Friday, March 16, 2018

Friday Reads

This morning I finished Homecoming Ranch. It was a good 3 star book!

And this afternoon and evening I will be reading Return to Homecoming Ranch. They seem to be quick easy reads. One of the reasons I picked this up was it takes places in Colorado. It's one of my buzzwords. Incase you don't know a buzzword is a word or a phrase mentioned in a synopsis or description that immediately makes you want to read or buy a book. I talk more about that in this past post if you want to go check it out.

What are you reading today or this weekend?

8 Things That People With Endometriosis Want You To Know

Here are 8 things that people with Endometriosis want you to know

1. It is not just “bad” cramps
Endometriosis is tissue that grows outside of your uterus and bleeds monthly with menstruation. So along with internal bleeding that blood and tissue can turn into lesions and wrap around or tie together organs. Endo is not just bad cramps, it’s bad cramps on steroids. There’s sometimes where it feels like (for me) extreme cramps and sometimes it’s cramps with bloating. The bloating is the worst because it’s not just bloating.. it feels like a balloon surrounded by knives is filling up and trying to bust out of your gut. It. Is. HORRIBLE!

2. It isn’t uncommon but is commonly misdiagnosed for years!
The average span of getting an actual diagnosis of Endometriosis is around 7 years. 7 years of suffering and second-guessing yourself and visit after visit to different doctors.

3.There is a possibility of infertility.
Most studies show that 30-40 percent of patients with Endometriosis struggle with infertility. Endometriosis is the top third reason for infertility. For some reason, I had it in my head that it would be hard for me to conceive so even before I was diagnosed with Endometriosis I had told my partner it could be very hard for us to have a baby. We were blessed (with help of fertility treatment) with a wonderful little girl but not everyone is as lucky.

4.They do not know what causes Endometriosis but it is suspected to be linked to genetics.

5. There is also NO cure for Endometriosis.
Often patients (including myself) are told that pregnancy or a hysterectomy will cure Endo. This isn’t true. Pregnancy can relieve some symptoms for a time being but they may come back after you have the baby (mine did). Also isn’t it really insensitive to say to someone with Endo that the cure is pregnancy but they might not be able to get pregnant?

A hysterectomy isn’t a cure either because if the endo tissue is growing elsewhere it’s going to continue to do its thing. And just like it magically appeared the first time it may do it again.

6. We nap a lot
People often joke about how often people with pain from Endo take naps. "I wish I could take a nap every day (haha)!" It really isn’t funny or a laughing matter though. The immense pain takes so much out of us that there doesn’t feel like there is any other option. Sleeping doesn’t come easy either if you are in a lot of pain. Sometimes we just lay there because we just cannot do anything else.

7. We aren’t choosing to miss out on fun activities and social gatherings
We aren’t just being flakes. I know it can be annoying when we have to cancel our plans with you because we’re not feeling well. It may seem like it happens too often to be real, but the pain of endometriosis can be debilitating. We want to do fun things and hang out with you, but there are times when getting dressed seems like an impossible task. *

8. It’s something that women deal with for a long time
Yes, there are some things, for some people, that help with symptoms. Sometimes surgery will be the cure-all for a person. Every person is different and Endo effects different people in different ways. What may help one person, might not help the other person. Tread carefully when suggesting new ‘cures’ to people with Endo. We know our bodies, trust us if we say it hasn’t or won’t work.
Because this can be a long time or forever deal we may not know how to answer the question “are you feeling better yet?” The sad truth is, we may never feel better. Try something like "how are you doing today?" instead.

Do you have Endometriosis? What are some things you want people to know? What are some things that you hate that are said to you? Let me know below and help us spread awareness!

Monday, March 12, 2018

10 Endometriosis Facts

Endo Warriors do an amazing thing each year by posting some facts about Endometriosis during the month of March. I wanted to share a few of those with you. If you get the chance head over to their facebook page and look at these photos. Under each one are comments filled with stories from people with this disease. 

Wednesday, March 7, 2018

Top 5 Recipes I Want To Try

Everyone has those recipes you see and just KNOW that you will love. Today I am sharing my top 5 recipes I want to try (that I know my whole family will love...maybe).

Philly Cheesesteak stuffed peppers
recipe from She's the Boss 


8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion – Sliced
6 oz. Baby Bella Mushrooms - Sliced
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic - Minced
Salt and Pepper - to taste


Preheat oven to 400°.

Slice the peppers in half lengthwise and remove ribs and seeds.

Add butter, olive oil, garlic, mushrooms, onions and salt and pepper to a large sauté pan and cook over low-medium heat.

Sauté until onions and mushroom are tender (approximately 30 minutes).

Slice roast beef into thin strips and add to the onion & mushroom mixture. Cook for 3-5 minutes until heated through.

Line the inside of each pepper with a slice of cheese and fill with the meat mixture and top with another slice of cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.

Chicken Stuffed with Spinach and Ricotta cheese


5 chicken cutlets pounded thin
1/2 cup breadcrumbs
1/4 cup Parmesan cheese divided
1 egg
Half a package of 10-ounce size frozen spinach squeezed dry.
1/2 cup ricotta cheese
Mozzarella cheese
Tomato Sauce
salt and pepper to taste


Mix the breadcrumbs together with half of the Parmesan cheese, set aside.

In a bowl, mix together the ricotta cheese, spinach, and remaining Parmesan cheese together. Make sure your spinach is squeezed completely dry.

Lay the chicken cutlets out on a cutting board and spread about 2 Tablespoons of the cheese and spinach mixture on top of each cutlet.

Roll each chicken cutlet up and secure with toothpicks.

Beat the egg and place in a flat dish.

Dip the cutlets in the egg and then in the breadcrumb/Parmesan cheese mixture.

Place seam side down in a baking dish that has been sprayed and bake in a 425-degree oven for about 25 minutes.

Remove baking dish from oven and spread tomato sauce over each chicken cutlet and top with a slice of mozzarella cheese

Return to the oven and bake for another 5 minutes or until the cheese is bubbly.

Recipe Notes
I used HALF of a 10 ounce box of frozen chopped spinach for this recipe.  

Make sure the spinach is squeezed dry before adding it to the ricotta cheese. 

Pan Friday Spinach and 
Cream Cheese Stuffed Chicken


4 chicken breasts
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/2 cup cream cheese at room temp
1/4 cup of Parmesan  cheese
1 tbsp minced garlic
1-2 tbsp minced chives or green onions
1/4 tsp pepper
salt to taste


Place plastic wrap on top of each chicken breast and using a meat mallet, pound them slightly thinner. ( they will fry up faster if you do this step.)

To butterfly your chicken breasts, lay them flat on a sturdy surface.
Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast. Do not slice all the way through!

Heat up the olive oil in a large skillet.

Fry the chicken breast in the frying pan on medium heat, approximately 7 minutes a side, until they start to get golden brown and crispy on the outside and reach a temperature of 165°F. You want the meat to be cooked before you stuff them!

Combine the spinach, cream cheese, Parmesan cheese, chives and garlic in a bowl and microwave to take the chill off. Make sure it's nice and warm. ( this is such an easy cheat! I was so excited!)

Carefully spoon a quarter of cheese mixture into the middle of the cooked chicken breasts.

Turn the heat to low and put a lid on the frying pan. Heat for another 5-7 minutes, until the cream cheese mixture has heated through.

Remove and plate. Enjoy!

Zucchini Alfredo


3 tablespoons unsalted butter, divided
1 pound (3 medium-sized) zucchini, spiralized*
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups 2% milk, or more, as needed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup half and half*
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves


Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside.

Melt remaining 2 tablespoons butter in the saucepan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in milk, thyme, and oregano. Cook, whisking constantly until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.

Stir in zucchini and gently toss to combine.

Serve immediately, garnished with parsley, if desired.

Recipe Notes
*This is the spiral slicer that I use. It’s so easy to use – it honestly just takes minutes to spiralize!

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream

Chicken and Avocado Ranch Burritos


1 pound boneless, skinless chicken thighs, cut into 1-inch chunks*
1 (1.25-ounce) package taco seasoning
1 tablespoon olive oil
4 burrito-size flour tortillas, 10 inches each
2 avocados, halved, peeled, seeded and diced
1 cup shredded mozzarella cheese
1/4 cup sour cream
1/4 cup Ranch dressing
1/4 cup chopped fresh cilantro leaves


Heat olive oil in a large skillet over medium heat. Season chicken thighs with taco seasoning. Add chicken to the skillet and cook until golden, about 3-4 minutes; set aside.

Heat tortillas according to package instructions.

Working one at a time, place chicken, avocado, cheese, sour cream, Ranch and cilantro in the center of each tortilla. Bring the bottom edge of the tortilla tightly over the filling, folding in the sides.

Continue rolling until the top of the tortilla is reached. Repeat with remaining tortillas.

Heat a grill pan over medium-high heat. Add burritos and cook, pressing gently with a spatula, about 3-4 minutes per side, or until golden brown and the cheese has melted.*

Serve immediately.

Recipe Notes:
*Boneless, skinless chicken breasts can be substituted.

*This can also be baked at 375 degrees F until heated through, about 15-18 minutes.