What's Up Wednesday

Scary Movies & A Healthy Treat

Wednesday

Happy Mid-Week Everyone!

Craig left for Texas this morning, but we have a special weekend away planned, and I just can’t wait!! #2DaysUntilFriday

Last night, we went to the movies and saw The Boy.

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I love a good scary movie every now and then, and this one definitely had a twist at the end I didn’t see coming. Poor Craig’s hand is probably numb today from my squeezing it so tightly at the theatre last night! If you’re looking for a jolt, this is your movie.

We took this picture last night at the movies…I’m not sure why it looks like it was taken with a 1999 digital camera…but…there you have it. 🙂

In other news, we all know I love cooking and baking…and trying to make either of those things as healthy as possible is one thing I love to be challenged with! So, this week, I made SuperMan Breakfast Bars with coconut flour and all-natural clover honey for Craig to have a healthy, but travel-ready breakfast to bring on his trips.

SuperMan Breakfast Bars

These are SUPER simple, and according to my husband, extra yummy – not to mention healthy!

Here’s what you’ll need:

  • parchment paper
  • 1  cup coconut flour
  • 1/4 cup flax seed (milled)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup coconut flakes (unsweetened)
  • 1 1/4 cup mixed nuts
  • 2 TBS chia seeds
  • 2 TBS dried blueberries
  • 1/4 cup melted butter
  • 1/4 cup clover honey
  • 1 tsp vanilla extract

Preheat oven to 350*, and line a smaller baking dish with parchment paper. (Hint: You can make it a lot easier on yourself by spraying the dish with non-stick spray for to make the parchment stick.) In one bowl, combine coconut flour, salt, baking soda soda, coconut flakes, nuts, flax and blueberries. In another bowl, combine butter, honey and vanilla. Once well combined, pour dry ingredients into wet and mix well. Press into baking dish on parchment, and bake for 20 minutes. Remove from oven and allow to cool. Once cool, place into refrigerator to chill (at least 2 hours), and then cut into squares to serve. These can be kept fresh for about a week in a zip-lock bag, refrigerated.

If you try them, let us know what you think! I have found ‘sugar-free honey’ at Aldi, and can’t wait to try this recipe for myself – Insulin Resistant Style! 🙂

Y’all have a wonderful Wednesday!!

Much Love,

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Food For Thought Friday

The Pantry Trade-Off

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HAPPY FRIDAY!!!! Wahoooooo!!! It is raining dogs and ponies here in Atlanta, but in my heart it is SUNSHINE and rainbows!! I am so excited for the weekend!! (Can you tell?)

So, as many of you know, one of our favorite things to do is cook together. Affectionately, Craig and I refer to each other as chef and sous-chef in the kitchen and we just love watching The Food Network and any cooking show together – Our favorite is ‘America’s Test Kitchen’.

At this point, my dietary restrictions are no longer merely ‘preferences’. With my insulin resistance/PCOS/etc., I cannot and do not eat sugar – which includes all carbohydrates, including any grains. If you don’t practice this lifestyle, it may seem daunting at first…HOW do you love to cook and not use flour, sugar, rice, etc.???

Actually, once you know the trades for those items, you can pretty much make and eat anything. The possibilities are endless.

One thing that’s important to note is that if a product claims to be ‘low fat’, ‘low sugar’, etc., it’s because it is filled with something else in the place of that fat or sugar. This is pure danger, and it part of the reason America is in the obesity crisis we are!

Let’s take, for example, skim milk.

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Did you know that skim milk has about twice the amount of sugar as full fat cream!?!? When the fat is removed to make the milk ‘skim’, sugar is added in its place… For more information about this, see this article… Once you really begin researching nutrition…it’s quite eye-opening…You can change your entire health outlook with just a few switches in your pantry!

So, anyway, I love to create recipes that are similar to foods I enjoyed when I still ate carbs, but you’ll notice, as explained above, that I use several items which are SURPRISINGLY low carb & sugar, such as heavy whipping cream! (Note: At your favorite coffee shop, order your lattes ‘breve’, which means to use cream vs milk. You’ll save a TON of carbs this way!)

For today’s Food For Thought Friday, I thought I would share the recipe I ‘created’ last night for our dinner, Crusted Chicken in Dill Cream. It was delicious and so easy!

 

Crusted Chickenrecipe

Try out our recipe and let us know what you think! Comment below or send us a message here!

Have a beautiful weekend, y’all! We’ll see you on Monday!

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My Choice Monday

Juicy!

Monday

See? I told you we would return! My my my, this move to Maine has been DRAINING!!! Wonderful – but DRAINING!! As a matter of fact, I’m still in need of volunteers to help organize and unpack…Any takers?

More about our lives as Maine-iacs on Wednesday, but today, let’s get down to the nitty gritty – The CORE of today’s blog, so to speak…Today, it’s all about JUICING! (Anyone catch the food/texture humor?? 🙂 ) Catch the video below for our take on juicing, and why we love it so much:

Grandma & Mama Dee – If you’re watching, just click the title of the blog in your e-mail (at the top, where it says “Juicy!”), and you’ll be re-directed to the video! If you have any questions, call me and I’ll walk you through it! 🙂

Here’s the ingredient list for my juice, in case you missed it:

Pier’s Groovy Green Juice

  • 2 small yellow apples
  • 1 bunch fresh kale
  • Several ‘stalks’ of broccoleaf
  • About 1 inch of fresh ginger root
  • 5 small radishes
  • Fresh mint, to taste
  • 1 scoop chia seed
  • 1 green bell pepper

Seriously. This may sound off-putting, but this juice is EASY to drink and delicious!! The amount above easily makes 2 juice servings – one for now and one to replace your next meal!

If you’re interested in our juicer, here is the one we purchased:

The Mega OH Mega

And… here are some great juicing recipes to get you started:

ReBoot With Joe

Until tomorrow, folks!

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My Choice Monday

Healthy & Simple…& Delicious

MondayI missed y’all on Friday!!! But work was crazy and the day just ran out on me…So I promise today’s post is going to make up for it, because you are going to come away with a brand new, super healthy, and utterly delicious recipe to make this week!

As we mentioned last week, we have been meal-planning and trust me, it is the easiest way to simplify your life and lighten your budget! You do not have to be organized or decisive to make this work for you and in the midst of it all, you will end up discovering some WONDERFUL recipes that are both healthy and extra simple to make.

Each week, scour Pinterest and Facebook and  Ziplist and your old cookbooks, collecting dust on the shelf, and find 3-4 recipes that sound like good, healthy meals that aren’t a 40-step process to make. It’s super easy to do. Instead of pinning all those recipes, print them out and make a grocery list for the week using those recipes as your guidelines.

Remember, you can create lighter lunches or “Leftover Buffet Night” from your dinners!

You really can’t even imagine how much this will simplify your life. No more, “Ugh! What can we make for dinner? There’s nothing in the refrigerator!”

It’s all planned out. With awesome dishes like this one:

Grilled Avocado & Mango Chicken

Ingredients

  • Package of chicken breasts (3-4)
  • Annie’s Naturals Roasted Red Pepper Dressing
  • (2) Mangos
  • (1) Avocado
  • (1) Jar Roasted Red Peppers
  • (1) Package of Baby Spinach Leaves

Directions

Marinate your chicken breasts in a ziplock bag filled with 1/2 bottle of Red Pepper Dressing. (I did this in the morning, prior to cooking the chicken that night, but marinate to your specifications.) Skin the mangos and the avocado, and then dice these and place aside in a bowl. Dice a red pepper (amount is to your specifications) and add to the bowl, set aside. Grill marinated chicken breasts – about 7 minutes/side. If you are grill-iterate, like me, you can use a cast-iron grill pan inside, with the same results. After the meat is completely cooked, add a little bit more of the Red Pepper Dressing to each side of the chicken, and then flip to sear in the flavor. Place the baby spinach on your plate, add the chicken breast on top and cover with the diced mango/avocado/red pepper mix. VOILA!

You can eat this for lunch the next day by turning it into a grilled chicken salad, or make extra for leftovers! So easy and so delicious!!

Well, my dears, it seems Caroline has escaped from our fence, so I need to run home and retrieve her…Goodness gracious, what a mess that little girl is! 🙂

Enjoy the rest of your Monday!! We will chat again tomorrow! 🙂

xoxo