Confession

I need therapy. Again.

I feel as though I am in a much better head space than I have ever been. As a child and well into my 20s, I was horribly agoraphobic. I even hated people because I felt as though everyone I was forced to be around hated me and sucked the life energy out of me. It was draining, made me anxious, and I was a disgustingly irritable person (aka, I hated me). Therapy and making a choice to change helped. I learned how to socialize. I learned how to take care of myself so I could deal with the things that drained me. I learned to fill my life up with things that energized me. That’s not to say that I was cured.

Read More »

Recipe to Feel Well

From a UTI, to pain that could be related to my gallbladder, which is still under investigation. To the norovirus and a cold. Things have been looking up? Sort of. The biggest frustration for me when I’m sick is that one thing hits after another and it aggravates my depression. I tend to be a very hands on sort of person and I need to be doing something to keep my brain from cycling into a downward spiral.

I was supposed to kick start some new eating habits, which didn’t happen this week. Right now I’m thankful for gatorade, gingerale, and crackers. Oh and homemade leek and potato soup!

Once I was feeling better, I traversed to the grocery store intending to make leek and potato soup. Luckily, I found leeks on sale for $1.98 per bunch of 3.

LEEK & POTATO SOUP

5-6 medium sized potatoes (I used russets), peeled, washed, diced – think home fries.
3 Leeks, halved the long way, chopped, rinsed (you only want the white part, and the lighter green)
1 Vidalia onion chopped
2 Celery stalks chopped
2 Garlic cloves finely chopped or crushed
8 Baby carrots chopped
2 TBSP Butter
1/4 TSP Tarragon
1 TSP Parsley
1/4 TSP Pink Salt
1 Carton of Chicken Stock (32 fl oz)

Saute leeks, vidalia onion, celery and garlic in 2 TBSP of butter (this can take up to 20 minutes depending on if you want your onions caramelized). Add potatoes, carrots, and spices and cover in chicken stock. Simmer until vegetables are cooked. Use an immersion blender to puree or leave as it. You can also substitute with coconut or avacado oil instead of butter. Some people may add cream or a rue, but adding enough potatoes helps to thicken the soup fairly well. I did not add pepper since I was recovering from the noro virus, but if it floats your boat, go for it. (A pinch of cayenne, maybe?) This is filled with a lot of flavor and I do not miss the taste of pepper in this recipe.

The process actually pulled me out of a funk. I didn’t feel great and I even brought a chair over in case I needed to sit down while I prepared this at the stove. I had barely eaten anything but a few crackers, went grocery shopping, and had only been pushing fluids so I was feeling rather weak. I started to get the pangs of hunger a few hours earlier. This soup was light enough that I could tolerate it, but filling enough to give me some energy. I didn’t have a lot to start with, but I still have a jar sitting in my fridge with two servings. This is the stuff I’ve been living on for a few days and I already feel I need to make more.