{Honeybush, Mandarin, & Orange}

A month or two before Alex arrived I saw an offer online for three free samples of Twinings Tea, and I ordered them! They arrived the week he was born, so it took me awhile before I remembered to try them... er um, one! =)
Here's my review of {African Honeybush, Mandarin, and Orange herbal tea}!
First, I wanted to try at least one of their herbal teas even though I'm not a big herbal fan.  And this one sounded interesting. =)
It did not disappoint me and axtually proved it self in deliciousness! It has a strong citrus flavor (mandarin and orange give that slightly away right?!) but it is a spicy, exoctic citrus!  Warm and refreshing. It's a happy kind of tea, and I'm hoping I can order a whole box soon! ;)

Now... to try the other two: Chai French Vanilla, and Lady Grey Tea! Can't wait!!!

You can check it out here if you want to try some yourself =) Yum!

{Chicken Ginger Curry}

CHICKEN GINGER CURRY

* 4 chicken half breasts

* 1 can (Thai Kitchen) coconut milk

* 2-3 tsp. curry paste, red

* thinly sliced, rough chopped 1 whole Onion (I prefer using white)

* 1 whole red Bell pepper, chopped

* scrape ginger root with butter knife into smaller "flakes", to taste (only a little if you don't care for ginger much, lots more if you like ginger/Asian flavor, lol)

* salt and pepper to taste (I used a mix of celtic sea salt and Johnnys seasoning salt)

Throw it all into a crock pot, mix, and let it cook for approximately 3-4 hours on high, or near to 6 hours on low.  

Shred or cut the chicken, and then...

Serve with rice, of your choice, and a side of vegetables.

Enjoy! 

~Recipe is mine, From the Kitchen of an Apron Lovin' Mommy~

Autumn's {Hearty Beef n Quinoa Soup}

Alrighty so I don't have any pictures for this recipe.  Again.  =(  But, if I ever get batteries for the one camera, and find the very evasive cord to charge the other..... 

My oven's thermometer is messed up, or something is wrong with the oven, as it turns off and starts beeping all these errors codes whenever I use it, or errr um... try to use it! =)  Sad sigh... we've contacted the landlord but he hasn't gotten back to us about it, and it's been weeks!  I've mostly been without it this whole summer which was okay since it was so hot.  Who wants to use the oven when your house is already 80-plus degrees???  However, I've been running out of quick ideas for dinner, and yesterday morning as I was cleaning and getting ready for the day I kept racking my brain as to what I could do for a quick, not-much-prep dinner (Monday nights Seth gets home shortly before dinner time and I usually have Bible Study at 7, so I want it easy and ready exactly "on time") There was no thawed out meat from the freezer so I couldn't throw something together in the crock pot in the morning and by the time it was thawed out and I had a few minutes it was afternoon.... little late to start the crockpot now! ={

So 5:30pm came and I....
I  just threw a soup-of-sorts together!  I had no idea what I was "doing", or if it would turn out.  I just literally threw stuff together: chopped, sauteed, cooked, and tasted and then served to Seth and the kids. =)

Guess what?!  Everyone really liked it! =)  And that's why I'm sharing it with you!  

Hearty Beef n Quinoa Soup
1 lb ground beef, crumbled, salted, and cooked
1 cup quinoa
8+ cups water (or broth, if you don't have the next ingredient)
1-2 heaping T. beef "Better Than Bullion" base
2-4 large fresh tomatoes, rough chopped
1-2 mild jalapenos, finely diced
garlic cloves, finely diced
1/2-1 whole onion, chopped
lots of salt and pepper, to taste
Opt. chili powder and/or cayenne powder

1.Rinse the quinoa, add to a pot with at least 8 cups of water (this is what I did, but next time I would add 2 more cups of water, will explain why leaving this up to you at the end!)
2.  Add the beef bullion/base. Bring the quinoa to a boil, turn to a medium heat, and allow to cook at a rolling simmer for about 15 minutes, or essentially while making and adding the rest! =)
3. Thoroughly cook ground beef, set aside.
4. In the same skillet, saute the chopped and diced garlic cloves, jalapenos, and onion.  Throw into the simmering pot of quinoa, along with the roughly chopped tomatoes.
5. Add salt, pepper, and any other seasonings you desire (example: I used a combination of regular salt and Johnny's Seasoning Salt; and since I was feeding the kids out of the same pot as us this time, I didn't use chili powder or cayenne, but I definitely would if I was serving to spicy-loving people! =)
6.  Add the cooked hamburger towards the end, when the quinoa is mostly cooked and "fluffy", and let it all simmer on very low so the flavors blend and while you set the table and call the family "to dinner"! =)
7. Serve with love and a smile!

Now for the "note":  I like my soup with a bit more broth than this turned out having.  The quinoa continues to soak up the  broth as it simmers and as it sits while setting the table and eating dinner.  So, if you're like me and want an actual soup definitely add those extra cups of water/broth!!!  However, if you're like my husband who likes a thick, almost stew-like "soup" then leave the water amount at about 8 cups! =)
(By the way, my package of quinoa (bought from Costco) says to cook 1 cup in 2 cups of water, so I did that plus added 5-6 cups more of water, if you're curious how I came up with the numbers. lol)

Hope you enjoy!  And if it's still too warm where you live right now and soup just doesn't sound appetizing then save this one for a cold wintery evening!  And since you probably won't have fresh tomatoes at that time of year... just substitute for some canned diced tomatoes! =)

{Bakto: Part 1}

I am over the moon excited about trying these "sweet brown" flavorings!  I first read about them I think over at Gwen's Nest (gwens-nest.com) but honestly I don't remember exactly where! =}  I do know that wherever I got the tip it was from a Trim Healthy Mama and she said that Pearl approved of them, so that's pretty cool too! =)

So.  Bakto Flavorings.  =)  The sweet brown package came with 6 flavors, 1 oz. each of vanilla, hazelnut, caramel, coffee, chocolate, and ginger.  The one I am most excited to try, tomorrow in the FSF (aka "Fat Stripping Frappa" from Trim Healthy Mama or aka as the f-drink from my husband =) ..... is .... the caramel!  Seth loves caramel Big Train coffees (and a local coffee shop, Hotshots, makes the best I've ever had!) and the first few times I made this frappa for him he'd ask me for "that coffee drink" or "that milkshake drink".  I finally laughed and said, "Baby, it does NOT have coffee in it, nor is it a milkshake!  Does it remind you of Hotshots big trains?"  Well, yes, apparently it does (and it truly is similar some days; still perfecting how to make it "perfect". Tight-lipped-lol)!  And now tomorrow when he asks for it I'll be able to surprise him with a caramel one!  Or, at least, that's my hope! =)
{sweet brown}
Okay, now for confession time.  I did already try two flavorings out tonight!  But, they were sort of trials ;) Hehe!
I made the THM "choco pudding" (book pg. 366), except for half batch I only put in vanilla and caramel flavorings (it was pretty good; altho' needed more caramel) and the other half-batch I used Hershey's dark chocolate cocoa powder with the coffee flavor.  Alas, it was good but also quite bitter!  So definitely not enough stevia/sweetener in that one! =)  Seth liked it though.  Lol, but my guy doesn't mind a bit of bitter/dark chocolate! ;)

Now.... if you like to bake.  If you like flavors.  If you are interested in Trim Healthy Mama.  If you like something other than ....chocolate (which is me!*).  If you like trying out new things.  Then, you certainly need to check out the list of options over on Amazon or Bakto Flavors!  Not only do they sell them in sets of 6, one ounce each, but also in bottles of 4 oz.  There are gift set options and specialty vanillas and herbs and spices and vinegars and yes... over 40 flavors to choose from!  Pretty cool stuff =)

So the question tonight is: given the chance, which flavors would you like trying?!??! =)
{citrus}{floral}
{and many more!}

*Note:  Not sure if that little wayside comment of mine made sense, so here's the explanation.  I do like chocolate, very much, but usually mixed with other things.  For example, my favorite kind of ice cream (Blue Bunny's Bunny Tracks) has chocolate, but it is actually a vanilla ice cream filled  with chocolate and peanut butter pieces!  YUM!   Given the option I would always choose chocolate chip cookies instead of double chocolate (choc) chip cookies (unless of course the double chocolate ones looked better!!! =)  Also, I was reading on the facebook Trim Healthy Mama forum of all these women ranting and raving over all the delicious chocolate desserts and chocolate drinks/frappas/etc.  And finally I told Seth, 'I'm so tired of hearing about chocolate!  If that's the only option (or berry) THM offers for healthy desserts I am NOT giving up my favorite sweets!"  Lol.  Well, lo and behold, there are other options according to the THM-ers....  flavorings, like Bakto's! =)  Whew.  I was really starting to get worried.  (wink, lol=)
By the way, once I've tested all mine out I'll hopefully be able to give even a better review! After this introduction they better not fail! =)
Oh. And "P.S.".... I have not said anything about giving up my favorite sweets entirely!  Just want ya'll to know, especially with October and Christmas/New Years' coming up!!!  ;)

{Guilty Confession}

Oh dear!!!  My guilty confession for the week.................

.............  I had some peanut butter and strawberry jam sandwich!!!!!  EEEEK! What is wrong with me???  

Okay, are you wondering why on earth that would be such a bad thing?  Or why it's a guilty confession?  After all, many people eat them.  All the time.  Right???  Well you need to know something about me:  I don't really care for peanut butter and jelly sandwiches.  AAAAND I really, firmly, definitively believe they are not good and healthy to eat.  Period.  So, I just don't.  (yeah, and my kids hardly ever either! I'm such a bad mama depriving them aren't I?!? Well, they can have a meat and cheese sandwich with some veggies and dip for lunch, right?!!! lol =)
Knowing all that now, how come I had one today???  Goodness, sure isn't Trim Healthy Mama, is it?!  =)

Well, ya see, this pregnancy I'm required by my sweet and thoughtful (said so sarcastically ;) care providers to take liquid iron and some form of chlorophyll every.single.day.  Yuck.  I'm very, very low on the liquid iron at the moment and need to reorder some pronto (!), and since I know in my brain and can feel in my body how much I really do need to keep up on it, I knew I needed to make sure I took the liquid-nasty-tasting chlorophyll today; yeah and extra. (sigh... double yuck!)
I was lamenting to myself how there was no chocolate in the house (or pretty much, nothing else either!) that I could "reward" myself with after swallowing that "shot" and then some of the nasty minty green plant stuff when I realized a peanut butter and strawberry jam sandwich would be lovely!  While one half of my brain is screaming "No!!!  What are you thinking???", the other half is sweet talking me, "Ah, wouldn't even just a little quarter be yummy??? Sure would take the edge off!"  Lol, and IT WAS and DID!  Yummy enough that I actually made another quarter and had just one half of a sandwich! (well, baby was awfully hungry too you know! =)
Now, I have to add here, that there was a secret to this P&J "craving" that made it such.............  I made it with homemade, freezer jam made by my mom.  Have you ever had her's?  If you have, you know exactly what I'm talking about.  It is the most amazing, scrumptiously delicious, party-of-freshly-picked-strawberries-in-your-mouth kind of jam!!!  And no one, and I literally mean NO ONE, has ever made it as good as she does!  If you doubt me... just head on over to her house and ask for a peanut butter and strawberry jam sandwich ... even if you're like me and dislike even the thought of eating such a carb-filled, sugary, so-not-good-for-us sandwich, you'll be so glad you did! =)

{Comfort Food: Soup and Protein}

Seth had been gone working at the fire station all day, I forgot to get out any frozen protein, I knew I really needed a good protein for dinner, and I'm trying to get the whole THM thing.... soooo 'what to make?'  Especially since pregnant mommy was thinking some "comfort food" sounded good (like Campbell's Tomato Soup) Well, there was canned salmon in the pantry... and I came across one of Serene and Pearl's soup recipes when flipping through the book looking for the salmon patty recipe, soooo suddenly I had dinner idea! =)
Menu:
Salmon Patties - Trim Healthy Mama "S" and Better Than Campbell's Tomato Soup - also THM "S" and small salad (leftover steamed broccoli and cauliflower for the kids).

 So the salmon patties were super easy to throw together... one can of Salmon (mine was a small can from Costco), a bit of oatmeal, one egg, celtic sea salt, pepper, a good dash of Oregano, and mix together and form three patties.  Cook up/fry in a generous amount of coconut oil.
We had them with a bit of ranch dressing as they did seem to need some sauce.  But overall, they were quite good!  (and both kiddos really liked them!!! Hooray!)  Next time, if I have them, I'd definitely add regular or green onion, basil or cilantro, spritz of fresh lemon, etc.  =)

So this tomato soup was super yummy, even though I did put too much cayenne pepper in for me! Especially for summer!  Boy, does it warm ya' up! lol! =)  By the way, I think this was my first time at making homemade tomato soup, and I was quite happy it turned out! (I've had some crummy stuff of the homemade.)  (Thanks to Serene and Pearl for a good recipe =)  

{Lemon Poppyseed Muffin in a Mug}

I'm linking what I made this afternoon for a snack as I didn't take any pictures, and there are great pics and recipe tutorial of the same over here at Gwen's Nest!  It was quite different, and I think if I actually had the good kind of stevia (as she used) AND real poppy seeds (not just chia seeds, which is what I used)... then I think it could be DELICIOUS! =)

Even tho' it did taste different  it was good (even Mercy wanted her own! =) and so helped that I'm-pregnant-and-it's-afternoon-and-I-need-a-snack-NOW! Lol =D  PlusI knew it was really good for me... better than the cookie dough calling my name.  Not that there was any made, but I am sure I can whip up a batch pretty quick =)
Oh, and for those interested, this recipe is Trim Healthy Mama approved.  It's actually a variation, I believe, of the THM "Muffin in a Mug".  =)

http://www.gwens-nest.com/family-favorite-recipes/low-carb-lemon-poppyseed-muffin/



Oh, and by the way... when I can, I'm so making that red berry syrupy sauce... doesn't it look amazing?!?!?  =)

{Cabbage Rolls}

I made the Trim Healthy Mama {Cabbage Rolls} recipe for dinner tonight!  I have never had cabbage rolls so I really have nothing to compare them to, but Seth and I thought they were pretty good =)
Hey and the good news?!  I actually took PICTURES! Aren't ya' proud of me?! Lol! =D  Been trying to keep up with my blogs but with how busy summer time is, trying to hardly cook anything (especially not in the oven) while it's so hot, and just being the pregnant and tired out mommy that I am.... I've obviously been failing miserably at keeping "up" with my blogging! ),=
But.  I'm trying! =)  Hehe...
...so here's another tried and true dinner recipe, and it's even THM =)

Cabbage Rolls - 

-Trim Healthy Mama - S (meaning, "S"atisfying... balanced protein, low carbs, higher fats) pg. 312 -

1 head cabbage - 1 lb ground beef - 1 eggs - onion - green pepper - seas salt and other seasonings - tomato sauce or diced tomatoes - Worcester sauce 

1. Cut off the bottom part of a whole head of cabbage, carefully peel off approx. 5-7 leaves.  Blanch the leaves in boiling water for 5 minutes to soften.
2. In a bowl, mix 2 lbs ground beef with 1 egg, 1 finely chopped onion, and 1 finely chopped green pepper.
Season beef filling mix with desired seasonings - salt, pepper, chili powder, and onion powder are good options.
3. Fill the middle of each blanched cabbage leaf and roll it up, tucking the sides in as you roll so you end up with an enclosed cylindrical shape. (If you can do this with all of them, kuddos to you, because it so didn't happen with mine! Lol)
4. Put rolls in crockpot and cover with 1 (8oz) can of tomato sauce, or 1 can diced or crushed tomatoes seasoned with Worcester (worcestershire) sauce, sea salt, and pepper.
5. Cook on med/high in crockpot for 7-9 hours.  NOTE:  Since I pre-cooked the ground beef, my rolls did not need this long.  I also can't imagine blanching the cabbage in the boiling water for 5 minutes.  I only cooked the rolls 4-5 hours and the cabbage was plenty done!
6.  Serve hot =)
Pearl and Serene add, "Once you're in S helper stage, you may add some quinoa to the meat/egg mixture." Also, I should note that the recipe in the book is actually for a double batch, but not only does my crockpot not hold that many (approx. 14 rolls!) but my family doesn't eat that much!!!  =)  We also had leftovers, but I am thinking that once the older two are a little older that it'll be all eaten up! =)

 I dry heat sauteed the onions...

 ...and added green and red bell peppers.  Such yummy deep flavors!

 Cooked the ground beef and seasoned with sea salt, pepper, and chili powder.  

 Here are the cabbage rolls (sorry no pics of the blanching process... not only did I beg Seth for help, as I kept ripping the leaves horribly... it was slightly hectic in the kitchen this early afternoon while I was trying to put it all together! =).  Also... this is double layer, and the bottom had four beautiful rolls; alas the top ones were piece-mealed together!  Oh well =) 

 I used diced tomatoes, added the Worcestershire sauce, salt and pepper, and dumped it on! =)

 This is what it looked like at about 4- 4.5 hours.  Cabbage leaves were cooked through and very soft and since I had cooked the ground beef before making them, it was definitely ready to eat! =) 

Mmmm.... here's to a savory  new dinner!  =) 

http://www.trimhealthymama.com/

{GF Ground Beef & Brown Rice ENCHILADAS}

 Corn tortillas filled with 2+ T. of homemade Enchilada sauce, between 1-2 T. each of ground beef (seasoned with salt, chili powder, and cumin) and cooked brown rice, sprinkle cheese on top.

 Too small and full to roll.... so I just laid them in the pan like tacos, made a layer on top of additional tortillas shells, topped with enchilada sauce and cheese!

 Corn tortillas can really suck up the sauce, so if you like it saucier, make sure you add more sauce into each shell/taco, or serve with a good helping of salsa and sour cream! =)

I love Mexican (so does Seth! =) and enchiladas are soooo easy to make, especially to make up before and freeze!  Just pull out the day of, thaw, and cook like you normally would (lol, which is @350* for 25-40 minutes depending upon how cold the insides still are! =) 

ENJOY! 

{green, GREEN}

This is my first GREEN smoothie!!!  =)  I know, I know!  It does not look green... but truly it has greens in it!  Amazing what berries do for color huh?!  =D

Soooo .... what's in it?  And why am I drinking this stuff?

Well, and this is something a little personal... so be brave Carrie and post anyways and sorry to any sensitive queasy tummies! =)  ...I bled really badly immediately after giving birth to my first two kids. so much so that Seth and I seriously considered if we needed to do a hospital birth (my friends know how much I am in favor of homebirth! =) so that if "serious medical help" was necessary it would be right there!  Well, my midwife and i found several things that are to help with excessive bleeding.... a host actually, at least that's how it feels to me! =P  Anyways... one, I have to take a good iron supplement the entire pregnancy.  Two, have to also take cholorphyl or eat/drink lots of concentrated dark leafy greens during entire pregnancy.  Three,  drink red raspberry leaf tea for entire 40 weeks.  Plus several other things too!  The chlorophyll I have is mint-flavored, the nasty kind, and I despise taking it.  However, I'm trying to be brave and take it every day!  Well, the midwives suggested a "green smoothie".  Yuck!
Actually... today's was pretty good!  Hopefully I did okay and put in enough spinach =)

Ingredients:
spinach
coconut milk
0% greek yogurt
frozen berries
a little banana
and blended it 'til smooth!  (btw I blended the spinach with the milk adn yogurt first and then added everything else)

I'll probably make another one tomorrow so I'll see if I can actually measure everything for a "proper" recipe! =)

Well, I suppose there aren't many out there that have to take a bunch of chlorophyll every day but if you do, try this smoothie, and if you're just wanting a healthy afternoon snack or small "lunch" then TRY IT! =)  You may be as surprised as I was at how good it actually was! =)
Oh, I'm considering doing other "options" with it including protein powder, raw cocoa powder/nibs, etc.  What do you think?!  =)

{New Pancake Topping - Yum, Yum!}

Sooo... I promised posting about the yummy and quite healthy way I've been topping our pancakes and... so here we are! =)

I've always loved just regular syrup with my pancakes, and probably way too much of it! =)  (sad smile too) Well, I've been wanting to try and use less and at the very least less sugar, and I've found a local syrup (maple flavored) that has no high fructose syrup and although it's a better option I know it's not a very good healthy option.
Well, a few days ago when I made the GF cottage cheese pancakes I decided to use just a tiny teeny (seriously!!!) bit of butter to melt on the pancakes, a drizzle of the above syrup on one pancake and topped the second with good n healthy honey Greek yogurt and berries (yeah, did you know there is unhealthy Greek yogurt?!  Didn't know myself to 'til this past week either! =0).  Guess what?!  My husband thought I had put whipped cream on them!  Yes, they are that yummy!!!  =)  By the way, when I made them a few days later (yesterday in fact ;) I opted to skip the syrup altogether on mine and I really didn't even notice!  WOW! =)

If you're thinking, however, that I'm going to give up maple flavored syrup altogether for Greek yogurt and berries... well, no.  (lol)  I am not sure I can, 'cause that's one special thing about pancakes: that delicious syrup! =)  BUT, I do think we'll save it for very special occasions! ;)

Anyways, hope you decide to try your pancakes or waffles this way soon and enjoy it as much as we all did!!!

P.S.  I think this topping may be Trim Healthy Mama-plan approved.  Not sure how much yogurt nor if honey-flavored is allowed, although I know for sure that plain with a little bit of stevia sweetener is.  Just wanted to note that for those interested! ;)

{First Attempt at GF Pancakes}

Yeah, did I just name this post "first attempt at GF Pancakes"???  I mean, hello???  How can any pancakes/waffles be gluten-free and actually edible or delicious?!
Well, here is a recipe that proves they can be! =)

Now, if you know me very well, you'll know that I absolutely L.O.V.E a good breakfast of fluffy, soft, delicious buttermilk pancakes or perfectly crafted soft n crispy waffles!!!  Mmmmm, I'm swooning just thinking about them =)  hehe!  (By the way, that kind of meal is of course just perfect if it is served with syrup and a smidgin of butter AND a good side of breakfast sausage links or crispy fried bacon! =)
Honestly, I cannot imagine a gluten free recipe for pancakes.  How could they even be edible never-the-less even yummy?!? =)

Try these.  They're really quite amazing!  No, they're not exactly like those amazing buttermilk pancakes that some of my favorite restaurants cook up, but they sure a great substitute! =)  This recipe is also a combined mix of Serene and Pearl's from Trim Healthy Mama (http://www.trimhealthymama.com/) and one of mine, so enjoy =)

Healthy Mama Gluten Free COTTAGE CHEESE PANCAKES

Mix in a separate bowl:
1 cup gluten-free Flour (I used Bob's Red Mill all-purpose GF flour)
1/2 tsp. Baking Soda
1/4 tsp. Salt

Mix in a larger bowl:
4 Eggs
1 cup Cottage Cheese, preferably 1% or 2%
1 T. virgin olive oil or coconut Oil
good drizzle of Blue Agave sweetener
1 tsp. Vanilla

Mix dry and wet ingredients together.  Cook over low-medium heat in a lightly oiled/buttered pan (usually just once at the beginning).  Serve with a sugar-free or low sugar-free syrup, smidgin of butter, berries, or however you like them! =)  ENJOY! 

Note:  the THM version (found on the facebook group or in the book) has some other sweetener ideas, and uses finely ground oatmeal for the flour.  I am hoping to try those other options but don't have the sweeteners they suggest using nor a way to grind up oatmeal  into flour YET (hehe!) so I decided to try it this way with what I did have on hand!  Also, notice there is NO milk in the recipe!  Wow!  I wasn't sure if a pancake recipe could really omit the milk but the way I made it with the cottage cheese and the full eggs (THM uses only 100% egg whites which would also do the same thing) there is actually enough liquid to make a great pancake! If you like a little thinner, more crepe-like pancake I would suggest using 1/4 c. milk or coconut/almond milk, but do try it without at least for fun! =)

I am sure I'll be making these again soon as Mercy loved them and truthfully so did I (even my picky pancake eater mother-in-law did! =) and I know with all the cottage cheese and eggs for protein and the GF option that they are really good/healthy for us!!!  Yay!  I don't know have to give up one of my favorite breakfasts/lunches/dinners!!!  Lol, yeah I just kind-of love having a cooked breakfast for every meal! =)
Now to go make sure the camera has good batteries in it so I can make sure and take pictures next time.... and to show you the beautiful and healthy way we topped our pancakes!!!  ;)

{Trim Healthy Mama}

My mum has been receiving the women's and mother's magazineAbove Rubies for almost 10 years now since a sweet younger mama shared it with her..... and the Lord ended up guiding me to go and serve with them in Tennessee six years this coming September as a "Rubie Helper", which is essentially an office secretary/S&H gal/answering service/all-around-office-international-ministry-helper!  Well, the founder and editress, Nancy Campbell, has two daughters that have written a new book called "Trim Healthy Mama" (also found here).  I've been wondering for a while if it was worth the $35 and 600 pages especially since when I was there serving I knew one of the sisters was a health nut like you couldn't believe and was very hesitant as to what kind of life-eating-plan they would be promoting!

Well, last month Above Rubies had a mother's day special and I decided, after following Trim Healthy Mama on facebook for several months, that it would be a great time to order it and check it out!  

And.... I am really enjoying it!  =)  Yes, I'm still a little nervous, after all I probably have to give up all regular sugar but the information is mind-blowing and Pearl Barrett and Serene Allison go over all the diets and eating lifestyles you can imagine, explain why most do not work for a life-time, why so many women and mothers just can't lose baby/children weight, and then they share years of research and experience and the testing hundreds of recipes!  I was also impressed with how easy and fun this 600 page book is; even with how crazy busy the past several weeks have been I have been able to read a good chunk of the book! =)  

Anyhows... here is the official website (there are also great reviews on Amazon) if you're interested in checking it out for yourself ........... and the next post is about a combination of one of their recipes and mine! =)  Yum yum! 

P.S.  I hear of lots of males/fathers/husbands that are changing their eating lifestyles to THM (Trim Healthy Mama) too... and are really enjoying it!!!  So, this is really for the whole family and although I'm sure it sounds a little daunting to most guys, my personal opinion from reading and looking over all the recipes and knowing what my own man loves, men will actually enjoy the food!  Besides if their wife is slimming down and toning up and they are too.... well, who wouldn't be for that?!  =)  Lol!  

{April Showers bring May.... Flowers and a Crazy n Good Life!}

My little, pretty regular, not-even-that-busy life has been absolutely crazy and busy the past month!!!  I think every day has ran away from me before I can catch up! =D
What with going through tubs and TUBS of kids clothes, things, adult clothing, stuff, books, closets, more stuff, etc.... for a multi-friends yard sale and then having to hand mark every article AND then some how try to organize all the stuff (read that: children's clothes! =) I am keeping and store it all..... and having my dear husband Seth finish up the most incredible but very full, intense and busy semester of college (how does 20 upper division credits and working part-time two jobs sound?!?!?  Yeah!  He's amazing and thank God for His grace!  I.really.do.every.day!!!) ...and then don't forget 2nd trimester is in full swing now (whew, so glad for renewed "second trimester" energy and for daily liquid iron!!!), and then a ridiculous, crazy 8-10hour trip with two little people the morning after Seth's last exam... but boy! was it fun getting away and seeing family and hanging out with my sister, brother-in-law and two other special little people/cousins for some extra days and slowly making our way home as we realized we didn't need to be in a hurry to go anywhere and could finally just enjoy being together as a family with no deadlines, no schedules, no pressing needs, no nothings..... awwww, I cannot tell you how much this blessed my heart!  That was the first ever (for an after spring semester break- four years worth!!!) because usually Seth is already having to prep and leave for a forest service summer job an hour-and-half away.... like I said, I am thanking the Lord so much for His grace this year.  He.knew.we.needed.that!  Knew we needed something different this year!  And has provided for that (even though some of that "providing" was tough and very crazy/insane according to some family members =)!  Surely HIS WAYS and THOUGHTS ARE NOT OURS! =)


Soooo.... I am really hoping that if I can just keep the camera batteries charged and that this summer speeds by a little slower than normal (I think we're off to a good start so far, hehe =), I am really hoping and planning on being able to blog a lot in the next several months!  I have new recipes to share.... some old favorites, some Gluten-Free ones, a few new Trim Healthy Mama favorites, and hopefully .... some fun summer-time recipes!  'Cause who doesn't love yummy, delicious summer food?!?!?  =)

'Til the next recipe and quiet moment.....   ;)

{spice up a bit of regular life} Salsa

Hey there!  I don't know how much time I have this afternoon but I'm abandoning the messy kitchen and leaving the living room littered with toys so I can blog just a little while the little ones are napping! =)
I know it's been really quiet here, and I'm postive everyone who may have been following has abandoned me  because there haven't been anything for so long!  So sorry =(  I have been trying to be more intentional on doing less online socialness including blogging, less movie-watching and WAY more playing with the kids, cleaning house, doing things with friends, etc.  Not sure if I have been doing any better in the one area but i do know that I fee like I've been neglecting my blogs =(  So, if you think of it and are a fellow Christ-follower, please pray that I can be a good wife and mother and keep up with those callings BUT also am able to write and do my blogs, because honestly writing helps me work out the kinks of life; it helps me express myself even though my attempts are sloppy, feeble, and disorganized at best; it helps to remind me of the joys and pleasures in the mundane; and of course, I really do love sharing pictures, stories, and on here... recipes! with all of you! =)

So.  Salsa. Homemade salsa.  Oh yeah!

A couple weeks ago I got this bountiful basket that had some tomatoes, peppers, and avocados in it, and I immediately thought: FRESH SALSA!  I finally got to it at least a week and half later! =)

 I did have to buy a few things for it (cilantro, limes, tomatillos) but everything else came in that basket!  Impressive huh!?  =)
Isn't the picture pretty with all those colors?!  I just love homemade fresh salsa!  Growing up my parents would often make batch upon batch of fresh salsa come late summer and early autumn.  I remember they would always split the batch, lots of hot stuff for them and some for us kids with much less heat! =)  I also remember one day, by accident on purpose I have no recollection but, I took a bite or two of some salsa that was labeled 'dad's' and just about died!  IT WAS HOT!
As a teenager I finally had worked my way up to liking salsa a little hotter, but I definitely would not have considered myself as liking "hot" salsa.... then as a young adult (21 exactly =) I went out to Tennessee and volunteered at Above Rubies as a secretary and office helper, and the Campbells who run the ministry and who I also stayed with had 4 Liberian teenagers who made most of our dinners.  Oh.my.goodness, do they like their food HOT!  Wow!  The food, overall, was very different than I was use to (perhaps a combination of African stew/soup and gumbo?!), and it was spicy!  It was good, but definitely took a little while getting use to.  =)
When I came back home after those 4 months away, guess what I discovered?!  Yeah, I now liked my food AND SALSA much hotter than my dad!!!  =)  Not sure if that was ever a future accomplishment I dreamed of attaining as a kid, but if so, I had certainly had achieved it! Hehe!

By the way, I met my (future) husband the day I arrived home and soon found out, that he loves hot food; in fact, I don't think I have seen him eat anything (yet?! =) that was too spicy!  But it was fun getting to eat spicy stuff all the time after we got married ........................  but then ....................

......... I got pregnant ........... twice.
And quickly found out that, at least while in the womb, both of my children do NOT like mommy eating anything remotely spicy/hot!!!!  Boo =(  I was so incredibly shocked and sad.  Although the saddest part, is that since then, I am not as use to the spice and just can't seem to eat as hot of food anymore.  =(
However, so far, this little baby has done "okay" with salsa and spicy stuff, so cross-my-fingers-hope that perhaps I can get through the whole pregnancy not having to give up beloved Mexican dishes! =)

This little guy was keeping me supplied with company while I made the salsa! =)  Isn't he cute?!  hehe! 

So confession time:  

I only took these two pictures of my recent salsa!  Is that incredibly silly and sad?!  I tell you, it has been really difficult for me to balance the mommy part of myself and the blogger/food photographer part!  =D  Lol!  I so would love to know how these other mommy/wife bloggers do it!  Are their youngest kids older than 5 or something?!?!?  Because I have not figured out how to take pictures non-stop and of every step while making a recipe AND keep up with the numerous non-stop interupptions from my darling little kids! Whew.  It's a full time job, and obviously the photographer part is miserably failing =P  

So.  I promise next time I make some homemade salsa I will try really, really hard to get some finished pics! =)  Of course I guess I will have to re-blog about salsa/spicy food, huh?!  If so, then I will make sure and tell you about the two times when I got too much Liberian spice when in Tennessee!  It will make your eyes water... probably with tears over my brave attempts... errrr um, stupidity!  =) lol!  

But until then.... 

.... go get some yummy salsa- veggies and make yourself some homemade goodness!  Just don't forget the chips .... or the cilantro and limes (like I originally did this past week =) 

8 med-large tomatoes, chopped or diced (to your preference)

3-4 tomatillos, rough chopped and then pureed with the chili peppers/jalapenos

1-2 medium onions, finely diced

1-2, or 3-7 (lol!) hot peppers, chili peppers, jalapenos - (all depending upon how hot you'd like it),

finely diced or roughly chopped and pureed with the tomatillos 

optional for really delicious heat: 1-2 serrano pepper, seeded and finely diced

1-4 garlic cloves, finely diced or throw in with those other hot peppers and puree 

(by the way, we like garlic, so for this batch amount, I would at least use 2 or 3)

cilantro, finely diced, one half to entire bunch

1-2 limes, squeezed/juiced

a pinch or two of salt

optional: puree some of the tomatoes

or, add some tomato paste, 1-2 cans at the most, for a thicker salsa

Mix all thoroughly, adjust and add any ingredients to individual taste, taste again numerous times with salty chips, and don't let your husband see you've made homemade salsa until at least dinner  is half over!  =)  

Yield: 1.5 quarts

Enjoy! 

P.S.  for that optional Serrano pepper, this is the kind I prefer even while prego or just after while nursing (yes, the babies don't like spicy even in their milk, go figure! =).... as it has great flavor! It is also my husband's ultimate favorite spicy pepper. ;)   However, if you don't care for a lot of spicy heat, just use a quarter or half of one, and slowly add more until you're satisfied! =)  ALSO, if you do use serrano peppers, you can omit the spicier peppers that I mentioned (jalapenos, etc)  

{Bountiful Basket: Yummy Stir Fry}

 this was  my Bountiful Basket last week... alas I didn't get a picture of the one I was hoping to, which was the extra box that i ordered.  It was a Veggie Pack: Thai.... wow, it was HUGE!  I was actually thrilled with both, the regular and the veggie special.  As you can see the regular was full of bananas, apples, cutie oranges, avocaods, one cuke, lettuce, spinach, tomatoes, variety of peppers, and mushrooms... now how cool is that!?  and all for $15!  =)
The veggie pack included a massive Napa (chinese) cabbage, shallots, yellow onions, garlic, ginger, snow peas, bok choy, fresh basil, and maybe something else that I'm missing =D
Anyways, when I ordered my basket on Monday I hadn't made the decision to accompany my mum and younger siblings to see my grandparents in Washington only a week later (the baskets come in on Saturday) which only gave me a few short days to make something with the majority of it!  So.... monday night, before i left the next morning, I made this:

Yoshida Chicken Strips, sauteed Bok Choy, and Veggie Stir Fry!

It was really good!  This was the first time I've had bok choy and we were quite impressed!  =)  It was really good, but maybe that was especially due to that warming, tantalizing ginger =)
If anyone wants the recipe, just leave a little note and I'll type what I did up and post it!  =)

{my first ever Curry}

So sorry for such a silent blog =(  Wow, the last few weeks have been busy!  At least they seem that way to this mostly-stay-at-home-all-the-time mommy and wife! =)  Weekends have been full with a friend's rehearsal dinner and wedding, a baby shower for 1st niece!, a first birthday party for my sister's youngest lit' guy...  I like being busy with friends and family, but it sure is nice to have a quiet week once in a while, too!  =)

I also have to apologize because I don't have step-by-step pictures of this recipe (YET!) but I made it two weeks ago when my sister, Tiffany, was here staying with her two boys for a few days, and I really want to post the details for .... you readers AND her! =)  So here goes....

...... I've never made a curry anything ever.  In fact, the more I learn about them, Westerners views on curry are not entirely accurate!  I thought curry meant a specific seasoning mixture, and then someone told me it actually meant an Asian dish!  Haha... well, like I said the more I learn the more I realize we don't really know what it means, lol!  =)

For example just take this info from Wiki:

"Curry (pron.: /ˈkʌri/), plural curries, is a generic term primarily employed in Western culture to denote a wide variety of dishes whose origins areSouthern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian or Fijian. Their common feature is the incorporation of more or less complex combinations of spices and/or herbs, usually (but not invariably) including fresh or dried hot chillies.

In the original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.^[1]

Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results.

Curry powder, a commercially prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.

Dishes called "curry" may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.

Curries may be either "wet" or "dry." Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture."

Or... how about this from www.templeofthai.com  

"Curry is a favorite dish in Thai restaurants throughout the world and for good reason. Based on a delicious paste of fresh and dried herbs and spices, curry is unique and unlike any dish in Western cuisine. The endless combinations and fresh taste make curry a popular dish. But what exactly is curry?

Favored throughout Asia in many different forms, curry can be defined as a savory, stew-like dish flavored with herbs and/or spices. Curry is considered to be native to India, Pakistan, Sri Lanka and South East Asia. This method of cooking was brought to South East Asia by Indian immigrants over the past several centuries.

In Thailand, curry is usually a soupy dish consisting of coconut milk or water, curry paste and meat. Thai curries tend to be more soup-like compared to their thicker Indian cousins. Curries are the richest dish of Thai cuisine, being based on spicy herb and spice pastes, i.e. curry pastes. There are dozens of different types of curries in Thailand varying by the use of various types of curry pastes, the addition of coconut or water and different combinations of meats, herbs, vegetables and fruits.

Curry is a staple dish of Thailand and in many Thai homes it is eaten on a daily basis. Using ingredients commonly found growing around the home and very little meat, curry is an economical and healthy part of the Thai diet. High in vitamins and rich in protein, it is easily digested when eaten with rice as part of a Thai meal."

Lol, and we haven't even touched on what natives from India think! =)  Nor what the English would say (hehe... if ya' have forgotten:  "curry" as a verb also means: to groom a horse with a currycomb/brush! Hey, I remember this from reading Black Beauty as  a child =) 

So... what is this recipe based off?!   Definitely a Thai curry, and I although I have not liked "curry dishes" in the past (in defense, brought to church potlucks and most of them were very strong and were "dry", and I honestly don't care for dry dishes as well as I like "wet" ones.  =) but I was pleasantly surprised by this recipe!  Thus I'm sharing  =)  

Thai Red Curry Venison & Shrimp Soup

2 lb. stew meat/venison steak

shrimp, peeled and de-veined and de-tailed

1/2- 2 T. Thai Red Curry Paste, or Green Curry Paste (both are really good, and found in the International/Asian aisles of grocery stores, or as in the case at our local Rosauers, in the health food "Huckleberry" section =)  

1 can Coconut Milk (I use Thai Kitchen brand, also use up to 2 cans if you'd like to have it more soupy)

1/4- 1/2 cup Chicken Stock/Broth

1/2 head cabbage, green or red, cut in to small chunks

1-2 Onions, any variety

2-4 Garlic cloves, whatever your preference is

Salt

1. Chop meat into medium chunks, throw into slow cooker.  Add curry paste, mix 'til well coated.  

2.  Pour in coconut milk and chicken stock, mix.  Salt to taste (do this before you add to the meat, or just guess =)  

3.  Slice half the onions and saute' them and the whole garlic ... then puree' them.  Add to slow cooker.  

4.  Take rest of the onions, finely chop and saute', add to soup.  

5.  Two cabbage options:

number 1) Take cabbage and slightly steam (in steamer, pot or electric), salt, and add to soup at the end of cook time, approximately half an hour .... or.... 

number 2) Add salted, raw cabbage to slow cooker at the beginning.  

6.  Cook on low for 6-8 hours or until meat is tender. 

7.  Saute' shrimp, frozen or fresh, in butter and garlic for 5 minutes over medium heat or til pink both sides.  Or if you'd like to boil them check out this link for directions =) 

8.  Serve the soup in bowls and top with the shrimp.  Enjoy~  

{Bragging Rights}

Today I want to acknowledge all the sweet friends who come and read my blogs, leave comments, and also participated in my first ever  giveaway a few weeks ago!!!  =)  THANK YOU!!! 

That first giveaway was also coupled with the announcement of this food/home blog AND a contest on the name of this said blog! So I'd like to let ya' in on who has bragging rights to the name of  "From the Kitchen of an Apron Lovin' Mommy"  =) 

Congrats...

Julee Ward

Rebecca Joy

my Mum

Christy Olson 

Erin Graves  

!!!

=)  

{Our Weekly Menu: March 11th, 2013}

So I don't have a complete menu planned for this week, but I do have a few things planned =)  So here I am, sharing....  lol, I'm not very good at this food/blogging am I?! =) 

Monday

For tonight I offered to take my brother and sister-in-law dinner since they just welcomed Baby Girl to the family two days ago! =)  I had lots of chicken, golden potatoes, green beans, and garlic (even enough for two meals!) and so I made Roasted Garlicy Chicken, Potatoes, & Green Beans for Monday =)  It's a family favorite on my side, and now with Seth and I's family too!  ;)  I just hope Kyle & Kristen enjoyed it!!!  

Tuesday

I have a lot of stir fry veggies hanging out in the fridge from last week... so Stir Fry is the plan!  Complete with onions, colorful peppers, mushrooms (which I had to buy more of =), sugar snap peas, celery, and carrots.  I haven't decided if we'll do chicken or if I'll try and find a steak package in the freezer instead =D  What's your favorite?!  Also... has anyone done stir fry with quinoa?  I'm debating back and forth between trying quinoa or sticking with the familiar brown rice!  

Wednesday

There's left over collard greens in the fridge, and even though I'd love to try them a different way sometime, it isn't going to happen this busy week.  Collard Wrapped Tilapia it is! =)  

Thursday 

Is quite undecided!  I really need to raid the kitchen and see if there are things that need to be used up this week, and also what sounds good to this preggo mommy {meaning: scrumptious and easy! lol!} 

Friday 

I'm planning on soup.  Not sure what kind yet.... maybe something that can simmer on the back of the stove all day, or in the crockpot.  Or, perhaps I'll do chili if Baby Three and I "think" that sounds good Friday morning  =)  

Saturday 

I'll be gone all day at Baby Sophie's (baby) shower!!!  Yay!  Don't know if we'll be having dinner at my parents or at home... if here at home after I'm back, probably a turkey sandwich with lots of romaine lettuce, a thin slice of cheddar cheese, and yummy-I'm-preggo-craving Honey Mustard! Hehe!

Soooo... I'm curious, does anyone else plan a menu for the week?!  Or for the month???  How do you go about planning and budgeting?  I'd love to learn from you any tips and secrets you'd like to share!  =)  

{Monday's Dinner: March 11th}

Tonight we're having a family favorite.... Roasted Chicken Breasts, Potatoes, & Garlic!  Although I am substituting the chicken breasts for thighs and am adding green beans towards the end for a complete dinner meal!  =)  I can't wait to share the pictures and recipe with you all!  It is a good o'le country comfort dinner at its best!  

{Collard Wrapped Tilapia}

Collard Greens?!  They look slightly weird, smell a bit weird, and taste.... not too bad, in my opinion, as long as paired with something yummy like .... tilapia!  =)
This recipe is from Everyday Paleo and has become one of our top favorite dinners =)

Interesting facts about collard greens:

They are part of the Brassica oleracea (Acephala Group) which means they are part of the same species as cabbage and broccoli!  It is so interesting to me how all three of these vegetables can be part of the same group but look and taste so different!  I am so curious as to how they are categorized .. may have to be a home school project for the kids someday =)  

They are VERY high in Vitamin A and Vitamin K, and the high content of the Vitamin C, found in these sturdy green leaves, helps in the absorption of the iron (non-heme)  Non-heme iron is harder on our bodies so any help absorbing it (because we still need this!) is a very good thing! =)  Collard greens are also a good source of soluble fiber.  

Some of the top people groups/places that love collard greens:

Southerns here in our beloved U.S. {they apparently like them with smoked and salted meats, and often serve it with other "mixed greens" such as kale, turnip greens, and spinach.}

Brazil and Portugal {like it with fish and other meats... so perhaps this recipe is closest to how a Brazilian may fix collard greens?!  =)

India {they eat the leaves and roots; and have many ways of serving, including in soups, cooked with fish or cheese, and... get this... the leaves and roots are fermented to make a pickle of sorts called haak-e-aanchaar!}

 

4 Collard Green Leaves

4 Tilapia Fillets

Sea Salt, Paprika, and Black Pepper to taste

2 Tbs Coconut Oil, or Butter

1.  Preheat oven to 375*.  

2.  Blanch the collard green leaves in boiling water for just a few seconds, remove, and lay flat.  (I let mine also dry on a paper towel while putting it together). 

3.  Cut off the touch end piece of the collard greens and place one tilapia fillet in the center of each collard green, season the fish with the salt, paprika, and pepper, top with 1/2 Tb of coconut oil or butter, and wrap firmly in the collard green.

4.  Place all the wrapped fish in a large glass baking dish and bake for 20 minutes.  (Note: the tilapia I buy, frozen from Costco, says to cook at 400* for 30-35 minutes; so I usually like to cook at the lower temp (don't want to burn the collard greens) for 30-35 minutes at least.)

5.  Serve with a lemon wedge or lemon juice!  Enjoy~

Hey and I didn't get step by step pictures again.... I'm so new at this!  =)  Forgive me!  And I will do my best to get all the steps the next time I make it... which is probably soon as I have more tilapia in the freezer and more collard greens in the fridge! =)  

{Veggie & Meat Breakfast "Muffins"}

Good Morning!  Breakfasts in some households often get overlooked, which most of us know is not really a good habit to form.  We need a delicious, light but energizing food break to our fast of the night.  It helps start off the day right in so many ways!  I really think a good breakfast makes for a happy tummy {so no unneeded snacking before lunch}, happy attitudes, and a good start to happy, healthy eating for the day =)
Breakfasts in other homes don't get overlooked but end up being too big and elaborate for most mornings, especially if dear husband has an early job {or like mine, has early morning classes every other semester!}, and/or if it is a homeschooling home, bigger breakfasts seem to be better saved for the weekends.

So here is a new favorite that helps in all those areas.  The original recipe is in Sarah Fragoso's Everyday Paleo book, but I have made a few adjustments.  It does take a bit of prep work, but after these "muffins" are made, breakfast is ready all week long!  Just grab a few muffins from the fridge, warm them, and off everyone can go! =)

Veggie & Meat Breakfast Muffins
10-13 Eggs * Whisk with desired Salt & Pepper, & any other desired seasonings {Italian, Chili Powder, Curry, Cumin, etc}
8 slices of Bacon or 1 lb. Breakfast Sausage * Cook thoroughly, crumble
4 cups Fresh Spinach
2+ Green Onion or 1/2 cup Onion of choice
1 cup Roasted Red Pepper (or other colors if making homemade =)
2 Zucchini Squash
Tomatoes, a good hand full
Mushrooms, same as tomatoes =)

1.  Preheat oven to 250*, grease muffin tins with coconut oil or spray cooking oil.
2.  Whisk all eggs along with salt, pepper, and whatever other seasonings you may want to add.
3.  Cook bacon or sausage, and crumble.  Set aside.
4.  Slice spinach and finely chop in food processor, or continue by hand.  Can also dice onion with spinach in food processor, or dice by hand.
5.  Chop tomatoes, roasted peppers, mushrooms, and zucchini.
6.  Add all the vegetables and cooked meat to egg mixture, mix well.
7.  Using measuring cup, fill the muffin tins with 1/4 cp each. {makes 18-24}
8.  Bake @ 350* for 20-25 minutes or until the eggs are set in the middle.
9.  Serve warm with favorite sauces and enjoy!

I have made these strictly paleo (as is) and have also added a little bit of cheese to them.  Either way, they are quite delicious!  Also, they may seem very "green" and 'scary' looking but please do give them a try!  I can imagine young kids would love them with ketchup and my husband loves them with hot sauce!  And for you pregnant mommies... these are a real boost in good nutrients and iron for you and your baby =)  Just had to add that in there! ;)

I will also add more pictures the next time I make these... somehow pictures of the finished product has slipped my brain =)