Happy back-to-school, all! While summer was great with the kids, I am happy to be back on a schedule, and also back to cooking and posting. Honestly, this summer was a little crazy for us…Probably one of the more stressful times in my life. It is amazing how stress can impact one’s health. Fortunately, there are things that we can take to help our body deal with stress, relieve anxiety, improve sleep, nourish our adrenals glands, and restore wellness. There are three supplements that helped me this Summer. I hope they can help you too, should you ever need it.
1. Vitamin C – Take to 2-3,000 mg, but work your way up slowly as it can possibly cause some unpleasant stomach issues if you move up too quickly. Vitamin C is essential for adrenal function and can help your body deal with stress.
2. Rhodiola Rosea – Take one 200-300 mg capsule in the morning on an empty stomach. This can relieve anxiety, fatigue, mild depression, and it can nourish and heal your adrenal glands. It is an adaptagenic herb, which simply means it helps your body get back in balance.
3. Ashwaganda – You could take 1000-1500 mg before bed time. It also can decrease anxiety, boost immune health and improve sleep. It is also an adaptagen and can work synergistically with rhodiola, especially when you have high cortisol.
On to the food…
Mmmmm, Sundried Tomato Chicken Pesto pasta is now one of our family’s new favorite meals. While this meal takes a little longer to make than my typical, it’s so worth it. And after making it twice in less than 8 days, both times I actually got a “YAY!!” and “Mom, I love this meal!”. And, it’s even better leftover. I hope you guys like it as much as we do!
Happy back to school, everyone! These guys were clearly bummed to go back to school…
- 1 medium spaghetti squash
- 2-3 tbsp grass-fed butter
- 1 pound chicken breast, cut into bite sized pieces
- 4 cloves garlic, minced
- 1/2 tsp paprika
- 6 ounces sun-dried tomatoes (in olive oil), sliced thinly
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1/2 cup canned coconut full fat milk (just the cream from the top)
- 1/4 cup fresh basil, chopped
- salt and pepper to taste
- 1 cup shredded parmesan (half for in the recipe and half for garnishing)
- Start by slicing your spaghetti squash in half, scoop out the seeds, and then put both sides, face down on a cookie sheet. Cook on 400 for 20-25 minutes or until soft.
- Then cut chicken into bite sized pieces and put them aside.
- Next, turn a large pan on high, add butter and minced garlic, and allow the garlic to brown.
- Then add in the chopped sundried tomatoes, the oil that is in the jar, and the chopped chicken in the pan with the garlic and butter.
- Cook and turn the chicken until it starts to turn golden brown on all sides.
- Add the paprika, wine, broth and cream (coconut) and bringing everything to a simmer for about 5 minutes.
- Reduce the heat to medium-low, let the pan cool.
- Then add the parmesan and basil and stir until the cheese melts, about 5-7 minutes or until the sauce starts to thicken.
- Remove from stove and serve.
- Garnish with more Parmesan cheese if you would like.
- Your sauce will be a little watery before you add the parmesan cheese but the cheese will thicken up the sauce. If you want to try a dairy-free version, try 1/4 cup nutritional yeast and some 1 tbsp arrowroot mixed with 1 tbsp water, then add it to the sauce.