Finally on the Mend………

I love the team of medical professionals that I have helping me achieve my current healthy living goals. Today was a perfect example. I had an appointment to see my naturopathic doctor, Dr. Lauren for our monthly appointment. I reviewed with her how I was feeling and she started to exam me. She concluded that I was definitely fighting something and that I was running a temperature. My throat and glands were also extremely swollen and she was suspicious of a possible strep throat case. Unfortunately she did not have the material to run a strep test at her office and suggested I call my primary care physician. At this point it is 6:15 PM. I called my doctors office and they had an appointment for 7:00 (today was my lucky day). I ran over there to find out I do have an infection of my tonsils and she put me on an antibiotic to help clear it up. My naturopathic also worked with me for some natural supplements to work with the antibiotic to get me up and running ASAP. This Mom on the Run cannot stay grounded for more than 24 hours.

I also need to get healthy so I can meet all my lovely blog friends this weekend at the NYC blog meetup. I promise girls I will be there

Stay healthy…..

 

Nothing Like a Little Beef Stew to Fight the Germs

Thank you everyone for the get well wishes. After a day of rest, I am feeling much better. I am going to leave you with a great stew recipe that I saw in the February Issue of Rachael Ray magazine. I LOVE the feature No Recipe Zone in the magazine and usually make the recipe that is featured. This one I was a little apprehensive about because of the bizarre ingredients that were used, but I was craving something hearty and hot. This recipe fits both those categories. Bon Appetite!

Potato-Topped Beef Stew

By: Silvana Nardone

Ingredients:

• 2 pounds beef chuck, cut into 1-inch pieces
• Salt and pepper
• 2 tablespoons flour
• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 2 rosemary sprigs
• 1 bay leaf
• 1 teaspoon sweet paprika
• 1/2 cup white wine
• 2 cups beef broth
• One 1 1/2-pound butternut squash, peeled and cut into 1-inch pieces (4 cups)
• 4 cups frozen potato puffs, such as Ore-Ida Tater Tots

Directions:

1. Preheat the oven to 325°. Season the beef with salt and pepper, then toss with the flour to coat.

In a wide, shallow, flameproof casserole, heat 1 tablespoon olive oil over medium heat. Add half of the beef and cook, turning occasionally, until browned, 7 to 8 minutes. Transfer to a plate and repeat with the remaining beef and olive oil.

Add the onion, rosemary, bay leaf and paprika to the pot and cook, stirring, over medium-low heat, until the onion is softened, about 5 minutes.

Stir in the wine, scraping the bottom of the pan, and simmer until slightly reduced, about 1 minute. Stir in the beef broth, return the meat and any juices to the pot and bring to a boil, stirring occasionally. Cover the pot, transfer to the oven and bake until nearly tender, about 1 1/2 hours.

Add the squash to the stew, cover and bake until tender, about 20 minutes.

Season to taste with salt and pepper. Increase the heat to 425° and cover with the frozen potatoes.

Bake, uncovered, until the top is crisp and golden, about 20 minutes.

A bowl of hot goodness…..

This was a unique dish. I will be honest it looked interesting but it tasted fabulous! My husband said it was lick your plate clean.

Off to bed to get some rest for my return to work. Night Ya’ll

Under the Weather..

Mom on the Run is currently under the weather. I am taking  a few days off. I will hopefully be  back tomorrow with more great recipes and reviews.

Happy Monday!

PS. Daijia had a great time at the dance

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