peaches n' "cream" oatmeal.

this is just a simple breakfast recipe for an oatmeal alternative.  i make my oatmeal like this:

serves 5, 1 C. servings
170 calories per serving (just the oatmeal, not the toppings)

2 C. rolled oats
3 1/2 C. water
1/3 C. powdered milk
1 tsp. cinnamon

1. add oats and powdered milk to a pot and stir well.
2. add in water and stir; bring to a boil and stir for 1 minute until thickened.
3. stir in cinnamon.


for the peaches n' "cream":
3 peach slices per person
2 large spoonfuls of homemade crockpot yogurt (or other plain or vanilla yogurt of choice)
sprinkle of chopped pecan pieces
drizzle of honey

for the kids i stir in 1 tsp. of brown sugar into their oatmeal bowls before i add on their toppings.

this would be so yummy with fresh peaches in the fall!  for now the rest of the year i use my home-canned peaches.  this would also be yummy with some sprinkled coconut flakes or a drizzle of pure maple syrup.

rice pilaf.

i made this to go along with chicken pillows, which we usually have with potatoes.  this was a nice change and will be added into our rotation of regular recipes.  i did decide that next time i'm going to decrease the garlic and onion a little, so i have reflected that in my recipe. 

photo from {kelseys' apple a day}.

rice pilaf serves 6.
2 T. butter
1/3 of an onion, diced
2 tsp. minced garlic
1 tsp. salt
1 tsp. white pepper
1 1/4 C. rice (can use brown)
2 1/2 C. chicken broth
can add in fresh herbs or dried herbs for color if desired.

1) melt butter over medium heat; add onion, garlic, salt and pepper.  stir until onions are soft.  

2) stir in rice until well coated; add broth and bring to a boil. 

3) cover, reduce heat and summer until rice is tender, 15-20 minutes.  fluff with a fork.

i got this recipe from the book The Food Nanny Rescues Dinner, pg. 213.

homemade yogurt in the crockpot. {part 2}. the recipe and fruit-on-the-bottom yogurt.

i got this recipe from{bless this mess}.

homemade yogurt in the crockpot: makes about 2 quarts.
1/2 gallon whole milk (8 cups)
1/2 C. plain yogurt (i like Mountain High)

1) pour milk into large crockpot.  turn it on low for 2 1/2 hours.

2) unplug crockpot and let sit for 3 hours.

3) stir in yogurt.  cover crockpot and wrap with 2 thick towels.  allow to sit out on the counter overnight or for 8-12 hours.

4) place in glass jars or large glass bowl and refrigerate; it will thicken a little more as it cools.

if you want to have the fruit throughout the yogurt, blend or whip it together for a creamy flavored mix.

photo from {the pea-pod}.

homemade fruit-on-the-bottom yogurt cups: makes 6 servings

1 1/2 C. fresh or frozen berries of choice
3 T. honey or maple syrup
homemade yogurt

1) in a small saucepan, add berries and sweetener.

2) heat mixture over medium heat; let the mixture simmer, stirring often, until the liquid reduces by half.  this should take about 10-15 minutes.

tip: if you're using fresh berries, mash them a bit in the beginning so they release their juices and don't burn.

3) divide the berry mixture evenly into 6 half pint wide mouth mason jars.  (these are so cute and handy!)

4) add yogurt on top of the berries (3/4-1 C. per jar). cover and store in fridge.


NOTES:
you can add more or less sweetener and berries according to your taste.

for a healthy boost, stir in chia seeds before eating.

homemade crockpot yogurt. {part 1}. the info.

photo from {live simply}.

did you know you can make homemade yogurt in your crockpot?  this has been on my TO DO list for over a year now.  my kids and i LOVE yogurt and spend quite a bit of money every month on the small walmart yogurt cups, my favorite Zoi honey vanilla greek yogurt and the larger "boring" (as my kids call it) tubs of peach, strawberry or vanilla.

although my kids still prefer the small flavored yogurt cups (and i love my Zoi), i am trying to tighten our grocery budget over here.  living in utah is quite a bit more expensive than idaho. we were really spoiled with cheap, good food in idaho!

a tub of yogurt here costs almost $5!!!

a gallon of whole milk cost around $3.15.  the yogurt recipe calls for a half gallon of milk and a half a cup of plain yogurt (i use Mountain High).  to get started you need to buy plain yogurt, but then you can save out a 1/2 C. from your batch of homemade yogurt to use for your new batch.

by your second batch you'll only be paying around $1.57 + tax for about 8 C. of nourishing yogurt!

photo from {may purr}.

it also helps to know that i know the exact ingredients in the yogurt we are eating.  no sugars, dyes and preservatives!

i know, you may be thinking. eww- plain yogurt is sour and disgusting.  i thought the same thing.  this homemade yogurt is still tangy, but it is much milder than store-bought.  i add some fresh berries and a slight drizzle of honey and it's a delicious snack.  add in some granola and you've got a healthy and filling breakfast!

my kids even ate this with fruit and granola! i was impressed. usually my kids are total yogurt snobs and can detect when i've tried to give them plain yogurt.

benefits of plain yogurt:
1) to quote fitness magazine, yogurt's got power-boosting protein and bone-building calcium.

when you eat yogurt, the calcium in it signals your fat cells to pump out less cortisol, making it easier for you to drop pounds and especially belly fat when you are following a healthy diet.  cortisol is the hormone that triggers your body to store more fat, specifically around the waist.  

2) yogurt has "live and active cultures," which means that it has probiotics, beneficial "bugs" that live in your digestive tract and help crowd out harmful micro-organisms that can cause intestinal infections.  the probiotics also strengthen your immune system

3) yogurt is loaded with vitamins.  one serving is a significant source of potassium, phosphorus, riboflavin, iodine, zinc, and vitamins B5 and B12.  an 8 oz. serving of yogurt contains about 60% of the vitamin B12 that an average adult woman needs daily. B12 is the vitamin which maintains red blood cells and helps keep your nervous system functioning properly.

4) a cup of yogurt a day can help you recover faster after a workout.  with the right ratio of protein to carbohydrates, yogurt makes an excellent post-workout snack.  eat within 1 hour of a work out and the proteins provide the amino acids your muscles need to repair themselves.  the carbohydrates replace your muscles' energy stores, which are depleted after a hard workout.  it's a bonus if you drink a full glass of water along with it; the protein in yogurt may also help increase the amount of water absorbed by the intestines, improving hydration!

5)not all yogurt is equal!!!  fruit yogurts have less calcium than plain because of the sugar content.  yogurt is NOT a healthy snack or meal when it has tons of sugar loaded into it!!! and light or sugar-free are not great options either; the aspartame or other fake sugars added in instead are even worse for your body than sugar itself!

6) yogurt may prevent high blood pressure.  every day, 70% of people consume more than twice the recommended amount of salt; over time that can lead to hypertension and kidney and heart disease.  the potassium in yogurt, almost 600 mg per 8 oz. may help flush out some of the excess sodium from your body!

7)a daily serving of yogurt keeps colds away!  the healthy bacteria in yogurt help to send signals to the immune-boosting cells in your body to power up and fight off harmful bugs. allergy sufferers may also find relief by adding yogurt into their diets.

8) the lactic acid in yogurt appears to give your gums protection and helps build stronger teeth.


in researching yogurt i have found so much information! according to the site {eat local grown}i found preservation of yogurt starter information and different ideas for flavoring yogurt:


how to preserve yogurt starter:
if you don't want to or can't make a new batch of yogurt every week or so, you can reserve your 1/2 cup of yogurt, or more if you cannot eat all of your yogurt before it goes bad and FREEZE it!!!

yogurt freezes well and the active live cultures in yogurt will survive for many months in the freezer.

simply freeze in a clean ice cube tray or small plastic container equal to a half a cup portions.


more ideas for flavoring yogurt:
flavor with the seasons!  flavoring plain yogurt is always to taste.  try adding seasonal fruits, cinnamon, honey, vanilla or other natural flavor extracts.

puree fruit in a blender or add in a bit of jam or even try blending it up with some fruit juice or concentrate.  you can add in chopped nuts, seeds, mini chocolate chips, protein powders, and coconut flakes.

photo from {paleo leap}.

fall/winter: apple, cinnamon/spices, peach, pear, apricot, cranberry, pomegranite
spring/summer: strawberry, pineapple, blueberry, cherry, raspberry, blackberry
year-round: banana

photo from {let the baking begin}.

if you preserve your own fruits you can enjoy them year-round as well!!!


there are tons of resources if you're interested in learning more about yogurt!!!

grilled apricot chicken.

i got this recipe from a trainer i was working with last year.  it's yummy, everyone in our family likes it, flavorful and easy.

oh, and yeah- it's healthy.

apricot chicken: serves 4-8

4 chicken breasts, butterflied

olive oil

dry rub:

1 T. dried thyme

1 1/2 tsp. ground black pepper

1 tsp. garlic powder

1/4 tsp. cayenne (omit if you don't want a slight kick)

1/8 tsp. salt

apricot glaze:

2/3 C. 100% apricot jam (i make my own)

1-2 T. spicy brown mustard (can add more if you want more spice)

1) brush chicken with olive oil.

2) prepare dry rub by combining all spices together and season both sides of chicken. 

3) cover and refrigerate 15-30 minutes.

4) preheat grill.

5) grill chicken for 6 minutes on one side and 4-6 minutes on the other side, or until cooked through.

6) while grilling chicken, prepare glaze by combining jam and mustard in a small saucepan and bringing to a soft boil; then simmer until ready to spoon over chicken.

NOTES:

this recipe serves 4-8 depending on portion sizes. most people i know would eat a whole chicken breast.  my meal plan during weight loss calls for a 4 oz. portion of chicken, which is also about as much as my children eat.  so if you are eating less and serving children then it will serve 8.

i use the leftovers for chris' lunch and make a healthy salad for the next day with a little bit of sauce, rice and chicken with tomatoes and whatever other veggies i have and romaine lettuce. (salad in a jar...more to come later...)

i like to slice up my chicken and serve over rice with the glaze spooned on top.  we also like steamed broccoli on the side.

197 calories per 4 oz. serving of chicken with 2 T. sauce

homemade chicken stock. egg noodles. chicken noodle soup.

i never liked homemade chicken or turkey soup growing up.  the smell of the the boiling carcass into broth made me nauseous and i just didn't want anything to do with.  it wasn't until recently when our friends, the Hansens made a simple chicken noodle soup with homemade egg noodles that i realized how delicious and comforting it is!

their method is simple: cook a few chicken breasts in a crockpot on low for around 8 hours with some spices and bouillon; shred the chicken, use the broth and add some egg noodles.  

i like this simple version, and they serve theirs over mashed potatoes, which seems so weird, but it makes the soups so smooth and creamy.  

i made some homemade chicken stock over the past few days (thanks to Pinterest and recipe from here) in the crockpot and will be canning it today (can freeze as well, but i prefer most of my food storage to be shelf-stable).  so here's an alternative version to homemade chicken noodle soup starting with homemade stock in a crockpot!

i especially liked making my own stock because it is so full of nutrients!  the bones in the broth and the addition of using apple cider vinegar leaches the minerals from the bones into the stock. the broth contains minerals in a form that the body can absorb easily, such as: calcium, magnesium, phosphorus, silicon, sulphur, and other trace minerals.

the broth also contains the broken down material from the cartilage and tendons- that include things like chondroitin sulphates and glucosamine.  these are the kinds of things found in expensive supplements for arthritis and joint pain. 

chicken broth supports the immune system by promoting the absorption of vitamins and minerals.  so yes, chicken soup really is good for the body!

your family is getting ALL of the nutrition available to them through this broth! 

you can use your stock in soups, gravies, casseroles, over rice etc.  

you can use a whole roasted chicken to make your stock, but i prefer to roast the chicken, eat it with your family, pick of most of the easily removed meat and then use the rest of the entire carcass {such a gross word!}to make the stock. 

you can add the giblets in your stock as well. great nutrition from those organs. 

other reasons to make your own homemade chicken stock?

1) it's WAY cheaper than buying regular or organic chicken broth (which by the way has almost no flavor!!!)

2) i have been using powdered chicken bouillon in place of broth for about 3 years now in order to save money because i use chicken "stock" a lot in recipes.  i actually took the time to read the label the other day.  ingredients: corn syrup solids, salt, cornstarch, hydrolyzed corn, soy protein, rendered chicken fat, sugar, onion powder, disodium inosinate, disodium guanylate, spices, turmeric, dehydrated parsley, silicon dioxide, yeast extract, sweet whey, garlic powder, caramel color, dehydrated onion.  

sound nourishing? bleck.  

i will still buy this to have in my long-term food storage and use in a pinch but i cannot go back now to using this as my staple when i've seen how easy and pretty much effortless it is to make several quarts of homemade stock in my crockpot over several days basically for {free!!!}

i hope you try it out!!!

chicken stock in a crockpot: makes approx. quarts

1 whole chicken carcass

3-4 carrots, scrubbed and cut in half

2-3 celery stalks, washed, leaves on, cut in half

1-2 onions, cut in half, skins on

2 whole garlic cloves, skin on 

1 tsp. peppercorns

2 bay leaves

fresh herbs if available (thyme, basil, parsley, even cilantro)

2 T. apple cider vinegar 

1) put carcass into 6-quart crockpot, adding in vegetables and spices on top.

2) fill crockpot up to 1" from the top with filtered water.

3) add apple cider vinegar.

4) cover and allow to sit for 1 hour in order for the apple cider vinegar to leach the minerals from the bones before cooking starts.

5) turn to low and cook for 12 hours; at this time remove any meat left on the carcass and save for use.  extract 1/2 of the liquid (stock) from the crockpot; straining with cheesecloth or a fine mesh strainer and pour into quart-sized canning jars.  

6) cover jars loosely and allow to cool on the counter prior to refrigerating.  

(you will fill your fridge over the next 3-5 days with jars if you are going to process them for canning; otherwise. leave 1 1/2" headspace and freeze the jars, or if you prefer freeze in quart-sized bags or plastic (BPA-free) containers).

7) add enough filtered water back in to fill up to 1" of the top; cover and cook on low another 12 hours. 

i started my stock in the evening after dinner; so i was able to pull my first stock out by 9 a.m. the next morning and the second stock at 9 p.m. that night, and so on for 3 days.  you can continue this process every 12 hours for 3-5 days. 

NOTES:

i don't usually have garlic cloves on hand (unless i grow them in my garden and store them) so if you don't have the whole cloves on hand you can use some powdered garlic or minced garlic.

your stock should be rich in color and aroma, like below.

                         

now for soup!

                                                   

homemade egg noodles: enough for 1 large batch of soup

2 C. flour

3 egg yolks

1 whole egg

2 tsp. salt

1/4 C. - 1/2 C. water

1) mix flour and salt.

2) make a well in the center of the flour and add in egg; begin to mix together by hand until a thick, sticky dough forms.

3) add in water, 1 T. at a time, until dough comes together into a soft, workable dough.  

4) turn out onto a lightly floured surface and form into a circle.  cut the circle into fourths.

5) working with 1/4th of the dough at a time, pat out the circle and then roll flat to about 1/8" thickness and slice with a pizza cutter into 1/4" strips.

6) add raw noodle strips into boiling stock and stir occasionally to keep from sticking.  simmer along with other soup ingredients for 30 minutes-1 hour prior to serving.

                           

photo from {how to simplify}.

homemade chicken noodle soup: serves 6-8.

14 C. chicken stock (3 1/2-4 quarts)

1 onion, chopped

3 carrots, scrubbed and diced into large chunks

3 celery stocks, diced (my family prefers no celery, optional)

2 tsp. minced garlic, optional

1 T. olive oil

1-2 C. cooked chicken, diced into bite-size pieces

1/2 T. oregano

1/2 T. basil

1/2 tsp. marjoram

1/2 tsp. thyme

salt and pepper to taste

1 tsp. turmeric, optional

all of the spices are optional, as your stock will already be flavorful.  sometimes i want a "lighter" soup and sometimes i want more robust flavors (adding in more spices).

1) bring stock to a boil in large stockpot and add in noodles when ready.

2) meanwhile, heat olive oil in frying pan and saute onion, garlic, carrot and celery if using.  this brings an extra depth of flavor to the vegetables prior to adding them into the soup.

3) add spices into the vegetables and continue to saute until aromas are very fragrant and onions are translucent.

4) add vegetables and spices into stockpot, along with chicken; turn to medium-low and simmer for 30 minutes to 1 hour to allow flavors to combine.  

soup can be thickened with cornstarch or flour if desired.  often the flour on the noodles will slightly thicken soup.  also, if serving over mashed potatoes, the potatoes will naturally thicken the stock.

i served mine with cheesy zucchini garlic & herb biscuits.

ratatouille.

this dish was so flavorful and so simple.  i think it is beautiful as well!  i made it back at the beginning of september when a good family friend, terry from maine came and stayed with us for a few days when she brought her kids, mattie and lee out to byu-idaho.  she is a vegan and i loved the opportunity and challenge to cook for her and try some recipes that i'd been wanting to make.

this is a wonderful chance to use up your garden's bounty as well!

ratatouille: serves 6.

1) sautee eggplant, zucchini and summer squash in olive oil and garlic and italian seasoning blend.  

2) layer with thick tomato slices over a little homemade marinara sauce.  

3) bake at 350 until warmed through and then served over brown rice.  

delish way to use up summer veggies and a great vegetarian dish as well.

my thoughts on protein shakes.

this is probably going to be WAY more information on protein shakes than any of you care about.  oh well.  i like getting my thoughts written down.

when i first wake up i drink a full glass of water.  this is so essential when your body has been deprived of water for t he last 6-8 hours while you were sleeping. i wake up at 7:00 and get brady off to school.  

most mornings i have a protein shake to start out the day at about 8:30.  I try to eat another snack with a complex carb and a protein about 2-3 hours later, and so on.  

i LOVE protein shakes.  you probably don't hear that very often. but here's why:  i do NOT like cereal, and most of the time i am so busy trying to get everyone else ready and going in the morning that i forget to eat.  if i make up a shake i can drink it and tote it around with me. it fills me up with very few calories and helps me stay on track with my daily goals.  i don't count calories anymore.  i pretty much know after two months of counting calories how much each small meal should be.

i try to eat like this:

8:30- protein shake
10:30-11:30- small snack (such as small apple with 10 almonds)
1:30-2:30- small lunch or another protein shake
4:30ish- small snack
6:30/7- dinner (this is the biggest meal of the day by far, but I have been trying really hard to eat smaller, appropriate portions and not go back for seconds, unless it is salad or vegetables
9-10- small 3 oz. protein right before bed (i'm not always good at remembering this one)


usually i don't like my shakes to be very sweet. i also like them to be on the thinner side, so i usually double the liquid called for and drink a 20 oz. smoothie. i find that this also helps me get more water in early on in the morning and it fills me up longer.

i've been using melaluca protein powder for the last year and like it pretty well.  when i can afford it i plan on using some from shakeology as well. their quality and ingredients is superior to anything else i've seen.

in the past i have also used whey protein by jillian michaels and protein powder from arbonne.  i lost 40 lbs. using both of those. arbonne after having brady, and jillian after having olivia.  i think i get a better product and better price with melaleuca and am no longer a consultant from arbonne, so i can't buy theirs.  i would still be buying theirs if i was still a consultant.

so, to sum it up.  i like protein powder.  i like that i can throw in any frozen or fresh fruit i want.  i like that i can toss in some veggies and a couple handfuls of kale or spinach, or even romaine.  i like that it is filling and fast and i can drink on the go.  i like that it's helping me with my weight loss goals.  

good morning sunshine.

yummy.  the other day's breakfast was a real pick-me-up.  i've been dragging a bit lately and needed a little boost.  my concoction was the perfect fix, and good use of some oranges that were a little past their prime.

orange carrot smoothie
2 small oranges, peeled and halved
1 C. chopped carrots (or baby carrots)
5-7 drops DoTerra wild orange blossom essential oil
1 scoop orange flavored fiber supplement (i use melaleuca)
1 C. cold water

put all in blender and "chop," then puree or liquify.  add 2 ice cubes and pulse until crushed finely.  Makes 2-3 C. 

prefect brown rice. perfect.

I've tried several ways of making brown rice over the years.  I've tried mixing white rice and brown rice half and half.  I've tried baking brown rice.  It was okay, but my family still didn't really like it.

Now, they all STILL prefer white rice to brown rice.  I LOVE brown rice.  I think it tastes so much better and just knowing how much healthier for me makes me love it even more.

THIS way of cooking it has BY FAR produced the BEST results.  Fluffy and soft.  No hard or chewy kernels.


*Perfect Brown Rice*
1 C. brown rice
8 C. cold water
1 1/2 tsp. kosher salt

Rinse rice in a strainer for 30 seconds.  Bring water and salt to a boil.  Add rice, stir and partially cover.  Cook on med-high for 30 minutes.  Drain.  Return to pot and cover tightly for 20 minutes.  Uncover and fluff.

I do a double or triple batch and then have leftovers in the fridge to use throughout the week or freeze some to go with another recipe.  Rice freezes really well!

brazilian limeade. "healthified."

I got this recipe from my friend, Rachel and made it last night for dinner to go along with the haystacks.  It was really yummy, but with the high sugar content both from the concentrate (high-fructose corn syrup) and the sweetened condensed milk, I wanted to find an alternative way to make this next time...I've posted both original recipe and alternative, which I will post about as soon as I try it!

Original recipe:
2 cans frozen limeade
1 can sweetened condensed milk
lots of crushed ice

mix limeade as directed.  Pour into a large bowl, stir in sweetened condensed milk.  Add lots of crushed ice.  Serve immediately.

*If this sits longer than a couple of hours it will curdle due to the citrus milk combination.  You can float lime slices on top!




Alternative recipe: (bear with me and be open-minded!)
This is a two-part recipe that would need a little planning, or just make limeade ahead of time and have ready in the freezer.


Part #1- Homemade limeade concentrate:
1 C. fresh, strained lime juice (need about 8 limes)
1/2 C. agave nectar (may need to add 1/4 C. depending on sweetness desired)
1 1/2 C. water

For concentrate:
Combine agave nectar and water in medium saucepan.  Heat, stirring ocassionally, until agave is dissolved well within the water.  Cool.  Add lime juice.  Refrigerate or freeze.  
Yields: 1 quart concentrate.

To make limeade:
1 C. homemade concentrate
2 C. water

Combine concentrate and water in a pitcher.  Stir well to dissolve.  Yields 3 C.  

(You will want enough to yeild as much as 2 cans of store-bought lime concentrate would make.  I figure you'll need to make up 4 batches of the homemade limeade in order to make about the same amount).  The frozen homemade concentrate makes 1 quart (or 4 cups, which should be perfect).


*The homemade limeade concentrate is from www.oneperfectbite.blogspot.com, courtesy of Michael Chu

I substituted agave nectar for sugar from this recipe, making a healthier version of simple sugar that requires less sweetener and is absorbed more slowly into the bloodstream.  When using agave as a sugar substitute, you will use 1/4-1/2 the amount called for in sugar because agave is 1 1/2 times sweeter than sugar.


Part #2- Sweetened condensed milk alternative: (www.livestrong.com)
To create a non-dairy and sugar-free alternative to 1 C. of sweetened condensed milk:

3/4 C. silken tofu
3/4 C. honey 

Place both in blender and blend until smooth.  Store in the refrigerator until ready to use.  Use within a day, two at the most, but will need to re-blend, as it will settle.


To finish the brazilian limeade: Put homemade limeade in large bowl and add in tofu/honey mixture.  Stir well.  Add in crushed ice and serve!



I am excited to try this!  I have tried other recipes with tofu and liked them (AND served them to my family...and they NEVER knew! hahaha!)

haystacks. "healthified"

I've been wanting to try a no-cream soup version of haystacks for quite some time now.  We had some company over last night which provided the perfect excuse for my "experimentations!" Everyone thought it came out delicious, and I have to agree!

I had pinned a recipe on Pinterest, but adapted it to be healthier and more to my families' taste.  We like our haystacks to have a curry kick...

I was also thinking that this could easily be made into a vegetarian meal by just omitting the chicken.  We like to serve ours with black beans anyways, so that could be a meal with all the veggies and you wouldn't "NEED" the chicken.  Or, at least I wouldn't need to chicken!

Recipe:

1 1/2 tsp. minced garlic
1-2 tsp. olive oil
1/4 C. flour (could use whole wheat)
2 C. milk (or non-dairy alternative) 
1 C. chicken broth
salt and pepper, to taste
2 tsp. yellow curry powder
1/2-1 tsp. onion powder
1 T. lemon juice
2 C. cubed, cooked chicken

Heat large saucepan over medium; add oil and allow to get warm.  Add garlic and saute until golden.  Add flour to make a roux, then add milk and broth, whisking in well to make smooth.  Allow to come to a boil (may have to increase heat, stirring constantly.  Boil for 1 minute, or until thickened as desired.  

Once the sauce has thickened I add the seasonings and then re-season according to taste.

Add chicken chunks, if using, and allow to warm through.


Because we were having company I doubled the recipe. I also used powdered milk from my food storage supply, but next time I'm going to try almond milk (without telling my family, of course!) I made chicken broth with my chicken bouillon from my food storage- I buy it in a #10 can. 

We serve ours over rice with lots of toppings!

Toppings:
flaked coconut
cashews
slivered or sliced almonds
green and red pepper, diced
pineapple tidbits or chunks
mandarin oranges
dried cranberries
chinese noodles
tomatoes, diced
black olives, halved 
shredded cheese
black beans

Some thoughts.

THE FOOD YOU EAT CAN EITHER BE THE  
           
    SAFEST          

&

MOST POWERFUL FORM OF MEDICINE

OR

THE SLOWEST FORM OF POISON

~ann wigmore (source: Pinterest)

I want to share a few thoughts from my study in "Daughters in My Kingdom."  On page 45 it reads:

"President Brigham Young taught his daughters to 'retrench in everything that is bad and worthless, and improve in everything that is good and beautiful.'  To retrench is to remove something...when President Young counseled his daughters to rentrench, he meant for them to turn from worldy, frivolous, and immodest behavior and clothing....he counseled the Saints to forsake the ways of the world...and gave practical counsel that related to matters of daily living.  He encouraged frugality and hard work.  For example, he counseled the sisters in Relief Society to reform their eating and housekeeping patterns.  Retrenchment meant more than adopting a simpler lifestyle; it meant a change of heart."

This quote from a prophet of over 100 years ago reconfirmed to me that truth does not change.  The world may change around us but God's expectations for his daughters stays the same (as is does for all his children of course).  I feel the great desire to turn from things that have no worth in my life and focus on what does have worth and will have lasting value in heaven.  I want to give my family good health as God intended with the use of the beautiful, whole foods he provided us with.  I want to nourish them with love and spiritual feeding and to be an example of service and love for others.

Yesterday we had our Visiting Teaching Conference during Relief Society and I came away with the great desire to truly administer to those who I have been given stewardship over as a visiting teacher, and also to others that I see in need.  My family has been given so much.  When I take a step back from all of my "wants" I realize how little we truly want for.  I am grateful for the gospel of Jesus Christ that teaches me to think of others.  It teaches me to act upon my intuituion and to stay near to the Spirit so that he can guide me to those in need.

Also in "Daughters in My Kingdom"  the words from Lucy Meserve Smith:

"What comes next for willing hands to do?" (pg.37)

I pray that I can be an instrument for good in God's hands.  That I can stand as a witness and example of the charity of Christ.  I will make it a goal to be on watch for the needs of others and to lift another's burden.  I know from past experience that it is through serving others and forgetting myself that I find true happiness.  This includes serving my children and husband as I keep my eyes open to the simple joys within our home:  snuggling a sweet baby at 2:00 a.m., kissing a boo-boo, singing bed time songs, laughter, tender embraces, butterfly kisses and so on...  Each day there is joy to be found if I simply look around.

I mentioned in a previous post that I got together with a good friend of mine a few weeks ago.  If you're friends with me then it's not secret that I've struggled with my weight most of my life, especially after having babies!  My friend, Melody inspired me when we got together (as she often does!)  We talked a lot about health and lifestyle changes and I realized that I need to stop making excuses and do the things that are hard that will change what I don't like (physically) about myself.  I also expect that in making these changes I'll probably also notice changes within myself.

So, I am trying to become more accountable, and in so doing I'm going to be a little more open about my private matters on my blog.  This is something I haven't really done before and I've resisted.  Mainly because I don't like putting myself out there.  BUT, over the last several months in particular I have realized how much it helps me when I read my dearest friends' blogs as they put themselves "out there."  Many times is has been through their experiences that they share that I have felt such a connection with them, felt so lucky to have them as friends and felt confirmation that the things that I FEEL and I want to change are good and right.

Last week I started my simplified version of making some healthy changes.  I have tried and tried and tried again, but always have given up in the past. I don't want to be a quitter and I  DO want to change.  So, in order to be more successful I am putting on less pressure and making mini-goals on a daily basis that I am challenging myself to keep.  For each of these mini-goals that I accomplish throughout the day I am rewarding myself with 25 cents.  Silly?  Maybe.  But, at any rate I will be able to see how well I'm doing with a visual of coins in a jar on the counter.  And, when I reach my goal I'll have saved up a bit of money to buy myself some much needed clothes.

My goals:

-Drink 12 cups of water a day (3 liters) (This is harder than you'd think!)

-Eat 5 small meals a day (This is suprisingly difficult as I often forget to eat throughout the day as I'm busy doing other things...then I eat too much at a given meal...)

-Eat WHOLE foods and pair carbohydrates (including fruit) with protein so my body can process it better.  This has been going well.  It forces me to think of healthy and whole food options.  I am phasing out WHITE in our house, much to the chagrin of my other family members.  I keep telling them that SOMEDAY they WILL thank me!  Chris has been a good sport and has been trying VERY HARD to "like" what we are eating these days....this is going to take a LONG time for our family to adjust to!

-Go to bed by 10 p.m. (This has NOT been going well.  I have always enjoyed my night time hours and often will stay up into the wee hours of the morning, which does not make me a good mommy the next day! I have a hard time MAKING myself go to bed everynight when I am getting SO MUCH done and having ME time!  Any suggestions???

-Read my scriptures daily (this just needs to happen on a more regular basis.  If I do not do this first thing in the morning it just doesn't happen...)

-Exercise (OK.  Unlike a lot of people, I actually really like to exercise.  What I don't like to do is interupt other things I'm doing to exercise.  I used to get up at 4 every morning and go to spin class.  I LOVED it once I was there. I HATE, HATE, HATE getting up early.  It just isn't right!  Especially when you're waking up several times a night with babies and small children!  I have yet to get down a good routine for this since becoming pregnant for Zach.  I REALLY need to get this one going...)

Aside from being unsuccessful in several of these areas I did lose 3.4 lbs. last week!  I just measured myself in all {scary} areas on Sunday night and now I'll be tracking my measurements as well.  I have visions of one day fiiting into a bathing suit and not scaring all of the small children! =)

But seriously, I mainly want to become fit and healthy.  I came to terms a few years ago with the fact that I will never have beautiful long legs, or any long appendages for that matter!  I am built the way that I am built, but I can look the best that my body can and feel good about that.  I want to be an example of health and confidence for my children and I want to help instill in them positive eating and fitness habits!

Thanks for bearing with me, and stay tuned for updates on my journey to health!

{UPDATE!!!}  Since I wrote this post I have lost another 4.8 lbs!!!!

Total weight lost:  9 lbs !!!