Last night was the first time since sometime in March that we were all home before 8 pm. It was so nice to have all four of us sitting down around the table to eat together. We know it isn’t going to happen again for a few weeks but it was so nice to be together for one meal.
Now, I am real, so as you can see in the picture below, I pulled out our finest paper plates last night so no one had to do dishes. After dinner the only clean up was the pizza stone, pizza cutter, and the cheese grater. I am all for easy dinners with super simple clean up!
When I first presented this meal to my family they all thought I was crazy. Egg, that is not scrambled, on a pizza? Ewww. But, then they tasted it. I over cooked the egg…
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Beginning today I am turning over a new leaf. I am eliminating a few things from my eating regimen for the foreseeable future:
- refined sugars
- processed foods
Why? Because these types of foods are killing me and keeping me from living to full-capacity. It is time for a change.
Just a quick administrative note today. Over the past year or two, I’ve been struggling with a few aspects of my diet (and fitness – or lack thereof!)
In an effort to hold myself accountable for the goals I’ve set for myself, I have decided to publish a journal once a week, beginning Thursday, May 4, 2017.
When I started this blog, I made an effort to shy away from getting too personal. While I have touched on a few personal aspects of my life, the bulk of the articles have been dedicated to teaching you about nutrition and meditation, while inspiring you about life.
This journal will be different. It’ll be my personal journey as I reestablish my health, wellness and weight goals. Included in this journal will be a food/fitness log and goal tracking, as well as experiments with recipes and food. You’ll see it all, what works and…
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This is a light refreshing dish. Perfect for our hot summers. Even though it has few ingredients it is packed with flavor.
- 1 16oz. Box Fettuccine Pasta
- 2 Cups Vegetable Stock
- 1 Leek Bunch Chopped
- 1 Zucchini Chopped
- 1 Cup Snow Peas
- 1 Bunch of Fresh Basil
- 1 Avocado
- 1/2 Cup Fresh Parsley Chopped
- 2 Cloves of Garlic
- 1/4 Olive Oil
- Salt and Pepper
In a large pan bring the water for the pasta to a boil. While the water is coming to a boil make an ice bath in a small bowl. In a blender add 1 cup of the vegetable stock. When the water has come to a boil (using tongs) immerse the Basil into the boiling water. Just until it wilts. As soon as the basil wilts place it into the ice bath. Add the pasta to the boiling water. Remove the stems from the basil…
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Tripping Through Treacle!
Another recipe from me! This one is super-easy, quick and a hit with the kids (and my husband!). Dare I say it, I think that these biscuit bars taste alot like Hobnobs, minus the chocolate (a much-loved shop-bought sweet oat biscuit for those of you outside of the UK).
This recipe is based on one that I saw on the fabulous You Tube channel forJessBeautician- she makes delicious vegan meals and snacks. I highly recommend you check out her channel if you like plant-based food. These biscuit bars are dairy-free and can be gluten-free too (if you ensure you use gluten-free oats).
As some of you may know, I follow theOvercoming Multiple Sclerosis programmeto try and keep myself as healthy as possible. As this recommends that MSers avoid coconut products (due to its high saturated fat content), I decided to omit the coconut oil that…
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