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Finding the Balance

After coming back in from taking family portraits in south Georgia, I realize my garden is starting to become overgrown with weeds. I still need to find some good chemo recipes to send to my mother. I also have some birthday shopping that had to be completed for my boyfriend's daughter. Finding the balance between work, chores and family life can be extremely challenging and stressful. Stress does raise our blood sugar.

We can find balance. We can let the mountain of things pile up in front of us; or we can change the way we think about things. It starts with a question why. Why do these things stress us out? It’s usually because we take on everything at once. It becomes overwhelming. If we break it down into bite-size chunks, it’s more manageable.

Another strategy is to cut back on the to-do- list. If we prioritize the most important things, we find other things may be able to wait until we have more time. Planning when we’re going to do some certain tasks can even make them seem easier.

We also may want to enlist help. Significant others, spouses, older children, and friends can help out with chores like washing dishes or folding laundry. It can be an unusual way to bond. It may not be our favorite way, but it works.

So now that we've strategized and maybe even started to tackle some of those chores, here’s a nice dinner treat… stuffed mushroom caps. You can even break down some of the steps, so the family or friends can help prepare it.


  • 2 tbsp olive oil

  • 1/8 cup of parmesan cheese

  • 1/4 cup Vermont cheddar

  • 1/4 cup red sauce

  • 1/8 tsp oregano

  • 1 egg beaten

  • 1/8 tsp basil

  • 4 garlic cloves

  • 1/4 cup cottage cheese

  • Salt & pepper to taste

  • 10 pitted black olives split in half

  • 12 pepperonis quartered

  • 2 portobello mushrooms


1.) Heat the oven to 400 degrees.

2.) Add olive oil in a skillet on medium heat & sauté up the minced garlic. Allow to cool.

3.) Coat the portobello mushrooms with olive oil, place mushrooms on a baking sheet lined with parchment paper opening side down & bake 5-10 minutes.

3.) In mixing bowl, combine cottage cheese, a beaten egg, parmesan cheese, salt & pepper and mix well.

4.) Pull out the mushrooms, flip over, & top with mixture in bowl, spoon the red sauce & top with the Vermont cheddar.

5.) Cook for 5 minutes, remove from oven, & allow to cook.

For more information on the nutritional value of mushrooms, check out my previous article "Miraculous Medicinal Mushroom".

This week the carnations & verbena have started flowering. I’m harvesting rosemary, oregano, & lemon thyme for teas & essential oils. I’ll be cautiously working on butter cream dark chocolate frosting. Let me know if you worked on this week's recipe. Please comment, like, share, and come back next week for more recipes, ideas, and tips. Subscribe to the website, if you would like weekly email reminders to add more recipes to your recipe book.

Disclaimer: This is not medical advice, but a compilation of research from medical sites. Make sure to see your doctor and have up to date lab work.

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