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A chronic illness flare-up can be difficult, both physically and emotionally. Here are some tips for keeping your flare-up from derailing your fitness goals.
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Staying On Track During a Chronic Illness Flare-Up

November 5th, 2019 ⁄ None

Chronic illness flare-ups can be difficult, both physically and emotionally. Here are some tips for keeping your flare-up from derailing your fitness goals.

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Sick kid, eh?

July 12th, 2013 ⁄ None

I’m going to start this blogging adventure with some dry posts about my health. It’s important to me …

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About Me

About Me

I’m Jessica, but you can call me Jess. I am a mother of four, who, through dietary changes was able to get a handle on my chronic illness, improve my fitness, and start enjoying more adventures with my family.

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  • Instant Pot Spaghetti Squash Chicken Parmesan
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  • Paleo Asian Garlic Steak Skewers

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Jessica
Did you know that sourdough is lower in gluten tha Did you know that sourdough is lower in gluten than other breads, better for gut health, full of antioxidants, and has nutrients that are more easily absorbed that other breads? It’s true! And while sourdough takes much longer to make, most of that time is hands off, so as long as you plan ahead, you aren’t actually spending any more time in the kitchen. 😉
@motivationmindy motivated me to bake 6 dozen cook @motivationmindy motivated me to bake 6 dozen cookies today..... 🤷🏼‍♀️ I don’t regret it.
Apparently, this gang of tiny humans is going to e Apparently, this gang of tiny humans is going to expect me to feed them all the way until I go to the hospital. 🤰🏼Thankfully this quick and easy honey mustard chicken from @missyrakes was legitimately quick and easy, as well as being a crowd pleaser. I tossed some baby potatoes in some avocado oil with salt, garlic, onion power, and rosemary and fried them in the air fryer to go with it. Easy Peasy
With just over a week before this baby is due, we’re eating a lot of easy meals. This Philly cheesesteak skillet is so easy, and one that all four kids will eat with no issues. In an oven safe skillet melt a couple TBSP butter Add a diced onion and minced garlic Cook over medium heat until the onion starts to get translucent Add 1-2lbs sliced roast beef Cook until it’s warmed throughout Add diced green peppers (I use 6 because there are a lot of us and I like to load up the veggies) Cook until peppers are warm (we like crunchier peppers so I don’t cook them very long) Top with sliced provolone and move to the oven. Broil for a few minutes to melt the cheese. You can absolutely use a frozen peppers and onion mix for this dish. You just end up with peppers that aren’t crunchy. I chop fresh veggies because that’s what my family prefers. You do you. You can also add mushrooms, or diced pepperoni. Whatever suits your families tastes. 😉
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