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Enchilada Lasagna

Hi Friends! Happy Friday!

Whew this week was a long one! Filled with some great adventures and not nearly enough sleep.  I did get a 4 hour nap on Easter Sunday, and I wasn’t too sad about that!
This week I had to get my computer fixed (battery died) and they get a new charger cord too! I was really happy to find an Apple cord for $25 vs $80!
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Some sort of insect bit my ring finger and it swelled so much I thought I might have to get my rings cut off! I was FINALLY able to get my rings off yesterday, and it is beginning to heal but I am not putting my rings back on till it is 100%! Man my hand feels naked!

I have been working on perfecting a new blueberry pancake recipe! My little guinea pigs have been eating them happily! I even managed to make one look like a bunny! I def need to tweak a few things and get some much better pics! LOL

Did anyone else get to watch the Boston marathon documentary?? Wow, so so good! The Hubs and I went to see it for a mini date night.  We were both laughing and crying the entire time.  It was so well put together! What an incredible night it was!
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No onto this weeks recipe! I enjoy cooking for my lovely nanny family, friends & family and I love getting to try out new recipes! I always poke around Pinterest and get new ideas.  I hardly follow the recipes to the T, cause I like to change up some of the ingredients or use things that I am not allergic too.  I have been so into zucchini lately.  Making zucchini lasagna, zoodles, zucchini taco boats, zucchini pizza and the old standby, roasted zucchini.
I have seen pics for a few recipes for zucchini roll ups, and I have yet to get them to work right.  I took a few different recipe ideas and turned them into my own creation 🙂

Today for Foodie Friday I am linking up today with Farrah from Fairyburger (Big birthday girl!!!!) and  Annmarie from the Fit Foodie Mama for Pinterest interest themed week!
I have to say this did not photograph very well.  It was hard to see all the amazing layers of flavor!

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Ingredients

  • 4 med sized zucchini
  • 1 tsp + 1/2 tsp pink salt
  • 2 lbs organic boneless, skinless chicken breast
  • 1 med can enchilada sauce
  • 1 med can green chilies
  • 2 cups grated Monterrey jack cheese

Directions

  1. Pre-heat oven to 350* and lightly grease a med size baking dish (I used 9×7)
  2. Wash and remove ends of zucchini.  Slice each zucchini into thin slices.  Place them on a baking sheet and lightly salt both sides of each slice. Set aside for about 20 min.
  3. Cut chicken into large chunks.  Fill a large saucepan with water & 1 tsp salt and add chicken.  Bring water to a boil and cook chicken for 7-10 min or until fully cooked with no pink in the middle.  (Time will change depending on the size and thickness of each piece of chicken.
  4. Once chicken is cooked place it in a blender or food processor and gently pulse to shred the chicken.
  5. Return the shredded chicken to the sauce pan.  Add about 1/2 can of enchilada sauce and the chilies to the chicken, mix well.
  6. Cover the bottom of the baking dish with some of the enchilada sauce.
  7. Layer the zucchini over the sauce then add a layer of the chicken mixture.  Lightly sprinkle a handful of cheese over the chicken.  Continue layering until all ingredients are used (about 3 layers).
  8. After the last layer pour the remaining enchilada sauce on top and add the renaming cheese on top of that.
  9. Bake for 25-40 min, depending on the thickness of the zucchini. It is finished when a knife slices smoothly through all the layers of the lasagna.
  10. Enjoy!

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • Join us next week for some kitchen cleanse recipes.

May you be filled with joy and health!

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Enough…

Hi Friends! 

I’m coming to you from my phone today, so please excuse this post if it looks weird. 

My computer battery decided to fizzle out last week so to the Apple Store I went. They were able to replace the battery but then my charger cord decided to conk out too! Sooo I’m waiting for that to arrive! 

I have been doing a lot of thinking lately and my life and how things have changed especially over the past 5 years. If you would ask me a few years ago what I thought about myself it would have not been a pretty picture! I would have def used words that most people would use to describe someone/something they can’t stand to be around. 

For so much of my life I hated myself. I hated what I looked like. I hated my personality. I hated how I let negative life experiences make me so bitter about life and almost destroying myself in the process. 

Today I am so thankful I no longer that way. I am thankful I love my life. I am thankful I have learned to forgive those in my past, including myself, who have hurt me. I am thankful I have improved my self worth. 


Am I perfect? By no means! But I am a lot further to where I want to be than I ever have! I’m on a journey and I have many goals along the way, but I have learned over and over again that even though I’m not to where I want to be yet, I am still worth fighting for. 

I am enough. Just as I am. Enough. 
If I never reach any more of my goals I am still enough. If I never get the chance of becoming a trainer/nutritionist/instructor, I am enough. If I don’t get to become a mother, I am enough. If I don’t ever get to my ideal body weight, I am enough.  

Plain and simple, I am enough! 

And you are too! You are enough! We are enough. And don’t let anyone tell you differently!! 


I have more things I want to share with you, and some new things that I will be working on, but I can’t type anymore on my phone! So hopefully next week I will have my computer back and I can share more with y’all!! 
Thanks for reading!! 

Be filled with joy and health!

Allergy friendly turkey lettuce wraps. 

Happy Friday friends!

Whew, it has been a very busy week! Between all the Easter activities at school, whipping up new recipes in the kitchen and battling allergies, I am ready for the weekend!!!

The more I learn about my own health needs and the more I find out what I can and cannot eat, it seems like the less I can eat.  But, I am SO thankful that I still can eat many things and have found wonderful products that are allergy friendly to make life a little easier sometime! One ingredient I am really thankful for is coco aminos!  Soy and gluten free plus organic and non GMO! Makes me one happy girl!

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Today for Foodie Friday I am linking up today with Farrah from Fairyburger and  Annmarie from the Fit Foodie Mama for allergy friendly themed week!

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Ingredients

  • 1 large red pepper chopped into thin slices
  • 1 water chestnuts drained and chopped into small pieces
  • 1 lb ground turkey
  • 1 clove of garlic, minced
  • 1/2 tsp ground ginger
  • 2 Tbsp + 1-2 tsp coco aminos
  • 2 Tbsp avocado oil
  • Mini romain lettuce

Directions

  1.  Brown turkey in a large frying pan then drain and rinse.
  2. In the large pan sauté the garlic in 1- 1 1/2 Tbsp of avocado oil. Add in the ginger powder and 2 Tbsp coco aminos.
  3. Add water chestnuts to the large pan, sauté for 3-5 min.
  4. Return turkey to large pan and mix well. (You can add more aminos if you desire more flavor)
  5. Sauté red pepper in a small frying pan with 1/2 Tbsp avocado oil for 5 min. Add the 1-2 tsp coco aminos.
  6. Separate romaine leaves, rinse and dry.
  7. Build each lettuce wrap and enjoy 🙂

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • Join us next week for some pinterest interest recipes.

May you be filled with joy and health!

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Fun Easter Eggs

Hi Friends! 

Jumping on real quick to share with you a fun activity I did today with my nanny kids. It was super simple and made some really gorgeous eggs! 

I have seen a ton of these pics floating around so this is by no means my original idea, and I don’t know who came up with it, but whoever you are, I have to say thank you! 

I saw someone else use shaving cream but I didn’t want to do that in case the kids ate it! And they did! Haha 

Tie-Dye Easter Eggs

Ingredients

  • 1-2 dozen white eggs, hard boiled
  • 1-2 containers cool whip, thawed
  • Gel food coloring- the brighter the better
  • White vinegar 


Directions 

  1. Place hard boiled eggs in a vinegar bath for about 5 min. Dry eggs off.
  2. Divide cool whip into containers depending on how many color combos you want to do. 
  3. Squeeze 4-5 drops of each desired color into the cool whip. We did 2 colors per container and it worked out great.  
  4. Swirl a butter knife or toothpick through the cool whip making the dye move around into tie-dye like streaks. 
  5. Place 4-6 eggs in each container. Cover each egg with the cool whip. 
  6. Let the eggs sit for 25 min or so. 
  7. Give the eggs a bath in a bowl of clean water (change the water every 5 eggs or so). 
  8. Gently dry and return to the egg carton. 

Have fun! Let me know if you try it out 🙂
May you be filled with joy and health!

Homemade Almond Milk 

Happy Tuesday friends!

Hope you had a great weekend. Overall mine was a bit of a bust overall. I had some fun plans that were canceled due to allergies causing a nasty migraine. After that settled down I took things easy. I did manage to get into the kitchen and use my new bread maker and finally decided to try making my own almond milk.  I saw a post from my blogger friend Emily on Friday and I decided to give it a try with a few tweaks! So thank you Emily for giving me the courage to try it out!

So I literally bought some cheesecloth over 4 years ago when I first wanted to try and make almond milk.  I don’t really know why I didn’t make it then, but somewhere in my mind it was challenging to make.  I was so wrong! So I gave it a try and I am happy to say it was super simple and it tastes SO good!!
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Ingredients

  • 2 cups raw organic almond- Soaked for at least 6 hours & rinsed off
  • 6 Medjool dates- depitted and soaked for 15-20 min
  • 6 cups of purified water
  • Piece of cheesecloth or a nut milk bag

For each type of milk

  • Chocolate- 1 3/4 TBS raw cacao powder
  • Vanilla- 1 TBS pure vanilla extract
  • Cinnamon- 1/2-1 TBS organic cinnamon powder

Directions

  1.  Place almonds, water & dates into a blender.  Blend on high for 2 minutes.
  2.  Strain mixture through the cheesecloth or nut bag into a large bowl.
  3. Rinse blender/lid
  4. Divide liquid into 3 equal parts
  5. Place 1 part of the liquid back into the blender and add the chocolate ingredients, blend well for about 1 minute.
  6. Pour the chocolate almond milk into a glass container
  7. Rinse blender.
  8. Repeat steps 5-7 for the vanilla and cinnamon milk
  9. Store milk in glass airtight containers for up to 1 week in the fridge.
  10. Enjoy!

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Have a great day friends!

 

May you be filled with joy and health!

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Plantain Chips with Guacamole

Hi friends!
Happy Friday!

If you have known me for any period of time, you most likely know my most favorite place on earth, Costa Rica!  The country is beautiful, the people are the most friendly I have met in all my travels, and the food, oh the food!  Since my first trip in 2000, I have been there a total of 10 times.  My last trip was Dec 2015 where I took my husband for the first time! It was so fun to experience a country I loved through his eyes!

Like I said, the food is so amazing! I have loved learning to cook typical Costa Rican food on my different trips! My BFF who lives there and his mom have taught me many things over the years!

Since we are celebrating international food day today for Foodie Friday, I will share with you one of the most simple things I made that is inspired by my times in Costa Rica!
Today for Foodie Friday I am linking up today with Farrah from Fairyburger and  Annmarie from the Fit Foodie Mama for international themed week!

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Plantains Chips with Guacamole

Ingredients

  • Large plantain
  • Avocado oil- to coat pan and plantain chips
  • Himalayan Salt- to taste

Directions

  1. Peel plantains and slice into thin chips (I used my food processor, but you can use a sharp knife too).  Place them in a bowl.
  2. Drizzle avocado oil on the chips and season with salt to taste.
  3. Coat a frying pan with avocado oil and bring to medium heat.
  4. Place a layer of the chips in the pan and cook for 3-5 min.  Flip the chips and cook for another 3-5 min, or until golden brown on both sides.
  5. Serve with guacamole or enjoy plain!

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • Join us next week for some allergen-free recipes.

May you be filled with joy and health!

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Blueberry Lemon Donuts 

Happy Friday Friends!  Maybe it is just me, but this week seemed to drag on a bit.  We had some dreary weather mid week, but it has ended on a gorgeous note!  To spruce up the week I decided to brighten things up with some lemons!  If you missed my post yesterday I shared my new Lemon Blueberry popsicles! They are kid and grownup approved!
img_3741To keep the lemon theme going, I wanted to make another treat! Before I did that, I refreshed myself on the benefits of lemons! Lemons are filled with vitamin C, citric acid, flavonoids, B-complex vitamins, calcium, copper, iron, magnesium, phosphorus, potassium, and fiber.  Lemon can also be used to help treat the common cold and flu, the swine flu, help prevent kidney stones, decrease swelling, and treat scurvy.  Who knew lemons were so great? I love adding them to some water for a refreshing drink and cooking with them 🙂

Today for Foodie Friday I am linking up today with Farrah from Fairyburger and  Annmarie from the Fit Foodie Mama for a citrus themed week!


Blueberry Lemon Donuts

Ingredients

  • 1½ C + 1 Tbsp gluten free all-purpose flour, divided
  • 2 tsp aluminum free baking powder
  • ½ tsp Himalayan salt
  • 1 C Siggi’s vanilla yogurt
  • 1 C coconut sugar
  • 2 large organic eggs, 2 egg whites
  • 1 tsp grated organic lemon zest (about 1 lemon worth)
  • 1 Tbsp fresh organic lemon juice from fresh lemons
  • ½ tsp pure vanilla extract
  • 2 Tbsp avocado oil
  • 1½ cups blueberries, fresh or frozen

Lemon Glaze:

  • 1 C organic powdered sugar, sifted
  • 2 to 3 Tbsp fresh lemon juice

Blueberry Glaze

  • 2 Tbsp lemon glaze
  • 1/4 cup blueberries

Directions

  1. Preheat the oven to 350* F then coat a large donut pan or muffin tin with oil of choice. (Reapply oil after each batch)
  2. In a large bowl, sift together 1 1/2 c gluten free flour, baking powder & salt then set aside.
  3. In a medium bowl, whisk together the yogurt, sugar, eggs, lemon juice, lemon zest, vanilla, and oil.
  4. In a small bowl add the remaining flour and the blueberries.  Gently coat all the blueberries.
  5. Make a hole in the dry ingredients and add in the wet ingredients. Mix till 3/4 incorporated.  Gently fold the blueberries into the mixture, make sure not to over mix!!
  6. Pour mixture into a large ziptop bag, then zip close. Snip off one corner large enough for a blueberry to fit though.
  7. Fill each donut mold about 2/3 full.
  8. Bake 10-12 min, or until lightly golden and spongy.
  9. After removing donuts from the oven, let them sit in the pan for several minutes, then place each one on a cooling rack.
  10. While the donuts bake, make the lemon & blueberry icing.
  11. Lemon icing- Mix together the sifted powdered sugar and lemon juice. Add more juice if the icing is too stiff.
  12. Blueberry icing- add 1-2 Tbsp of the lemon icing and 1/4 cup blueberries to a blender, mix well. Take the blueberry mixture and strain the blueberry stinks out over a med size bowl.
  13. After donuts have cooled about 15 min, drizzle one or both types of icing on each donut.
  14. Enjoy!!

 

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂
  • Join us next week for some international recipes.

May you be filled with joy and health!

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