High Five Friday – 1-29-16

Hello! I’m linking up with Happy Fit Mama for another High Five Friday!

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We are doing a “Secret Sisters” thing at our congregation this year. I got this in the mail yesterday. It’s so nice getting an uplifting note and a little card which was obviously picked just for me. One of my biggest struggles is worrying… about EVERYTHING. It’s really peaceful to know that someone is praying for me!

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My oldest and I got journaling Bibles for Christmas/birthdays. It has really helped me to meditate on God’s word more. First I read… then I think about what I want to draw or journal. I am not artistic at all, but you don’t have to be! I just draw or write what will help me to remember the things I have read.

My oldest is so creative. She decided to make this dress out of felt for her sister’s doll. She came up with the idea and did it all by herself. She did not get the creative gene from me! I am a math/science girl! But I’m so glad she loves to be creative!

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The weather has been amazing the past couple of days. It is supposed to be 50 on Saturday. I’m really hoping to be able to play outside!

I’m loving my Shaklee team! We’re offering a “Spring into Wellness” 60 day program beginning on 2/1 focusing on our pure supplements & protein and real food! I REALLY enjoy helping people learn to nourish their bodies better!

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How has your week been?

 

Are you listening?

I am very much a type A personality. I push myself in pretty much all areas of life. It doesn’t matter if I don’t feel well, I will just “suck it up” and do what I need to do. Quite frankly, there are times when you just need to do that. I am a mom and that doesn’t stop just because I am tired or don’t feel well. And let’s face it, a HUGE portion of running is mental. However, there are also times, when I need to slow down and listen to my body.

I probably should first explain that I usually run on the treadmill in the winter. I HATE the cold (read: I live in the wrong part of the country) and I will not run in the dark. So… I took about 3 weeks off from running because of treadmill issues and in those 3 weeks, I learned some things…

Concentrating on strength training for 3 weeks is really effective at building muscle.

I REALLY love running. I missed it terribly. There were some days when I honestly thought about going outside and running around my house. Yep, I have issues.

Even though I missed it terribly, now that my treadmill issues are fixed… I am running less than I was before. It feels good to mix in some cross training and strength workouts.  It also felt REALLY good to run again.

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Listening to our bodies… this is something that I ask my clients to do ALL the time. How do certain foods make you feel? Are you energized? Do you have a headache?  How’s your digestion? I’m pretty good at listening to my body with regards to food, but I’m a work in progress when it comes to listening to my body regarding exercise.

How about you? Do you listen to your body’s cues?

Menu plan – 1-24-16

We aren’t on the East coast, but we did get a little bit of snow earlier in the week last week.

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2 happy girls and doggies!

Miss Spunky is enjoying playing basketball. She even requested that Coach Daddy let her have extra playing time. (But he’s fair and lets all of the kids play equally, of course!)

 

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I will be experimenting/creating some new gluten and dairy free pasta recipes and garlic bread recipes over the next couple of weeks in preparation for another class. It’s yummy work. 🙂 I have made the gluten and dairy free lasagna before, but I just threw it together. I’m terrible about measuring and actually writing down my recipes. So, I will try to recreate and actually write it down this time!

Sunday – Potato soup, veggies, cashew dip

Monday – Gluten and dairy free lasagna (zucchini “noodles” and nut based sauce) and I’m going to try this paleo garlic bread

Tuesday – “Refried” bean tacos

Wednesday – Homemade individual pizzas (cashew “cheese” for me!)

Thursday – Butternut squash mexican salads served with tortillas chips

Friday – Southwestern Bean Chowder, veggies

Do you like creating  new recipes?

 

Crock pot stuffed peppers

Happy Monday! I love Mondays. I’m usually super productive on Mondays. I’m not sure why except that weekends are usually crazy and I like to get my house back together on Mondays. However, it is also usuallly the toughest school day for at least one of my girls. I guess no school on the weekends throws her off. And yes, I am that mean homeschool mom who still has school on Martin Luther King  day. I figure it gets us one day extra of summer break, and I LOVE summer. You know what else I love? My crock-pot. How about you? It makes life so much easier.

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Stuffed Peppers

This dish freezes well for future meals.

1 medium onion, finely chopped (1 cup)

2 Tbs. olive oil

2 ribs celery, finely chopped (½ cup)

1 Tbs. ground cumin

2 cloves garlic, minced (or 1 tsp. garlic powder)

1.5 cups frozen chopped kale

1 15-oz. can diced tomatoes, drained,

1 15-oz. can black beans, rinsed and drained

3 large carrots, grated (1½ cups)

4 large bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion and celery, and cook until crisp tender.  Add cumin and garlic. Stir in kale, drained tomatoes, beans, carrots and about 1/2 cup water. Cook until liquid has evaporated. Season with salt and pepper, if desired.

Preheat oven to 350°F. Coat pan with heat safe oil to prevent sticking.

Fill each bell pepper half with heaping ¾-cup bean mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

I also do these in the crockpot on low for 6 hours.

Menu Plan – 1/17/16 and January Reset

The January 21-day reset is going great! I have been enjoying the strength workouts, and it really makes me appreciate how much I really do LOVE running.

I also love hearing how my clients are feeling great by detoxing from sugar – more energy, less bloating, etc…   It’s amazing what real food can do FOR you and what “chemicalized” food does TO you.

As I was prepping for the week, Little Lady helped me make some protein bites.

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Sunday – Butternut squash soup – We LOVE this soup

Monday – Bean burgers, coleslaw, roasted potatoes

Tuesday – Individual pizzas on cauliflower crust

Wednesday – Spaghetti squash with basil and creamy cauliflower alfredo

Thursday – Leftovers

Friday – Easy Black bean tacos (crock-pot – see below for recipe)

Saturday – Veggie chili

Black bean tacos

2 green peppers, chopped

1 medium onion, chopped

2 cloves garlic, minced or pressed

1 cup salsa

2 can black beans, drained and rinsed

Add all ingredients to slow cooker and cook on low 4 hours.  Serve with your favorite toppings on corn tortillas or lettuce wraps.

What’s on our meal plan this week?

 

High Five Friday – 1-15-16

It’s actually been kind of a rough week. The girls have been sick and Hunky Husband has been putting in some very long hours at work. Have I ever mentioned how thankful I am that he works hard to provide for our family?

But I have always been the kind of person who tries to see the positive in every situation, so I am linking up with Happy Fit Mama for another High Five Friday!

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Even on a really windy, snowy day… God made a beautiful sunrise.

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I am leading the Fresh Fix this week. It’s so wonderful seeing a group of ladies supporting each other!  Workout ideas are included as part of the Fresh Fix and I have really been working on my strength routine. I’m hoping to be stronger and faster for my Spring half marathon!

The Fresh Fix 5 day kick off

I love being able to read their journal entries every day.

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We’ve been fighting off sickness with our vitamins and Vitalized Immunity. We love our doctor but we try to stay out of her office if we can!

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The girls love creating their own sewing creations. Sewing is not my forte, so I’m glad they are knowledgeable enough to do some on their own.

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What would you like to high 5 this week?

Meal Plan – 1-10-16

Hello! We started school and a myriad of other activities last week.

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Looking at some cheek smears and hair using her new microscope!

With the start of the winter semester, menu-planning is a MUST!

I am also hosting a reset that starts tomorrow. I can’t wait!

Sunday – Veggie Minestrone (crock-pot)

Monday – Leftovers

Tuesday – Stuffed peppers (crock-pot)

Wednesday – Spaghetti squash with OSG Bean balls

Thursday – Veggie omelets & roasted potatoes

Friday – OSG’s Vegan Fajitas with lentil/walnut meat – I haven’t made these in forever – they are sooo good!

Saturday – 9 Vegetable Hot and Sour soup – use beans instead of tofu

What’s on your menu this week? Are you participating in any resets or clean eating programs?

Black Bean Burgers

Yesterday was Little Lady’s 9th birthday. How is that even possible?!  She requested that we go roller skating in between worship services. I’m so glad they are loving roller skating because I love it too!

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She loves these bean burgers and requested them for her birthday supper. What is great about them is that you can make them ahead of time.  They freeze and reheat very well. When I freeze them, I place parchment paper between each burger.

1 T. ground flaxseed

1 can black beans (15 oz.), drained and rinsed

1 cup grated zucchini*

½ cup chopped onions

¾ cup rolled oats (GF if needed), processed into a flour (process in food processor until flour consistency)

1-2 T. low-sodium soy sauce or coconut aminos

1 t. chili powder

1 tsp. garlic powder

1 t. dried oregano

1 t. ground cumin

Preheat oven to 350. Line a baking sheet with parchment paper or spray with cooking spray.

In a large bowl, mash the black beans into a paste, leaving a few beans intact for texture. Stir in the rest of the ingredients. Adjust the seasonings to taste, if desired. Mix well until combined.

Shape the dough into 8 patties. Pack the dough lightly to help it hold together during cooking and place the patties on the prepared baking sheet.

Bake the patties for 15 minutes, gently flip them, and bake for 15-20 minutes more, until the patties are firm and golden.

Serve with toasted Ezekiel buns or lettuce leaf “wraps.”

Can be frozen and re-heat well.

*I use the frozen zucchini from my garden. Just make sure you squeeze the extra moisture out if you use frozen.

Menu Planning – 1-3-16

Happy New Year! I hope you have thoroughly enjoyed some down time with your family over the past few weeks. I know I have!

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Painting Canvas
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The finished product

I am a huge believer that meal planning is essential in helping you reach your health and wellness goals. It doesn’t have to be gourmet and you don’t have to spend hours on Pinterest. I try to make 1 new recipe per week, but as the kids get older and life gets busier… I fall back on old stand-by’s, but I still have to plan it out, so I can grocery shop accordingly. I don’t want to spend extra time at the grocery store and I certainly don’t want to waste money!  I generally don’t plan out the side dishes either… I just keep a good selection of veggies in the freezer and raw veggies/fruits in the fridge.

Sunday – It’s Little Lady’s 9th birthday! Her birthday requests – Black Bean burgers, coleslaw, snap peas, homemade mac-n-cheese and bean brownies. She has had this menu planned out for months.

Monday –  Veggie chili

Tuesday – “Refried” beans tacos

Wednesday – Cauliflower roasted red pepper soup and chick pea salad

Thursday – Homemade pizzas with individual toppings (no cheese for me) – including vegan pesto – YUM.

Friday – Stuffed peppers, roasted potatoes, veggies

Saturday – Broccoli artichoke casserole, leftover chickpea salad

What’s on your menu for the New Year? What is the hardest part of meal planning for you?