Eating With Jessie

I thought I'd share a variety of recipes that I recently made over the last week. We finally hit our summer rainy season and I can finally resume cooking, rather than just eating salad or other cold food or being too hot to eat. Be aware that this is SINGLE PERSON FOOD because I only have myself to cook for.


I get quite a bit of flack regarding my eating habits. I eat a low glycemic index foods, lean meats (mostly), no grains, no tubers, no legumes, no sugar (except for a little honey here and there), and light on the dairy (full fat butter and cream are okay). So many people hear what I can't have and aren't able to picture what I am able to eat.


I eat this particular way because it works for me. I no longer have thyroid or adrenal issues if I stick to these dietary habits. I also have great blood glucose levels due to the low glycemic index foods. If you want to know about that, just let me know and I can make a post on it.


After putting this post together over the week, it really looks like I eat a lot of bland looking food. I'm just not a great food photographer. I just make it, aim my phone, and snap a quick pic.


French Chestnut Soup & Rotisserie Chicken

This one doesn't look super appetizing. Sorry. It's good and simple. The first thing I did was pick up a rotisserie chicken from the store. I took some meat for dinner and de-boned the rest of the chicken, saving the meat in a container for later. This meal takes 5-10 minutes to make depending on how fast your soup heats up. You could easily serve this with some apple slices, a small salad, or even something like a cobbler. Also, I don't have veggies with this because I had a huge, late-lunch salad.


French Chestnut Soup (1 serving)

1 5.2oz package Chestnuts, prepared for eating (roasted and peeled)

1 cup Water

1 dry Chicken Bone Broth Packet (equivalent to 8oz bone broth; LonoLife brand)

1/2 cup Heavy Cream

1 TBSP Butter

1/8 tsp Cinnamon


  1. In a blender, add the chestnuts and half of the water. Puree until smooth.

  2. In a pot on the stove over medium heat, add the chestnut puree, the rest of the water, chicken bullion/base/bone broth, heavy cream, and butter.

  3. Stir until soup becomes hot. Avoid it boiling.

  4. Take off the heat, add in the cinnamon and stir. Pour into soup mug or bowl.

Note: I don't make this super often. Chestnuts have a glycemic index of 54 and I try to eat lower glycemic index foods.



Swai Françoise with Fennel and Cabbage

This was delicious. You may know the French "Françoise" dish by it's Italian name "Piccata". In this case, I used swai (a type of fish) and paired it with a cabbage and fennel bulb mix. I really love pairing fennel bulb with seafood. This dish is paleo, keto, and low glycemic index. Obviously, I really like capers which add tang to the dish.


Swai Françoise with Fennel and Cabbage (1 serving)

1 Swai fillet

1 Egg

1/4 cup Almond Flour

Shredded Parmesan Cheese

1/4 tsp Chicken or Vegetable Base

2 TBSP Lemon Juice

1 TBSP Butter

1 TBSP (or more) Capers

1/2 cup Cabbage, chopped

1/2 bulb Fennel, diced


  1. Make sure your fennel bulb is diced up and your cabbage is chopped into bite-sized pieces. Once you have these ready, place in a hot frying pan with a little olive or coconut oil. Season with a little salt and pepper. Cook for about 5 minutes. Place fennel and cabbage mixture onto plate.

  2. Break egg into a bowl and mix with a fork. On a plate, spread out the almond flour and some of the parmesan cheese. Turn your frying pan down to medium-hot heat. Heat oven to 350F. Have a foil-lined baking dish ready.

  3. Coat your fish in egg and the almond-parmesan mixture, both sides. Place in the frying pan. Once one side is golden brown, flip and cook the other side until golden brown.

  4. Place the fish onto the foil-lined baking dish and bake for 5-10 minutes.

  5. In the frying pan, add the butter, chicken base, and lemon juice. Once the butter is melted, turn the stove off. Let the residual heat from the burner heat the sauce.

  6. When the fish is done, add to your plate. Place the sauce over the fish. Top fish with capers.



Quick Spicy Chicken Soup

This is a very quick, easy to make, spicy chicken soup. It's been windy and drizzly outside, so it's a good day for soup. You'll notice that I keep using this LonoLife bone broth stuff. It's a dry packet of bone broth, so you could take it camping or to the office or something. I have found it in the health food section of my local grocery store next to the boxed and canned bone broth. Each serving has 10g protein, as well as collagen and aminos. It's not the same thing as regular chicken broth.


Quick Chicken Soup (1 serving)

1/2 cup Rotisserie Chicken pieces

1 dry packet Chicken Bone Broth (brand LonoLife)

1/4 cup Fennel Bulb, diced

Green Onion, diced

1 cup Boiling Water

Spices: Turmeric, Hot Paprika, Black Pepper, Garlic Powder, Salt

  1. Cut up your chicken into small pieces and place in your soup mug.

  2. Put some water into a kettle and get it heating up to a boil (what you might use for tea).

  3. In a frying pan with a little oil, lightly sauté the fennel bulb.

  4. In your soup mug, add some spices, packet of dry chicken bone broth, and a few diced pieces of green onion. Once your fennel pieces look softened, add to your soup mug.

  5. After your water is hot, fill up your soup mug with about a cup of water. Stir while you add the water.

NOTE: If you cannot find a dry packet form of chicken bone broth, just use 8-10oz liquid chicken bone broth and heat it up. Don't use the water.



Chicken and Chile Salad

I usually eat a good sized salad for lunch. My salads tend to be cabbage-based and usually have tuna, salmon, or chicken in them. This particular salad concoction is utilizing some left over canned green chiles from fish taco salad night.


Chicken and Chile Salad (1 serving)

1-1/2 to 2 cups Green Cabbage

1 2.6oz packet Chicken (in water)

2oz Diced Green Chiles, canned

Fire-Roasted Poblano Ranch Dressing, to taste

Hot Sauce or Salsa Picante Sauce, to taste

  1. Just mix it all up in a bowl and either mix in the salsa picante or drizzle over the top of the salad.



Tuna Cauliflower Casserole

I make this (or some variation of it) quite often for dinner. It's fairly quick, pretty easy, and it's hot (important in a cold climate area). If you like the idea of this quick no grain or tubers casserole, you can also try these flavor/base combos: buffalo chicken cauliflower, mexican chicken cauliflower, chicken cheddar broccoli, mustard dill salmon cauliflower, lobster cheese cauliflower (kind of like lobster mac n cheese), and supreme pizza cauliflower. It's not hard to come up with variations. I tend to use cauliflower rice as a base since it takes on whatever flavors are around it.


Tuna Cauliflower Casserole (1 serving)

1-1/4 cups Cauliflower Rice

1 2.6oz packet Tuna (in water)

1 or 2 TBSP Dill Relish

1/4 cup Mayonnaise

1/4 cup Cheese, shredded

Cheese, shredded


  1. Preheat oven to 425F. Place a ceramic ramekin in a pie pan.

  2. In a bowl, mix together the cauliflower rice, tuna, relish, mayonnaise, and 1/4 cup cheese. Once mixed, place into ramekin. Top with a little extra cheese.

  3. Bake for 20-25 minutes. Serve ramekin on a plate because it will be super hot.



Green Chicken Chili

For my last meal to share, I made a slightly-too-soupy green chicken chili. It still tastes great, but it was a little too brothy. We had a rainy weekend and this was my weekend crockpot meal. It wasn't exactly a failed meal since it still tasted good.


Slightly-Too-Soupy Green Chicken Chili (4 servings)

3/4 Rotisserie chicken meat

1-1/2 cups Water

2 TBSP Chicken Base

Spices: Cumin, Chili Powder, Garlic Powder

1/2 Yellow Onion

2 Poblano Peppers

2 Serrano Peppers

Salsa Verde

Cauliflower Rice, frozen

  1. Add the water, chicken base, and spices to a crockpot set to low.

  2. Dice up the chicken, onion, and peppers. Add to crockpot.

  3. Let this cook during the day, about 6 hours.

  4. Before serving, heat up some cauliflower rice and puree it with a little butter. Put this in the bottom of your bowl. Scoop 1 spoonful of salsa verde on that. Add some chili on top.

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