Friday, January 22, 2016

What A Week


In a lot of ways it seems like this week has gone on forever, but in other ways I can't believe it's already Friday. If you've been following along on my instagram you may have seen that I spent most of this week in the hospital. So, in light of the recent circumstances I figured I'd do a short recap to let everyone know where I'm at. 

Monday morning I had sinus surgery and was released the same day. I was uncomfortable, but doing ok. Tuesday morning I did not feel good at all, granted I did not get any sleep that night. Around 4:30AM my mom gave me two Tylenol 3 to help with pain- those who know me know I never take pain killers. I'd rather deal with the pain because I don't ever want to be dependent on a drug, but I took the pills because it was so bad. Not even 30 minutes later I was in horrific pain, sweating profusely, and struggling to catch my breath. My mom rushed me to the ER only to find it was closed for renovation. At that point I was really having trouble breathing and was ghostly pale, my mom was terrified and called 911. 

The ambulance arrived and rushed me to the ER where I saw a horrible doctor (that's a whole separate story). Finally, I was given some very strong pain meds in an IV and a different doctor ran some blood work on me. The doctor thought I had pancreatitis because my levels were so high and my liver levels were through the roof. It was decided that I should be admitted to the hospital, so I got another ambulance ride to the hospital. 

I was admitted to the hospital and tons of tests were run. I had x-rays, an ultrasound, an MRI, tons of blood work, and some other tests done. I was running a fever, I was in the worst pain of my life, and I wasn't allowed to eat or drink because of the pancreatitis. Finally Wednesday night after the last MRI I was allowed to drink water. The doctor also let me have some jello and clear liquids, but my body couldn't handle the food. 

Thursday morning the doctor wanted me to try soft foods again so I got cream of rice and some dairy free yogurt to try. On a side note I was surprised at how little selection the hospital had of allergy friendly foods. Cream of rice was the only breakfast option I had and it was not my favorite, but it was food so I wasn't about to complain. Thankfully I was able to handle the food and my labs were headed in the right direction so the doctor felt I was ok to go home. I was discharged later, but the doctor has placed me on a restrictive diet for a few days. Basically I'm only allowed to eat soft foods like oatmeal, eggs, pears, etc. 

Being stuck in the hospital and being forced to rest gave me a new appreciation for how the body works. The body has an amazing capacity to heal, but it's so delicate that you have to take care of it because you only get one. God created the body so beautifully and so intricately and it always blows my mind. I also got to witness some of God's beauty Thursday morning when I watched the sunrise from my hospital room (see picture at top). It was such a gorgeous sunrise and wonderful reminder that God is sovereign over all, even when things don't make sense, like why this whole episode happened.

It's definitely an answer to prayer to be at home resting. The doctors and nurses were excellent and I'm so thankful that they took such good care of me. Sadly, the pain medicine I was on made me really sleepy and disoriented so I don't remember a lot from the first two days in the hospital (hence why I NEVER take pain meds). I do want to say a special thank you to everyone who reached out to me this week with prayers and words of encouragement. All the prayers and kind words have meant so much to me and I'm incredibly thankful for each and every one of you! I know I say it a lot, but I'll say it again- I'm so blessed to have the most supportive and amazing group of friends and family! This past week would have been far more difficult without the support I had to get through it.

I hope to get back in the kitchen cooking and baking soon, but I have to follow doctors orders for the time being. Again, from the bottom of my heart thank you for all the prayers and kind words <3

Wednesday, January 20, 2016

WIAW: 30 Day Challenge Week 2

Happy Wednesday! I'm semi-proud of myself for remembering to do another WIAW. Normally I'd document Monday or Tuesday, but seeing as I had sinus surgery on Monday and couldn't eat I couldn't document it. So, I documented Sunday instead. Weekend eating is a little different for me because I don't typically meal plan Saturday and Sunday, even during the 30 day challenge I haven't planned Saturday and Sunday. 


Surprise, surprise breakfast hasn't changed! I had baked cinnamon pear oatmeal and later added a small drizzle of walden farms pancake syrup. I love baked oatmeal because I can add extra egg white for added protein to help keep me full longer.  


I was hungry after running around for a bit in the morning, so I snacked on a few medjool dates, which I properly stuffed with peanut butter. I highly recommend dates and peanut butter, it's so good! 


Lunch was a hodgepodge of leftovers from the week. Pan seared lemon tempeh, roasted sweet potato, green beans, banana slices with PB2, and blackberries.


Not gonna lie dinner was one of my favorites that I've had in awhile! I finally tried Banza pasta, which is pasta made from chickpeas! It's an allergen friendly pasta and it tastes great! I haven't had pasta in YEARS so I gobbled it right up. Not even my mom could tell the difference between Banza and regular pasta. I topped with pasta with organic tomato sauce (made from only tomatoes). I also had roasted asparagus, a portabella mushroom burger, and a honeycrisp apple (not pictured).


Later while watching a movie I had 1/2 a banana topped with a dollop of organic honey, a sprinkle of Purely Elizabeth pumpkin fig granola, and a small handful of raspberries (not pictured because I had already eaten them).

What are you eating today? What's your favorite snack to have between meals? Have a great Wednesday!!

Monday, January 18, 2016

Crockpot Vegan Chili (Gluten Free, Dairy Free & Vegetarian)


Happy Monday! It's been awhile since I've done a crockpot Monday post, but all this arctic weather has been making me crave something warm. Comfort food on a warm day is a must. I'm still going strong on the 30 day challenge (I recapped week 1 yesterday), but just because I'm on this journey doesn't mean I can't eat good food in the process (see recap post). 

This recipe has been in the works for awhile. I first started testing it out in the summer, I know you're probably thinking who makes chili in the summer?! I do, crazy I know. I love this recipe not only because it's tasty, but also because my meat loving friends had no idea it was meat free and healthy! Now break out those crockpots and prepare for a warm, hearty, and healthy meal!

Crockpot Vegan Chili
  • 15 oz. organic dark red kidney beans, rinsed and drained
  • 15 oz. organic pinto beans, rinsed and drained
  • 15 oz. organic chili beans in mild sauce 
  • 6 oz. organic no salt added tomato paste
  • 6 oz. water (I used the empty tomato paste can)
  • 1 12 oz. bag frozen gluten free veggie crumbles (found in the frozen food section)
  • 3/4 large sweet onion, diced
  • 1 red bell pepper, diced
  • 3 on the vine tomatoes, diced
  • 2 teaspoons minced garlic
  • 2 tablespoons chili powder
  • ground black pepper to taste

Line crockpot with liner. 

Place onion at bottom of crockpot and spread both bags of veggie crumbles on top of the onion.

Add in RINSED AND DRAINED kidney beans and pinto beans.

Next, dump in chili beans, tomato paste, and water. 

Add in diced tomatoes, garlic, pepper, and chili powder.

Cover crockpot and turn on low for 6-7 hours or high for 4 hours.

Halfway through cooking stir chili to distribute seasonings. Feel free to add more chili powder in. Replace lid and allow chili to finish cooking. 

Stir chili before serving. 

If you make it tag me on instagram and use the hashtag #thesimplelife and go like my new page on Facebook!

Nutrition (makes 8 1-cup servings):
MACROS: 35C/1F/19P
Nutrition Facts
Servings 8.0
Amount Per Serving
calories 201
% Daily Value *
Total Fat 1 g1 %
Saturated Fat 0 g0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 566 mg24 %
Potassium 674 mg19 %
Total Carbohydrate 35 g12 %
Dietary Fiber 12 g47 %
Sugars 5 g
Protein 19 g38 %
Vitamin A15 %
Vitamin C35 %
Calcium10 %
Iron19 %