10 Things from 10 Days

Today is the 10th day of the 10 Day Gutbliss Detox that D and I are doing.  With how crazy work is right now for both of us, and the winter weather kicking in, meals haven’t gone quite as well as we had hoped, but I can tell you that we are feeling a TON better, and both of us have shed some “bloat” weight these past 10 days.  I have dropped about 7lbs, and D had already dropped 7lbs by day 5 (men!!).  We are both eating more now that we were, and feeling pretty good, too!  I am looking forward to adding foods back in and figuring out what exactly was the cause of the many issues I had been having, and that D had been having.  I’m thinking mine was gluten, and his might be dairy.  We will find out!  Adding gluten back tomorrow and will see what happens.

 

A quick 10 day recap for you…

 

10 Things from 10 Days of Gutbliss

 

  1. Wow.  Need lots of water with lots of fiber.
  2. Green juice in the morning works just as well as a pre-workout or coffee. I have had enough energy in the mornings (even with crappy sleep) to push myself hard in the gym.
  3. When you add ground flax seed and psyllium husk to smoothies, you don’t need protein powder or dairy elements to make you feel full.
  4. My PMS symptoms improved *exponentially*
  5. My skin is actually more clear. Attribute to added water or the mainly plant based diet?
  6. I miss cheese.
  7. I can eat more calories and lose weight if I’m eating the right calories. I’ve averaged about 2,000 calories a day on intake, versus the 1,600 I was having before (and not eating back workout calories).
  8. Apparently all rice is not gluten free… Only brown rice.
  9. I haven’t had a headache in 10 days!
  10. When I have a craving, eat it – just make it work. Example:  Turkey Burgers with guacamole and caramelized onions on sweet potato “buns” when craving a huge burger.
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Not Gutless. Need Gutbliss!

Happy New Year to all of my readers!  Last year was year one of my blog.  While I didn’t get as many blogs written as I would have liked, I loved doing it.  2015 was a crazy year for me, and there were a lot of things I went thru that really made me evaluate who I was and what I am doing on a daily basis.  I didn’t get any closer to my health goals; I got further away.  I didn’t grow a huge Beachbody business; I quit.  What I did do is get help for myself, and for my family.

Over the summer, I made the very hard decision to see a doctor and get help for what my brain was putting me thru; I was diagnosed with Bipolar Disorder.  Admitting this to the world is not easy, and it has taken me months to be able to accept it myself.  Nothing about this disease is fun, but I have learned to think about things differently, see the world differently, be less judgemental, and know when enough is enough for me.

Now that I’ve gotten my brain under control (most days), it’s time to get focused back on the other health goals.  This year my goal is to not give up on myself.  Last year, I became a badass, a blogger, a Beachbody coach, and went thru hell mentally, BUT I came out on the other side.  This year I’m pushing it further.  I WILL get to where I see myself, I WILL be comfortable with who I am (inside and out), and I WILL continue to raise my little girl to embrace who she is (a very strong little girl who is going to be something absolutely amazing and bring so much joy to so many people).

Step one to my health goals?  Figure out what in the HELL is wrong with my digestive system… And D’s, too!  Time to begin a “detox” of sorts… No, not for calories, but to eliminate what the author of Gutbliss, Dr. Robynne Chutkan, calls SAD GAS (Soy, Artificial Sweeteners, Dairy, Gluten, Alcohol, and [added] Sugars).  I’m actually going to be consuming significantly more calories everyday with this more plant based diet (lean proteins only a few times a week), so I will likely be challenged to accept that eating more helps you weigh less.  After reading Gutbliss in one sitting, I have a suspicion that I have either a gluten intolerance or even Celiac.  Perhaps it’s nothing, but I will find out one way or another with this!

Eliminating things from our diets is not a foreign concept here with Mini Me’s allergies, but still requires prep work for two people.  IMG_0858.JPGDr. Chutkan asks those doing the 10 day plan to have green juice and her Magic smoothie every day, as well as a probiotic, and ground psyllium husk.  I spent a large portion of my New Year’s day planning out the meals and snacks for D and I,
and a large portion of the second day of the year in the produce section with Mini Me and in the kitchen getting some of the things prepped here.  This included the very basic task of making space in the fridge for the abundance amount of produce, to making things for the week. I made Homemade Energy Bars and Fruit, Seed, and Nut Trail Mix.

Homemade snacks may take just a few minutes longer than buying them already made, but I find comfort in knowing EXACTLY what is in my food.

 

Homemade Energy Bars

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Ingredients:

  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1 1/3 cups pitted dates
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/3 cup dried fruit for topping, optional (I used coconut)

Directions:

  • Put all ingredients in food processor and process until it seems to be sticking together slightly in bowl of processor, about 5 minutes.
  • Pour mixture on a cookie sheet lined with parchment paper and spread out.  While still separated sprinkle optional dried fruit on top.
  • Using your hands, compress the mixture until it is a solid ‘blob’ on the sheet.
  • Put in fridge or freezer for about 30 minutes so it has a chance to solidify further.
  • Pull out, and slice into 6-8 even pieces.

That’s it.  Seems like there are a lot of steps, but this really is one of the easiest recipes ever… Not to mention TASTY!

Makes 6-8 servings.  113 cal – 6.2g fat/13.7g carb/2.8g protein

 

Homemade Trail Mix

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Ingredients:

  • 8 ounces cashews
  • 8 ounces almonds
  • 4 1/2 ounces sunflower seeds
  • 4 1/2 ounces pumpkin seeds
  • 1 1/2 cups dried fruit (I went with a mix)
  • 1 1/2 cups coconut flakes

Directions:

  • Mix in a large bowl.  Put in serving size containers or serve as-is!

Serving size – 1/3 cup, contains 20 servings.  280 cal – 20.8g fat/16.6 g carb/9.4g protein

Death by Chocolate

This past weekend we celebrated D’s and his mom’s birthday.  Celebrations started on Friday and ended on Sunday, visiting with all sides of the family.  I think he had a nice time.  I asked him what he wanted to do and we did it.  When I asked him what he wanted to do on his actual birthday, he told me he wanted me to make Italian Beef (simple) and maybe a dessert or something that Mini Me could also have.  After all, we don’t need a crazy 3 year old to be going on a jealous rage that she can’t eat cake when we are enjoying it.  So, Thursday night came, and Mini Me and I started making a cake.  She absolutely LOVES to help me in the kitchen.  Loves to help measure things, mix things, and just be with me.  I am flattered by it.  And because I was making a Vegan/Allergy Friendly cake, she got to taste every ingredient along the way.  I may have, too.

She's a great helper!

We first made the cake.  While it was baking, we moved onto the mousse, and then the ganache.  Once the cake was cooled completely, I spread the mousse between the two layers of cake, and added a thick layer to just the top of the cake. I let that set overnight in the fridge (in this awesome Wilton Cake Caddy) while the ganache also set.  Before the birthday boy got home from work, I spread the ganache evenly on the top of the cake and the sides with a large icing spatula (like this one), and put it back in the fridge until it was time to serve.  Please remember, if you do make this cake, that it needs to be refrigerated for the mousse and the ganache.  Don’t worry, it won’t dry the cake out, I PROMISE!

Let me tell you… This cake is ABSOLUTELY amazing, and you would have NO idea that it was vegan.  None.  I wanted to eat the whole thing.  I likely had too much of it over the weekend… Just sayin’.  I might as well own up to my indulgence.  It was totally worth it, though!

Kate’s Triple Chocolate Cake

100% Vegan!

Vegan Chocolate Cake

Ingredients:

  • 3 cups flour (all-purpose)
  • 6 Tbsp. cocoa (unsweetened)
  • 1 cup Truvia Baking Blend (or 2 Cups Sugar)
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. white vinegar
  • 2 tsp. pure vanilla extract
  • 2/3 cup coconut oil, melted
  • 2 cups water

Directions:

  1. Preheat oven to 350 degrees
  2. Prepare cake pans (I used these 8″ round aluminum cake pans from Wilton, and the Wilton Bake Even Strips which help the cake be more consistently level as it bakes)
  3. Mix all dry ingredients together in a mixing bowl
  4. Make “wells” for vinegar, vanilla, and coconut oil and pour each into a “well” (one should be big enough to hold coconut oil)
  5. Pour water over the top
  6. Mix with hand mixer until smooth
  7. Divide batter evenly into prepare cake pans
  8. Bake on center rack for 32-38 minutes, testing with a toothpick to be sure cake is done
  9. Remove and let cool on cooling racks for 5 minutes before removing cakes from pans to cool completely

Dark Chocolate Avocado Mousse

Ingredients:

  • 2 ripe Haas avocados
  • 1/2 cup maple syrup
  • 6 Tbsp. cocoa powder (unsweetened)
  • 3 Tbsp. almond or cashew milk (I used chocolate cashew milk)

Directions:

  1. Put all ingredients into a blender (I used my single serving Ninja cup) or food processor and blend until smooth.

(Seriously, its that easy!)

Vegan Salted Milk Chocolate Ganache

Ingredients:

  • 1 bag dairy free chocolate chips (I like Enjoy Life or Chocolate Dream)
  • 1 can full fat coconut milk
  • 2 Tbsp. coconut oil
  • 2 tsp sea salt

Directions:

  1. With a double boiler or a sauce pot with water topped with a glass mixing bowl, melt and combine all ingredients together until smooth.  I whisked along the way with a small whisk to be sure that it was completely smooth.
  2. Let set for at least 3 hours in the fridge before using as an icing.

(This also makes a great dip for fruit while warm!)

Enjoy this super fudgey cake!  It is my favorite cake I’ve actually ever had – saying a lot considering where I work!

Here Fishy Fishy…

I remember when I was younger I had a huge aversion to fish, like many children do.  The texture, flavor, and smell are unlike anything else.  I used to fight my parents to not have to eat it, used to get chicken or something of the sort at Red Lobster if we went there (and yumm, yes, the biscuits).  As I got older, I started to LOVE fish.  All kinds of fish.  And SUSHI.  Oh, what would I do if I didn’t have sushi?!

When my mini me got diagnosed with food allergies to Milk, Eggs, Peanuts, Fish, and Shellfish, my thoughts immediately went to  what she couldn’t have, and how we were going to be able to find foods for her to have.  I worked thru it.  I found substitutions for some of our favorite foods and got creative in the kitchen.  We ate less processed foods than ever!  We found that Oreos are actually Vegan, so she could have small indulgences like the rest of the kids she knew as she grew up.

Earlier this summer, we had our annual allergy appointment where the doctor did a skin test for some of her allergies.  We were ESTATIC to find that she could eat fish and shell fish.  She was so excited to be able to eat fish and shellfish, even though she had never tasted them before.  Just given the opportunity to eat something she has never been allowed to had her all reved up.  We bought some fish sticks the very next day (I figured that was a safe bet for a 3 year old to try fish for the first time) and cooked them up.  She sat down and tried them.

She LOVED fish.  I was so scared that she was going to not like it, and we would have gone thru all of the testing for no reason.  Since then, we’ve had shrimp, salmon burgers, and pollock burgers, all of which she loved.

Last night was the true test… I had plans to make fish tacos.  Not too extreme, but still something I would picture a 3 year old eating.  So I went ahead and started making them.  I didn’t write down a recipe, but it was simple enough that I’ll give details below.  I even had some slaw and avocado to put on top.  I tell you, this small child of mine will try anything once!  I put a taco together for her, and was expecting her to try it and hate it… But she didn’t!  She loved it!  Devoured the whole thing in a matter of minutes, and asked for more.  She makes my heart smile – her courage and adventurous nature makes me so proud to be her mom, and makes me want to continue to strive to be better in every way.

Oven Roasted "Blackened" Tilapia Slaw Slaw & Avocado Smart & Delicious Mini Multi-Bran Wraps Tilapia with Seasoning

Oven Roasted “Blackened” Tilapia Tacos with Slaw

  • Tilapia seasoned with chili powder, cayenne pepper, oregano, salt, garlic powder, and onion powder
  • Baked for about 15-20 at 400 if frozen (which mine was because I didn’t think far enough ahead to take out of the freezer), less if fresh or thawed
  • Cole Slaw Mix combined with Walden Farms Thousand Island dressing and put in the fridge while baking

I topped small multi bran tortillas with some crumbled tilapia, a bit of slaw, and some chopped avocado.

I hope you enjoy if you give it a try!

Make-do Allergy-Free Banana Bread

Woke up this morning to a bright sunny day.  What a great day!  I’ll get some errands done and enjoy some sunshine.  Then I really woke up.  The temperature is dangerously cold here in Chicago, yet again.  High of 10 degrees, although we will be lucky if it hits that.  I decided that we are not going anywhere!  Last week I declared it to be a make-do week, only picking up essentials that we were out of.  That make-do week is going to continue thru this week.  I do need to spend a few dollars and pick up some essentials (sea salt, pan spray, flour, one kind of protein/meat, and of course spinach) to be able to make it thru the week.  We have been clearing out the fridge and freezer, though.  It has allowed me to be more creative!  For instance, this morning I mixed some leftover couscous into a few eggs and made a yummy omelette with chopped chicken and cheese.  Healthy carbs, and lots of protein!  Just wish I had more spinach to add in there, as well…

Because it is make-do week, and I have half a freezer full of bananas (they get brown, I toss them in the freezer for baking or smoothies) I decided to make Mini Me some banana bread.  I adapted this recipe from SimplyRecipes.com.  When I say adapted, I had to sub most of the ingredients because of allergies, nutrition, or I didn’t have what they called for.  I guess you could say, it is highly adapted.

Allergy-Free Banana Bread

Vegan Banana Bread

Ingredients

Ingredients

3 very ripe bananas, peeled
1/3 cup unsweetened applesauce
¼ cup truvia baking blend
1 gelatin egg (see directions here)
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1/2 cup of all-purpose flour
½ cup wheat flour
½ cup cup oat flour

Directions

Preheat the oven to 350°, and either line a medium loaf pan with parchment or spray with baking spray.

In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the applesauce into the mashed bananas.

Mix in the baking soda and salt. Stir in the Truvia, gelatin egg, and vanilla extract. Mix in the oat and all purpose flours.

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Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°, or until a tester inserted into the center comes out clean.

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Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)

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If you want to double the recipe like I did, you can bake in a fluted tube pan for an 1hr 10 min

Not only does this recipe come out very tasty, it is also reasonably healthy!!  Very low sugar, lots of fruits.  One loaf makes 10-11 servings, one fluted shaped cake makes 20-22 servings.

Nutritional information (22 servings):  89 cal/0g fat/19g carbs/3g protein

Hearts Full of Protein

I woke up this morning with a new sense of determination.  Went searching for my P90X DVD set.  Allas, P90X grew legs and walked away.  Gosh darnit!!  Up pops my P90X3 DVD set, almost like it was trying to save the day!  Okie Dokie then, its a sign… I’m going to do P90X3 for the next 90 days!  Add in a few runs here and there when the winter weather allows and hill runs come spring, along with staying on track nutritionally and I expect to see good things by the time I need to board a flight to Vegas in 89 days!

Because I’m focusing on eating super clean, and know that I like my treats, I decided to do a little creating of my own… Enter Cookie Dough Protein Hearts.

This recipe was adapted from this recipe from Fit Foodie Finds.  The recipe looked delicious as it is, but I didn’t have chocolate protein powder, just vanilla.  Looks like my decision was made for me!

Hearts Full of Protein

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  • 1 cup vanilla protein powder (I used EAS Vanilla Whey Protein)
  • 2 1/4 cup oat flour (I just ground up steel cut oats in my food processor)
  • 2 tablespoon maple syrup
  • 1/3 cup nut or seed butter (I used Sunbutter)
  • 3/4 cup unsweetened vanilla almond milk

Directions

Mix all ingredients in a large mixing bowl.  The batter will be quite thick.  If it is too dry, add a tiny bit more milk.  Once combined, scoop and roll into balls, or add into a silicone mold like this one from Wilton.  Cover and put in freezer until frozen, pop out, and put into freezer safe bag.

Recipe makes approximately 24 servings of 2 tablespoon portions.

Approximate nutritional information: 122 cal/9 carb/4 fat/11 protein

Hope you all enjoy!

Do You Want to Build a Snowman?

Come on let’s go and play…  Don’t judge… I’m a mom of a three year old.  I know that movie word by word, gesture for gesture, note for note.  Sigh.  weather reportIt is pretty fitting for the weekend we are having here in Chicago.  It started snowing last night (rain into snow), and we woke up to about 6 inches of snow on the ground at 6:30 this morning.  As of this moment (1pm) we have about a foot of snow, and its still coming down.  Winds are expected to pick up later today and blizzard conditions will be beginning.  Guess we aren’t going anywhere for the Super Bowl.

I had planned on getting up and getting some lifting done down in my ladycave (roar – home gym), but decided to make my workout more fun.  My workout today consisted of shoveling the long sidewalk in the front of the house, along with about half the driveway, and the piles the plows left on the end of the driveway (of course they came around RIGHT as I was finishing the driveway so I had to do it twice…).  Doesn’t sound like a lot, but 10″ heavy snow… Woo – workout!!!  Wore my HRM to track my burn (more so because I was curious than concerned)… 521 calories burned in 74 minutes.  I’ll take it for round 1.  I got some playtime in there, too.  Meanwhile, D and Mini Me built the biggest snowman on the block, and with the donation from a sweet little girl down the block, we were able to give him a face and a tophat.  So sweet.

Who wouldn't sunbathe in this weather?  Note:  Chair is resting on top of the snow...

Biggest snowman on the block!!       Yeah!!!  Snow!!!

As disappointed as I am that we won’t be going anywhere tonight for the Super Bowl (gotta keep the family safe), it won’t stop me from preparing a snack or two for the big game!  During my brief stint with the Whole30, I was able to refocus some of my unhealthy eating habits, and make conscious decisions to snack smarter when I feel I “need” or just want a nibble of a snack.  I have been eying baked coconut chips for a few years now, and decided to order  a giant bag of coconut flakes from Amazon (found here), and planned on making good use of them.  I am a total sucker for the sweet and salty flavor combinations, so wanted to really nail that down.  And I did!  Total winner, and a super filling snack!

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Sweet and Salty Cinnamon Coconut Chips

Ingredients

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  • 3 cups unsweetened coconut flakes
  • 1.5T coconut oil, melted
  • 2.5T honey
  • 2.5t cinnamon
  • 2.5t sea salt

Directions:

  1. Preheat oven to 375 degrees.
  2. Put coconut flakes in medium sized bowl. IMG_8064
  3. Whisk together melted coconut oil and honey; pour over coconut flakes.IMG_8063
  4. Pour cinnamon and sea salt over flakes and stir to combine all ingredients.          IMG_8061
  5. Pour flakes on a (preferably parchment lined) cookie sheet.  I love my gigantic cookie sheet – it’s sized for the shelf of my oven (found here).  IMG_8060
  6. Put flakes in the oven and STAY CLOSE!  Flakes will be done in about 6 minutes, and will continue to crisp when they are out of the oven.  I made the mistake of putting them in a little too long (don’t worry, I altered the timing here for you)… Whoops.

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Once cooled, enjoy!!!

The end… And…SUSHI!

Yesterday I made the tough decision to end my adventure into the world of my second Whole30. I had decided at the beginning of this year that my healthy lifestyle was going to be something I enjoyed and not despised. While I agree with the principles of the Whole30, I do not want to deprive myself of some of my favorite foods because they don’t fit into a bucket created by someone. It did give me a chance to be able to refocus my nutrition on healthy and natural sources of foods, remind me that most of my foods at meals should be vegetables, and that I need to be mindful of the other “crap” that I consume. However, I need to be able to enjoy things like sushi and the occasional beverage. So, back to my norm – eat what I enjoy, in moderation, and find new ways to serve healthy foods to my family.

Now, back to sushi…  Mmm… Sushi.  We ordered takeout from our favorite sushi place last night for dinner, Aodake.  Fantastic place, three locations in the Chicagoland area now. Woo!  The two below are my favorites.

Baked scallop, crab, shrimp and cream sauce
Baked scallop, crab, shrimp and cream sauce
Spicy salmon, avocado, cucumber in soy paper, with assortment of fresh fish, tobiko on top (12pc)
Spicy salmon, avocado, cucumber in soy paper, with assortment of fresh fish, tobiko on top (12pc)

The dynamite roll is AMAZING!!!  And the perfect rainbow is, well, perfect!  Anyone I have introduced to these two rolls love them, and I have not been able to find anything like them at any other sushi place.  Now, if they could somehow come up with a frequent diners card my life would be complete!

I start working out again tomorrow.  After hurting my knee last Sunday during goblet squats, I gave it a rest week.  I can’t wait! I feel like I’ve gotten soft this week even though I have been eating very well.

Hope everyone has a great Saturday!

Who got me a stripper??

It has been a busy week and a half for me!  Just about two weeks ago I got to help one of my best friends celebrate her 30th birthday with an amazing party at a local bar.  I donated a hotel room to the cause, which was the site of a little girl bonding time while we were getting ready and an after party.  Of course, it wouldn’t be a party that I was at (or hosting) unless there was a random pop-in by the police.  IMG_7651No… We weren’t that awful!  I am in my 30s… I am somewhat respectful (shush).  The people a few rooms down weren’t all that respectful, though, and filled the hall with some very rank weed smoke.  Blech!  The cops heard our music, stopped by, and of course I made friends with them.  Sometimes, making a police officer laugh (in this case five police officers laugh) is enough for me.  Brings me back to my birthday when my cousin, Sarah, and I moved into together when I was right out of college.  We were pre-gamming prior to going out to the bar when there was a pounding on the apartment door.  Me, being me, got up to answer the door and on the way to the door says loudly… “Which one of you guys got me a cop stripper???”  I open the door, and who else would be standing there but  a police man.  I don’t know whose face was more red… Mine or his.  Turns out he was looking for the previous resident.  Good laughs all around for that one.

The Monday after my friend’s birthday I started the Whole30 again.  I did this downloadonce before a few years back to help get my body rid of toxins and launched into a year of paleo eating.  I have pretty much eaten clean since, taking learning’s of my paleo stint into my cooking, but felt the need to get my system clean of hormones and toxins.  I’m now a week and a half into it and feel pretty good.  Not going to lie… The first few days were hell… My body wanted SUGAR!!!!  I stayed strong and maintained composure (sorry to my coworkers if I was snappy last week).

Last night I wanted to do something different for dinner.  I was doing just meats or eggs and veggies for dinners and lunches since I was low on time, but last night I felt inspired.  I had a leftover cooked acorn squash from the previous night that I wanted to use for D and I, and I wanted to stuff it.  One of my favorite acorn squash recipes is a turkey stuffed acorn squash with rice and butter and cheese… Well, three of those things are not allowed on the Whole30, so I got to brainstorming, and this is what I came up with.

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Creamy Cauliflower and Zucchini Rice

Ingredients

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  • 1 head of cauliflower
  • 3 medium zucchini
  • 1 medium onion
  • 2-3 cloves of garlic
  • 2T bacon fat
  • 1 cup coconut milk (canned, light or full fat)
  • 1T nutritional yeast
  • 1t sea salt
  • 1t black pepper
  • 1t herbes de provence

Directions

  1. Prepare food processor with the shredding blade attached.

2.  Slice cauliflower so that it fits in your food processor funnel, and go to town. Mini Me enjoyed helping me with this.  She was the official button-presser.

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3.  Once all of your cauliflower is “riced”, pour into a bowl and set aside. Cut the ends off the zucchini, and shred away!  Pour into a bowl and set aside.

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4.  Repeat shredding process one last time with the onion and garlic cloves.

5.  Heat a large skillet over medium heat. Add 2T of bacon fat until melted.

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6.  Pour in onion and garlic combination and sauté for a few minutes (until fragrant).

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7.  Add coconut milk, cauliflower, zucchini, nutritional yeast, salt, pepper, and herbes de provence. Stir to combine, reduce heat to low, and simmer for 12-15 minutes stirring occasionally.

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This cauliflower rice can be used alone as a side, topped with a meat, over easy eggs (yummy breakfast this morning), or as a stuffing for various other vegetables.  Hope you enjoy as much as we all did!!

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Makes around 6 large servings.

Cal – 145, Fat – 9g, Carb – 15g, Protein – 5g

What a Whirlwind!

Wow…. This week has been a whirlwind!

Monday I was dress shopping with my mom and Mini Me for my brother’s wedding.  Luck for both of them!  They will look great!  Not so much luck for me…. I just couldn’t find anything that jumped out at me.  Luckily, I still have time.  Looking forward to seeing my older brother marry the woman of his dreams!!

Tuesday it was back to work… But just for a few hours… Got the call to pick up Mini.  Pink eye… Poor girl had a swollen face like no other.

Wednesday it was back to work again (thanks D for staying home with her)…. SWAMPED!!

And today… I has a case of the feels.  Sigh.  I’m sure at some point everyone just feels down for no reason.  I’ve been in a funk lately.  The only thing I can attribute it to is lack of sun.  Time to start taking my Vitamin D again!

The one thing that I have been able to do this week, mainly because it is soooo simple to do, is make bread.  With Mini’s allergies, finding store-bought baked goods is always a bit difficult… And to be honest… I would SOOO much rather feed her and D something I make myself with whole and natural ingredients.  Enter Honey Wheat Bread.

Seriously, this recipe is beyond easy, nutritious, and delicious!

I slightly modified this recipe I found on allrecipes.com.

Honey Wheat Bread (for bread machine)

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Ingredients:

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  • 1 1/8 cups warm water (110 degrees F/45 degrees C)
  • 1/4 cup honey
  • 1/3 teaspoon salt
  • 2 cups whole wheat flour
  • 1 cups bread flour
  • 2 tablespoons coconut oil (melted or solid, either way works!)
  • 1 1/2 teaspoons active dry yeast

Directions:

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Add ingredients according to the manufacturer’s directions to your bread machine. Use the wheat bread cycle and light color setting.

Let cool slightly and enjoy immediately, or cool completely and slice into pieces for sandwiches or toast.  Yum!