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Sunday, November 26, 2017

COULD YOU BE HYPER SENSITIVE?...

I begin this post by asking you this question…have you ever felt as though you were immensely different than everyone else?  I don’t mean unique, as we are all different in unique ways, but different in ways that make you wonder why no one person ever understands you?  Were you teased as a child?  Have you ever been called weird, strange or odd?  Do you frequently feel “scattered?”  I was recently, profoundly led to a therapist who actually “gets me,” which is such an odd concept to me because I have been misdiagnosed time and time again, and no one, with the possible exception of my son, has really ever understood me.  My entire social life has been a long, long blur of people moving in and out of my life, never ever understanding who I am and what I am about.  To be fair though, I am not sure that I really ever fully understood these concepts myself.  As long as I can remember, these are things people have said to me… “Why are you so sensitive?” “You need to get a thicker skin,” “You need to toughen up,” “Why do you take everything to heart?” “I have to be so careful of what I say around you,” “I feel like I have to walk on eggshells around you,” “You are way too sensitive.”   I have always been hypersensitive to medication, food, light, high-pitched sounds, repetitive noises, disorganization et al, but have never understood why these things didn’t apply to everyone else.

My purpose in blogging about this topic is this…I want you to know that if you have felt left out and out of place your entire life, and if people have always asked you the questions mentioned above or made those comments to you as long as you can remember, then you may have HSP (Hyper Sensitive Personality) and yes, there is so much you can do when you understand this concept and its coping skills.  HSP has been around for a very long time and (in my case) is something my therapist believes applies to me strongly as a byproduct of my ADHD.  I have recently learned however, that HSP can also apply to you even if you do not have ADHD.  The good news is this…there is hope!  There are coping skills and published research and so many other positive developments since its discovery, and once you find the healing path that will work for you, life as you know it will finally begin to make sense, especially in a social capacity.

One thing I wanted to do was to publish the following links for those who wish to explore the possibility that they may have HSP.  These books/articles have helped me immensely and it is my hope that they can help you as well:

The first person to extensively research and write about HSP, is Elaine Aron.  Start with this link to become acquainted with her research and to gain an understanding of HSP:  http://hsperson.com/

One of the largest obstacles for me to overcome has been that of falling in love and having a “healthy” relationship.  I italicized the word healthy because I have fallen in love a few times, but none of the relationships have ever lasted due to the fact that they are usually one-sided and never with people who are in my best interest.  This book, The Highly Sensitive Person in Love by Elaine Aron, was more than just eye-opener:  http://hsperson.com/books/the-highly-sensitive-person-in-love/

Wanting to self-test before seeking a professional for advice?  Click here for an amazingly accurate test:  http://hsperson.com/test/highly-sensitive-test/

There is a really great article from Additude.com about discovering your hypersensitivity…I found this article extremely helpful:  https://www.additudemag.com/hypersensitivity-disorder-with-adhd/?src=test

And, if that weren’t enough, this piece offering 7 coping tips from highlysensitiveperson.net, offers some really great coping skills: 

Feeling “scattered” or “spacey” is how I used to describe myself before learning that I had ADHD.  Make sure you rule out ADHD in order to gain insight into the proper set of coping skills.

My sincere thanks and gratitude to the people who have so generously given of themselves in order to produce these amazing books and articles for us to discover in our time of need.  It is my sincerest wish that if you believe any of these things apply to you, that you will seek the help of a professional who can guide you toward, and provide you with, the coping skills that can literally change your life for the better.







Thank you so much for visiting my blog and please, if you like what you've read, leave a comment by clicking on the word "comments" below. If you have a blog or website of your own I would love to visit it. After your comment, make sure to post your link and I will stop by and leave a comment as well. Please respect the copyright/trademark rights of the artist's work. Copying and using any work posted here is forbidden without express permission. Happy blogging.

Sunday, November 19, 2017

TUNA FISH-AVOCADO TURTLES...

(Picture from Reddit.com)

TUNA FISH-AVOCADO TURTLES...

In the process of embracing my newfound plant-based diet, I remembered this recipe that I had had at a restaurant during the time I was driving the coastline for a living.  I believe it was a restaurant in Brookings.  Anyway, a little fish is allowed now and then in the eating plan and I love tuna.  This recipe is SO delicious!!!

1 can of tuna in water
1/2 cup of mayonnaise
2 avocados, a little on the "almost" ripe side
1/2 red, white or yellow onion, finely chopped
1/4 cup of dill reslish
4 olives of your choice
1 small carrot

Add all ingredients to a bowl and mix well.  Cut the avocados in half lengthwise and remove the seeds.  With a large spoon, scoop the avocados out of their shells and try to keep them in tact.  Scoop a small portion of the tuna mixture into the middle of a small plate and turn an avocado-half upside down on top of the scoop, creating the turtle's "shell."  To make the head, spear an olive with a toothpick and stick it into the avocado where the head would be.  Cut the small carrot in half lengthwise and then into 1/2 pieces for the legs.  Makes 4 servings.


Thank you so much for visiting my blog and please, if you like what you've read, leave a comment by clicking on the word "comments" below. If you have a blog or website of your own I would love to visit it. After your comment, make sure to post your link and I will stop by and leave a comment as well. Please respect the copyright/trademark rights of the artist's work. Copying and using any work posted here is forbidden without express permission. Happy blogging.

Sunday, November 5, 2017

BAKED PENNE WITH GLUEN FREE NOODLES...

Baked Penne

DIRECTIONS
Preheat oven to 400ºF. Bring a large pot of water to a boil. Add pasta to boiling water and cook until al dente, approximately 7-8 minutes. Drain. In a bowl, combine cooked pasta with marinara sauce and 1 cup shredded mozzarella. Place pasta in 3-quart casserole dish and cover with remaining 2 cups of shredded mozzarella and shredded basil. Baked until cheese becomes bubbly and lightly brown, approximately 15 minutes.



Thank you so much for visiting my blog and please, if you like what you've read, leave a comment by clicking on the word "comments" below. If you have a blog or website of your own I would love to visit it. After your comment, make sure to post your link and I will stop by and leave a comment as well. Please respect the copyright/trademark rights of the artist's work. Copying and using any work posted here is forbidden without express permission. Happy blogging.

Friday, November 3, 2017

RAW, VEGAN, GLUTEN-FREE PUMPKIN PIE...

Raw, Vegan, Gluten-Free Pumpkin Pie

Raw Vegan Pumpkin Pie Recipe

This is the most amazing pie I have ever had.  The "crust," which is made with nuts and raisins, is so, so delicious, it encompasses a new realm of the pie world.  Thank you so much to Popsugar Fitness for posting this awesome recipe.  

Ingredients

  1. Crust:
  2. 1/2 cup raw almonds
  3. 1/2 cup raw cashews
  4. 3/4 cup dates (about 18 small), pitted
  5. 1/2 cup raisins
  6. 1/4 cup raw, unsweetened, shredded coconut
  7. 1/4 teaspoon sea salt
  1. Filling:
  2. 1 small pie pumpkin (4 cups), peeled and seeded
  3. 10 dates, pitted
  4. 1 medium banana
  5. 1/4 cup unsweetened almond milk
  6. 1 1/2 teaspoons cinnamon
  7. 1 teaspoon nutmeg
  8. 1/4 teaspoon ground cloves
  9. 3 tablespoons coconut oil
  10. 1/4 cup raw, unsweetened, shredded coconut, for topping

Directions

  1. Get out a 9-inch pie pan, and set aside.
  2. Place crust ingredients into a food processor, and process until you see a crumbly mixture form, about 1 minute.
  3. Pour the "dough" into the pie pan, and use your fingers to gently press it into the pan firmly, all the way up the sides of the pan. Place it in the fridge.
  4. To make the filling, pour the rest of the ingredients (except the coconut topping) into a blender. Turn it on until a smooth mixture forms, a couple of minutes.
  5. Take the pie shell out of the fridge, pour the filling in, sprinkle with shredded coconut, and chill for a few hours in the fridge.


Thank you so much for visiting my blog and please, if you like what you've read, leave a comment by clicking on the word "comments" below. If you have a blog or website of your own I would love to visit it. After your comment, make sure to post your link and I will stop by and leave a comment as well. Please respect the copyright/trademark rights of the artist's work. Copying and using any work posted here is forbidden without express permission. Happy blogging.

Wednesday, November 1, 2017

BLACK BEAN BURGERS, OH MY...

Hello and happy Thursday everyone.  I hope this post finds you happy and extremly healthy. 

The format of my blog is about to change.  Lately I have become so passionate about health and helping people find their healthiest lifestyle.  I am currently enrolled in school to obtain my certification as a dietician and in my quest for excellent health, I have lost 8 pounds, put my cholesterol back into the healthy-human ratio (thank you, God) and dramatically lowered my blood pressure and blood sugar levels.  With all that comes with making the move toward a healthy lifestyle and, in my case, switching my eating habits to vegan, I wanted to change the format of my blog to include recipes that I find along the road to promote excellent health.

My quest this evening was for the perfect black-bean vegan burger.  I have had many vegan burgers over the years and, being a person that has never been overly fond of beans, I am happy to say that the following recipe from BudgetBytes.com, is the exception.  Below is the link and I know if you try it, you will find it as amazing as I do:


BLACK BEAN BURGERS

You can make hearty and flavorful black bean burgers at home with a few fresh ingredients.
 Total Cost $6.69 recipe / $1.12 serving
 Prep Time 30 minutes
 Cook Time 15 minutes
 Total Time 45 minutes
 Servings 

INGREDIENTS

  • 4 cups black beans $0.80
  • 1/4 med red onion $0.22
  • 1 clove garlic $0.07
  • 1/4 bunch fresh parsley $0.22 (I used fresh spinach)
  • 1 Tbsp sriracha $0.09
  • 1 Tbsp mayonnaise $0.11
  • 1 tsp worchestershire sauce $0.05(I used Teriayaki Sauce)
  • 1 tsp cumin $0.05
  • to taste salt and pepper $0.05
  • 1 large egg $0.16
  • 1 cup plain bread crumbs $0.32 (I used uncooked oatmeal for a gluten free choice)
  • Then I added 1/2 cup of fresh spinach

TOPPINGS

  • 2 med roma tomatoes $1.04
  • 1/2 med red onion $0.44
  • 1/4 bunch lettuce $0.30
  • 1/4 cup mustard $0.27
  • 1 dill pickle, sliced

INSTRUCTIONS

  1. Pour the black beans into a colander, rinse well and let drain. Add the beans to a food processor along with everything except the salt, egg and bread crumbs [parsley, onion (roughly diced), garlic (minced), sriracha, mayonnaise, worchestershire sauce, cumin and fresh cracked pepper (about 20 cranks)]. Process until everything is combined and the mixture looks pasty with a few chunks. If you don't have a food processor, mash the beans with a fork and stir in the rest of the ingredients. Make sure the onion, garlic and parsley are well chopped
  2. Transfer the mixture to a bowl and season with salt. I used about 1 tsp of salt total. Adjust other seasonings at this time as well. Make the mixture slightly stronger in flavor and saltiness than you want the burgers to be because once the bread crumbs and egg are added, the flavor will be diluted.
  3. Whisk an egg and stir it into the mixture. Stir in the bread crumbs. The resulting mixture should be moist chunks and crumbs. The mixture should stick together if squeezed in your hand. Adjust the bread crumbs up or down to achieve a mixture that will hold a patty shape.
  4. Use your hands for form the patties. Coat a skillet with non-stick spray and cook the patties for 7-8 minutes on each side. The patties should be brown and crisp on the outside and slightly firm to the touch. Be delicate when handling the patties, they are not as cohesive as meat patties but should hold their shape while cooking. 
Get the original recipe here: Black Bean Burger - Best ever

and thank you so much to BudgetBytes.com for this amazing recipe.  I hope you will enjoy it as much as I do.  

Bon Appetit.

Thank you so much for visiting my blog and please, if you like what you've read, leave a comment by clicking on the word "comments" below. If you have a blog or website of your own I would love to visit it. After your comment, make sure to post your link and I will stop by and leave a comment as well. Please respect the copyright/trademark rights of the artist's work. Copying and using any work posted here is forbidden without express permission. Happy blogging.