It has been a great week for my RA. I hadn't been able to wear my wedding ring for several months. My ring finger would swell off and on so I would take my ring off here and there. One time I took my ring off in my house and forgot where I laid it down. Thankfully I found it pretty quickly, but decided at that point I was going to put it in a safe place until my finger was back to normal. It has been a week that my ring finger has been able to bend easily again and the inflammation is gone. That is how my recovery has gone, and from the other info I have read it is common. The swelling/pain moves around here and there, but as long as I stay on my Vegan eating and keep the fats in my diet to a bare minimum the pain eventually dissipates. I go in for my next blood draw on Oct. 10th and I am hopeful that my previous RA marker (25) will have lowered even more. This plan works. I am so grateful!
My sister sent me a great recipe today. I adapted it to make it Vegan. Here is the recipe:
2 Bell Peppers, cut in half with ribs and seeds removed.
1 can Black Beans
1 c Corn
1 c Rice or Quinoa
1 tsp Garlic powder
1 tsp Cumin
1 tsp Chili Powder
Salt
Pepper
1 c Vegan Cheese
1 1/2 C Hatch Red Enchilada Sauce (or any Vegan option)
Preheat oven to 375 deg. Place a thin layer of red enchilada sauce in the pan, lay bell pepper halves down open side up. In a mixing bowl combine beans, corn, rice or quinoa, garlic powder, cumin, chili powder, salt and pepper, cheese (saving a bit to sprinkle on top). Fill the bell peppers with the filling. Pour remaining enchilada sauce over the top of the bell peppers, sprinkle with cheese. Cover pan loosely with foil. Bake for 40 minutes.
We all loved this dish. Super yummy!
