Cutting the Cord...(in the kitchen)

I know, I am a huge control freak. Everything is done on a schedule, organization is a must and I pretty much run our lives like this. Although I have gotten much better with the kids as far as finally letting them take care of their own rooms and back packs, putting away laundry, etc. I still have a real difficult time cutting the cord when it comes to the kitchen. Not sure why, maybe because I am such a neat freak that I figure if I just do it all it will be easier to clean up.  Or me thinking that the kids will cut themselves, catch something on fire, heck who knows. We all hang together in the kitchen since we have the family dining table and homework area with kitchen all in one place, I feel like since we are all together then the kids are participating.

It was not until the other day when I went to pick Faith up from a field trip. Her fourth grade class was taking off for the night to one of the old Adobes here in the area. While there, they would be learning to live off  the land so to speak. Making homemade waxed candles, weaving baskets, cooking the meal. Faith was not going to be spending the night at the Adobe, but she was able to spend the entire day with her class. I had driven out to pick her up and as I entered the courtyard area it had hit me like a ton of bricks, there she was at her "station" cutting onions and preparing the dinner. I felt the huge grin grow across my face and could not help but think "wow, how cute is that". Then the emotion hit me, Faith was cooking and loving it.

Heading home in the car, all I could do was listen and soak up the stories she had from the day and then hearing the excitement talking about cooking. "Mom, I know how to cut and I want to help with dinner". She was so excited, the freckles on her face were glowing. "Of course princess, we will start when we get home and cleaned up" (again, schedule first). Dinner was an easy one, stir fry. So I set her up and let her go to work. Washing and cutting all the veggies, then she was asking for something more to do. Once the chicken breasts were cool, I let her cut those up and shred them. I don't think dinner has ever been so good. I had finally cut the cord and guess what? It was okay. It was better than okay. We talked, we had fun, she let me take pics. Although we are usually together in the kitchen, this night was different, it was special. Faith is turning 10 this weekend and at the same time, she is becoming my little lady.

Stir Fry Dinner
*NOTE* I do not measure (unless I really need to) so if you try, go with what is good for you

Chicken Brest (up to you how many)

Celery
Mushrooms
Red Onion
Green Onion
Carrots
Zuchs
Yellow Squash
Cauliflower
Ginger
Sea salt
Light Olive Oil
Brown Rice

Add all veggies together and saute until your liking in the olive oil

when done remove and put in bowl, set aside
cook chicken with low sodium soy
ginger (fresh is best) just grate
pepper
and low sodium or sodium free chicken broth

Add the veggies to the cooked chicken and toss together

Serve on top of brown rice :)

Healthy Mac and Cheese .....can we?

A Fitnessmom fan asked about "Healthy mac and cheese"....I knew I have heard of many recipes for this comfort dish, but never really dove into it.  If and when I make this here at the house (rarely) I stick with the good old familly recipe that I grew up on.  So, I did some work and research on this coming up with some pretty tasty ideas.

Nonstick cooking spray
Salt
4 ounces whole wheat macaroni
1/2 cup onion-garlic puree
1/2 teaspoon dry mustard
Pinch cayenne pepper
1 cup shredded 50 percent reduced-fat cheddar
1/3 cup nonfat Greek yogurt
1/4 cup whole wheat panko bread crumbs
1/4 cup grated Parmesan

Preheat the oven to 425 degrees. Mist an 8-by-8-inch baking dish with cooking spray; set it aside.

1. Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions, drain.
2. Meanwhile, bring onion-garlic puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in cheddar until melted. Remove from heat and whisk in yogurt.
3. In a medium bowl, toss the macaroni with the cheese sauce. Season with salt to taste. Pour the mixture into the prepared baking dish and sprinkle panko over the top. Top with Parmesan.
4. Bake until Parmesan is melted and macaroni is hot throughout, about 10 minutes.
5. Nutrition facts per serving (about 2/3 cup): 237 calories, 17g protein, 31g carbohydrate, 7g fat (4g saturated), 3g fiber

Here is a tip from Chef Rocco DiSpirito....this is in place of the traditional milk, butter and flour mix...

Bechamel sauce (a mixture of milk, butter, and flour) plays a starring role in traditional mac and cheese recipes. DiSpirito uses this aromatic blend of onion and garlic to build flavor and texture without fat (makes 1 cup).

Step 1

Combine 1 large Vidalia onion, 9 garlic cloves (roughly chopped), and 1/2 cup water in a microwave-safe bowl. Season with salt and black pepper to taste.

Step 2

Cover the bowl tightly with plastic wrap and microwave on high 10 minutes.

Step 3

Pour the mixture into a blender; blend until smooth. Season with salt and black pepper to taste. (Store in a covered container in the fridge for up to 72 hours.)

 

Another version of healthy mac and cheese

1		small head cauliflower, cut into 1-inch florets
1⁄2	c	whole-wheat macaroni
		2 whole cloves
1⁄2		small onion
2	c	nonfat milk
1		bay leaf
2	T	unsalted butter
2	T	all-purpose flour
3⁄4	c	grated Gruyére, divided
2	t	chopped chives
1	t	red pepper sauce
1	t	grated nutmeg
		Salt and freshly ground black pepper
		Worcestershire sauce

Preheat oven to 425°F. Fill a large pot with water and bring to a boil. Cook cauliflower for 2 minutes. Remove and plunge in ice water; drain. Keep water boiling and cook macaroni until al dente; drain and set aside. While pasta cooks, press cloves into onion and let sit for 10 minutes.

In a medium-size pot over medium heat, bring milk and bay leaf to a simmer with clove-studded onion. In a medium heavy saucepan, melt butter over low heat. Mix in flour and cook for 2 minutes. Remove bay leaf and onion, then whisk milk into flour mixture; cook for 10 minutes more or until mixture comes to a simmer.

Add half the Gruyére; pass mixture through a fine sieve. Add chives, red pepper sauce, and nutmeg. Add salt, pepper, and Worcestershire to taste.

Spread macaroni and cauliflower evenly in a 12- by 10-inch ovenproof dish, pour sauce over both, and sprinkle with remaining Gruyére. Bake for 20 minutes.

(1 1/2 cups): 267 calories

14 g fat (45% of calories)

8 g saturated fat

24 g carbs

14 g protein

3 g fiber

395 mg calcium

1 mg iron
159 mg sodium

Every thing can be modified....less salt, watch the cheese, etc.....but these are a few "healthier" versions.

 

 

Date Night Dinner

So it's Date Night Dinner.  I was in the mood for Pesto.  Normally eating pasta/carbs in the evening is not what the hubby and I do, however it's Pesto!  Homemade Pesto mind you! The recipe I have chosen for the night is under 500 cals (416 to be more precise) with 32 gr. carbs .  Of course, it is all about portion control with a dinner like this, but with regular workouts and exercise, then why not? 
 Linguine with Pesto, Chicken and Spring Veggies...
This is for 4 servings, so we had leftovers.

6 ounces whole-wheat linguine
3 tbls olive oil
1 clove garlic
pinch of sea salt
1 1/2 cups fresh basil
1/2 cup shredded parm cheese
2 tbls water
1/2 tsp lemon zest
1/2 pound boneless-skinless chicken breast
cut these into 1 inch pieces
fresh pepper to taste
1/4 med onion
1 cup jarred artichoke hearts (drain them)
1/3 cup white wine
6 ounces asparagus
cut into 1/2 inch pieces
2/3 cup frozen peas
1/2 cup fresh squeezed lemon

Okay, so like with most recipes...we modify, or change it up...for example I had cooked chicken breast leftover on the fridge so added that.  I am not an asparagus fan, so ixnay on the "gus" and give or take on the other ingredients.  As always, sodium count...it will be in the parm cheese, and the pasta already, so the sprinkle of sea salt is just for the heck of it and good luck over the shoulder.  Everything goes right into the blender.  Just easier and it will all end up in the same place anyway.

Cook the pasta, drain and set aside.  Cook your chicken, set aside.  Heat pan with with olive oil and cook onion until softened, add artichoke hearts and cook until slightly broken down, stir in the wine.   Add the asparagus and cook until crisp-tender.  Add everything together and mix then add pasta fold together and serve.

You don't need a side dish with this dinner.  Make yourself a pitcher of ice water, with the leftover lemon wedges and ice.  And there you have it, Date Night  Dinner.  This was a good one with some candles lit and sitting on the couch catching up on the DVR!

Sneaking in the Sweet Potato....:)

Okay another night after swim practice and little league...what to do?  I had not had my normal "game plan", and I knew it was "Date Night Dinner" with the hubby.  Date night dinner, is when the hubby and I get the kids fed with their own meal, then he and I enjoy a quiet dinner after they are in bed.  This works because of our busy schedule, since we rarely go out on weekends nights.  So date night has to be on a school night.  The kids are in bed by 8:00, so we are still able to eat at a decent hour.This is just once in a while, normally eating even this late is not so great, but it works.

Pasta was going to become dinner for the kids.   Pretty standard, however I was out of things for their salad.  How can I get a veggie into them?  Bingo, the sauce, and as luck would have it, I had two sweet potatoes I had just steamed during the day in the fridge.  Pretty easy and here is how it goes..

1 can tomato sauce
2 sweet potatoes
sprinkle sea salt (for taste)
1 garlic clove
1/4 cup almond milk
blend

Heat in the pan before adding pasta, mix and serve, then wait.....yep just wait to see if they notice.  Don't say a word, just chill.....Oh my, both bowls wiped out and one for seconds!  Success, yes, sneaking in the sweet potatoes and they never even knew.

Sweet Potato, shhhh - they will never know :)

Most Fav Flower Ever!!

While cooking this very clever meal for the kids, the hubby comes home from work and again just randomly shows up with another batch of flowers....(this time my most, most favs...Gerber Daisy) I love them and him! Just a small touch to add to the kitchen, enjoying my family, happy with my meal plan for the night and counting my blessings.  All while thinking whooo hooooo I sure hope someone tries this recipe out for their little ones. 

Even Stryker loves a little sweet potato sometimes :)

Faith and Stryker.....

Veggie Tacos....Great Idea...

Okay so I found the coolest recipe today for Tacos....using Cauliflower and Mushrooms as the "meat" of the meal. This is great, I hate tacos, I hate cooking tacos, eating the taco...my family would eat them every night if they could. Normally we use ground Turkey when we make them, however when I saw this recipe I was in Taco heaven! So I have taken the original and posted it here, the photos are mine from tonight. Everything was in the house already (again, always shop "clean" and you will eat clean).

Cauliflower and Mushroom mix

Mix with added chicken and sauce/season

Done

As always, I did modify the recipe, in this case I cooked two chicken breast sliced thin in  light olive oil, then cooled the chicken. Once cooled, I shredded it. I also added black beans to the recipe. Just from the can and washed. Everything else was as is and dinner was Awesome! We like our taco shells steamed (use white corn all the time) the kid however, wanted me to make "crispy tacos", so I cooked their shells in light canola oil.  Kids ate two each, so that is "success".  Noah did pick out large piece of Cauliflower, but we got through it. Here is the recipe I found, try it.  I will never add meat to the tacos again :)

2 tsp olive oil

1 small onion, diced small (1 1/2 cups)

2 large cloves garlic, minced

1 lb cremini mushrooms, stems trimmed, roughly chopped into small pieces

1 cup cauliflower florets, roughly chopped into small pieces

3 tbsp tomato paste

2 tsp chile powder

1 tsp ground cumin

1/2 tsp sea salt

1/2 tsp fresh ground black pepper

1 cup frozen corn kernels

12 small corn tortillas

5 large Romaine lettuce leaves, sliced into 1/4-inch strips

1/2 avocado, pitted, peeled and cubed

1/2 cup grated low-fat cheddar cheese

1/4 cup low-fat sour cream

INSTRUCTIONS:

1. In a large, high-sided skillet, heat oil on medium-high. Add onion and sauté for 5 minutes, until begins to soften. Stir in garlic and sauté for 30 more seconds.
2. Add mushrooms and cauliflower and stir constantly for 2 minutes, until vegetables start to release water and shrink. Continue to cook, stirring occasionally until mushrooms are about half their original size and cauliflower is fork tender, about 15 minutes.
3. In a small mixing bowl, whisk together tomato paste, 1/4 cup water, chile powder, cumin, salt and pepper. Add to mushroom mixture along with corn. Stir to combine, then cover. Reduce heat to medium-low and simmer for 15 minutes.
4. Warm tortillas over the flame of a gas stove or in a warm oven. To assemble tacos, fill each tortilla with 1/4 cup mushroom filling. Top with lettuce, avocado, cheese and sour cream, divided evenly.

Let's Talk Green

Food and color, it seems we are coming up short in terms of eating a variety of fruits and veggies.  Did you know that 69 percent of Americans don't get enough green; 78 percent don't get enough red; 86 percent don't get enough white; 88 percent don't get enough purple/blue; and 79 percent don't get enough yellow/orange?  It seems we tend to eat the same produce over and over again. I know that even I get myself into a "routine" and I talk about fruits and veggies ALL the time. Let's dive into this......

Artichokes

Peak March - May

Seek out deep-green, heavy artichokes with tightly closed leaves that squeak when pinched. Storage: In the fridge, in a plastic bag, up to five days.

Peak February - June

Aspargus - Buy vibrant green spears with tight, purple-tinged buds. Thin spears are sweet and tender. Storage: Trim the woody ends. Stand the spears in a bit of water in a tall container; cover tops with a plastic bag. Cook within a few days.



Green Beans - Good beans have vibrant, smooth surfaces. The best are thin, young, and velvety and will snap when you bend them gently. Storage: Refrigerate unwashed in an unsealed bag for up to one week.

Peak May - October

Broccoli - Look for rigid stems with tight floret clusters that are deep green or tinged purple. Pass on any with yellowing heads—they're too bitter. Storage: Refrigerate in a plastic bag for up to one week.

Peak October - Arpil

A ripe kiwi will be slightly yielding to the touch. Avoid mushy or wrinkled ones with an "off" smell. Storage: Let kiwis ripen at room temperature. To speed up the process, place them in a paper bag with an apple or a ripe banana. Once ripe, refrigerate kiwis in a plastic bag for up to a week.

Year Round

Year Round

Romaine Lettuce - Look for crisp leaves that are free of browning edges and rust spots. Storage: Refrigerate for five to seven days in a plastic bag.

Grilled asparagus

1 - Bunch of Fresh Asparagus

1/4 olive oil

Kosher Salt and Course Ground Pepper to taste

2- Lemons Zested

Blanch asparagus let cool. Toss with olive oil and sprinkle salt and pepper. Grill until char colors set in... Place on platter top with lemon zest.

Spinach Salad

1/2 pound of Fresh baby spinach leaves

1/2 pound of goat cheese crumbles

1/2 pound cooked bacon but in ribbons

1/2 pound sliced Crimini mushrooms

1/2 basket Mission figs (if not available sub 1/4 dried cranberries)

1/2 red onion sliced

Your favorite Vinaigrette. I use Apple/ Balsamic vinaigrette

Toss all together serves 4

 

Splurge

Okay so the hubby and I  headed out Friday for our "Field Trip", off towards Marin,CA.  Our fav shopping destination Corte Madera.  However, we had a time limit, due to the fact that the kids were to be picked up by mid afternoon from school.  So this is how it went...the shopping area is so large it is on both sides of the 101.  We knew we could not possibly spend the entire day shopping and get back in time, so we opted to stay on one side of the freeway....the side with the PF Changs.  We have to have lunch after all.  This is where it gets important, so pay attention. 

Now I am all about eating healthy, watching what we eat, how much, counting cals, paying attention to sugar content in this and that, sodium, carbs...etc.  However, a few things came to mind when I walked through the door.  My head was completely in "work mode".  Hmmm, how can I do this and go back to Fitnessmom and preach about eating?  I can't, I have to be totally honest and since I am going to do this, heck I might as well splurge a little and call it "research".  Yes, research, l love it perfect, I can sit and order and eat all while doing this for the good of the Fitnessmom fans.

Let me start by saying I did my best to try to stay somewhat smart.  The menu at PF Changs did  not have any nutrition info printed by the food choices, there is nothing noted about how much sodium or anything else for that matter.  It did say however, "highest and freshest quality ingredients".  So I just took a deep breath and ordered away.

SPRING ROLLS

Crispy spring rolls filled with fresh vegetables and served with a sweet & sour dipping sauce

 CHANG'S CHICKEN LETTUCE WRAPS

Our signature appetizer. Wok-seared minced chicken, mushrooms, green onions, and water chestnuts served over crispy rice sticks and served with cool, crisp lettuce cups

SEARED AHI TUNA *

Sushi grade ahi tuna, served chilled with spicy mustard vinaigrette and fresh mixed greens

GINGER CHICKEN WITH BROCCOLI

Chicken breast stir-fried with green onions and ginger and centered in a ring of fresh broccoli
LO MEIN
Stir-fried noodles and vegetables with a choice of beef, pork, chicken, shrimp or vegetable

  Okay, so I am being totally honest, totally real, I DO NOT suggest eating like this every week.  We start to order and I could see the look of "really"? on my hubby's face when I asked the waiter if they used "real chicken".  When it came to the "extra dipping sauces" or soy, we totally stayed away from those.  The food did taste fresh and portion control was all about this lunch.  Sure we wanted to dive in, chopsticks in hand, fighting to push each other out of the way (I was starving) however, we totally held it together served up small portions on our plates and wrapped the rest to go (great after school snack for the kiddies). 

I have to give a shout out to the Seared Ahi Tuna...I took one bite of that with the mixed green and cucumber and I was as giddy as a gal with a new pair of Coach boots!  Oh wait, I got those didn't I?  The tuna melted like butter, I was in heaven, it was amazing.

So back to the research, I woke today and was feeling fine.  Just a chill Saturday morning with family.  In fact movie in bed along with the dog was our morning hang-out time.  By mid afternoon it had hit me, done, toast, over, sluggish.  Yep my body is not used to eating like that (it has been a long time) so I knew when I was ready to pack it in for a power nap (that turned into a power coma) I woke feeling too groogy and even worse. 

What we put in our bodies is SO important, it does matter.  Sure I had chicken, broccoli and Ahi, however who knows what is was cooked with.  All the oils, sodium, etc..

My body took all day to re coupe from my splurge and I am aware of that.  I can only imagine how others feel who eat like that all the time or eat WORSE.  We need to learn to eat as clean as possible.  I am not saying don't enjoy meals out, but even in my case where I am aware and conscience of my food, I still went a tad extreme.  So tomorrow is all about protein, clean and tons of veggies.  I don't like feeling like a sloth and blah.  Food is our friend, we just need to know how to incorporate it into our lives daily and wisely.....:)

Game plan...nope Change of plans

Okay, so can I tell you? It is one of the days that I actually have dinner planned in my mind ahead of time. I knew what I was doing, I had all the ingredients and it's a school night. So turkey burgers are on the menu (veggie burgers as Faith calls them). I love to add veggies to our turkey burgers because the kids get them and I don't have to stress about the side dish too much.

Ingredients for our Turkey (veggie burgers)
Lean Ground Turkey
1/2 zuch
1/2 yellow squash
1/4 onion (yelllow, white)
few stems of pre-steamed broccoli
one carrot
Add all this to food processor and pulse
A splash of Vegie Broth (now here is where you need to watch it) even though it is 0 grams everything, the sodium is high per cup (I do not use a full cup, I use a splash)
Add all this to the ground turkey in a bowl and pour in bread crumbs (again, I don't measure) so I just guess.

A sprinkle of sea salt and some over the shoulder for luck.

I have buns warming in the oven for the kids (we go bun less the hubby and I) and know ready to cook them. I have a Wolf gas range so I don't mind cooking on the stove (besides, the grill is packed away for winter).

The you can see the broccoli puree

The pan is hot and the burgers are on....hmmm, wait a minute, this is not right.  The burgers are cooking yet they are falling apart and sticking to the stainless steel pan.  A quick phone call to the hubby at his office.  "Honey, seriously".....as I go on about the fact that my burgers are falling to pieces, sticking to the pan and it is HIS fault because he is not here to cook them for me. Change of plans quickly as the kids are at the table ready to eat....ugghhhh think, okay I have leftover pasta in the fridge and Faith loves her baked potato. Good that is a quick fix, now the bowl of ground turkey is going into the meatloaf dish and will make for a good dinner when hubby gets home, not to mention a tasty leftover for lunch tomorrow.

Check your sodium count

 

Okay so what does that tell me when the hubby walks in door from work tonight and says "Oh it smells like Chinese Food"......Really?

The Cauliflower Crusted Pizza (kudos to whomever came up with this)

Okay, so I have seen this great recipe going around and then a friend actually sent it to me with a pic and said she thought of me and thought I would love it for Fitnessmom.  I am ALWAYS up to a new great recipe (as long as I don't have to bake) so I dove in....Now the first thing about cooking as I am sure all of you know, is to follow the recipe (that is why it is there) I tend to have a bad habit of wandering off the recipe a tad, and measuring cups? Forget about it...just another dish to wash.

Crust before going into the oven

Mized everything together

So right from the start, I steam not microwave my Cauliflower like it says to do.  I don't have a "ricer" but I will grate it. I did not have Mozzarella cheese on hand so I used cheddar.  The rest I followed...so to get to the heart of the pizza, I took broccoli, zuchs, yellow squash, red bell, onion, garlic and put in food processor..Pulse so not to turn runny...then I heated all up together on the stove with the added tomato sauce, chopped mushrooms, I had a bowl of black beans in the fridge so I added those,  sprinkle of garlic salt (not too much) the cheese has enough sodium already. I figured instead of topping the pizza with veggies like normal, I would just blend all together and add warm to the top of the cooked crust (I actually cooked my crust for 25 min) then I added more cheese on top of the entire pizza (my hubby likes the cheese on the bottom) well guess what, he was not home yet and he did not make it...

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
  1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*

 Directions:
To "Rice" the Cauliflower:

Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

 Bake at 450 degrees for 15 minutes. Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).  It turned out amazing, this is one recipe we will cook again in this house.  The hubby even had seconds, and I warmed it for lunch today, it was even better.

Okay, not the prettiest, but oh so good

 Taken from Eat Drink Smile....

You Just Don't Want to Eat Breakfast? Well......

So are you trying to lose those pounds, get rid of that extra weight?  Guess what? Breakfast, that's what!   Did you know that studies show that a morning meal consisting of 400-500 cals. help you feel fuller longer?  Eating lean protein (approx 200 cals) like eggs or low-fat Canadian bacon in the a.m. can keep you feel more satisfied.  The reason behind this...Protein keeps you fuller longer than carbs do, so of course eating it at breakfast makes great sense. This can really help cut the calories during the day.

We have always heard that Breakfast is the "best and most important meal of the day", and yep, that is true.  People who have eaten breakfast every day tend to be not only thinner, but healthier because they have lower cholesterol and less risk for Type 2 diabetes than those who normally skip. Why?  Because breakfast food tends to be higher in "health-boosting" nutrients like fiber. Some of us have a hard time eating breakfast or we "don't have time"....listen I am not saying hit the alarm and jump up out of bed and whip up some food... not before that first cup of coffee anyway.
But most likely those who "skip" breakfast do pay the price later by overeating in the day.

"I don't have time to cook" excuse....WRONG I have gone over this many times on Fitnessmom, you do have time.  Breakfast wraps are perfect, you can either make them the night before and heat in the a.m. OR make that morning, wrap in foil to keep warm and go.
Anything can go into a breakfast wrap, if you are shopping properly the foods should be right at your finger tips...eggs, broccoli, spinach, rice, veggies of any kind, onion, beans....etc.

Heat up left overs

The "I Hate Breakfast" excuse,well okay, it does not have to be the standard breakfast food, take something from last night's left overs and heat it up. Make a smoothie...one of my homemade recipes...broccoli, spinach, apple, berries, Almond milk, cooked oats...you can create any kind of smoothie....pears, cucumbers, peanut butter, open the fridge and get creative.  Be careful if adding juice to smoothies, because of the sugar count.

Make a Smoothie if you don't want food

Quinoa makes a great breakfast oatmeal.  Heat 1/2 cup 1% milk, or almond milk, no fat milk, until it starts to steam.  Remove from heat and add cooked Quinoa to warm through.  Add some raisins and chopped apple and mix, top with Greek yogurt, drizzle with a tad bit of maple syrup or honey and sprinkle with cinnamon. 

Fruit, let's not forget fruit...endless amount of possibilities with this one.  The  point is, skipping breakfast is not smart, and the longer you wait to eat in the a.m., the worse off for the body...Are you eating your breakfast?

Practice What I Preach....

Hello friends...I am very guilty of not practicing what I preach...I go over and over all the time on Fitnessmom about "Goals" and making them and setting them...however, when it comes to stopping by my blog and updating, I am slacking (my blog is one of my goals)..so let's see where are we now? Well made it through the holidays, actually did a holiday season without diving into the heavy foods, drinks, dips, sweets and all the calorie-ridden meals...So that means that the hubby and I are way ahead on track for the up-coming Spring/Summer season..we started working out in October!

Oh New Years Eve...wow, we actually went out...yep first time in 14 years (that I can recall) we sent to the kiddies to mom-in-law (and I was not quilt ridden) and we had a fun night out with friends, horns, hats, libations, food, and even that famous "midnight kiss" shared with hubby...Normally it is the countdown to a new year with Anderson Cooper (who by the way, I find very handsome) and Kathy Griffin, who makes me almost pee my pants she is so funny.

January...football season...and Super Bowl..well since my team (New Orleans) was not in this year, then whatever. Try living in Northern California and having to be surrounded by all the Niner fans and the Red and Gold, while standing alone as a firm true fan of the Black and Gold...yeah, yeah,yeah...So here we are, a week (oh wait, holly beegezzious) only days away from Heart Day, you know the one...candy boxes, flowers, sexy lingerie....blah blah...well why can't every day be Valentine Day? I love when my hubby comes home from the market with one or two bouquets of flowers...and he knows exactly what I like (the more simple the better) either just plain soft colored roses or my most fav..Gerber Daisy...

you bring me a carnation ever and I will throw it at your head...those belong on some red and white checkered table cloth in some dark restaurant...Now wait..I am not saying I don't love chocolate, flowers and especially some cute sexy panties and a bra...no, no...I just think why be the "norm" on Heart Day? A new pair of jeans, a new watch, a new pair of Toms or Havianas or heck even a nice sized gift card from Whole Foods (just to spend on myself) is like gold to me.

So let's move from here...I am going to be posting more on the blog...Fitnessmom is soaring like I could not even have imagined...all of you, the fans are wonderful and so kind and motivating to me...I am humbled by how blessed I am to have taken my passion and turned it into something amazing, instead of being afraid to take the jump and go on the journey, I said screw it and dove right in.  The ride from here on out is going to be fabulous and exciting, emotional and exhilarating...all while learning, teaching, sharing and growing close to the fans out there...becoming a family of health and fitness all together...I could not be more blessed...Okay, with all this said, I have alot of work in front of me.

I am going to be posting more recipes on here instead of my Fitnessmom face book page and stories...please comment and post. I always welcome your words and your questions even opinions, because I know that we can all agree to disagree at times...:) Share this Blog with all your friends and family, help to grow it with me...Bless all of you

 Fitnessmom xoxoxo