So what a difference a few weeks makes. Since my post about my immune boosting oil roller so much has changed. I know you have all been dying(!) to hear my thoughts about COVID 19 so here goes. It has been such a strange, slow motion chain of events that sped into overdrive and smacked me in the face this week. I’m definitely feeling fearful, although I don’t think it is beneficial or productive to feel that way, so I’m trying to keep the fear at bay. Our children’s school announced a week long closure today (although I’m sure it will be longer) and luckily we were expecting it and we just plan on laying low and staying semi-quarantined and hope for the best.

I know there are a lot of angry people over the closures and its so understandable but I think it is to keep us from getting to the point where Italy is now. I’ve been reading that the reason this virus is such a big issue is because for a big chunk of people symptoms will be very mild. So they continue on with their normal routine and further the spread unknowingly. This is ESPECIALLY true for our children who aren’t being hit as hard. So what we think is just a common cold could actually be this virus and than we send the kid to school where they just keep spreading it among each other and than eventually spread to the people that can really get sick from it. So keeping our children home and away from exposure makes the most sense in order to slow down/stop the spread. However the idea that some children might not be able to eat because they depend on the school so much for food…. this horrifies me. I would love to somehow organize a way to help these kids. Peanut butter, bread, canned tuna… small things we could do to potentially help out in a big way. Hit me up if anyone knows of a group that does this or a way I could help.

This brings me to my other point for this post, I, like a lot of people went out and stocked up on some things so we could avoid going out for a bit. This is a great recipe to make and plan on eating for several meals. This recipe has been a favorite of mine since I was in the I was in the womb! My dad made it for my mother before I was born and than for me for so many years and than I have taken it on as my own recipe. Changed so many times until I got it just perfect. I love it so much!!! I love it because I can make one big batch that could probably last the average person two weeks but for me it only lasts one week, if that, ha! I also love it because it is full of super good nutritious ingredients :). I couldn’t eat it without the pineapple but I can see how that could be a turn-off maybe for some so feel free to leave out!

Spinach Souffle

• 3 packages frozen spinach
• 16 oz container of cottage cheese
• 2 cups shredded sharp cheddar
• 1 stick butter melted
• 3 eggs
• 1/2 pineapple, chopped finely (or canned crushed pineapple)

Thaw and drain the spinach and dump into large mixing bowl. Add in all ingredients. If using canned pineapple instead of fresh go ahead and use the juice too. Mix it all together and put into a casserole dish. Bake at 400 for 1 hour. Warning: if you love spinach like I do… super addicting!!!!!!!!!!!!!!!!!