakfast I’d be asking “so where is my meal at?” 2 minutes later). Plus, I like having little bites of butternut squash :).
So the soup is done, time for the chicken!
2 chicken breasts, sliced into strips
2 tbs. mustard (I like the spicy brown mustard, but whatever you like works! Dijon is delicious with this recipe, too)
2 tbs. shredded coconut
2 tbs. flax seeds
Preheat oven to 350 F.
Mix the egg and mustard in a bowl. Mix the coconut and flax seed together in a seperate bowl. Have a glass baking dish ready. Line the bowls/dish up in order: egg, coconut mix, baking dish.
Take your first slice of chicken and dip in the mustard/egg mixture so it is well coated, then dip roll it in the coconut mixture. Place the chicken in the baking dish. Repeat with remaining chicken strips. Cook for about 10-12 minutes or until chicken is cooked through.
I served the chicken over a bed of spinach with a side of soup. Yummy 🙂