Well… we’ve been having some interesting weather, to say the least. I can’t remember the last time there’s been a solid 10 days of rain in the forecast, but perhaps we can look at this a different way. Tomorrow is July’s full moon, which coincides with entering Leo. Summer birthdays, what’s up!?
There’s a few cool things to note. This will also be a lunar eclipse — which, while we don’t be able to see it from North America, we will definitely know it’s happening. In a literal sense, eclipses both “reveal” and “conceal”. This is especially poignant when you think of all the Leo energy floating around – powerful, loud, and very present — anything that needs to be addressed will come forth, and anything that needs to take a back seat will no longer be a part of our lives for the time being.
Though this may seem like the perfect time to take action on whatever is happening, wisdom says it should be done gently. If it suddenly feels like you r life is under a microscope and you’re noticing everything that needs to be fixed, don’t go dump your significant other, quit your job or anything else crazy. Doing so with an iron fist is not the best way to go about it. Be calm, diplomatic, and ensure you’re thoughtful in your problem solving during this time.
Ya know what else starts today!? Mercury retrograde! I feel like this is one of the most common things that solicits laughs and eye rolls, because this really shakes those who are heavily immersed in astrology, or earthly energy in general. Retrogrades tend to bring about setbacks, mishaps, miscommunications, and general… un-pleasantries. Things just seem “harder”, and even those who don’t feed into Astrology notice that something just doesn’t seem right. I think the best remedy to this is to really just cut yourself some slack. Unless you’re truly letting things slide in your life to the effect that it will have long term negative consequences, live a little. Mistakes happen, crap happens… and Mercury will get its @$%& together soon.
Who’s hungry? I am! I’ll leave you with some delicious PALEO! Buffalo Chicken Dip. No dairy, no problem. Kite Hill makes a really convincing almond milk-based cream cheese that melts just like the real thing. If you’re feeling a little naughty… sprinkle some cheddar in there. I won’t tell. I used my instant pot for this, but you could just as easily use a regular oven — it just takes longer.
Buffalo Chicken Dip (Paleo, Keto-Friendly!)
Prep time: 25 min
Cook time: 25 min
Serves: ??? about 5 as an appetizer (but I could likely eat this myself
- 2 boneless skinless organic chicken breasts, shredded
- 1/2 cup Frank’s Hot Sauce
- 8 oz Kite Hill plain cream cheese
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, finely chopped; ribs and seeds removed
- 1 heaping tbsp of paleo-friendly mayo, like Primal Foods Avocado Oil Mayo
- optional for keto/non-strict paleo followers: 1/2 cup shredded cheddar cheese
- 2 stalks of scallions, sliced thin
- pinch of salt and pepper
- First, cook your chicken. In an Instant Pot, place your chicken breasts in and add chicken broth until just about covered. Cook on poultry/meat setting, following the Instant Pot directions for steam release. If using an oven, preheat oven and bake broth covered chicken in a Pyrex dish at 350 for 35-40 minutes, or until temperature registers 165 degrees. I prefer the instant pot because it gets that juicy crockpot feel, but much faster.
- Meanwhile, as your chicken cooks, sauté your onion and red pepper on a large skillet over medium heat until just about browned. Remove from heat and set aside.
- Once the chicken cooked (and your instant pot is properly depressurized), remove from heat, allow to cool and set aside. I tend to shred my chicken after it’s only slightly cooled because I feel it’s easier while it’s still a little hot. Once shredded, add to a large mixing bowl.
- Next, add your cream cheese and mayo to your bowl, mixing thoroughly. Continue to mix, next adding your peppers, onions, Frank’s sauce, salt, pepper, and most of your scallions. You only need a few for a garnish, so be generous with mixing the rest in. Add your cheddar, if using.
- Once mixed, add mixture to a greased Pyrex dish — I used a 5×7 so the mixture was thicker and wouldn’t burn.
- Bake at 350 for 20-25 min, until starting to bubble and turn golden brown on the top. Remove from heat, and allow to cool. Garnish with remaining scallions, and serve with celery or sweet potato chips.