sjb’s Yeast Detox

Good Monday Morning, kids! I’m back & like I promised, I have a new, tailored, just for me, yeast detox plan.

As you read, push play & listen to my new theme song! There ain’t no mountain high enough that is gonna keep me from my goal!

Over the weekend I read SO much information it made my head spin! Some stuff was junk, some was stuff I already knew & some stuff was really helpful! I took the best of each bit of information I read & made a yeast detox plan for myself that I think is going to work really well.

Here is What I Learned

Thankfully last week was not a total loss. I did do some things right. And I did notice a difference in how I was feeling over all. But this week I need to cut out all the starches; no potatoes, no rice cakes, no brown rice. And I shouldn’t be eating peas since they are one green veggie that has quite a bit of sugar.

I can, however, have butter which I thought I couldn’t have before, lemons, limes & sour cream! But what good is sour cream & butter if you have no potato to put it on? Well, I am allowed red skinned potatoes, but only once this coming week.

And I already knew I needed supplements. If you really want to clean your digest track, gut & colon of yeast molecules & spores they are a necessity. You won’t be doing much good if you don’t use some sort of supplement plan. What I didn’t know is you need to have a rotating supplement plan. So I am taking 2 different rotations of supplements. The 1st set I am taking this week & the 2nd set I will take next week.

This weeks rotation:

DIDA Clear is a sort of multi-supplement. It contains garlic, carprylic acid, undecylenic acid, grapefruit extract & lactobacillus acidophilus. All of which are needed to kill the yeast fungus & their spores! I take 2 capsules twice a day, which is a heavy dosage, but that is what is needed in the beginning. If I start to feel like I have the flu, that means I am having die off symptoms & just need to back down my dosage.

Olive Leaf is the other supplement I am continuing to take, but like I mentioned on Facebook, I need to up the dosage. I will be taking 2 capsules 3 times a day.

Maca Root is the 3rd supplement I will be taking. It isn’t for yeast detox per say, but it helps with energy. I’ve taken Maca Root for years to help me with my extreme fatigue & already know it offers a great afternoon pick me up, instead of Pepsi, like I used to use.

The 2nd round of supplements is Colloidal Silver, Psyllium Husks & Oil of Oregano. I will talk more about each of those next week.

My Meals for this Week:

This week I am cooking from the cookbook: Robin to the Rescue by Robin Miller. She was on Food Network for awhile. Not sure if she still is, but I love her cookbook!! Tons of fast, but really yummy, & what I would consider, “fancy” meals!

Sunday Night

(back tracking because I got back on track yesterday!)

Breakfast: skipped it. SHAME ON ME! But sometimes I’m just not hungry in the morning & coffee is all I need.

Lunch: I took left over roasted chicken, topped it with salsa mixed with mashed avocado. It was delish & I have enough left over for today’s lunch!

Supper: Flank Steak with Ancho-Honey Mayo:

One 1 1/4 lb Flank Steak

salt & freshly ground pepper

1 tsp garlic powder

Ancho-Honey Mayo

1/2 c. mayo; subbed sour cream because I cannot have mayo, & it was fantastic!

2 tbls. honey

1 tsp ground ancho chilies; we don’t have these in our store, so I used green chilies. No clue if this is a comparable substitute or not because honestly, what the heck is an ancho chili?

2 tbls chopped fresh cilantro; MKB hates cilantro, so I used fresh chopped parsley.

*Don’t ya love how I follow a recipe! 🙂

Preheat broiler. Line a baking sheet with aluminum foil.

Season steak with salt, pepper & garlic powder

Place under broiler for 5 minutes, each side. Remove & let set for 10 minutes before cutting into 1/4″ thick slices.

In a medium bowl, whisk together mayo, honey & ground ancho….or whatever substitutes you came up with. 😉

Top steak slices with sauce & fresh cilantro, or parsley just before serving.

Since I can’t have most potatoes or bread, I am trying to make my veggie sides as interesting & fun as possible. I hit a homerun first time out!

Side: Roasted Tomatoes, green beans & olives

Coat a baking sheet with olive oil

slice tomatoes & olives in half, place on baking sheet (any olives will work, I used California Green Ripe)

Toss green beans onto the sheet

Drizzle with olive oil & salt & pepper to taste (I used seasoned pepper, no salt because the olives were salty enough)

Put in a 350 degree oven for 15 minutes. I go a little longer because we like them reaaally roasted.

This was an awesome meal!! It was seriously the best thing I’ve made in a long time! The meat & the veggies were so equally good, I didn’t know which to shove in my mouth next! MKB piled his veggies on his meat so he didn’t have to decide! Ha, ha!!

Monday’s Meals

Breakfast: back to the pomegranate oatmeal & hot lemon water. Really gonna try & stay away from the coffee this week!

Lunch: Chicken & salsa/avocado mix

Supper: Mulligatawny Stew

2 c. instant rice (omitting)

1 tbls olive oil

1 c. chopped onion

2 medium carrots, chopped

2 stalks celery, chopped

2 cloves garlic, minced (additional garlic to my diet will do nothing but help me!!)

2 tsp peeled & minced fresh ginger (1st time I’m cooking with fresh ginger! I’m excited!)

1 1/4 lb boneless chicken breasts, cut into 1″ pieces

1 tbls curry powder (great seasoning to chase away the yeast!)

3 1/2 c reduced sodium chicken broth (I made my own from the roasted chicken carcus!!)

1 14 oz. can unsweetened coconut milk (GREAT to heal you of anything!!)

1/4 c. chopped fresh cilantro (using parsley again)

salt & pepper to taste

Cook rice according to directions

Heat oil in a large saucepan over medium-high heat. Add the onion, carrots, celery, garlic & ginger. Cook until veggies are tender, about 3 minutes.

Add chicken & cook until golden brown. Add the curry powder, stir to coat & cook for 1 minute longer.

Add the broth, bring to a simmer, & continue to simmer until the chicken is cooked through, about 5 minutes.

Add the coconut milk & simmer for another 2 minutes.

Remove from heat, stir in cilantro & season with salt & pepper. Spoon stew over rice in bowls, if you’ve made the rice.

Side: Not sure what side I will use tonight since this is a stew. We usually have some sort of bread with a soup/stew & THAT is out this week. Sooo, when I decide, I’ll leave the recipe on my Facebook Page. 😉


My snacks will be pretty much like last week, minus the rice cakes. And what about the wine?? I really shouldn’t, but I’m not going to say “no” completely. The supplements I am taking help me to digest the sugar in the wine better, so if I’m really jonesing for a glass, I’m not going to deny myself a glass or two.

Sorry this is such a long post, kids. But I learned a lot this weekend. Most of all, you need to go back in time. Back to before people cooked with margarine & other fake products. Most of my research led me to kitchens of the 1920’s & earlier. This is a time when people were also using Colloidal Silver to treat chest ailments, as well as many other diseases, since penicillin hadn’t been invented yet! Colloidal Silver was quite affective, but once penicillin came on the scene in 1928, Colloidal Silver was long forgotten. That is why it is being used in my detox. It works to rid the body of not only yeast, but many other infectious “bugs”! We actually use it during cold & flu season to stave off those nasty bugs! Nothing we have tried works better!

As a new addition to sjb, I am going to leave you with a “Short Cut” from my 1950 Betty Crocker Cookbook:

If you feel tired, lie down on the floor on your back, put your hands above your head, close your eyes, and relax for 3 to 5 minutes. 🙂 REFRESHING!

Love ya, kids!


Results after Day 1 of going Yeast Free!

I am happy to report that my tummy bloat is already ceasing!! 🙂 I was so happy this morning when I went to buckle my belt & I had to return to a notch I hadn’t used in…well, a while. 😉

I did stick to my plan, for the most part. While I was preparing supper last night, I caught sight of some golden raisins in my pantry & I grabbed a hand full. They were so sweet & plump. I savored every last one! But other than that, I didn’t cheat! Yeah ME!

My sister texted me yesterday & told me she was proud of me for sticking with it. I had to fess up that I have tried this “diet/detox” 2 previous times & only lasted 3 hours each time!! So I’m not really someone to be proud of. I do have better motivation this time, so I really think I’m gonna make it all the way through!

I did have a major brain fog moment yesterday. I had put some oven cleaner on a spot in my oven in the morning & totally forgot about it until last night when my daughter went to use the oven. Holy smoke balls!! So that was fun.

And I also was pretty itchy by the end of the day. I hadn’t been sweating or had huge amounts of sugar, sugar also sets off my body rash, so I believe the detox is already working & the itchiness is my body’s way of letting me know I’m on the right track!

I was pretty tired by the end of the day, which is a symptom to be expected during the next 2 weeks. I fell asleep pretty easily, but then around 10:30 I woke up & was very jittery, like I had had too much coffee. I had a hard time falling back to sleep after that. Not sure if that is a symptom of a detox or what it was, but I didn’t care for it.

Today I did have my regular cup of coffee. I just can’t drink that tea. Thinking about it made my stomach turn. I looked at the sugar content of my coffee drink & it’s less than the sugar in a sweet potato. I’m allowed sweet potatoes, so I’m putting “coffee drink” back on my OK list. 😉

For breakfast I had the pomegranate oatmeal. It was very good & quite filling! So I’m excited about that.

For lunch I am going to have left over pepper steak. That turned out so delicious, I can’t wait to have it for lunch. Plus, I’m excited that I’ve had enough of each supper meal to eat for lunch the next day. I’m not looking forward to egg salad with out the creamy Miracle Whip dressing!! ::shudder:: The longer I can prolong that meal, the better.

Snack today will be a rice cake & some yogurt. This will help with my sweet tooth & hopefully I won’t need to break into the raisins again tonight!! 🙂

For supper tonight I am making chicken breast with roasted asparagus & sweet potatoes.

And as always, I will have my lemon water with me all day.

I hope you are finding these day plans useful. I’d love to hear from anyone that is doing this detox or has done it in the past & what your experience has been.

Tomorrow I am going to share with you some of the other good things I am doing for my body besides changing what I eat. For example, I have been cleaning my face with olive oil for the past few days!! Sounds disgusting, doesn’t it? But wait until you read about my experience with it so far! I bet you’ll be trying it soon, too!

Til next time, kids!


Lumps In Your Gravy? Try This!

There are some things I just can’t get right. My mother in law’s raspberry jello salad, crispy fried chicken, & gravy. But last night I conquered gravy!!

::the personal cheer squad in my head goes wild!::


Photo courtesy of

My gravy always starts out too thin, so the recipes always tell you to add cornstarch. I add & add, but it never thickens up. Then it starts to lump up on me, even though I’ve mixed the cornstarch with a liquid before adding to the pan. By time I’m done, I’ve got a thin, lumped up, bland tasting gravy that no one wants to slather over their mashed tators. 😦

A while back, during my usual blog perusing, I read a tip that I stored away in my mental files of “try THIS next time!” I have no idea which blog it was I read this on because I follow so many, but I certainly would cite it if I remembered! Bloggers get real edgy about you not citing them. I’ve seen some pretty nasty comments left by people who feel they’ve been plagiarized. What is funny is most things that are on blogs all came from some other magazine or cookbook that came out 20 years ago, but hey, that info is THEIRS! Sorry, little pet peeve of mine that I had to have a mini rant on.

Anyway, back to the gravy! To thicken your gravy without turning it into a lumpy, tasteless goo, use POTATO FLAKES! Hush if this is not news to you! I think it’s brilliant! Last night I made Pioneer Woman’s Salisbury Steak with mashed potatoes. As I started the gravy, it was going down a familiar road. Too thin to start, added cornstarch & it immediately lumped up on me. I fished out the cornstarch lumps & remembered POTATO FLAKES! I happened to have some on hand because I love mashed potatoes & always have some instant in the cupboard for when the mood hits me! These happened to be Loaded Baked Potato flavored. I hesitated a minute thinking the bacon flavor may throw off my gravy’s taste, but then thought, hey…I bet that would make it taste even better!

It took about a tablespoon of flakes to thicken up my gravy. It worked fast, & the taste? Oh, good gravy! It was fantastic. Best gravy I have ever made!! I dumped out the cornstarch from my Argo container, cleaned it out & filled it back up with the unused potato flakes (because it is a great little container), & labeled it POTATO FLAKES, then smiled. 🙂  I will no longer have cornstarch in my house. I have no use for it! I used to use it as a GREAT diaper rash paste, but I don’t have babies of my own anymore, so I didn’t hesitate one bit about tossing it out.

So that is my helpful hint of the day. Thin gravy? Add potato flakes! They thicken & flavor all at once! Brilliant!

Til next time, kids, don’t eat lumpy gravy anymore! You deserve better!


* A little bonus for you!

Cornstarch Diaper Rash Paste

Put some cornstarch in a small dish, I start out with 2 tablespoons & add more as I go along

Add enough water to turn the cornstarch into a glue consistency, kinda like my old gravy

“Paste” your baby’s bottom with the mixture, poor remaining paste into the diaper

Diaper rash will diminish with each application. Be careful when changing the next diaper because the cornstarch will have dried into powdery clumps. Messy! But boy does it work great!

If the diaper rash is really bad, make a cornstarch bath & let baby soak in it for 10 min. or so.

This works way better & faster than the name brand diaper creams! Cheaper too!

Italian Meatball Soup

CWPW = Cooking With Pioneer Woman. 🙂 Today I am sharing her Italian Meatball Soup recipe. It is the 1st thing I have made from her new cookbook, The Pioneer Woman Cooks, Food From My Frontier.

This was our New Years Eve supper. It was pretty cold yesterday & since we had spent a good bit of it outside, I wanted something HOT and soothing for supper! There is nothing more soothing than soup! Here is the recipe as Ree wrote it…I had to make adjustments because my husband hates Italian seasonings of any kind. So I will mention in the recipe the things I left out. 😉



3/4 pound ground beef

1 large egg

2 garlic cloves

7 tablespoons minced fresh parsley

2 teaspoons lemon juice

1/4 teaspoon salt, plus more to taste (not necessary! seemed salty enough without adding more)

1/2 teaspoon black pepper

1/4 teaspoon ground oregano (left out)

1/2 cup freshly grated Parmesan cheese, plus more for serving

3 tablespoons olive oil

7 cups low sodium beef stock

2 heaping tablespoons tomato paste

2 whole bay leaves (left out)

1 teaspoon peppercorns (left out)

3/4 cup diced onion

3/4 cup diced carrots

3/4 cup diced celery

1 cup russet potato (just realized I left this out! doh!)

1/2 pound cabbage, sliced

Make your meatballs by mixing the ground beef, egg, garlic, 3 tbls. of parsley, the lemon juice, salt, pepper, ground oregano, and grated Parmesan in a bowl.

Roll into 1 inch balls.

In a large pot (I used my new dutch oven!) heat the olive oil over medium – high heat. Brown the meatballs in batches, turning to brown 3-4 min. per batch. They don’t have to be cooked all the way through because they will finish cooking when added back to the soup.

When the meatballs are done, remove them from the pot and add the beef stock. Add some salt to taste. (I did not do this.)

Stir in the tomato paste.

I skipped this next step:
Make a bouquet garni with the bay leaves, peppercorns and the 4 remaining tbls. of parsley. Tie up in cheesecloth and add it into the soup.

Bring the soup to a boil, then reduce heat and let it simmer for 30 min.

Remove the bouquet garni and discard.

Add the diced vegetables and the sliced cabbage.

Finally, add the meatballs to the soup. Let simmer for 20 min.

Serve up in soup bowls and sprinkle with remaining Parmesan cheese.

I will rate these recipes on a scale from 1-4 being there are 4 people in our household.

Example: 1 out of 4 would mean 1 out of 4 people in this house liked this recipe. 😉

This recipe got a 4 out of 4! Incredibly everyone liked this recipe and my husband went back for a 2nd bowl! Always a good sign. But like I mentioned, this did tend to be a bit salty for us, so next time I will back off the salt and I will add the potatoes!! Geesh!

This was a great start to a new year of cooking with the Pioneer Woman! If you have made any of her recipes, I’d love to hear what it was and how you liked it!

Til next time, kids!


Cooking With The Pioneer Woman

Cover of "Julie & Julia"

Cover of Julie & Julia

For Christmas my beautiful mama gave me a red porcelain dutch oven and my beautiful mama-in-law gave me the latest cookbook from The Pioneer Woman. I have been a big fan of Ree’s from the moment I stumbled across her blog two years ago. Before she wrote her 1st cookbook, I had printed off nearly every recipe she shared on her blog. Her food is delicious, easy to cook and usually is a crowd favorite around here. When the fam asks “what’s for supper?” and I answer “Pioneer Woman” the crowd goes wild! Well, I may exaggerate a bit, but they are certainly happy to hear that instead of “something I came up with”. 😉

With my new cookbook and dutch oven I decided I am going to share with you all the recipes I make of Ree’s this year. I have shared a few in the past, but not consistently. In 2013 one of my goals is to be more consistent, especially here on simplysjb.

My first inspiration to blog came from the movie Julie & Julia. I write about it here: Julie & Julia. 
And my inspiration to become a better cook came from Ree’s blog, The Pioneer Woman. 
To pay tribute to my two inspirations, I am combining the two of them into a new blogging segment called Cooking With The Pioneer Woman. I can’t cook the Pioneer Woman way every day because that would get pricy and we would all get fat! But I promise each time I make a new Pioneer Woman recipe, I will share the recipe, shoot a pic or two of it and tell you what my family thought! Are ya excited? I am! 🙂

Be looking for the 1st new recipe soon!

Til next time, kids!


Bulk Meal Prep

I’ve been hearing a lot about bulk meal prep lately. The idea is the take one day out of your week and cook and prep as much of your meal as you can then store it until you are ready to serve it. I’ve never done this, but have always thought it was a great idea if you had a whole day to devote to cooking, which I normally don’t. But because my meal planning this week utilizes the crockpot a lot, and because I seem to have a lot of crockpots…I decided to give this a try!

Here are 4 meals I have prepped for this week and it only took me 30 minutes:


Hamburgers and brawts on the grill

I have pre-mixed the hamburgers in a bowl and will let them sit in the refrigerator until 20 minute before grill time.

My hamburger mix is:

2 lbs. Hamburger

A few dashes of Worcestershire sauce

Uncle Dave’s Steak and Burger seasoning (to taste)

1 egg, beaten

Serving with Ore-Ida sweet potato fries.


Crockpot Chili

1 lb. Hamburger

1 can chili beans in mild sauce

2 cans diced tomatoes for chili

1 jar mild salsa

Fill the empty salsa jar half full of water and add to the crockpot

Simmer on low all day. When it’s done I’ll unplug it, let it cool and store it in the refrigerator until one hour before supper time. One hour before supper time, I will plug the crockpot in to reheat and serve it with warm cinnamon rolls.


French Dip Sandwiches

In another crockpot I am cooking a 3lb arm roast seasoned with salt and pepper.

I added 2 cans of Campbell’s French Onion soup and one can of Campbell’s beef broth.

This will simmer all day. I will shut it off, shred the meat, put it back into the crockpot and store in the fridge until 1 hour before supper. All I need to do is plug the crockpot back in and reheat for an hour. While the meat mixture is reheating, I’ll saute some onions. I’ll be serving them on hoagie buns from our stores bakery, topped with provolone cheese and the sauteed onions. Before I put the top half of the hoagie bun on the sandwich, I’ll put them under the broiler long enough to melt the cheese.


BBQ‘d Pork Sandwhiches

3lb pork butt roast

1 large bottle of Uncle Dave’s Sweet and Sassy bbq sauce

1 bottle of Dr. Pepper

Pour enough bbq sauce to cover the bottom of your crockpot

Place pork roast in crockpot and cover with the rest of the bbq sauce then pour the bottle of Dr. Pepper around the roast.

Let simmer all day. I’ll do the same with this roast that I did with the beef roast. Shred the meat and return it to the crockpot, store in the fridge until one hour before supper, then reheat.

I’ll be serving these with cheesy broccoli and home made coleslaw. The sandwiches taken on a whole other level of yummy if you top the sandwich with your coleslaw!

French Dips, Hamburgers and BBQ Pork sandwiches.
My 3rd crockpot is across the room. I ran out of plug-ins!

So now I’ve got 4 meals done and ready to go shortly before meal time with little prep work to do in the evenings. I’m going to be so grateful to not have to “cook” this week! Do you do this bulk meal prep each week? If so, what do you make? I would love some more ideas so I can keep this up! 🙂

Normally I write these posts in the evening and post them the next day, but we are in the 2nd quarter of the Husker game and we’re winning 35-0, so I got bored.


Happy Saturday, Kids! Til next time!