Wisdom Teeth Survival Guide.

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You guys! I am happy to report that last Thursday I finally grew some balls and had ALL four of my wisdom teeth taken out. I am the BIGGEST scaredy cat when it comes to the dentist but I have been so into getting shit done this year that this was pretty much at the top of my list for 2017! The main reason is that #1 my teeth have been crowding so much in the last year and #2 I really want to get Invisalign and straighten these bad boys out but my dentist wouldn’t let me until I had the wisdom taken away. Should you have a great oral surgeon the entire process I will admit is NOT terrible. (I can’t believe those words just came out of my mouth).  Yes, it’s a little awkward at first when you get home and your mouth is bleeding so much but it stops within a couple of hours so from there on it’s just sore and healing time. I was put out for the entire time of the surgery (highly recommend) and don’t remember anything besides arriving and leaving- I wouldn’t change a thing.

If you are doing this in the near future I recommend you have the following on hand:

  1. Applesauce (this saved my life the second day, everything else was too thick). The first day I was too grossed out with the blood to eat.
  2. Pudding/Jello- These were okay for me for day 3/day 4 because I felt comfortable moving my mouth a little more and opening just a few cm wider.
  3. Pureed Soup- I made a potato & leek and a tomato soup for my recover. This was a lifesaver!!! It was filling and basically like baby food texture so it didn’t hurt my mouth at all. Both were able to be eaten luke warm and taste just as great.
  4. MEDS & ICE PACKS!! Make sure the doctor loads you up. I think this helped a lot considering I am saying this process was basically painless. I think at most your mouth is just really achy if the meds are wearing off. As for the ice packs make sure you have enough for rotation- this will help with the swelling and bruising of your jaw.
  5. A Good TV lineup! I caught up with the Kardashians and also watched all 5 episodes of Big Little Lies (A MUST!). You can also take this time to read-  I am in the middle of Stacey Griffith’s book Two Turns From Zero.

I wish you luck if you have this done!!! Don’t wait- get it overwith! I can’t tell you the relief I feel and disbelief that I actually did it!

Good Luck! xo Sarah

 

 

 

 

 

 

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White Bean + Kale Soup.

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What you’ll need:

-white beans (I prefer fresh beans but can use canned as well)
-carrot, white onion, celery
-zucchini
-olive oil
-kale
-2 garlic cloves
-fresh thyme
-fresh parsley
-2 bay leaves
-ground turmeric
-diced tomato (canned or tomato paste works also)
-salt/pepper
-lemon

Start by boiling the beans on medium heat. They take about an hour or so, but when they are finished I saved the water and used the bean broth as my base broth for the soup (instead of veggie or chicken broth). In a separate pan – sauté the diced onions, carrots and celery with olive oil on low heat. When the veggies look cooked, you can add minced garlic and diced kale to to the mix. Sauté the kale until it is soft. You can add this mixture of veggies to the bean water or chicken stalk- whichever you decide to use. Add zucchini, diced tomato or tomato paste, a couple sprigs of fresh thyme, bay leaves, turmeric (optional) fresh chopped parsley, salt/pepper (go easy because you can always add later to taste when all the flavors blend). Let the soup simmer- my beans weren’t finished cooking all the way through so I let them finish with all the added ingredients mixed in. Another option is to boil the kale separately and then adding to the bean water. Either way, it gets soft and doesn’t really taste like kale (brilliant for those that don’t prefer it)!

Season to taste, add a little lemon and enjoy!

Side note: .
I like to add crushed red pepper for a little spice. The best part about soup is that you can add anything… Dried oregano and dried parsley are also great alternatives in case don’t have fresh on hand! If you have time to boil your own beans make sure you soak the beans before use. If using canned there is no need to soak. If you have any questions shoot me an email.

Hope You Enjoy!

Tis’ The Season…Butternut Squash Soup.

{Take seeds out}

{Remove Skin}

{Freshly Made Vegetable Stalk}

{Butternut Squash Soup}

I finally got around to making this soup from scratch. If your not a big fan of cooking- I think soups are probably easier than whipping up anything in the kitchen…especially this one. Fall means everything squash is in season, so why not make some delicious Butternut Squash Soup. This is very affordable (Squash was $1 I think @ Famers Market.)

What you will need:

  • 1 Butternut sqaush (Makes enough for about 5 people)
  • Veggie or Chicken Stalk  ( I made my own veggie stalk)
  •  Cinnamon (1 teaspoon)
  • Nutmeg (1 teaspoon)
  • Honey/Agave (1.5 tablesppon)
  • Heavy Whipping Cream (Optional)
  • Salt ( To taste)
  • Parsley (Garnish)

Cut squash in half/ take seeds out. Drizzle with olive oil, salt and pepper. Start by baking the squash at 400 degrees on cookie sheet for about 1 hour (or until squash is soft.) Once squash is soft, you can either scoop out of the skin, or cut skin off. Place squash in blender or food processor  w/about 3 cups of veggie or chicken stalk to get a pureed consitancy. Take out of blender and place in pot on med/high heat (you want a small boil.) If consitancy is too thick you can slowly add more stalk. Add salt, agave or honey, nutmeg, cinnamon and heavy cream (optional- I used only 1/2 cup bc my tummy doesn’t like cream based soups). If the soup is too sweet you can always add a few red pepper flakes to add a kick.

*I am not a fan of store bought veggie stalk so I made my own. I baked the squash for about 30 minutes to get soft, so when I cut the skin off it wouldn’t be so hard. I then placed sqaush in a large pot with water, carrots,celary, garlic, white onion, zuchini and let boil until veggies can’t cook any longer. From this I took the squash out of broth- while draining the broth and throwing the boiled veggies out. If you don’t use all of it, just throw in the freezer in a plastic bag and you can use at a later date.

This soup is SO good, and I’m not just saying that because I made it! Hope you enjoy…

Easy Lentil Soup!

What you’ll need:

  • Carrots/Celery/White Onion
  • Lentil Beans (Can buy in bulk section @) Whole Foods {Cheaper this way}
  • Fennel
  • Zucchini
  • Tomato Sauce or Paste (either works)
  • Garlic cloves {2 or 3}
  • Bay Leaves {2 or 3}
  • 1/2 cup lemon juice {Fresh preferred}

How to Prepare:

  1. Chop veggies {carrots, celery, fennel and onion) to desired size {I prefer smaller}
  2. Boil Lentils in separate pot for about 20 min
  3. Saute veggies & garlic with olive oil until tender
  4. When lentils are done cooking, put the saute veggies in Pot {Same water is fine}
  5. Tomato sauce, lemon juice  & zucchini can go into pot with veggies/lentils
  6. You can also saute zucchini for a few minutes before putting in pot- they don’t take long too cook and you don’t want mushy so keep an eye out!
  7. Season with salt, pepper, garlic powder {Chili flakes if you want spice}
  8. Let simmer for about 15 minutes until finished.
  9. You can add feta as I did, or even chicken if you desire.
  10. Enjoy!