Rockin to Ataxia

Today I was invited by a friend here where I live to a luncheon at a place in Mentone, Indiana called, Teals. Mentone is a small country town about fifteen minutes from my home.

I looked forward to going as I had been there before and they serve a nice buffet for lunch including my favorite two meats; chicken and fish.  It was good as usual. I was so proud of myself as I didn’t touch one sweet dessert and believe me, I looked them over.

I had my regular plate and a small plate in both my hands and began my journey back to my seat when all of a sudden I started to weeble wobble. I had my balance thrown off because I had something in both hands.

Thankfully, my friend is a retired nurse and am familiar with my actions. She immediately took my plates and I began to follow her but I was frozen in spot. I instantly became humiliated and embarrassed as people who were strangers were looking at me and began asking, what’s wrong?

She saw I wasn’t moving so had me place my hand on her arm and she guided me back to my seat. I thank you Vonnie for rescuing me at that moment. When I sat down my internal tremors began and my body was in overload as if I had just ran a marathon.

I told myself, no more, I am not going out in public anymore, but I knew I couldn’t hold myself to that as I like socializing too much. My heart is low tonight as I have seen this weeble wobble way too much lately. It seems to be a daily thing anymore.

My balance is definitely not improving. My Ataxia has caused me issues with my toes curling and I am beginning to have arch problems from the non-wanted stretching my toes are doing and I even see some light bruising on the side of my arch.

I really don’t want to give up going out in public but I don’t know how to fix things that happen to my body and I certainly don’t know how to respond to the odd looks and questions when I am not myself.

I have to get back on that saddle and not give up but how?



Spinach Stuffed Chicken Breast

Spinach Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts

Rated as 4.51 out of 5 Stars
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Recipe By:Laurie Wheeler
“Spinach and cheese stuffed into boneless, skinless chicken breasts. Serve with rice, noodles, or a great Greek salad!”


  • 1/2 cup mayonnaise
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1/2 cup crumbled feta cheese
  • 2 cloves garlic, chopped
  • 4 skinless, boneless chicken breasts
  • 4 slices bacon


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
  3. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
  4. Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Chocolate Chip Zucchini Brownies

Chocolate Chip Zucchini Brownies

yield: 24 BROWNIES

prep time: 15 MINUTES

cook time: 25-30 MINUTES

One taste of these Fudgy Chocolate Chip Zucchini Brownies with Chocolate Chip Frosting and you’ll agree they are the most wonderful brownie you’ll ever enjoy!



  • 1/2 cup canola oil
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 tsp vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 cup dark chocolate unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 2 cups finely shredded zucchini
  • 1 1/2 cups semi-sweet chocolate chips


  • 1/2 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup heavy whipping cream
  • 1/2 cup mini chocolate chips


  1. Preheat oven to 350°F. Line a 13×9-inch baking dish with parchment paper. Set aside.
  2. For the brownies: in a large bowl combine all the ingredients together with a wooden spoon or rubber spatula. The mixture will be very dry. Allow to sit about 5-10 minutes to let the moisture from the zucchini incorporate into the batter. It’s okay if it still remains VERY dry.
  3. Pour into prepared baking dish and bake for 25-30 minutes. Remove from oven and cool completely before adding frosting.
  4. For the frosting: beat butter and powdered sugar with vanilla and cream for about 3-5 minutes, until fluffy. Fold in chocolate chips and spread over cooled brownies. Refrigerate and enjoy cold!

Spicy Black Bean Cakes

Spicy Black Bean Cakes

Spicy Black Bean Cakes

Rated as 4.24 out of 5 Stars
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Recipe By:CHRISTINA5362
“These baked black bean cakes are easy to make and less fat than fried cakes.”


  • Lime Sour Cream:
  • 1/2 cup reduced fat sour cream
  • 2 teaspoons fresh lime juice
  • 1 small fresh jalapeno pepper, minced
  • salt to taste
  • Bean Cakes:
  • 2 tablespoons olive oil, divided
  • 4 green onions, thinly sliced
  • 6 cloves garlic, pressed
  • 2 fresh jalapeno peppers, finely diced
  • 1 tablespoon ground cumin
  • 2 (14.5 ounce) cans black beans, drained and rinsed
  • salt and black pepper to taste
  • 2 cups grated raw sweet potato
  • 1 egg, lightly beaten
  • 1/2 cup plain dried bread crumbs


  1. To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
  2. Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
  3. Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
  4. In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
  5. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.