Here's to the beginning meeting the end ...

This past year has been a major growing year for the Reardon clan. We have learned so much and look forward to another growing year. We double the garden this year and hope to add another bed or two in 2013, we upgraded to a super cool minivan (I don't care what you think ... this is not your mama's mini van), we have join an amazing church family and have made some amazing friends. I am learning more and more about being a school counselor and trying on several new hats this year. Michael as also is dabbling in several new interests and continues to enjoy his job and his workers. The boys are growing like weeds and bring so much joy to our blessed life.

This coming year we look forward to developing our friendships deeper, volunteering more, riding bikes (come warmer weather), gardening, I'm sure a couple home improvement projects, several friends weddings, hiking/photography (this two just go together) and go alittle deeper with our bible studying ...

Now onto food ... as I write this I am smelling some amazing creations happening in the Kitchen: Salmon and Shrimp Cakes, Sausage Cauli Rice Breakfast Bake and Cauli Fried Rice ... YUMMY

This week in food:

Breakfasts: Sausage Cauli Breakfast Bake and Banana Almond Shakes
Lunch: Salmon Cakes and Cauli Rice, Tuna Salad with apple and celery
Dinners:

Sunday: Standing Rib Roast and Brussel Sprouts
Monday: Filet, Lobster Tail, Arugula with raisins and bacon ...
Tuesday: Baked Chicken with Spinach Art. Dip on top and asparagus
Wednesday: Pork Tenderloin, Carrot Soufflé and Green Beans
Thursday: Baked Greek Chicken over Greek Salad
Friday: L/O
Saturday: Burger Patties with Sweet Potato and Carrot Fries

Amazing GF Sausage Balls

Gluten Free Sausage Balls for Christmas 

2 c. almond flour 

1 c. brown rice 

1/2 c. buckwheat flour 

1/3 c. arrowroot

1/4 c. spelt flour 

1 t. sea salt

4 t. baking powder 

1 T. onion powder

1 T. garlic powder

2 t. oregano 

2 t. allspice

2 t. ground sage

1 t. nutmeg 

* Mix together and sift  

8 oz. kerrygold cheddar

8 oz. kerrygold gouda

8 oz. kerrygold parmesan 

* Shred cheese and toss in "flour mixture"

2 lbs of pork sausage 

2 eggs 

*Mix in eggs and pork by kneading with hands and roll into balls 

*Bake 350 20-25 minutes 

(I baked mine for 20 minutes because I am going to freeze them for Christmas and will pop them in the oven for 5 minutes Christmas morning) 

Between Holiday Parties ...

Tonight I have a holiday party for the women at church and next Friday is my work party .... My plan is to be ON POINT in between. For the past couple of weeks I have had a hard time not thinking ... "What's the point ..."


Sunday - Left over Brunswick Stew

Monday - Salmon and Grilled Veggies

Tuesday - Meatball Salad (Take to Stephanie for meal swap)

Wednesday -  Chicken Fajitas w/ guac and cucumber salad

Thursday - Leftovers

Friday - Work party .... I'll be off just abit

Saturday - Nom Nom Chicken and Gravy with Cauli-Rice

December is Here ...

So the way I make my meal plan is looking in my freezer and seeing what meat I have left from meat order from a local farm ... God Bless the American farmers! This year it has been so heavy on my heart that we should buy our meat from local farmers. I believe that God's first job/career for us is a Scientist (naming the animals) and Farmer (taking care of the plants, animals and Earth). Eating this way has not busted our bank account ... really God has provided every month, wether it be a great sale at Greenlife/Whole Foods, coupons from Earthfare and great deals from the local farms. Okay enough of my soapbox ... Here's my week in food:

Monday - Crockpot Ham Roast w/Carrots and Roasted Brussel Sprouts (Co-op meal to take)

Tuesday - Frozen Paleo Lasagna (every time I make a casserole I make 2 8x8 and freeze one for later)

Wednesday - Leftover Ham and Lasagna

Thursday - BBQ Brisket (Co-op from StephanieCowart.com)

Friday - Brunswick Stew

Saturday - Pasta w/ meat sauce

Sunday - LO Brunswick Stew


Breakfast Ideas - Zucc and Carrot Frittata, Smoothies, Blueberry Muffins

Lunch Ideas - Hotdogs, Tuna Salad

Paleo Thanksgiving Menu and Links

So this Thanksgiving we are celebrating Thanksgiving with The Cowart Family Paleo Style. Stephanie and I have been search for the best of the best recipes from some of our favorite blogs. We are even tweaking some "regular" recipes to fit our Paleo theme.


Breakfast
- Banana Bread with homemade applebutter (apples from a local orchard)
- Cranberry Pumpkin Muffins (Stephanie)


Lunch
- Cranberry Orange Chicken (I used this recipe as a base for our version, 2 cans of organic whole cranberry sauce, 1 orange zested and juiced, salt and pepper, garlic and onion powder)
- Green Bean Casserole
- Sweet Potato Casserole (This one I made up after looking at several different recipes- see below)
- Stuffing (Stephanie is making this one, I think doubling the recipe)
- Pressure Cooker Kale, Carrots and Onion (Stephanie is making this)
- Brown and Wild Rice w/ Onion and Celery (We both are bring different parts for this one)
- Roasted Brussel Sprouts (Stephanie is making this)
- Rolls (From a Pamela's Baking Mix)


Dessert
- Apple Crisp (turned the pie into a crisp, using a 9x13 and extra apples)
- Vanilla Coconut Ice Cream
- Pumpkin Gingerbread Cake with Maple Vanilla Frosting (Stephanie)

Drinks
- Water with Cranberry and Lemon
- Apple Cider
- Coffee


Sweet Potato Casserole (makes two large dishes)

10-12 small to medium sweet potatoes
1 can full fat coconut milk
1/4 c. melted coconut oil
5 eggs
1/4 c. agave
salt
spices (cinn, allspice, nutmeg)

- Bake sweet potatoes. Scoop out filling into large bowl and add remaining ingredients. Use immersion blend and blend completely. Pour into your two oiled dishes.

topping

1 c. chopped walnuts
1/2 c. slivered almonds
1/4 c. shredded unsweetened coconut
1/4 c. coconut flour
1/4 c. almond flour
1 t. allspice
1/4 c + 1 T. maple syrup
1/4 c melted coconut oil

- Mix all the topping ingredients together and divide. Sprinkle onto of sweet potato mixes.


Still working on the cooking time ... Probably 350 for 45 min ...

Paleo Hawaiian Chicken

So I have all this shredded chicken and have been searching pinterest for ideas when I came across this Hawaiian Chicken Recipe from http://www.sixsistersstuff.com/2011/06/crock-pot-hawaiian-bbq-chicken.html

But I have no idea what is in the BBQ sauce they use so I thought I would try it with George from Civilized Caveman Cooking Creations  BBQ Sauce ... and the result was amazing!

Recipe:

1-2 c. BBQ Sauce
1 whole chicken cooked and shredded
1 can of pineapple chucks with the juice
2 green peppers , chopped
1 large onion, chopped
coconut oil
salt and pepper

Saute onions and peppers in coconut oil and season. Then add BBQ, Pineapple and chicken. Stir and enjoy over rice or cauli rice.

Again thank you George for your amazing recipes that helps this mama get dinner on the table ... or for tonight a church potluck!!!

Week of Nov 11-18

Sunday - Shrimp and Salmon Cakes

Monday - Sirloin Steaks, Sweet Potatoes and Roasted Green Beans

Tuesday - Cooking Club (Taking Goat Cheese w/Blueberries and Nut Thins)

Wednesday - Sausage, Rice, Cranberry and Carrot

Thursday - Pork Chops, Apples and Cabbage

Friday - Lasagna (Using Rice Noodles)

Saturday - Leftovers

Sunday - Church Potluck ... Maybe a Chili?


Breakfast: Zucchini and Italian Sausage Frittata and Smoothies
Lunches: Hot Dogs, Broccoli Salad and Chicken Salad

Salmon and Shrimp Cakes

2 cans salmon (Wild Alaskan Trader Joes boneless skinless)
2 cans pink mini shrimp (Trader Joes)
5 eggs
4 T coconut flour
salt pepper
1 small onion, minced
2 ribs of celery, minced
2 T pinnapple sage
Dash of Love (Michael told me to put that in... what a sweetie!)

Mix all the above together and make into small patties and pan fry with oil of choice (coconut oil is what I prefer)

We served them over a bed of mixed greens, tomatoes and black olives ... drizzled balsamic = YUM

Back to Normal Nov 5 - 11

This past weekend we visited my parents in Bristol TN. We racked leaves, we played spades ... we had a blast. Going home for me is such a time of relaxing and catching up. I also got to spend some time with my Grandmother Alma (99 years old). She loved some of my Paleo treats that I made ahead of time. On our travels we like to hit Trader Joes up for some goodies like Wild Alaskan Salmon 1.99 and Sunflower Seed Butter, Almond Meal and so on. So now its back to our house. Monday has been crazy already but fun! Dr appointments, birthday party and prepping for the week! Oh and LAUNDRY ... Yuk (I may just leave that for another day)

So here's my plan:

Breakfasts:
Green Sausage Sliders (I subbed pork for the beef) and Veggie Frittata
Banana and Sunbutter Shakes

Lunches:
Tuna Salad on Romaine
Turkey Roll Ups
Hot Dogs

Dinners:

Monday - Beef Short Ribs and Green Beans

Tuesday - Paleasagna

Wednesday - Dry Curry w/ Cauliflower Rice and Brown Rice (Making this for Stephanie)

Thursday - Stephanie is bring me a meal :)

Friday - Leftovers

Saturday - Steak, Sweet Potato Fries and Grilled Veggies

Sunday - Salmon Cakes

Orange Ginger Chicken with Mixed Veggies over Cabbage Lo Mein

I made this meal for two families ... I would say this serves 8-10 (You can easily half the recipe) I actually cooked the meal in two shifts to make it all fit in the pans I was using. It would all fit in a wok it you did it together.

Chicken: 

2 lb chicken breasts
1 orange (zest and juice)
1 T garlic
1 T coconut oil
1 T toasted sesame oil
1 T rice wine vinegar
2 t fresh ginger (zest)

Combine all in a 9x13 dish and refridge for a couple of hours. Bake at 350 for 30 min. Let rest about 10 min before dicing. After dicing return to pan to rest in juices.

Veggies: 

1 T bacon grease or oil
2 zucchini, diced
4-6 carrots, sliced
4 stalks of celery with the leaves, sliced
1 container of mushrooms, quartered
salt and pepper to taste
1 cup raw cashews, toasted

Heat pan on med and add grease/oil. Add zucchini, carrots and celery. Cook for 5 min and add mushrooms. Salt and Pepper veggies and add cashews. Turn off heat.

Cabbage Lo Mein "Noodles":

1 T. bacon grease or oil
1 med head of cabbage, quartered, cored and sliced
2 sweet onions, halved and sliced
3-4 T tamari sauce (gluten free soy sauce)
1 T fish sauce
1 T rice wine vinegar
1 T garlic, minced
2 t fresh ginger (zested)
1/2 c water

In a dutch over or pot with lid heat to med and add bacon grease. Then add cabbage and onions. Saute for a minute and add all the other ingredients. Cover for about 5 min and stir. Cover again for another 5 min. Remove lid and cook for another 5 min or until the noodles are nice and done.

Serve over quinoa or brown rice or just as is ... That's how I like it!

Oct. 29th to Nov.4

Monday - Kung Pao Chicken and Cabbage Lo Mein (Taking meal to Cowart family)

Tuesday - Chicken Wings, Sweet Pot Fries and Slaw (Meal from Cowarts)

Wednesday - Halloween (Pizza for the boys and leftovers for me)

Thursday - Short Ribs and Brocc

Friday - Shrimp and Sweet Potato Cakes and Green Beans

Saturday - Pork Chops with Braised Cabbage and Apples

Sunday - Salmon and Roasted Veggies


** I am planning on making some pumpkin bars this week to take for Halloween ... a nice special treat!

Vegetable Beef Soup

3+ lbs of chuck roast
2 bay leaves
salt and pepper
2 t. marjoram
2 t. allspice
1 T. minced garlic
beef and vegetable broth (8-10 cups)

Combine above and bring to a boil. Reduce and simmer for 2 hrs. While the meat is simmer prep your remain ingredients.

4 carrots, diced
3 celery stalks, diced
1 sweet onion, diced
1 bag frozen cut green beans, thawed

After the 2 hrs are up remove meat and discard the bay leaves. Add veggies and some more spices.

1 T. parsley
1 t. garlic powder

Cut meat into bite size peices and put back into soup pot. Simmer for 30 min. ... ENJOY!

Week 2 (8-14)

After 7 days on 21DSD ... I'm down 6 lbs and feel great. The first 3 days were the hardest! Once I got through that I have been pretty focus.... Except for a cup of hot apple cider ... It was a good cheat if I do say so myself! I'm look forward to this next week!

Day	Breakfast	Lunch	Dinner
Monday	Sausage Veggie Muffin	Turkey and Lettuce Wrap/ Apple and Sunbutter	Bake chicken w/ basil, topped with Spinach Artichoke dip
Tuesday	Sausage Muffin	Tuna Salad	Halupiki Cassarole
Wednesday	Shake	Tuna Salad	Grilled Ribeye, Cabbage
Thursday	Steak and Eggs w/veggies	L/O Halupiki	Dinner from Stephanie C.
Friday	Shake	Hot Dog Salad	Veggie Beef Soup/ Pumpkin Muffins (Practical Paleo – pancake)
Saturday	Eggs and Veggie	Wrap	Meatball Salad (ELaD)
Sunday	Pumpkin Pancakes and Bacon	Out for Lunch	Broccoli Soup from Practical Paleo Cookbook

Cauliflower Pizza Crust

This one was a major WINNER ... we loved it! Matthew (4) prefers it to regular pizza :)

Recipe (Makes two med size pizzas or double recipe for 2 large or 4 med)

1/2 head cauliflower (shredded or riced)
2 eggs
1 c. shredded mozzarella  or almond mozzarella
2 t. Italian spices
2T. coconut flour


Preheat oven to 450. Heat shredded or riced cauliflower in microwave for 7 minutes. While heating combine remaining ingredients. Combine cauliflower rice to egg mixture. Divide in two portions. (I use my silpat or parchment paper) Patting mixture down to 1/4 inch think crust. Bake for 12 - 15 min. Remove from oven and top with any combination of toppings. Return to oven for another 4 min. (Or you could switch to broil for a shorter amount of time)... So Yummy!

Paleo Chili w/ Pinnapple and Veggies

Today is a chili kind of day .... so after some experimenting .... we have this amazing yummy to the tummy chili packed with veggies. Serve it over roasted roasted sweet potato, with gluten free rice chips ... all sorts of ways to make this chili work for you. Enjoy! 

Recipe: 

2.5 lbs of GRASS FED Ground Beef 

2 green peppers chopped 

2 colored peppers (orange yellow or red) chopped

1 large sweet onion 

2 large carrots shredded 

1 20 ozz can crushed pinnapple in 100% juice 

8 oz of tomatoe sauce 

28 oz can diced tomatoes

14.5 oz can fire roasted diced tomatoes (the spicy kind) 

2 c water 

3 T chili powder

1 T garlic powder 

1 T parsely 

1 T cumin 

1 t. chipolte chile powder 

salt and pepper to taste 

Turn crockpot on high. Cook up ground beef in skillet (I did two batches). Dump into large crockpot keeping the grease/juice. Saute veggies (except carrots) again I did two batches. Dump veggies into crockpot. Add everything else to crockpot and mix. Adjust spices to your liking. Enjoy. 

Week 1 (Days 1-7) 10/1-10/7

My friend Stephanie and I are going for another round of the 21 day sugar detox ... should be good to get in before ALL the holiday temptations. Also getting back to work the past couple of weeks has brought on some stress cravings and some mindless nibbles at work. The last time I did the whole 21 days in the summer I kept a journal of what I ate ... I am taking some of those same meals and using them again

Monday –  Sunbutter Banana Shake, Tuna Salad, Chicken Fajitas and guac (Taking to Steph)

Tuesday – Bacon and Asparagus Frittata, Tuna Salad and Apple, Pizza Soup (from Stephanie)

Wednesday – Shake, Turkey and Pickle Wraps, Crockpot Chicken and Roasted Carrots

Thursday – Frittata, Turkey Wrap and Apple, Leftovers

Friday – Shake, Chicken Salad, Cauliflower Pizza

Saturday – Frittata, Chicken Salad, Burgers

Sunday - Eggs and Veggies, Chicken Salad, Leftovers

Sept. 24 - 30

This past weekend has been crazy ... I started yet another project in the kitchen Friday night. I painted my mint/sage green walls monroe bisque (cream) and we put up a beadboard backsplash ... leading to changing out all our electrical switches. We also attended Matthew's first soccer game followed by a fun airplane birthday party for our sweet friend Jacks on Saturday. On Sunday we spent most of the day at our rental house working in the yard then serving in the nursery at church. So as I think about planning meals for this week ... I want EASY and what I have on hand!


Monday - Burgers topped with pepper jack almond cheese and avocado, green beans and roasted sweet potatoes

Tuesday - Ladies Cooking Club (I'm bringing spinach artichoke dip from palomg.com)

Wednesday - grain-free-chicken-strips, broccoli and carrot-french-fries/ (I am taking this meal to the Cowart family for our meal co-op)

Thursday - (We are receiving a meal from Stephanie Cowart ... can't wait!)

Friday - Crab Cakes

Saturday - Leftovers

Sunday - Grilling something from the freezer

2 Weeks of Food ... 9/10 to 9/23

Two weeks ...

Monday - Oven Poached Salmon with tomato onion and basil and Zuccini Caprese Style and Baked Sweet Potato (Taking this meal to the Amazing stephanie cowart !)
Tuesday - Taco Salad
Wednesday - Leftovers
Thursday- Stephanie is bringing us an awesome chicken taco soup with avocado and lime !
Friday - Dinner at my parents in Bristol ... Roasted Chicken, Veggies and Salad
Saturday - Dinner downtown Bristol at the Best Bluegrass Festival ever!
Sunday - Dinner downtown again at Festival

Monday - Chocolate Chili topped with Romaine and GF Chips brought to me from my sweet friend Stephanie ... it was great to get home from traveling and have dinner ready for you!

Tuesday - Chicken Sausages (from Trader Joe's), Roasted Red and Yellow Peppers (TJ), diced tomatoes and onions over quinoa pasta ... quick and so yummy!

Wednesday - Coconut Chicken Curry over Roasted Butternut Squash and Sweet potato

Coconut Chicken Curry 

2 lbs chicken breasts
1 can full fat coconut milk or coconut cream
1 T or more curry powder
1 onion, sliced or chopped
dash of salt

Place all in crockpot on high for 4 hrs.
Turn to keep warm and shred chicken and put back in crockpot.

3 zucchini, diced and saute

Then add to chicken.


Roasted Butternut Squash 

Set oven to 400.
Peel and Cube Squash
Coat dish in coconut oil
Toss squash in salt, pepper, all spice and ground sage.

Thursday - Shredded Beef Burritos ... Coconut Tortillas
Friday - Ground Beef Cabbage Roll Casserole with Carrots
Saturday - Grab something out ...
Sunday - Hot Dogs and Fixins

Weekly Menu Sept. 2-8 (21 Day Detox Second Time)

Well ... school/work has started back ... last week was very emotional for me. Letting go of my boys ... but God is so faithful so FAITHFUL!!! He will always be with them and He has given me an amazing opportunity to serve in the public school system part time and my school rocks ... to top it off! I have had the best result the last time I did the 21 day sugar detox ... I am combining 21DSD and Whole 30.

Our Menu:

Monday - Cobb Salad ( Chicken, Bacon, Avocado, Egg, Tomato, Cucumber and Dressing)

I used the bones from the roasted chicken to make broth ... frugal never smelled so good! 

Tuesday - Leftover pulled pork, ABC Slaw (Eat Like a Dinosaur) and Broccoli Salad

(This was amazing and spicy ... jalos are a must!) 

Wednesday - Pork Chops, Roasted Acorn Squash with balsamic orange reduction and Green Beans (taking dinner to my friend Stephs)

Thursday - Dinner from my friend Stephanie from stephaniecowart.com

Friday - Grilled T-Bone Steaks from New Dawn Farms  with leftover cold salads from Tuesday ... then a DATE NIGHT !!!

Saturday - Taco Salad and Guacamole

Sunday - Leftovers

Here are some lunch ideas for the week:

- Turkey wraps (Mon, Wed)
- Leftover Cobb Salad (Tue)
- Chicken Salad w/ apple, onion and celery (Thur, Fri)
- Hot Dogs (Sat)

Breakfast Ideas for the week

- Sun Butter, Frozen Banana, Coco Powder and Flax Seed Smoothie (Mon, Wed, Fri)
- Hard Boiled Egg, Veggies and Avocado (great for school mornings, Tues and Thur)
- Scrambled Eggs, Bacon Ends, Veggies (Sat and Sun)

Weekly Menu Aug. 26 to Sept. 1

Well I just could not keep up with a daily post ... so now I'm gonna try doing weekly. I will add pictures as I make the food. So last week I recieved Practical Paleo's new cookbook ... it is amazing!!! So this week I am gonna try a few of her recipes out ... my friend Stephanie at stephaniecowart.com is also gonna try some of the recipes out this week ... check out her blog for her weekly menu. Stephanie and I are also goingt o try a meal swap, since our families eat very similar).

Dinners
(PP= Practical Paleo)

Sun - Greek Meatball Salad (adapting the Eat Like a Dinosaur Cookbook recipe) topping it with Practical Paleo's Avo-Ziki dressing

Mon - PP's Stuffed Italian Peppers pg 300 and Summer Caprese Noodles pg 374

Tue - Meal Delivered from Stephanie

Wed - PP's Thanksgiving Meatballs with Cranberry Sauce pg 388, Roasted Carrots and Green Beans (Taking this meal to Stephanie's family)

Thurs - Leftovers or Eating out ... this is our first full day back at work and school ... its going to be a very long day ... Parent open house at my work and Parent Night at the boys school on top of a full day of meetings and getting ready for the new school year.

Fri - PP's Broiled Lemon and Rosemary Wild Salmon pg 306 and Roasted Brocc with almonds

Sat - Smoked Pork Shoulder with Civilized Caveman's BBQ sauce ... more to come here ... Some dessert and awesome sides ...

Lunch Options 

Tuna Salad with homemade mayo, green apple, celery, onion and walnuts
Turkey wraps
Leftovers

Breakfast Options 

Swirly Crustless Quiche PP pg 240

Baked Bacon
Sunbutter Banana Choc. Smoothie
Banana Almondbutter Muffins - for the boys

Whole 30 Day 7 ... Life is a day at the Park

Today started out great ... easy breakfast of uncured bacon, half an organic grapefruit and some iced organic ginge peach tea from trader joes. 

We then met up with some friends ... then it turned into lots of friends at the local park on Signal. The boys played and ran their little hearts out. We had a picnic lunch there for the kiddos. I snacked on some sunflower seeds but waited til I got home to eat. After getting the boys down for nap and being so inspired by my friend Stephanie Cowart from http://stephaniecowart.com/ (she posts some great meal ideas) !!! I decided to get out my new Coconut Pure Wraps http://www.sunfood.com/pure-wraps-the-original-4-wraps-1-98-oz-raw-alkaline-gluten-free.html and fill it with some goodies ... I found a carrot, quarter of an avocado, a cucumber Michael picked from the garden, turkey and some salsa verde from traderjoes ... it was amazing!

Dinner will be easy since we just got back fom a quick trip to Athens, GA ... I am making some pork chops from Sequatchie Cove Farm ... their meat is amazing. I will also saute some broccoli from Signal Mountain Farms (I bought in bulk and blanched some earlier in the summer) ... more than likely I will make some rice or couscous for the boys!

All in All a great day back home ... now off to clean and unpack ... oh and the dreaded laundry!

Whole 30 Day 6 (The Baptism)

Day Six … wow … this is the day that the Lord has made and he is so good to us! Today has been very very difficult for me. First off last night after the kids went to bed I wanted a snack … I want chips or Pirates Booty! But did I do it … no way! I looked forward to breakfast. … Then we realized the hotel did not have continental breakfast so my sweet husband went to the Bistro in the hotel lobby and brought back FRENCH TOAST cover in powdered sugar and syrup. Disclaimer: I know this post is not going to reflect well on him and I would never post something bad about my one true love but others maybe in the same boat and I want to give HOPE. We then hurried and got ready and off to church we went for sweet Margaret’s baptism. The boys did great and had fun in Sunday School. After the service we went to Mr. and Mrs. Garrard’s house (Henry’s Parents) and had a wonderful time. It was a brunch so the spread was typical: Mini Ham Biscuits, Cheesy Grits, Sausage and Egg Bake (with white bread), 4 types of muffins and fruit salad. So I made the plates for the boys and made a plate of fruit salad and a small portion of ham for myself. After the brunch I hit Trader Joes to grab some great deals while Michael filled up the car and ran to grab some food for us (or so I thought). I came to the car and asked what he got me and he said “oh I didn’t get you anything, I thought you would get yourself something in there”.  What we have here is a problem with communication. In the car I said, “ I am so starving, Are you? Okay then run through somewhere and grab food while I shop.”  So here we are in the car for the next 3 ½ hours (if we are lucky) and all I can think of is bacon and eggs … I just want some meat, some protien!

So here is my HOPE for you (and for myself) … it’s not that big of a deal. Hunger is good … I am strong and determined to be healthy and I am not willing to settle because of a thing like hunger. I know I can eat in 3 ½ hours … it’s not forever. I am so proud of myself for not stuffing my face with the muffin to my left or the cheesy corn puffs to my right (traveling with kids = lots of snacks flying around the car).

Here’s my menu for today:

Breakfast: ½ larabar

Lunch: fruit salad and tiny bit of ham

Dinner: Cobb Salad from Taco Mamacita with my good friend Amber N.  … loaded with PROTIEN … I deserve it J

I get the Cobb salad without Blue Cheese and Chips ... and vinegar and oil fro the dressing!!! YUM 

I hope if you are reading this and you ever find yourself in a situation where it feels like no one is thinking of you and supporting you on your quest to find balance with food … remember you can push through, there is always time to eat later, make the most of your time (I spent most of the brunch taking pictures ... You'll see ... And these are only a few ...) 

The Big Kid Table  

The Spread ... The Fruit Salad was amazing!  

Proud Daddy and Miss Margaret  

 Like Father Like Son 

 GiGi and MVG

 Again ... Will and Toys 

Chit Chat  

 Matthew found some power tools 

 I have to get some girl toys ... My boys love the tea set

Our Crazy Crew 

 Papa J, GiGi, Meghan, Margaret and Henry

 Matthew made some new friends

 Will helping his Mommy 

Matthew was so excited about the books we got Margaret! 

Whole 30 Day 5

TRAVELING ... all the way to Athens, GA. We left around 10 am. Before leaving we finished up the garden fittatas, sausages and braised cabbage.

Picture taken the first morning ... 

We made great time and got just outside Atlanta to stop for lunch at our favorite place ... Chic fil A. Here are my reasons for loving this fast food chain ... 1- Grilled Nuggets 2- Fruit Pouches 3- Clean Playgrounds 4 - Placemat covers for the table 5 - Books in kids meal 6 - Great service ... those are just my reasons for the kids ... I guess that will do! So for lunch I got the Grilled Chicken and Fruit Salad ... I gave Issac my shredded cheese and strawberries , Matthew got all the other fruit ... while I enjoyed my veggies and chicken. When we arrived at the hotel the boys were not in the mood for a nap so we decided to jump in the pool for some fun. Then we heading over to The Garrard's house ... for a fun evening of playing, grilling and laughing. Oh and my first time hold sweet baby Margaret ... what a princess! Dinner was amazing ... Grilled Chicken Kabobs, Spring Mix Salad and Fresh Fruit. I enjoyed my meal and washed it down with fresh lemon water.

 Issac loved seeing the bouncer .... He even tried to squeeze himself into it ... it didn't work out so well! 

 GiGi, Margaret and Henry Thomas

 Will and His toys! 

 Matthew found a football helmet and fell in love! 

Michael chillin out!  

 Me and Baby Margaret ... Issac was not so sure about Michael and I holding her ...

Issac reading to Jasper through the window ...

Whole 30 Day 4

Today is a day of running errands, looking at rent properties and finding a gift for baby Margret's baptism. I found too cute books at Learning Express as well as scoring a MOM Agenda for myself and getting 20% off ... Now that we are home and the kids have been fed and down for a nap. I am off to packing for this weekend. I am so excited to be wearing my new skirt from Matilda Jane I got from the Platinum  Sale ... & $25 and pairing it with a tank I got from Old Navy for 47 cents ... total cost = 25.47 ... crazy goodness!

Again today is a day of leftovers:

Breakfast: 1/2 Sweet Potato Sausage and Garden Frittata
Snack: Cashew Larabar
Lunch:  Curry Chicken Salad on Chopped Romaine and slice grapes
Dinner: Green Beans and Beef Enchiladas

Whole 30 Day 3

Today has been another great day! I think the key for me is being prepared and planning. Stress for me leads to mindless eating. SO again repeat breakfast of Sweet Potato and Sausage Patties and Garden Frittata from Day 2. We went to our friends The Flennikens to play and have lunch. I packed the boys a mix of goodies and for myself I had leftover Curry Chicken Salad in Romaine and some carrot sticks.

Curry Chicken Salad

2 cans of chicken in water (mine is from Costco)
6-8 green onions (chopped)
1/2 c. slivered almonds (unsalted)
1/2 to 1 c. homemade mayo
curry powder to taste
dried parsley

Mix and taste ... add more love until its good ... Serve in Romaine or Pure Wraps


For Dinner I was in the mood for some experimenting with flavors ...

Thai Basil Coconut Shrimp over Red Cabbage "Noodles"

1 can of light coconut milk (trader joes)
1 T minced garlic
1/2 T butter (Kerrygold, grassfed butter or ghee)
lots of basil with stems
sea salt and pepper
pinch of red pepper flakes
1 lime
1 t. fish sauce

1 lb shrimp (mine were pre cooked ... a freebie from Earthfare)
1/2 c. whole raw cashews (toasted and chopped)

In large sauce pan add coconut milk, garlic, butter, salt and pepper, juice of a lime and fish sauce. Take leaves off basil and put stems in sauce (Remember how many and remove before adding shrimp). Chop the basil leaves and put in sauce. Bring to a boil and turn off. Add shrimp and just heat.

1 small head of red or green cabbage
1 T butter (Kerrygold)
1 T garlic, minced
1/2 c chicken broth (homemade ... never throw a chicken bone out)
2 T tamari (gluten free soy sauce)

In a dutch oven heat butter and garlic. Core and Shred cabbage. Saute for 2 minutes. Add chicken broth and tamari. Cover and reduce heat. Let simmer for 15 min.

Serve with fresh basil and toasted cashews.

Whole 30 Day 2

This morning started off with a bang. Last night I made Sweet Potato and Sausage Patties and a Frittata with kale, swiss chard, tomatoes, olives and bacon. I knew we had to run errands today so I needed a big breakfast and a small lunch. Lunch was easy apple slices (thanks to my friend Amber who did a Costco run) and leftover chicken soup. Tonight we are going Mexican ... Beef Enchiladas in Coconut Tortillas with Homemade Sauce and Roasted Veggies (Zucc, Mushrooms and Onions)


Sweet Potato and Sausage Patties

1 large sweet potato (shredded and peeled)
1 lb. ground pork sausage (mine came pre salted)
salt and pepper
Ground Sage
Allspice
Oregano
Onion Powder
Garlic Powder

Mix together with hands and form into 9 patties.
Pan fry 6 min per side in some coconut oil.

Based off of this recipe https://www.againfaster.com/en/blog/2012/04/25/sweet-potato-apple-sausage-breakfast-patties/


Garden Frittata

10 eggs beaten with salt and pepper

1/4 lb uncured bacon
2 c. chopped kale
2 c. chopped swiss chard

1/2 can black olives sliced
1/2 can diced tomatoes (drained)

Pre heat oven to 350. Grease 9x13. Cook bacon and remove from pan. In bacon grease cook greens and add in olives and tomatoes. Layer in greased pan. Chop bacon and layer on top of greens. Pour egg mixture over veggies. Bake 20 min. (Serve with fresh chopped basil)



Enchilada Sauce

1 1/4 c. homemade chicken stock
1 6 oz can organic tomato paste
1 t. pink sea salt
pepper to taste
1/2 t. oregano
1/2 t. allspice
1/2 t. cumin
1/2 t. ground coriander seed
1/4 t. onion powder
1/4 t. garlic powder
1/2 t. chipotle chile powder

Mix and heat in sauce pan. Bring to a boil and whisk to combine.

Based off of this recipe http://wholefamilystrong.com/2012/01/22/whole-mexican-family-enchiladas/

I used the recipe for the tortillas from http://www.againstallgrain.com/2011/05/04/grain-free-tortillas/... I did use chicken broth instead of almond milk and it worked great!

Whole 30 Day 1

Day One 

Breakfast : Watermelon and Water

Lunch : Romaine topped with Curry Chicken Salad and Leftover Braised Cabbage and Carrots 

Lemon, Ginger and Mint Water  

Dinner : Leftover Skirt Steak on Romaine and Fresh Green Beans from the Signal Mt Farm