Sometimes the beginning of the work week can be mentally hard. Co-workers can be difficult (or crazy) and managers/ owners can be overly intense making the work environment emotionally/ mentally/ physically rough. But the key to moving past the work place crazy is not making that your main focus. So here are my tools for learning how to handle Monday’s (and all that come with them) better.
TED Talks – Work Happier
The Power of Habit
You are in control of how you feel and the choices you make in the situations and circumstances you are in. You can conquer Monday, and make today AWESOME. Someone else may be grumpy or have a sour attitude but that is not you. You can choose to be happy and strengthen your self control/ resolve. Today is going to be great 🙂 You are loved and cared for.
So for those that don’t know me and my husband we LOVE to grill! The second the sun shows it’s face here in Oregon we are on it, and since summer has come early the year here are some of our favorites
Grilled veggies! The best part is that grilling just adds so much flavor! Our favorite veggie to grill is romain hearts. That might sound odd but try it, total game changer. Just cut it in half length wise and brush with oil of your choice and sprinkle with salt and pepper. Grill for about 2-5 minutes on each side depending on how direct or indirect the heat is when you’re grilling.
Another quick favorite is steak. We get ours from Whole Foods because they have great prices on good meat especially if you get the family pack.
When we grill, we usually do a marinade of avocado oil, salt, pepper, and garlic. Easy, and fast enough to do while the coals are heating. Another marinade that we like is Braggs dressings. They are organic and non-gmo.
This is the method my mom thought me and I have shared with my girl friends that works great for testing the doneness of your steak. Don’t forget to let you meat rest after cooking for about 10 minutes, that way your meat is still moist and juicy when you cut into it, if you skip this step all of those great juices will just run out.
Well that’s all for now. Hope you get a chance to enjoy this grilling season!
So I’ve been eating mostly Paleo the past few months and it’s been wonderful! I figured I would give it a try since I am allergic to gluten and both of my parents not only share that but they also have a corn and dairy allergy too. My energy has been so better and my thoughts less muddled.
Anyway all of that to share with you one of my new favorite snacks and meal add-ons. Fresh tomatoes!!
Today they will be added to some lovely scrambled eggs.
I know it’s been a while, and in that vein here is a quick and healthy dinner to try as spring turns into summer and our schedules somehow get even busier.
Butternut Squash Soup (with Goats cheese)
- Get a box of Imagine Butternut Squash Soup from your local (or healthy) grocery store.
- Find a nice goats cheese. The one I used was already crumbled which means I can use the left over on my salads and anything else because it’s super yummy.
- Heat soup up in sauce pan or a medium pot.
- Serve in bowl and top with the yummy goats cheese
This is really a great option to keep around for those days where even the meal plan seems to much or in this case I forgot to take the meat out to thaw. Its quick and healthy, most of Imagine’s soups (if not all) are certified organic and non-GMO certified as well. This dinner is gluten free dairy free (no cows milk) and almost Paleo with exception of the rice syrup and flower.
If you give this a try let me know!
I LOVE the holidays! And one of the best parts is pie, but making a good crust can be difficult. I’ve had to dry and crumbly, greasy, and something that tasted cardboard. Thank goodness for wonderful friends with yummy recipes who share (thank you Sarah!). If you haven’t figured out today will be about pie, and my favorite pie, pumpkin!
- 1c Tapioca flour
- 3/4c Rice flour
- 1/2c Sorghum flour
- 1 tsp Xanthan gum
- 1 tsp Guar gum
- 1/2 tsp Salt
- 1/8 tsp Baking soda
- 3 Tbsp Sugar
- 1/2c Lard (it must be lard. Not butter not crisco, lard)
- 1/2c Milk
- 1 tsp Vinegar or Lemon
- Mix dry ingredients together then cut in the lard.
- Once crumble add the milk and vinegar until a ball forms.
- Shape into 2 disks about 1″ thick, then refrigerate for at least 15 minutes.
- Massage disk until pliable then roll out on floured dusted counter with rolling pin. Place in pie pan, put in toppings and bake as usual.
- Buy a large can of pumpkin puree and follow instructions on the can.
I know that some of you might have expected something more on the pumpkin filling but hey, the holidays are awesome but busy. However something fun that I like to add to my pumpkin pies is a cut out in the middle. I take the extra dough from the pie crust roll it out a little thick and then take a cookie cutter and place the cut out in the middle right before I bake the pie.
Quick note though, check your pie and make sure your cust isn’t getting too dark. If it is, just place some foil over the top and place back in the oven to finish baking. Hope this helps make your holiday a little better and yummier.
The leaves are all red and gold. Have I mentioned how much I love fall here in Oregon, it makes me feel all cozy inside and out, the down side to that can be I don’t feel super productive … So last week I was planning on making pot-roast for dinner, but I forgot to season and put it in my crock-pot that morning, I totally felt lame when I got home and realized dinner was not even close to done (ever have one of those moments?). However, dinner must be made! and it worked out REALLY well (thank goodness). So here is my recipe for Quick & Cozy Pot-roast.
What You Need-
- 1med Pot-roast thawed and room temperature
- 2Tbsp Butter
- 2Tbsp coconut oil or canola oil (NOT olive oil because it will smoke and ruin the flavor of the meal)
- 1 chopped onion (medium to large)
- 1 large pot with lid that can go in the oven safely
What To Do-
- Take your roast and sprinkle salt and pepper on all sides. Turn oven to 275°
- Turn your pot on medium high heat, then add your oil.
- What you’re going to do is just brown all sides on your roast so only like 1 minute on each side maybe less. The goal is not to cook it in this step.
- Once all sides are browned, turn the heat off, dump the chopped onions in the pot with the roast and give them a good quick stir, then take your butter and put on the top of the the pot-roast.
- Put the lid on the pot and place in the oven and let it cook for about 35-40 minutes. Don’t forget to let it rest before you cut it!
Hope you’re enjoying fall!
The weather is finally starting to admit that fall is on its way, and the leaves are turning lovely colors of gold and amber making my desire for comfort foods, sweatshirts, legwarmers, and pumpkin flavored things completely reasonable and not at all silly. One downside to fall is the busy it brings. School has either started or is starting soon, the holiday rush is starting to settle into the backs of our minds as the stores stock up for Halloween and even Christmas (thank you Costco for that),
So today I am going to give you an amazing quick(I mean super fast) fall breakfast option you can make ahead of time. Bonus they are gluten free, low in calories and high in protein. Here is the original recipe , but of course did some light modification.
Peanut Butter Breakfast Cookie
- 3c Quick oats (gluten free, so I used Bob’s Red Mill)
- ½c Packed brown sugar
- ½c Milk
- 2 Tbsp Melted butter or butter substitute (I use my favorite coconut oil)
- 2 Eggs
- 2 tsp Baking powder (gluten free)
- 1 pinch Salt
- 2 tsp Vanilla extract
- ½c Peanut butter or peanut butter substitute
- ½c to 1c Dried cranberries
- Put everything in a bowl (not in any particular order) and mix with hand mixer on medium speed until everything is combined. Turn your oven on to 350° F.
- Scoop about 1Tbsp of cookie mix, lightly shape into a ball, and place on cookie sheet about an inch or so apart.
- Bake for 11-12 minutes. When you take them out of the oven let them cool on the cookie sheet for at least 5 minutes before trying to transfer them onto a cooling rack or they will fall apart. What I do is have a second baking sheet ready and just alternate between the two until all of my cookies are finished baking.
This yields about 39 cookies at 69 cal each with 2g protein, and only 3g sugar per cookie, so when you are running out the door to conquer your busy day, you can reach for one of these and feel proud of yourself for eating a cookie.