Sunday, July 27, 2014

Bedroom Makeover #1: Tommy & Cooper

One of the blessings of this new home is going from 3 small bedrooms to 5!

Even though we didn't gain a ton of square footage over our previous home, what we did gain was much needed bedrooms and a rec room for the boys.

In our old house, Cameron, Tommy and Cooper all shared a bedroom. A very small bedroom.

In this house, Cameron now shares with Connor, so the youngest two boys have a room to themselves. 

I had a vague idea of what I wanted to do in their rooms and so theirs was the first bedroom that I tackled.

When we moved in, it was lavender.

 Well, that needed to change, so we went with a bright, light blue.

Then, we went ahead and painted the bunk beds that we were given to us a bright kelly green.

Then came the hard part.

Two widths of painter's tape and several hours later… I begin to paint in our stripes.

The tape is finally peeled off and ta-da!

This took a lot of patience and a good level!

Add in two matching comforters, some art and a large map of the USA and we are almost done.

My mom found this cute valance at a local goodwill and so that was the finishing touch.

Lastly, our dear friend Olivia painted these canvases to match the dark blue on the walls and stenciled some of our favorite scriptures for above the boys' beds.

Thanks O!

Roasted Zucchini, Squash, and Tomato Medley

This was a super yummy and SIMPLE side dish that involves some of summer's tastiest veggies.

As many know, we are super blessed that my Mom lives on a farm and has a great garden. We are grateful to benefit from the organic veggies that come forth each year!

This recipe, from the Wheat Belly 30 minute (or less) cookbook, was a great side dish and a little tastier than "just cooking the veggies".


First, mix oil, spices, red wine vinegar, and sea salt in a large bowl and mix together well. 

Then slice each zucchini and squash lengthwise then slice off 1/4 inch half moons. 
Slice the grape tomatoes in half as well.

Drop all cut veggies into the coating and toss till all are well coated. 

Lay in single layer on a cookie sheet and roast on 425 degrees for about 20 minutes, turning once. 

Once cooked, sprinkle shredded Parmesan cheese over the veggies and serve immediately. 

My handy dandy Pampered Chef cheese grater. Love this tool!

Fast, easy, tasty and healthy.

A perfect combination.

1 1/2 TBSP Olive Oil
1 TBSP Red Wine Vinegar
1/2 tsp. Italian Seasoning Mix (mine is homemade)
1/2 tsp. sea salt
2 yellow summer squash
1 zucchini
1 pint grape tomatoes
1/3 cup fresh grated parmesan

Thursday, July 24, 2014

Avacado, Bacon, And Egg Sandwiches

This yummy, wholesome sandwich is gluten free and so very tasty! 
(Note: this is NOT a low calorie sandwich. Not the best recipe for someone working on weight loss, but healthy ingredients)

I made two really quick before running out the door to take Tommy and Cooper to their karate class.

I didn't have any fresh bread tonight either, so I had to whip up a loaf.

This recipe is quick and easy. It doesn't get very high though, so this time I cut off a good portion of the loaf and sliced it crossways to get a bigger slice. 

In a large skillet, cook the bacon nice and crisp.
(Nitrate free is best)

Then slice a ripe avocado 

Cook the eggs till firm.
If you have an egg mold, that make a nice round shape, great, but I was in a hurry and just cooked mine the old fashioned way.

Then stack each item on the bread.

The final touch?
The Spicy Cajun Mayo!

Even my youngest, who doesn't like spicy, or mayo, or avocado gave this combination a big thumbs up!

(Maybe it was the fact that he inhaled it in 5 minutes so we weren't late for karate??)

Avocado, Bacon, and Egg Sandwiches

4 slices of bacon
2 eggs
4 slices of Sandwich Bread (recipe below)
1/4 c. Spicy Cajun Mayo*
1 avocado, halved, pitted and sliced

Spicy Cajun Mayo

1/2 c. Mayo
1 tsp. tomato paste (I skipped this since we didn't have any)
1 tsp. lemon juice
3/4 tsp. Cajun Seasoning (see below)

Cajun Seasoning Mix
(a good substitute would be the Java Rub from Wild Tree)

2 TBSP. paprika
1 TBSP. garlic powder
1 IBSP. onion powder
2 tsps. ground black pepper
1 1/2 tsps. ground red pepper
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. sea salt

Wednesday, July 23, 2014

Ice Cream!! with Spinach???? Yes!

So, I am truly not one of those hippy, weed eating sorts of people. I swear. 

But, when we got the Ninja
 (which I LOVE, by the way)
the boys immediately asked me to make an ice cream that they had sampled at Costco once. 
(It was a Vitamix demonstration).

Anyway, they remembered that ice cream and begged me to make it.

It was a bunch of fresh spinach, 1 large ripe banana, and a ton of ice. 
How hard could it be?

Fresh organic spinach?
Fresh, ripe bananas?

Cram a lot of ice into the Ninja and....


There is something missing... 

Yep!  Pure undenatured Whey protein!

Before the magic of the Ninja...


Yes, it looks like a green frosty.
Yes, ice cream isn't usually GREEN.
But, no lie!
This stuff is Good!

The boys sucked it down in a flash!

I think their favorite part was smacking their ice cold lips all over their Mom!

Tuesday, July 22, 2014

Caribbean Shrimp & "Rice"

So my first time cooking "fake rice" and I  must admit, it was good. 

Using the Ninja (my new best friend in the kitchen), I grated one large head of cauliflower for a double batch.

Once ready, heat in microwave for 4 minutes or till tender and set aside.

Next slice up one large red pepper & 4 scallions

Heat 2 TBSP olive oil on medium heat and add veggies to saute' for about 5 minutes.

Add one can of Organic Diced Tomatoes (14.5 oz.), seasoning mix, and ginger.

I used two since I had to double the recipe for my crew...

measure out 1 pound peeled shrimp

Add in to pan and heat till shrimp are pink

Stir in the reserved "riced" cauliflower, lime juice, and cilantro.

Cook about 2 minutes to let flavors mingle.

1/2 head cauliflower, broken into florets
2 TBSP extra-virgin olive oil
4 scallions, sliced
1 red bell pepper, thinly sliced
1 can (14.5 oz) diced tomatoes
1 tsp. Cajun Seasoning Mix
2 TBSP. grated fresh ginger or 2 tsp. ground ginger
1 pound peeled, deveined medium shrimp, tails removed
Juice of 1 small lime
2 TBSP coarsely chopped cilantro

Per Serving: 206 calories, 18 g protein, 14 g carb, 9 g total fat, 1 g saturated fat, 3 g fiber, 917 mg sodium

Thursday, July 17, 2014

Roasted Red Pepper Chicken Fettuccine

This was a brand new recipe that we tried tonight, though we had not thawed enough chicken to double it, so there was only enough for the boys to each have a small serving.

I didn't get any. (But, all is forgiven, I thoroughly enjoyed my IsaLean Chocolate shake instead. :-)

So, I can't give it my personal thumbs up yet, but the kids all seemed to like it aside from the lack of leftovers or "seconds"

We start the sauce with a can of coconut milk

Pour the coconut milk into the food processor along with one large roasted red pepper.
(The recipe called for a jarred pepper, but I found out too late that I didn't have any, so I punted and roasted my own with the broiler.)

Once I got a good "char", I placed them into the food processor with the coconut milk and blended well. (About a minute)

The fettuccine in this recipe is a new one for us. They are "Shirataki" noodles. They were refrigerated in the grocery store. 

I drained them and heated them through, then set aside.

I heated olive oil and cooked 1 pound of chicken breast in cubes.


Once the chicken was cooked, I added 3 minced garlic cloves and sea salt and cooked another 3-4 minutes on medium high.

Now that the garlic is well distributed, we pour in the red pepper sauce that we have on hold. Let it boil, then lower heat and simmer 5 minutes.

Next we add in some fresh basil leaves and 1/2 c. grated fresh Parmesan cheese. 

Continue to simmer a few more minutes on medium low allowing the sauce to thicken a little. 

Then, we toss in the fettuccine till it is well coated.

Serve immediately and garnish with a small dash of grated parm on top as desired.