Sunday, May 3, 2015

Fabulous Friday

Can I tell you about my Thursday?

Wednesday evening my boss asks me to come in for a 5-9 am. After consulting with my family, I agreed to this. So I get home at almost 10:30. I put together my meals (breakfast, lunch, dinner, snack), and pack my boy's lunch for the following day. Then catch a shower and four hours of sleep. Yes, you read that right. Four hours of sleep.

I was up at 3:30 and out the door by 4:20. Then my boss provided fresh, like still warm from the oven with melty frosting, apple Danish. I ended up having two pieces. After work I rushed over to the base so I could get in day 3, week 1 of Ease into 5k done on the track. I had promised the boy to do it. I ended up getting 1.79 miles, and a pretty good average mph. And I was able to clean up, change, and scarf down a yogurt to clock in for a 10 a.m. start.

A nice day at work included a fantastic meal, and about 8 Jelly Belly Belly Flops. And more coffee. So tired I nearly passed out at work. Clock out at 6:30 to rush and get the boy and nephew from their youth group. Snack dinner of deli turkey, cheddar cheese and wheat thins in the car while waiting for them. No shake today, because by the time I made it home and through showers and homework I was ready to pass out.

So after about seven hours of sleep, and yesterday's Pilates Fix workout I am feeling much better. Big bowl of oats and coffee have been a great start to a fabulous Friday!

Tuesday, April 21, 2015

Transformation Tuesday

I had a great start to my morning. I woke up with time to get my sister up, poke at the nephew and son, get my workout clothes on, and then push those boys some more. They had breakfast and were ready for the bus with ten minutes to spare. It was awesome!

Here's the transformation part. I went up to the attic to complete day 16 of the 21 day fix, which is upper fix. While my disk loaded, I unwrapped my new weights. I transformed my weights from zero and 2 pound to three and five pound weights. I am sure my arms will be jelly tomorrow, but it felt so good to make that progress.

I tried very hard to hold onto this feeling as I realized when I was ten minutes from work that I didn't have my military identification on me. This meant I had to drive all the way home and back, which resulted in me being 40 minutes late. Top this off with some serious hormone surges, and I was a wreck. My take away from this is to not deviate from the plan, i.e. always wear/place put important stuff in the same place. It is important to adhere to some of these rigid structures to enable us to grow, and do the things we need to do without having to worry. There you go, a Tuesday thought, as well!

P.S. Don't let weather related internet issues get you down!

Friday, January 2, 2015

Eggnog Parsnip Muffins

My sister found this almond eggnog for the Monkey. He declared it to nutmeg-y, and wouldn't drink anymore. As I don't do eggnog, it has sat in the fridge. Then I happened upon the idea of muffins. 

I did a quick alteration of our favorite muffin recipe, and popped them in the oven this morning. My dad likes them, and the Monkey says they taste a bit like zucchini bread with a hint of eggnog. Mom thinks they maybe need nuts or more spice. I will take it for this first recipe of 2015.

Eggnog ParsnipMuffins 
Makes 2 dozen

3 eggs
3/4 C coconut oil, melted
2 C parsnips, peeled and grated
2 C eggnog
1 C coconut sugar
1 teaspoon Chinese five spice 
2 teaspoons baking soda
1 1/4 C sorghum flour
1 1/4 C brown rice flour
1 C sweet rice flour
1/4 C tapioca starch

Preheat oven to 350 degrees F. In a medium bowl, whisk together dry ingredients. Set aside. In a large bowl, beat together eggs and oil. Mix in sugar and parsnips. Alternately add eggnog and flour mixture until combined. Scoop into muffin cups and bake for 30 minutes or until a knife inserted comes out clean.

Friday, August 29, 2014

Cheater Refried Beans

It has been an extremely busy summer filled with planting, replanting, work, and summer camps (for the Monkey).  It has, also, been filled with farmer's markets, which in this house means leftover sample jars of jams and jellies that need to be used up.

These jars are from my mom and aunt's business, Hundred Acre Farm. They added a fourth market this summer, which has increased the number of little jars in the fridge. The fruit ones get ten eaten easily enough. The herb and pepper ones not so much since I am really the only one in this house that likes them. This recipe was born from trying to figure out what to do with those jars.

Cheater Refried Beans

1 can black beans, drained & rinsed
1 can pinto beans, drained & rinsed
4 oz. habanero gold jelly (or other spicy jelly)

Dump in your small crock pot, and cook on low for three hours. Take your potato masher, and mash them to your desired consistency. Serve warm with rice or in a tortilla. Makes 4-5 servings.

Tuesday, May 20, 2014

Half Birthday Dessert Pizza

The Monkey's birthday always falls around Thanksgiving. Last year with the move and  the craziness of December, we never got to the friend party. So we decided to host a half birthday party this past weekend. It was a beautiful day complete with a huge bounce house, pizza and eleven kids ranging in age from 4-10 plus one infant.

The Monkey had seen a dessert pizza in one of the cooking magazines that lay around our home. We ended up with something slightly different, but the results were phenomenal. I had kids asking for seconds and thirds. The base of it was Grandma Darling's Sugar Cookies pressed into three 9-inch pie plates. We were playing with it in this new form so really aren't sure how long to bake. Start with 10 minutes and add on until the edges start to turn golden. Cool and add white chocolate frosting, 2 tablespoons of corn free strawberry jam, and 4-5 strawberries cut like pepperoni. Coconut flakes are optional.

White Chocolate Frosting

1 stick butter, softened
4 oz. white chocolate baking bar, melted (I used Hershey's)
3 cups powdered sugar
2-3 tablespoons almond milk

Beat butter until creamy. Melt the chocolate in a glass bowl in the microwave. Two minutes was just about right for just getting to the liquid phase. Again by 15 second intervals to ensure that you don't burn it. Add the powdered sugar by 1/2 cup increments. Beat in white chocolate. Milk should be added a tablespoon at a time until the frosting is creamy, but not soupy.

That's my green, jumping Monkey!

Thursday, May 15, 2014

Jalapeño Sausage Stew

Have you noticed how much I love my crockpot? Or how I like to chuck stuff in to see what happens? 

I am a dump and pour kind of cook, and it suits my sense of whimsy. Yes whimsy. I never cook the same dish twice. Or not exactly the same. This particular one ended up needing some brown rice to cool it down. I love me some spice!

Jalapeño Sausage Stew

1 package jalapeño chicken sausages
1/2 bag butternut squash
2-3 zucchini, diced
2 cans diced tomatoes with green chilies 
1/4 bag fresh spinach

Dump and cook on low for 4 hours. Makes 6 servings (2 green, 1 red 1 yellow with rice)

Friday, April 18, 2014

Crockpot Quinoa Take Two

Or maybe it is more take 300. I have been modifying my crockpot meals just a little each time. This one utilizes quinoa and some amazing new chicken stick. Have you tried any of the new infused broths? Amazing!!

Spicy Crickpot Quinoa

2 cups Mexican tortilla infused chicken broth
3 summer squash, chopped
2 zucchini, chopped
5-6 small peppers, sliced
1 cup quinoa
2 chicken breasts
21 day fix southwestern seasoning

Dump everything in the crockpot. Put chicken in on top, and sprinkle with seasoning. Cook on low for 8-9 hours.

Makes 4 servings (1 red, 1.5 yellow, 1 green) with 2 additional servings (1.5 yellow, 1 green)