It was only appropriate that December started with a day of snow flurries. Lily dilly dallied yesterday morning while she caught snow flakes on her tongue. No joke, it was adorable 🙂
When I got to work yesterday, my co-worker told me that there was a group of ladies coming in with their clothing line which is designed for the dialysis and infusion patient. The 4 girls and co-founders of Libre Clothing met at Miami University and found out that they had something in common: loved ones on dialysis (you can see their photos above). With the needs of their loved ones in mind, the girls designed clothing which allowed easy access to infusion sites as a part of a class project.
The girls were on to something and developed their idea into a clothing line. In addition to being a wonderful clothing option and gift to give, Libre Clothing donates $1 from every sale to kidney research. PLUS you can receive $5 off your first order by using the coupon code LIBRE2010 when you place your order.
For those unfamiliar with infusion access sites, they are often found in the upper arm, chest, and upper thigh. Dialysis and chemotherapy patients typically infuse in a large room and modesty can be hard to maintain when infusion access sites are in hard-to-reach places. Libre Clothing discretely places zippers in patient-specified locations (i.e. left upper arm) to help patients stay comfortable and covered while undergoing infusion treatments.
Let me just say that this idea is brilliant! Several of our patients purchased sweaters, and several already own Libre clothing items. If you know someone undergoing dialysis or chemotherapy, think to pass this company’s info along 🙂
And for yesterday’s grub, we enjoyed a classic: Chicken Pot Pie. All too appropriate for a snowy December 1st!
Chicken Pot Pie from Belle of the Kitchen
1 pound boneless, skinless chicken breast
2 cups low-sodium chicken broth
1 cup peeled carrots, sliced (about 2 medium carrots)
1 cup frozen green peas
2 cups new potatoes, cubed
1/2 cup celery, diced (about 2 stalks)
1/2 medium sweet onion, diced
5 3 Tbsp butter 50/50 Smart Balance Butter Blend
1/3 cup flour
1/2 1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp herbes de provence
1/2 cup low-fat milk
2 Tbsp port wine, or sherry
8 raw buttermilk biscuits (such as Pillsbury)
In a large saucepan, combine the chicken, broth, carrots, peas and potatoes. Bring to a boil over medium high heat, then reduce the heat to medium low, cover, and simmer for 15 minutes. Remove the chicken to a cutting board to cool. Using a slotted spoon, transfer the vegetables to a deep dish pie pan. Reserve the chicken broth in a measuring cup or small bowl. Cut the chicken into 1/2 inch cubes and transfer it to the pie pan.
Using the same saucepan, melt the butter over medium heat. Saute the onions and celery for five minutes. Stir in the flour, salt, pepper, herbes de provence; cook for one minute. Add the milk and reserved stock and cook for 3-4 minutes, until thick. Pour the sauce over the chicken mixture in the pie pan, spreading to reach the edges.
Preheat the oven to 425° F.
Top the pie with biscuits which have been flattened out and arrange the biscuits over the top of the pie. Place a piece of foil under the pie to catch any drips. Bake for 35 minutes, then cool for 10 minutes before serving. Serves 6.
Nutrition Information (per serving): 476 calories; 16.2 g. fat; 46 mg. cholesterol; 929 mg. sodium; 55.5 g. carbohydrate; 3 g. fiber; 26 g. protein
Result: On a scale of 1-to-amazing, this is amazing and beyond! Soooo good! It’s a great balance between carbs (47%), protein (22%), and fat (31%), and while the sodium is on the high side because of the processed biscuits, I was surprised to see the fiber count wasn’t higher. Regardless, a huge improvement taste-wise and nutrition-wise from your average frozen pot pie. I can’t wait to make this again! I do, however, recommend leaving PLENTY of room between your biscuits and the top of your oven during baking. Warning: biscuits may rise and BURN on the top of your oven…
Question: Are you a pot pie lover?