Last weekend was just a tad busy. It was a long, five day weekend for me, but I was so thankful to have some extra time off! Thanksgiving went great! We hosted for the first time at our home! I was so excited, I absolutely love entertaining, cooking, and visiting with our families!
Friday was spent cleaning and doing laundry. My house was a mess, I was tired, and things weren’t pretty at our house! Everyone needed a little TLC!
Saturday, Taylor surprised me and we went to Fargo a day early! We were originally planning to spend the night on Sunday night for my rheumatology appointment on Monday, but we stayed two! It was so great to have some time to relax and get away for a few days.
Monday was a very dreaded day for me. I usually never scared of doctors or dentists, but today was different. I was scared out of my mind. It was so hard waiting in a waiting room full of well, much older people, possibly waiting to see the same doctor as I. We were literally the last ones to go in. I was very blessed to find such a knowable doctor. He practically tested me for EVERYTHING! They took 10 vials of blood from me, and I ended up passing out cold on the last one!
It was so scary for me! It took the longest time for me to get my vision back. They called Taylor back into the lab, and there were at least 3 or 4 nurses in with me, trying to keep me awake. Not being able to see for several minutes was the worst. After, I felt icky the entire day. Almost like I had the 24 hour flu. Achy, no energy, and just cold and clammy. Good thing we ate at Chipotle after! We were Chipotle virgins, so we didn’t have an idea of how to order, or what to expect! Nonetheless, it was VERY taste and the best part?! I had an excuse to totally pig out! 🙂
After we got home, I couldn’t wait to get my hands on some of that leftover smoked turkey from our Thanksgiving Day fest! I love smoked turkey and I knew exactly what I wanted to make, wild rice soup!
Since my appointment, I have been more thoughtful of what I am feeding my body with. I am making myself a goal, to be completely gluten and dairy free in 2016, and do more strictly of the paleo diet. I know as a farmer’s wife, I sometimes get a lot of flack for posting dairy free, gluten free recipes, but that is why. I need to eat this why for my rheumatoid arthritis. That is all. I am off my soapbox.
What You’ll Need
- 2 heaping cups of Turkey (preferably smoked), shredded
- 2 boxed of unsalted chicken broth
- 2 cups Half & Half
- 3 Medium Carrots, chopped
- 4 Medium Celery Stalks, chopped
- 1 Onion, chopped
- 3 Tablespoons Almond Flour
- 2 cups Gluten Free Wild Rice Blend (I used Lundberg Farms)
- 2 Teapsoons Olive Oil
- 2 Cloves of Garlic
- Salt and Pepper to taste
First chop all the veggies, carrots, celery, and onion. Place in a large soup kettle, along with 1 cup of the unsalted chicken broth and olive oil. Cook the veggies until translucent and tender. While the veggies are cooking, start shredding the turkey. After the veggies are cooked, add in the almond flour and stir until the mixture thickens. Then, add in the rest of the chicken broth and rice. Let simmer until the rice is soft, or about 30 minutes. Stirring in-between. After rice is fully cooked and soft, add in the turkey and cream. Continue cooking for another 10 minutes, stirring frequently. Take off from heat and enjoy!
Makes about 8-9, one cup servings